Tangy Bulgogi Meatballs

This easy, 30 minute, protein-packed dish went viral in my house. These are great to make in bulk for a gathering or event, or just to have on deck for easy meals throughout the week. I like to pair these with some white rice and brussel sprouts. Check out my brussel sprouts recipes here!

Ingredients:

  • 1 lb Ground Beef or Turkey

  • Ginger

  • Green Onion

  • 1 egg

  • Garlic

  • Garlic Powder, Onion Powder, Red Pepper Flakes

  • Sesame Oil, Rice Vinegar

  • Bachan’s Original Japanese BBQ Sauce

DIRECTIONS:

  1. In a large bowl add 1 lb of ground beef (or turkey) and 1/4 cup of ginger and scallion. Save the rest of your ginger and scallion for the sauce later!

  2. Crack an egg into the bowl and mix until the egg is fully absorbed.

  3. Season meat with a pinch of salt and pepper, 1 tsp of garlic powder and onion powder, a pinch of red pepper flakes, one tbsp of Bachan’s Original Japanese BBQ sauce and finish with a dash of sesame oil and rice vinegar.

  4. Mix until all ingredients are evenly distributed.

  5. Preheat pan on a medium heat with avocado oil. Preheat oven to 350 F.

  6. Form even sized meatballs (for even cooking) and arrange onto pan. Cook on medium heat for 2 minutes on each side.

  7. Finish meatballs in oven until desired temperature. I like my meatballs medium.

  8. For sticky glaze, add these ingredents into a sauce pan.

    • 1/2 cup BBQ sauce

    • 1 tbsp sriracha

    • 1 tbsp rice vinegar

    • 2-3 garlic cloves, minced

    • remainder of ginger and green onions from earlier

    • a small dash of sesame oil

  9. Let it cook on medium heat until it reaches a sticky consistency. Then add to finished meatballs, top with green onion and sesame seeds to garnish.

  10. Enjoy!