Bulgogi Meatballs

Flavour packed Korean Beef Bulgogi Meatballs made with bulgogi marinade! Serve with steamed jasmine rice for an easy family dinner.

5 from 2 votes

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Course: dinners, healthy snacks

Cuisine: Korean

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: serves

Calories: 519kcal

Cost: $10

Preheat oven to 220 degrees celsius (fan forced).
Lightly grease a non-stick baking tray with cooking oil and set aside.
Note: If you don't have a non-stick tray, line your tray with baking paper.
Place the beef mince, ½ cup bulgogi marinade, panko crumbs, finely diced onion, ginger, spring onions, salt and pepper into a bowl. Mix to combine.
If using a Thermomix: Place the brown onion and spring onion stems (roughly chopped into the Thermomix bowl. Mix for 5 seconds, Speed 6. Scrape down the sides of the bowl and repeat until finely chopped. Place all remaining ingredients into the Thermomix bowl and mix for 5 seconds, Speed 4. Scrape down the sides of the bowl and repeat for another 5 seconds or until combined.
Take 1 tablespoon of mixture and roll into a ball using wet hands (see Notes).
Place onto the prepared baking tray.
Bake in the oven for 10 minutes.
Remove the meatballs from the oven and brush the tops with the remaining bulgogi marinade.
Sprinkle with sesame seeds.
Place back into the oven for a further 5 minutes.
Serve immediately with steamed rice and finely sliced spring onions.

RECIPE NOTES & TIPS

Ingredients Info:

Panko crumbs - help to bind the meatballs together. Panko crumbs are a Japanese-style breadcrumb that are larger and lighter than regular breadcrumbs. You can buy them from the international/Asian section of any major supermarket. If panko crumbs are unavailable, you can use regular breadcrumbs.
Bulgogi marinade - available in most major supermarkets, usually in the sauces or Asian section. Bulgogi marinade is a Korean BBQ sauce, similar, but with more depth of flavour, than teriyaki marinade.

More Recipe Tips:

Rolling the balls - the mixture will be very sticky so wet your hands with water before rolling the mixture to stop it sticking to your hands and this will ensure your meatballs are perfectly round in shape. You can also add a little more panko crumbs if the mixture is too wet.
Storing - store any leftover cooked meatballs in an airtight container in the fridge for up to 2 days. Reheat thoroughly before consuming (or serve cold).
Freezing uncooked meatballs - you can prepare the beef meatball mixture, roll into balls, and freeze uncooked in an airtight container for up to 3 months. Allow to defrost in the fridge before baking in the oven as per the recipe instructions.
Freezing cooked meatballs - you can also freeze any leftover cooked meatballs in an airtight container for up to 3 months. Either allow the meatballs to defrost in the fridge before reheating or reheat directly from frozen. Ensure the meatballs are hot all the way through before consuming though.