Mouthwatering meatballs loaded with flavor and tossed in an excellent sauce!
The best part is they are easy to throw together. The meatballs are ground beef, oyster sauce, green onions, ginger paste, minced garlic, panko breadcrumbs, egg, salt, and pepper. Roll into 1 inch balls and bake them.
While the meatballs are cooking it is a great time to whip up the sauce. I love Kevin’s natural foods Korean BBQ sauce & marinade as the base. It is sweet and spicy Bulgogi sauce made with coconut aminos, garlic, and toasted sesame seeds. The brand is all about natural ingredients and I feel good cooking with it.
Sauce-
To add to the flavor of the Korean BBQ sauce, we will mix ½ cup water, ½ tsp gochujang sauce, 1 tbsp soy sauce, ½ tsp cornstarch, and 1 tsp sesame seeds. Whisk and set aside until ready to use.
Stir fry-
Sauté ½ red and ½ yellow bell pepper until golden. Add the meatballs, then the sauce. Sauté until the sauce has thickened and everything is coated. Top with sliced green onions, sesame seeds, and serve with steamed jasmine rice.
It is amazing and a great weeknight meal!
Okay, let us get started!
Korean BBQ Meatballs
Ingredients
- 1 pound ground beef
- 1/2 cup panko bread crumbs
- 2 cloves garlic, minced
- 1 egg
- 3/4 tbsp Oyster sauce
- 1 tbsp green onions sliced thinly plus more for garnish
- 1/2 tsp ginger paste
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 red bell pepper, sliced thin
- 1/2 yellow bell pepper, sliced thin
- 1 tbsp avocado oil
Sauce
- 1/2 cup Korean BBQ sauce I love Kevin's BBQ sauce and marinade
- 1/2 cup water
- 1/2-1 tsp gochujang sauce
- 1 tbsp soy sauce
- 1/2 tsp cornstarch
- 1 tsp sesame seeds
Instructions
Meatballs
- Preheat the oven to 400℉
- In a medium bowl combine the ground beef, panko, green onions, oyster sauce, garlic, egg, ginger paste, salt, and pepper.
- Mix until well combined. Roll into 1 inch balls. Set on a baking sheet lined with parchment paper and bake for 20 minutes.
- While the meatballs are baking mix up the sauce.
Sauce
- In a small bowl, combine the Korean sauce, water, gochujang, soy sauce, cornstarch, and sesame seeds. Whisk well. Set aside.
Stir fry
- Heat a wok or large saucepan over medium high heat. Add 1 tbsp avocado or vegetable oil. Add the bell peppers and saute until golden brown.
- Add the cooked meatballs to the bell peppers and saute for 2 minutes.
- Now add the sauce. Mix and cook until the sauce has thickened. About 2-3 minutes.
- Garnish with sliced green onions and sesame seeds.
- Serve with Jasmine rice.
- ENJOY!
