Bulgogi Style Meatballs


If you visit my blog or Instagram, often you know that I love meatballs. It's something about the billowy texture and its ability to transform into any culture and flavor. They're entirely comforting food to me, so it's no surprise that I added them to this week's menu. I decided to keep my family interested, mix up the flavors, and created Bulgogi Style Meatballs. I combined ground beef with ginger, garlic, sesame oil, soy sauce, gochujang sauce, and a few other ingredients and kept them healthy by baking them in the oven. I sweetened the pot as they say by brushing them with a pineapple brown sugar glaze halfway through baking. Once cooked, I topped them with a miso sauce and served them along with steaming white rice, kimchi, and shredded lettuce. The combination of flavors was so delicious and received rave reviews around here.



Ingredients for Bulgogi Style Meatballs:


Meatballs:

2 pounds ground beef

1/3 cup + 1 tablespoon plain panko

1 egg

1 tablespoon ginger puree

1/4 cup chopped scallions

1 tablespoon +1 teaspoon sesame oil

8 cloves of garlic, minced

3 tablespoons soy sauce

1/2 teaspoon gochujang sauce


Glaze:

3 tablespoons brown sugar

8 tablespoons pineapple juice


Sauce:

3 tablespoons reserved pineapple sauce

1 tablespoon rice wine vinegar

3 tablespoons miso

1/2 teaspoon gochujang sauce

1 teaspoon sesame oil


Ingredients for Bulgogi Style Meatballs:


Meatballs:

2 pounds ground beef

1/3 cup + 1 tablespoon plain panko

1 egg

1 tablespoon ginger puree

1/4 cup chopped scallions

1 tablespoon +1 teaspoon sesame oil

8 cloves of garlic, minced

3 tablespoons soy sauce

1/2 teaspoon gochujang sauce


Glaze:

3 tablespoons brown sugar

8 tablespoons pineapple juice


Sauce:

Combine and set aside:

3 tablespoons reserved pineapple sauce

1 tablespoon rice wine vinegar

3 tablespoons miso

1/2 teaspoon gochujang sauce

1 teaspoon sesame oil


Serve the meatballs with steaming white rice, shredded lettuce purchased kimchi and drizzle with the sauce; garnish with sesame seeds and sliced scallions.

Time-Saving Tip: Prepare the meatballs and refrigerate up to two hours before baking.

Let's see what we need.

We're ready to cook.



Combine the ingredients for the glaze. Reserve 3 tablespoons of the glaze and add to the sauce.


Mix the meatball ingredients and shape them into 40-44 equal-sized meatballs.


Transfer them to the parchment-lined sheet pans and bake in a preheated 425-degree oven. After 20 minutes, brush all of them with the glaze. Bake an additional 10 minutes until done.


They're ready! Bulgogi Style Meatballs are so easy to prepare and delicious. They're great for dinner but also make a great appetizer.


Enjoy!

Ingredients for Bulgogi Style Meatballs:


Meatballs:

  • 2 pounds ground beef

  • 1/3 cup + 1 tablespoon plain panko

  • 1 egg

  • 1 tablespoon ginger puree

  • 1/4 cup chopped scallions

  • 1 tablespoon +1 teaspoon sesame oil

  • 8 cloves of garlic, minced

  • 3 tablespoons soy sauce

  • 1/2 teaspoon gochujang sauce


Glaze:

  • 3 tablespoons brown sugar

  • 8 tablespoons pineapple juice


Sauce:

  • Combine and set aside:

  • 3 tablespoons reserved pineapple sauce

  • 1 tablespoon rice wine vinegar

  • 3 tablespoons miso

  • 1/2 teaspoon gochujang sauce

  • 1 teaspoon sesame oil


  • Serve the meatballs with steaming white rice, shredded lettuce purchased kimchi and drizzle with the sauce; garnish with sesame seeds and sliced scallions. Combine the ingredients for the glaze. Reserve 3 tablespoons of the glaze and add to the sauce.

  • Mix the meatball ingredients and shape them into 40-44 equal-sized meatballs.

  • Transfer them to the parchment-lined sheet pans and bake in a preheated 425-degree oven. After 20 minutes, brush all of them with the glaze. Bake an additional 10 minutes until done.

  • Time-Saving Tip: Prepare the meatballs and refrigerate up to two hours before baking.

2018 Cranberry Walk