These Korean BBQ Meatballs will be your go to recipe when you short on time but want to have tons of flavor.
Perfect for a weeknight meal or appetizers.
When I first started blogging in 2008, I made EVERYTHING from scratch. Like everything. From condiments, sauces, etc. Because I loved being Bizzy in my Kitchen. But I quickly realized that not everyone likes to spend hours in the kitchen, so I present you these simple meatballs that are ready in about 10 minutes, and packed with flavor using store bought BBQ sauce.
Ingredients needed for Korean BBQ meatballs
- lean beef (I used 93% lean ground beef, but you could lower the points by using ground chicken or turkey breast)
- store bought Korean BBQ sauce – I bought my BBQ sauce at Mariano’s – below are other options that I found at Walmart that should be available nationwide
- lemongrass and ginger paste – I love having these on hand because they last in the fridge for months. I find them in the produce section at Mariano’s.
- soy sauce
- minced onion – I know you are shocked I used this!
- sesame seeds – note on the sesame seeds, in the photos and reel I made I decided last minute to add the sesame seeds to the meatballs instead of using it as a garnish – this was a mistake because some of the sesame seeds burned while I cooked the meatballs, so just use as a garnish, making sure you use toasted sesame seeds, not raw
Here are three alternatives to the BBQ sauce that I found at Walmart and should be available nationwide:
Simply add all the ingredients together (except the sesame seeds) into balls just bigger than a marble. Obviously the smaller the ball the quicker they cook, but feel free to make them as big or small as you want. I made 6 meatballs out of my 4 ounces of beef.
- 4 ounces 93% lean ground beef
- 1 tablespoon minced garlic
- 1 teaspoon minced lemongrass
- 1 teaspoon minced ginger
- 1 teaspoon soy sauce (I used dark)
- 1 teaspoon minced onion
- 2 tablespoons Korean BBQ sauce
- 1 teaspoon toasted sesame seeds
In a medium-sized mixing bowl, combine the thinly sliced beef, minced garlic, lemongrass, grated ginger, dark soy sauce, and minced onion. Mix well until the ingredients are evenly distributed throughout the beef.
With your hands, shape the beef mixture into small, bite-sized meatballs. You can adjust the size according to your preference.
In a large non-stick skillet or frying pan, heat with avocado oil spray over medium-high heat. Once the oil is hot, carefully add the meatballs to the pan, making sure they are evenly spaced.
Allow the meatballs to cook for 3-4 minutes on each side or until they develop a nice golden-brown crust. Gently flip them using a spatula or tongs to ensure even cooking.
Once the meatballs are fully cooked, reduce the heat to low and drizzle the Korean BBQ sauce over the meatballs. Toss the meatballs gently to coat them in the delicious sauce thoroughly.
Cook the meatballs in the BBQ sauce for an additional minute, allowing the flavors to meld and the sauce to caramelize slightly.
Remove the pan from the heat and transfer the meatballs to a serving dish. Sprinkle sesame seeds over the top for a beautiful garnish.
Serve the pan-fried Korean BBQ meatballs immediately while they are still hot. They can be enjoyed as a delectable appetizer or served with rice or noodles for a scrumptious main course.
The Korean BBQ sauce I used was 1 point for 2 tablespoons, so points may adjust depending on what brand you can find locally. With the ingredients I used, this serving is 5 WW points. Click here for the WW tracker.
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