Korean BBQ Meatballs

Ingredients:

For the Meatballs:
• 1 lb (450g) ground beef (or pork/chicken)
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 2 green onions, finely chopped
• 1 egg
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• Salt & pepper to taste

For the Korean BBQ Glaze:
• 1/4 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp gochujang (Korean chili paste)
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tsp cornstarch + 2 tsp water (slurry)

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Instructions:

1. Preheat Oven
   Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix Meatball Ingredients
   In a bowl, combine all meatball ingredients. Mix until just combined — don’t overmix.
3. Shape & Bake
   Form into 1.5-inch balls and place on the baking sheet. Bake for 18–20 minutes or until fully cooked.
4. Make the Glaze
   In a saucepan, combine all glaze ingredients except cornstarch slurry. Bring to a simmer.
5. Thicken Sauce
   Stir in the slurry and cook until thickened, about 1–2 minutes.
6. Coat Meatballs
   Toss baked meatballs in the glaze until fully coated and sticky.
7. Garnish & Serve
   Sprinkle with sesame seeds and chopped green onions. Serve over rice or with toothpicks as an appetizer.