Ingredients
- Ground beef or pork: 1 pound
- Panko breadcrumbs: 1/2 cup
- Soy sauce: 1/4 cup
- Brown sugar: 2 tablespoons
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Sesame oil: 1 teaspoon
- Cooked rice: 2 cups
Instructions
- Step 1: In a large bowl, combine ground meat, panko breadcrumbs, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Mix well with your hands until all ingredients are evenly distributed.
- Step 2: Roll the meat mixture into small meatballs, about 1 inch in diameter.
- Step 3: Heat a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, about 8-10 minutes.
- Step 4: While meatballs are cooking, prepare your rice according to package directions.
- Step 5: Divide the cooked rice into bowls. Top with the Korean BBQ meatballs. Garnish with sesame seeds or sliced green onions, if desired.
Notes
- Store leftover meatballs separately from the rice in airtight containers for up to 3 days to prevent the rice from becoming soggy.
- For best results, reheat the meatballs in a skillet with a splash of water to keep them moist, or use a microwave at 30 second intervals.
- Try adding a dollop of kimchi or a drizzle of sriracha mayo for extra flavor and a spicy kick!
- Don't overmix the meatball mixture; gently combine the ingredients to keep the meatballs tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American