# Korean Bulgogi Meatballs > Bulgogi Meatballs By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-bulgogi-meatballs/ - Cuisine: Korean - Course: Side Dish - Time: prep 10 min, cook 20 min, total 30 min - Serves: 4 ## Ingredients ### For the Meatballs - 1 lb ground beef (preferably not too lean, 80/20 works well) - ¼ cup finely grated Asian pear (or apple if unavailable) - 3 green onions (finely chopped) - 3 garlic cloves (minced) - 1 tbsp minced fresh ginger - 2 tbsp soy sauce - 1 tbsp brown sugar - 1 tbsp sesame oil - 1 egg - ½ cup panko breadcrumbs - ¼ tsp black pepper ### For the Bulgogi Glaze - ⅓ cup soy sauce - 3 tbsp brown sugar - 2 tbsp honey or maple syrup - 1 tbsp rice vinegar - 2 tbsp mirin (or 1 tbsp sugar + 1 tbsp water) - 1 tbsp sesame oil - 3 garlic cloves (minced) - 1 tbsp grated ginger - 1 tbsp toasted sesame seeds ### For Garnish - 2 green onions (thinly sliced) - 1 tbsp sesame seeds - Thinly sliced red chili or julienned carrots for color (optional) ## Instructions 1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly coat with cooking spray. 2. In a large bowl, combine all meatball ingredients. Mix gently with your hands until just combined, being careful not to overmix. 3. With slightly damp hands, form mixture into 1-inch meatballs (approximately 20-24) and arrange them on the prepared baking sheet, leaving space between each. 4. Bake for 12-15 minutes until the meatballs are cooked through and starting to brown (internal temperature should reach 160°F). 5. While the meatballs are baking, prepare the glaze. In a medium saucepan, combine all glaze ingredients except the sesame seeds. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring frequently, until the sauce has thickened enough to coat the back of a spoon. Stir in the sesame seeds. 6. When the meatballs are done, transfer them to a large bowl. Pour two-thirds of the glaze over them and gently toss until well-coated. 7. Return the glazed meatballs to the baking sheet and broil on high for 2-3 minutes, watching carefully, until the glaze is caramelized and bubbling. 8. Transfer to a serving dish, drizzle with the remaining glaze, and sprinkle with sliced green onions, sesame seeds, and red chili or carrots if using. 9. Serve immediately with toothpicks for an appetizer, or over rice for a main dish. ## Notes #### RECIPE TIPS - The grated pear isn't just for flavor – it also helps tenderize the meat - For the most flavorful meatballs, let the meat mixture rest in the refrigerator for 30 minutes before forming - Use a small cookie scoop for uniformly sized meatballs that will cook evenly - Don't skip the broiling step – it creates the signature caramelized exterior - Reserve some glaze for serving to ensure maximum flavor - For extra flavor depth, replace some of the ground beef with ground pork #### SERVING SUGGESTIONS Serve as: - Party appetizer with decorative picks - Over steamed rice with sliced cucumbers and kimchi - In lettuce wraps (ssam style) with rice and condiments - In slider buns with quick-pickled vegetables - As part of a Korean-inspired grain bowl with vegetables and a runny egg #### VARIATIONS - For a spicier version, increase the gochujang in the glaze - Add finely chopped mushrooms to the meat mixture for an umami boost - Create a chicken or turkey version using ground poultry instead of beef - Add grated carrots or zucchini to the meatball mixture for extra vegetables - Make a sweeter version by adding more brown sugar and a splash of pineapple juice to the glaze #### STORAGE - Refrigerate in an airtight container for up to 3 days - Reheat in a 350°F oven for about 10 minutes until heated through - For best results, store meatballs and extra glaze separately - Freeze unglazed cooked meatballs for up to 2 months - Thaw overnight in the refrigerator and reheat with fresh glaze ## Nutrition per serving - Calories: 561 - Carbohydrates: 39 g - Protein: 26 g - Fat: 34 g - Saturated fat: 10 g - Fiber: 2 g - Sugar: 28 g - Sodium: 1808 mg