Korean BBQ Meatballs over Rice
Delicious and juicy Korean-style meatballs served over rice and coated in a rich soy-garlic glaze. A perfect blend of savory, sweet, and umami that comes together quickly in the oven or pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Garlic Soy Glaze
- ½ cup Low sodium soy sauce for glaze
- 2 ½ tablespoons Light brown sugar for glaze
- 2 cloves Garlic minced, for glaze
- ½ teaspoon Fresh ginger minced, for glaze
BBQ Marinade
- ¼ cup Light brown sugar for marinade
- ¼ cup Low sodium soy sauce for marinade
- 1 tablespoon Mirin optional
- 1 teaspoon Sesame oil
- ¼ Asian pear peeled, cored, chopped
- ¼ Yellow onion chopped
- 2 cloves Garlic for marinade
- 1 teaspoon Fresh ginger minced, for marinade
- 1 Green onion thinly sliced, garnish
To Serve
- 1 pound Ground beef
- Salt and pepper to taste
- Steamed rice white or brown
- Toasted sesame seeds for garnish
Instructions
Instructions
- Add soy sauce, brown sugar, garlic, and ginger to a saucepan. Simmer 10 minutes. Remove and cool—reserve for glaze.
- Blend marinade ingredients (soy, sugar, mirin, oil, pear, onion, garlic, ginger) until smooth.
- Mix ground beef with marinade, season with salt and pepper, and shape into 24 meatballs.
- Bake meatballs on a foil-lined tray at 375°F for 12–15 minutes.
- Brush meatballs with glaze, broil 30 seconds to 1 minute. Brush again with glaze if desired.
- Serve meatballs on top of steamed rice. Sprinkle with sliced green onions and sesame seeds.
- Optional: Prepare meatballs in pressure cooker and bake/glaze for texture finish.
Notes
Great for meal prep. Freeze meatballs raw to bake later. Leftovers reheat well with extra sauce in skillet or microwave.