Grilled Korean Style Meatballs
Recipe: #9692
May 25, 2013
Categories: Ground Beef, Appetizers, Korean, One-Pot Meal, Christmas, Easter, Game/Sports Day, New Years Grilling (Outdoor), Gluten-Free, High Protein, No Eggs, more
"These make a great appetizer for entertaining, although you can easily have them as a main dish served with steamed rice, and kimchi on the side. I serve this with ssamjang, a thick sauce/paste which is made from gochujang and some other ingredients to flavor. If you don't have that, maybe a sweet/sour sauce or pot sticker sauce would do just fine."
Ingredients
Nutritional
- Serving Size: 1 (150.2 g)
- Calories 449.7
- Total Fat - 32.5 g
- Saturated Fat - 8.8 g
- Cholesterol - 101.7 mg
- Sodium - 192.4 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 0.9 g
- Sugars - 3.9 g
- Protein - 31 g
- Calcium - 48.8 mg
- Iron - 4.2 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
If you are using wooden skewers, soak them at least an hour beforehand.
Step 2
Mix together ground beef, green onions, minced garlic, rice wine, soy sauce, sesame oil, corn starch, sesame seeds, and sugar together in a bowl.
Step 3
Shape meat mixture into 1" balls.
Step 4
Place on large pan and refrigerate for at least an hour to retain shape.
Step 5
Prepare grill or heat broiler (I prefer charcoal grill).
Step 6
Thread 2-3 meatballs per skewer and grill over medium coals 5-6 minutes per side or until juices run clear.
Step 7
Serve with ssamjang sauce or sweet/sour or potsticker sauce, if desired.
Tips
No special items needed.