Korean Bbq Meatballs Food

KOREAN MEATBALLS RECIPE

Steps:

• In a mixing bowl, mix together ground beef, breadcrumbs, green onions, garlic, ginger, gochujang, red chili powder, salt, pepper, oil and egg.
• Scoop out small portions of the mixture and roll them into small balls and place them on a tray sprayed with oil.
• Heat olive oil in a non-stick pan and pan fry the meatballs in medium heat until fully cooked. Do this in batches and don't over-crowd the pan!
• Remove the meatballs and place them on a tray, lined with paper towels.
• Prepare the Korean glaze now by adding soy sauce, brown sugar, garlic, ginger, vinegar, sesame oil, gochujang paste, red chili powder, salt and pepper in a non-stick saucepan.
• Cook on medium heat and bring to a boil.
• Separately, mix together cornstarch and water and add it into the boiling sauce.
• Mix everything together for a few minutes until the sauce thickens. Then, reduce heat.
• Add meatballs in the saucepan and toss them around until they are fully coated. Do this in batches and do not over-crowd the saucepan!
• Then, place them on a serving dish and garnish with sesame seeds and green onions. Enjoy!

KOREAN MEATBALLS

Steps:

• Pre-heat your oven to 400℉ with a rack in the middle position. Line a baking sheet with foil and spray lightly with cooking oil spray.
• In a large bowl, mix together all of the meatball ingredients. I just use my hands to mix.
• Use a small cookie scoop, or your hands, to shape the meatballs into portions about the size of a ping-pong ball. Place on the prepared baking sheet. Leave enough space between the meatballs that they aren't touching.
• Bake for 20 to 25 minutes, until cooked through.
• While the meatballs are baking, make the glaze. In a medium bowl, whisk together all of the glaze ingredients. Set aside.
• When the meatballs are done cooking, add to the glaze bowl and toss gently until completely coated.
• Top with any of the following if desired: chopped peanuts, cashews, chives, green onions or Sriracha sauce.

SPICY KOREAN BBQ MEATBALLS

Steps:

• Heat oven to 400ºF.
• Combine first 4 ingredients.
• Mix meat, stuffing mix, milk, egg and 1/4 cup of the garlic sauce mixture just until blended.
• Shape into 30 (1-1/2-inch) meatballs. Place on foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 12 to 14 min. or until done (160ºF). Meanwhile, cook remaining garlic sauce mixture in saucepan on medium-low heat until heated through, stirring occasionally. Remove from heat.
• Place meatballs in large bowl. Add garlic sauce mixture; toss to evenly coat meatballs with sauce.
• Spoon 1 meatball onto each cabbage leaf. Sprinkle with onions and sesame seed.

KOREAN BBQ MEATBALLS

Steps:

• Mix the ingredients: Place all ingredients EXCEPT for the oil in a large bowl. Using a handheld mixer, mix very well until everything is evenly incorporated and sticks together. If you don't have a handheld mixer, you'll have to use your hands to knead the ingredients together very well.
• Shape meatballs: Using about 1.5 teaspoons of meat mix per meatball, shape meatballs and place them on a lightly oiled baking sheet. For a nicer shape, freeze them for 10 minutes (but this is entirely optional! Just for looks).
• Bake meatballs: Preheat the oven to 410°F. Bake the meatballs for 10-12 minutes or until browned and no longer pink in the middle.
• Whisk all ingredients for the sauce together in a large skillet. Bring to a boil, whisking constantly. Simmer for 2-3 minutes or until thickened. Set aside.
• Place the baked meatballs in the skillet with the sauce and put it back over low head. Gently toss the meatballs with the sauce until they're nicely glazed.

KOREAN BARBECUE-STYLE MEATBALLS

Steps:

• Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
• Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
• Bake until golden and cooked through, about 15 minutes. Serve warm.

BARBECUE MEATBALLS

Steps:

• In a large skillet over medium-high heat, add the barbecue sauce, vinegar, brown sugar, hot sauce and Worcestershire and bring to a boil. Add the All-Purpose Meatballs and bring to a simmer. Cover and cook until the meatballs are heated through, 8 to 10 minutes.
• Spoon over mashed potatoes and sprinkle with parsley. Serve with a green salad.
• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

EASY KOREAN MEATBALLS

Steps:

• Preheat oven to 350 degrees F. Line two large baking sheets with foil, set aside.
• In a large mixing bow, add all ingredients for meatballs, mix until just combined. Don't overmix or the meatballs will be tough.
• Roll mixture into 24 meatballs. Using a cookie scoop makes it easy to get evenly sized meatballs. Place 12 meatballs on each baking sheet. Transfer to oven and bake 10-15 minutes, or until they reach an internal temperature of 160 degrees.
• Meanwhile, make the glaze. Combine brown sugar, soy sauce, rice vinegar and gochujang in a small sauce pan over medium heat.
• Whisk together until combined. Continue to cook and whisk occasionally until sauce thickens, about 5 minutes. Don't allow sauce to boil, reduce heat if needed.
• When meatballs are done, remove from oven. Brush with glaze. Garnish with sesame seeds and green onions if desired, and serve.

SLOW COOKER KOREAN MEATBALLS

Steps:

• Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil. Set aside.
• In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll meat mixture into desired meatball size*. Place meatballs onto prepared baking sheet and bake for 8 minutes, or until lightly browned.
• Meanwhile, add all of the Korean Sauce Ingredients to a medium bowl and whisk to combine.
• Line the bottom of your slow cooker with a thin layer of the Korean Sauce. Add a layer of meatballs, drizzle with some more Sauce, then remaining meatballs followed by the remaining Sauce.
• Cover and cook on low heat for 2 hours, gently stirring an hour after cooking. When done, taste and stir in additional Gochujang if desired for more sweet heat. Keep warm until serving.

SLOW COOKER KOREAN BBQ MEATBALLS

Steps:

• In a medium saucepan, over medium high heat, combine the first 11 ingredients of the BBQ sauce and bring to a boil, cook 5-7 minutes.
• In a small bowl, combine the cornstarch and water.
• Add this mixture to the boiling sauce.
• Whisk to combine well, reduce heat to medium and cook 3-4 minutes.
• Turn the heat off and set the sauce aside.
• Preheat the oven to 375°F.
• Add all of the meatball ingredients to a large bowl.
• Use your hands to combine all of the ingredients, then form into 1" balls.
• Place the meatballs on a foil-lined baking sheet.
• Place the meatballs in the oven for 10 minutes.
• Remove the meatballs from the oven and add them to a slow cooker.
• Pour the korean bbq sauce over the meatballs.
• Cook on low 5-6 hours or on high 2-3 hours.