Korean BBQ Meatballs
Mouthwatering meatballs loaded with flavor and tossed in an excellent Korean BBQ sauce with gochujang, soy, cornstarch, and sesame seeds.
Servings: 3 servings
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!