Sweet & Spicy Korean BBQ Meatballs
Korean BBQ Meatballs are tender beef bites simmered in a sticky bulgogi-style sauce on the stovetop in 30 minutes, no oven needed. Spoon the extra glaze over rice for a quick, crowd-pleasing meal.
Ingredients
- 1 lbground beef
- ½ cupminced green onions
- 4garlic cloves (minced)
- 1 inchginger (grated)
- 2 tbsptamari sauce (or soy sauce, if not gluten free)
- 1 tspgochujang (omit for non-spicy)
- 2 tbspcornstarch
- 1 tspground black pepper
- 1 tbspsesame oil
- 4garlic cloves
- ⅓ cuptamari sauce (or soy sauce, if not gluten free)
- 1 cupwater
- 3 tbspbrown sugar
- 2 tbsprice vinegar
- 2 tspcornstarch
- 1 tbspwater
- green onions and toasted sesame seeds (for garnish)
Directions
- 1
Place all ingredients for the meatballs in a large bowl. Mix until just combined.
- 2
Use a two tablespoon scoop (or a rounded tablespoon) to roll into golf-sized meatballs -- about 20 meatballs. Place in the fridge for about 10 minutes.
- 3
Heat sesame oil in a large skillet with a lid over medium high heat. Add garlic and cook for 1 minute until fragrant.
- 4
Add tamari sauce, water, brown sugar, and rice vinegar and stir.
- 5
Add the meatballs into the skillet. Let everything come to a boil, then lower to simmer. Cover and cook for 10 minutes.
- 6
Combine cornstarch and water in a small bowl, and stir to combine.
- 7
Remove the lid and add the cornstarch slurry. Stir then simmer for another 5-10 minutes until the sauce reduces and thickens to your liking, spooning the sauce over the meatballs occasionally.
- 8
Taste to add more tamari sauce, if needed. Remove from heat, then serve over rice. Garnish with green onions and sesame seeds.