Spicy Korean BBQ Meatballs

Lasagna is a beloved Italian dish that has captured the hearts and appetites of families worldwide. With its layers of rich flavors and comforting ingredients, it is no wonder that lasagna has become a staple at family gatherings, potlucks, and special occasions. The act of preparing homemade lasagna transcends mere cooking; it embodies the joy of sharing delicious meals with loved ones and creates lasting memories around the dinner table.

Discover the joys of making homemade classic lasagna with this ultimate guide. From its rich history to essential ingredients, you'll learn how to create the perfect layers of pasta, meat, cheese, and sauce that will impress everyone around your dinner table. Explore different regional variations, key components like quality cheeses and fresh herbs, and step-by-step preparation to achieve a delicious, comforting dish. Enjoy the flavorful experience of crafting your own lasagna and creating lasting memories with loved ones.

Print Recipe Pin Recipe

Ingredients

For the Meatballs:

1 lb (450 g) ground beef (or substitute with ground turkey for a lighter option)

1/2 cup panko breadcrumbs for crunch

1/4 cup green onions, finely chopped for a hint of freshness

1/4 cup cilantro, finely chopped to enhance flavor

1 large egg, to bind the mixture

2 cloves garlic, minced for a fragrant kick

1 teaspoon ginger, grated for warmth and spice

1 tablespoon soy sauce for umami depth

1 tablespoon sesame oil for nuttiness

1 tablespoon gochujang (Korean chili paste) for heat

1/2 teaspoon black pepper

Salt to taste

For the Spicy Korean BBQ Sauce:

1/2 cup gochujang (Korean chili paste) for a deliciously spicy base

1/4 cup honey to balance the heat with sweetness

2 tablespoons soy sauce for savory richness

1 tablespoon rice vinegar for acidity

1 tablespoon sesame oil for flavor

2 cloves garlic, minced for extra aroma

1 teaspoon ginger, grated to enhance flavor

1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken the sauce)

For Garnishing:

Sliced green onions for a fresh finish

Sesame seeds for a nutty crunch

Extra cilantro (optional) for a burst of color

Instructions

Prepare the Meatball Mixture:

- In a large mixing bowl, combine the ground beef (or turkey), panko breadcrumbs, chopped green onions, cilantro, egg, minced garlic, grated ginger, soy sauce, sesame oil, gochujang, black pepper, and a pinch of salt.

- Use your hands to mix thoroughly until all ingredients are well combined, ensuring an even distribution of flavors.

Form Meatballs:

- Preheat your oven to 400°F (200°C).

- Slightly wet your hands to prevent sticking, then take a small portion of the mixture (approximately 1 tablespoon) and roll it into balls. Arrange them on a baking sheet lined with parchment paper. Aim for around 20 meatballs.

Bake the Meatballs:

- Once the oven is preheated, place the meatballs inside and bake for 20-25 minutes, or until they are cooked through and display a lovely golden hue.

Make the BBQ Sauce:

- While the meatballs bake, prepare the spicy Korean BBQ sauce. In a saucepan over medium heat, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.

- Stir well and allow the mixture to simmer for about 5 minutes.

- In a small bowl, mix the cornstarch with water, then gradually pour it into the sauce while stirring. Cook for an additional minute until the sauce takes on a glossy, thickened consistency.

Coat the Meatballs:

- After the meatballs finish baking, remove them from the oven. In a large mixing bowl, pour in the spicy Korean BBQ sauce and gently add the meatballs. Toss them softly until they are evenly coated with the sauce.

Serve:

- Transfer the beautifully glazed meatballs to a serving platter. Garnish with sliced green onions, a sprinkle of sesame seeds, and additional cilantro if desired for an eye-catching finish.

Enjoy your Spicy Korean BBQ Meatballs as a delightful appetizer, a hearty main dish, or even as a unique filling in sliders!

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings