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Korean BBQ Beef Meatballs
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Korean BBQ Beef Meatballs

40 minServes 4Nutri-Score C€€
from @danosseasoning6 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • ground beef (85% lean)Meat450 g
  • green onions (finely diced)Produce4 pieces
  • plain breadcrumbsBakery50 g
  • Dan-O's Outlaw Korean Pop BBQ seasoning (for the meatballs)Spices15 g
  • ginger paste (for the meatballs)Pantry30 g
  • eggDairy1 piece
  • olive oil (as needed for cooking)Pantry15 ml
  • Dan-O's Outlaw Korean Pop BBQ seasoning (for the sauce)Spices10 g
  • Dan-O's Crunchy seasoning (for the sauce)Spices8 g
  • Dan-O's Crunchy seasoning (for topping)Spices2 g
  • soy saucePantry60 ml
  • rice wine vinegarPantry60 ml
  • brown sugarPantry50 g
  • honeyPantry21 g
  • ginger paste (for the sauce)Pantry15 g
  • garlic pastePantry15 g
  • roasted sesame oilPantry5 ml
  • gochujang (heaping spoonful, optional)Pantry20 g

per serving

Nutrition

359kcal

Carbs
20 g
Proteins
26 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Frying pan
  • Whisk
  • Tongs
  • Kitchen thermometer

step by step

Method

  1. Mix the meatballs

    • In a bowl, combine the ground beef, green onions, breadcrumbs, Korean Pop BBQ seasoning, ginger paste and egg.
    • Mix gently with your hands until evenly combined.
    Step 1

  2. Shape the meatballs

    • Roll the mixture into evenly sized meatballs.
    • Place them in a single layer in a cold skillet.
    Step 2

  3. Start cooking

    • Place the skillet over medium-high heat and cook until the bottoms begin to brown.
    • Gently turn the meatballs, then reduce the heat to medium.
    Step 3

  4. Make the sauce

    • In a separate bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, honey, Korean Pop BBQ seasoning, ginger paste, garlic paste and roasted sesame oil.
    • Stir in the gochujang, if using, and the Crunchy seasoning for the sauce.
    Step 4

  5. Sear all sides

    • Drizzle the olive oil around the edge of the skillet as needed to prevent sticking.
    • Continue cooking, gently turning the meatballs with tongs every 1–2 minutes until browned on all sides.
    Step 5

  6. Glaze the meatballs

    • Whisk the sauce again, then pour it over the meatballs.
    • Reduce the heat to medium-low and cook, gently turning the meatballs to coat them as the sauce thickens.
    • The meatballs are ready when a thermometer inserted into the center reads 71 °C.
    Step 6

  7. Plate and serve

    • Plate the meatballs and spoon the remaining sauce over the top.
    • Finish with the remaining Crunchy seasoning.
    Step 7
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