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Homemade Easy Beef Bulgogi Meatballs photo

Easy Beef Bulgogi Meatballs

These Easy Beef Bulgogi Meatballs are packed with flavor and perfect for any gathering!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 1 pound ground beef
  • 1/2 cup Panko crumbs
  • 1 1/2 tablespoons Bulgogi sauce
  • 1 teaspoon chopped fresh ginger
  • 2 slices green onions sliced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup Bulgogi sauce for glazing and serving
  • 1 teaspoon sesame seeds for garnish
  • Rice for serving
  • 1/4 cup sour cream
  • 1-2 teaspoons water to adjust sour cream consistency
  • 2-3 teaspoons Sriracha sauce for extra heat

Equipment

  • Mixing Bowl
  • Baking sheet
  • Measuring cups and spoons
  • Spatula
  • Serving dish

Method
 

Instructions:
  1. Step 1: Preheat the Oven - Preheat your oven to 400°F (200°C) for even cooking.
  2. Step 2: Prepare the Meatball Mixture - In a large mixing bowl, combine ground beef, Panko crumbs, bulgogi sauce, ginger, green onion (white parts), salt, and pepper. Mix gently.
  3. Step 3: Form the Meatballs - Form the mixture into meatballs about 1 to 1.5 inches in diameter and place them on a baking sheet.
  4. Step 4: Bake the Meatballs - Bake for 20-25 minutes, or until cooked through and browned (internal temperature 160°F).
  5. Step 5: Glaze with Bulgogi Sauce - Remove from oven and brush with 1/3 cup bulgogi sauce. Return to oven for 5 minutes.
  6. Step 6: Prepare the Sauce - Mix sour cream with water to desired consistency and serve with Sriracha.
  7. Step 7: Serve and Enjoy - Serve meatballs over rice, drizzled with sour cream and garnished with green onion tops and sesame seeds.

Notes

  • For a lighter version, use lean ground beef.
  • Reduce Panko crumbs and increase ginger for flavor.
  • Store leftovers in an airtight container for up to 3 days.