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Korean BBQ Beef Meatballs

Korean BBQ Beef Meatballs

Prep Time:
15 mins
Cook Time:
20 mins
Servings:
4

Flavors Used:

Korean Pop BBQ

Korean BBQ Meatballs made for your next party! Dan-O’s Outlaw Korean Pop BBQ brings sweet, savory, garlicky flavor with big umami, while green onions and ginger add flavor to every juicy bite. Dan’s tips: brown the meatballs on all sides, use just a little roasted sesame oil, and keep the heat moderate so that sweet glaze doesn’t burn. Add the optional gochujang for a chili kick, then finish with Dan-O’s Crunchy™ Seasoning for a savory crunch. Serve hot as a party appetizer and watch ’em disappear!

Ingredients

Meatballs

  • 3 tbsp Dan-O’s Outlaw Korean Pop BBQ
  • 1 lb ground beef, 85% lean/15% fat
  • 3–4 green onions, finely diced
  • ½ cup plain breadcrumbs
  • 2 tbsp ginger paste
  • 1 egg
  • 1 tbsp olive oil, as needed for cooking

Korean BBQ Sauce and Topping

  • 2 tbsp Dan-O’s Outlaw Korean Pop BBQ
  • ½ tbsp Dan-O’s Crunchy™ Seasoning, plus 1 tsp for topping
  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • ¼ cup brown sugar
  • 1 tbsp honey
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp roasted sesame oil
  • 1 heaping tbsp gochujang (Korean chili paste), optional

Preparation Instructions

  1. Mix the Meatballs: In a bowl, combine the ground beef, green onions, breadcrumbs, Dan-O’s Outlaw Korean Pop BBQ, ginger paste, and egg. Mix gently with your hands until evenly combined.
  2. Shape the Meatballs: Roll the mixture into 12–14 evenly sized meatballs. Place them in a cold 12-inch skillet in a single layer.
  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.
  4. Make the Sauce: In a separate bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, honey, Dan-O’s Outlaw Korean Pop BBQ, ginger paste, garlic paste, and roasted sesame oil. Stir in the gochujang, if using, and the Dan-O’s Crunchy™ Seasoning reserved for the sauce.
  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.
  6. Glaze the Meatballs: Whisk the sauce again, then pour it over the meatballs. Reduce the heat to medium-low and cook for about 10 minutes, gently turning the meatballs to coat them as the sauce thickens. The meatballs are ready when a meat thermometer inserted into the center reads 160°F.
  7. Plate and Serve: Plate the meatballs and spoon the remaining sauce over the top. Finish with the remaining Dan-O’s Crunchy™ Seasoning and Yum Yum Get Ya Sum!
Appetizer Beef Korean Pop BBQ

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