Korean Barbecue Style Meatballs
These Korean Barbecue Style Meatballs are packed with flavor and perfect for any gathering. The mix of meats and spices creates a juicy, tender bite that’s hard to resist.
Equipment
- Air Fryer
- Mixing Bowl
- Measuring Spoons
- Baking tray
Ingredients
Ingredients
- 500 g Ground beef 70% lean
- 200 g Ground pork 30% fatty
- 15 ml Soy sauce
- 2 cloves Garlic minced
- 1 cm Ginger grated
- 10 ml Sesame oil
- 10 g Sugar
- 1 piece Egg beaten
- 50 g Panko breadcrumbs optional
- 30 g Sesame seeds for garnish
- 2 stalks Scallions chopped, for garnish
Instructions
- Begin by mixing the ground beef and pork with minced garlic, grated ginger, soy sauce, sesame oil, sugar, and the beaten egg. Add panko breadcrumbs if using.
- Mix gently until just combined, then refrigerate for about 15 minutes to firm up.
- Shape the mixture into meatballs, about 4 cm in diameter, and place them evenly on a lightly oiled tray or basket.
- Preheat the air fryer to 205°C. Arrange the meatballs in a single layer in the air fryer.
- Cook for 8–10 minutes, turning them halfway through, until they reach an internal temperature of 74°C.
- For a caramelized glaze, brush a mix of soy sauce and honey on the meatballs during the last 2 minutes of cooking.
- Let the meatballs rest for a minute before serving.
Notes
Tip: Avoid overworking the meat mixture to keep the meatballs tender. Chilling them helps maintain their shape while cooking.