Korean BBQ Meatballs over Rice
A delicious recipe for Korean BBQ meatballs served over rice, packed with savory flavors.
Equipment
- oven
- blender
- saucepan
- Mixing Bowl
- Baking Sheet
Ingredients
garlic-soy glaze
- ½ cup low sodium soy sauce
- 2 ½ tablespoons light brown sugar
- 2 minced garlic cloves
- ½ teaspoon minced ginger
bbq marinade
- ¼ cup light brown sugar
- ¼ cup low sodium soy sauce
- 1 tablespoon mirin optional
- 1 teaspoon sesame oil
- ¼ small Asian pear, peeled, cored and chopped
- ¼ yellow onion, chopped
- 2 garlic cloves
- 1 teaspoon fresh ginger, minced
- 1 green onion, thinly sliced plus more for garnish
meatballs
- 1 pound ground beef
- salt and pepper to taste
to serve
- toasted sesame seeds for serving
- steamed white or brown rice for serving
Instructions
Preparation
- Preheat oven to 375˚F.
- Place all glaze ingredients into a small saucepan and simmer for 10 minutes. Remove from heat and set aside until completely cooled and thickened.
- Place all marinade ingredients into a blender and blend until smooth.
- In a mixing bowl, pour marinade ingredients over ground beef and lightly season with salt and pepper. Mix everything together until evenly combined.
- Line a rimmed baking sheet with foil. Roll beef mixture into 24 even sized balls and place onto prepared baking sheet, ½ inch apart.
- Bake meatballs for 12 to 15 minutes or until just cooked through.
- Remove meatballs from oven and brush each one with cooled glaze.
- Place baking sheet until broiler and broil glazed meatballs for 30 seconds to 1 minute.
- Remove meatballs from broiler and brush with more glaze.
- Pile meatballs over a platter of steamed rice and finish with sliced green onions and toasted sesame seeds.
Notes
Makes ~24 meatballs.
Nutrition
Serving: 1meatballCalories: 282kcalCarbohydrates: 20gProtein: 15gFat: 16gSaturated Fat: 6gCholesterol: 54mgSodium: 1140mgPotassium: 294mgFiber: 1gSugar: 16gVitamin A: 20IUVitamin C: 2mgCalcium: 34mgIron: 2mg
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