Description
These Sweet & Spicy Korean BBQ Meatballs feature tender ground beef simmered in a sticky bulgogi-style sauce on the stovetop, delivering a quick and flavorful Asian-inspired meal with a perfect balance of sweetness and heat. Ready in 40 minutes, this recipe is great for a comforting dinner served over rice and garnished with green onions and toasted sesame seeds.
Ingredients
Meatballs
- 1 lb ground beef
- 1/2 cup minced green onions
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 2 tbsp tamari sauce (or soy sauce, if not gluten free)
- 1-2 tsp gochujang (omit for non-spicy)
- 2 tbsp cornstarch
- 1 tsp ground black pepper
Korean BBQ Sauce
- 1 tbsp sesame oil
- 4 garlic cloves
- 1/3 cup tamari sauce (or soy sauce, if not gluten free)
- 1 cup water
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 tsp cornstarch
- 1 tbsp water (for slurry)
Garnish
- Green onions
- Toasted sesame seeds
Instructions
- Prepare Meatball Mixture: In a large bowl, combine 1 lb ground beef, 1/2 cup minced green onions, 4 minced garlic cloves, 1 inch grated ginger, 2 tbsp tamari sauce, 1-2 tsp gochujang, 2 tbsp cornstarch, and 1 tsp ground black pepper. Mix gently until just combined to keep meatballs tender.
- Form Meatballs and Chill: Using a two-tablespoon scoop or a rounded tablespoon, roll mixture into golf ball-sized meatballs—about 20 total. Place the formed meatballs on a tray and refrigerate for 10 minutes to help them firm up.
- Sauté Garlic: Heat 1 tbsp sesame oil in a large skillet with a lid over medium-high heat. Add 4 garlic cloves and cook for 1 minute or until fragrant, being careful not to burn the garlic.
- Make Sauce Base: Stir in 1/3 cup tamari sauce, 1 cup water, 3 tbsp brown sugar, and 2 tbsp rice vinegar into the skillet. Bring the mixture to a gentle boil, stirring to combine the flavors.
- Cook Meatballs: Add chilled meatballs to the skillet. Let the sauce come back to a boil, then reduce heat to a simmer. Cover the skillet with a lid and cook for 10 minutes to allow meatballs to cook through and absorb the sauce.
- Prepare Cornstarch Slurry: In a small bowl, mix 2 tsp cornstarch with 1 tbsp water until smooth, this slurry will thicken the sauce.
- Thicken Sauce: Remove the lid from the skillet, stir in the cornstarch slurry, and simmer uncovered for another 5-10 minutes. Stir occasionally, spooning the thickened sauce over the meatballs. Adjust seasoning by adding more tamari sauce if desired.
- Serve and Garnish: Remove from heat and serve meatballs hot over cooked rice, garnished with chopped green onions and toasted sesame seeds for added flavor and texture.
Notes
- For thicker sauce, simmer an extra 2 minutes or add ½ teaspoon more cornstarch mixed with water.
- If the sauce is too sweet, balance flavors by stirring in a dash of rice vinegar.
- Increase heat by adding an additional teaspoon of gochujang when cooking the sauce for a spicier kick.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on stovetop or microwave.
- Freeze meatballs (without sauce) up to 3 months. Freeze sauce separately without cornstarch slurry; add slurry while reheating for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Korean
