Meg’s Meal Ideas

Juicy Korean Barbecue Meatballs Serves: 4 | Prep: 20 min | Cook: 20 min Ingredients For the meatballs: 1 lb ground beef (80/20 for juiciness) or a beef-and-pork blend 1/2 cup panko breadcrumbs 1 egg 3 tbsp whole milk (to soak the panko) 2 cloves garlic, minced 1 tbsp fresh ginger, grated 2 tbsp gochujang 1 tbsp soy sauce 1 tsp toasted sesame oil 2 green onions, finely sliced 1/2 tsp salt 1/4 tsp black pepper 1 tbsp oil for searing For the Korean BBQ glaze: 1/3 cup soy sauce 1/4 cup brown sugar 2 tbsp honey 2 tbsp gochujang 1 tbsp rice vinegar 1 tbsp mirin (or 1 tsp extra honey) 2 cloves garlic, minced 1 tsp fresh ginger, grated 1 tsp toasted sesame oil 1/2 tsp cornstarch mixed with 1 tbsp water For the creamy sauce (the drizzle in the photo): 1/4 cup mayonnaise 2 tbsp sour cream or Greek yogurt 1 tbsp gochujang 1 tsp honey 1 tsp rice vinegar 1 clove garlic, grated Pinch of salt For garnish: Sliced green onions Toasted sesame seeds Steamed rice, for serving Instructions 1. Make the meatballs Soak the panko in the milk for 5 minutes until softened. In a large bowl, combine the ground meat, soaked panko, egg, garlic, ginger, gochujang, soy sauce, sesame oil, green onions, salt, and pepper. Mix gently with your hands just until everything comes together — overmixing makes them dense and bouncy instead of tender. Roll into 16-18 meatballs, about 1 1/2 inches each. Wet your hands slightly to keep the mixture from sticking. Chill for 15-20 minutes. This helps them hold their shape and stay juicy when searing. 2. Sear Heat oil in a large skillet over medium-high heat. Add the meatballs in a single layer, working in batches if needed, and sear for 2-3 minutes per side until browned all over. They don't need to be cooked through yet. Transfer to a plate. 3. Make the glaze Lower the heat to medium. Add all the glaze ingredients except the cornstarch slurry to the same skillet, scraping up the browned bits from the bottom. Simmer for 2 minutes until the sugar dissolves and the sauce starts to thicken. 4. Simmer the meatballs Return the meatballs to the pan, turning to coat. Cover and simmer on low for 8-10 minutes, turning them once or twice, until cooked through (165°F internally). Stir in the cornstarch slurry and simmer uncovered for 1-2 minutes, until the glaze thickens into a sticky, glossy coating that clings to each meatball. 5. Mix the creamy drizzle Whisk together the mayonnaise, sour cream, gochujang, honey, vinegar, garlic, and salt. Thin with a splash of water if needed so it drizzles easily. 6. Serve Pile the meatballs into a bowl, drizzle the creamy sauce over the top so it runs down the sides, and finish with sliced green onions and toasted sesame seeds. Serve over steamed rice. Tips 80/20 ground beef is the right choice. Leaner meat gives dry, tough meatballs. Don't overmix. Stop as soon as the mixture holds together — that's what keeps them tender. Chill before searing. Cold meatballs hold their shape and don't fall apart in the pan. Gochujang varies in heat. Start with the amounts listed, then add more if you want more punch. It's also quite sweet, so taste the glaze before adding extra sugar. Watch the honey and sugar. They burn fast — keep the heat at medium once the glaze goes in, and don't walk away. The cornstarch slurry is what makes the glaze sticky. Without it, the sauce stays thin and pools at the bottom of the bowl. Air fryer option: cook at 400°F for 10-12 minutes, shaking halfway, then toss in the stovetop glaze. Make ahead: sear the meatballs and mix the glaze a day ahead; simmer together before serving. Swap-ins: this glaze works beautifully on ground chicken or turkey meatballs, seared salmon, or crispy tofu. Leftovers keep 3 days in the fridge. Reheat gently in a skillet with a splash of water rather than the microwave.