Korean BBQ Meatballs
Created by lovinretirement on April 21, 2015
- Servings: 5
- Prep Time: 30m
- Cook Time: 30m
- Recipe #18550
Ingredients
- MEATBALLS
- 1/2 cup breadcrumbs (unseasoned)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons chili sauce
- 1 large egg
- 1 tablespoon dried parsley
- 1/4 cup yellow onions, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound lean ground beef
- BBQ SAUCE
- 1 cup low-sodium soy sauce
- 3/4 cup dark brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon hot sauce (sriracha sauce, more or less to taste)
- 1 teaspoon fresh grated ginger root
- 1 teaspoon toasted sesame oil
- 1 1/2 teaspoons black pepper
- 2 tablespoons corn starch
- 2 tablespoons cold water
How to Make
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Step 1: For meatballs, mix all ingredients except ground beef in a bowl, till well blended. Add in ground beef and mix well with breadcrumb mixture.
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Step 2: Spray a large skillet with non-stick cooking spray. Make meatballs walnut-size (or if you making them as appetizers, make them a little smaller). Brown in medium heat skillet, turning as needed. When you turn them over the first time, put a lid on so they will cook through. Drain off any fat in the pan.
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Step 3: In a small saucepan, add all BBQ ingredients except the cornstarch and cold water. Whisk to blend and heat to simmering, whisking occasionally. Then put the cornstarch and cold water in a small glass and mix well to dissolve. Slowly add it to your sauce mixture and heat till thickened. Pour over meatballs and let cook 10 minutes. Serve immediately over rice or as appetizers.
Nutritional Facts
- Serving Size: 1 (289.5 g)
- Calories 655.9
- Total Fat - 30.4 g
- Saturated Fat - 8.1 g
- Cholesterol - 153 mg
- Sodium - 5209.9 mg
- Total Carbohydrate - 57.1 g
- Dietary Fiber - 2.2 g
- Sugars - 41.3 g
- Protein - 39.2 g
- Calcium - 53.4 mg
- Iron - 5.4 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.3 mg