Korean Bulgogi Meatballs

Follow our step-by-step guide on how to make Korean Bulgogi Meatballs.

1. Step 1

   Start by grabbing a large mixing bowl and whisk together the soy sauce, grated Asian pear, dark brown sugar, minced green onions, toasted sesame oil, minced garlic, fish sauce, and a sprinkle of black pepper until everything is beautifully blended.

2. Step 2

   Next, gently fold in the ground beef, ground pork, panko bread crumbs, and a beaten egg.

3. Step 3

   Be careful not to overmix; you want to keep those meatballs tender and juicy.

4. Step 4

   Once combined, cover the bowl and let it chill in the refrigerator for 30 minutes to 2 hours.

5. Step 5

   This resting time allows the flavors to meld together, creating a deliciously rich taste.

6. Step 6

   When you’re ready to cook, preheat your oven to 425°F (220°C).

7. Step 7

   Now, it’s time to shape your meat mixture into about 45 mini meatballs.

8. Step 8

   Arrange them on two baking sheets, giving them a little space to breathe.

9. Step 9

   Pop the sheets into the oven and bake for 18 to 20 minutes, or until the meatballs are golden brown and cooked through, yet still tender.

10. Step 10

    For even cooking, remember to rotate the baking sheets halfway through.

11. Step 11

    Once they’re done, feel free to sprinkle some toasted sesame seeds on top for an extra touch of flavor and crunch before serving.

12. Step 12

    Enjoy your delightful mini meatballs, perfect for sharing or savoring all on your own!.