Korean BBQ Style Meatballs
These Korean BBQ Style Meatballs make a great appetizer suitable for a game day treat or a mid-week meal. These turned out delicious and will definitely be a crowd pleaser!
· 1 LB of Ground Pork
· 1 LB of Ground Beef
· 1/2 Cup of Panko Bread Crumbs
· 1/2 Cup of Milk
· 2 Eggs
· 1/2 Cup Parmesan Cheese
· 1/4 Cup of Parsley
· 1/2 Cup of Minced Onion
· 4 Gloves of Garlic Minced
· 1 TSP of Ginger
· 1 TSP of Sesame Oil
· 1 TSP of Soy Sauce
· 1 TSP Each of Smoked Salt, Chinese Five Spice, Black Pepper, Garlic Butter Rub
Set your oven to 400 Degrees and line a sheet pan with parchment paper. Combine the bread crumbs and mile and let sit for 10 minutes. Add all of the above ingredients to the mixture and combine thoroughly. Once mixture is well incorporated cover with saran wrap and place in the refrigerator for at least one hour. Using a melon baller form your meatballs, you want them to be just a bit bigger than a golf ball. Place onto the sheet pan and bake for 20-30 minutes or until you reach an internal temperature of 165 degrees. Coat with BBQ Sauce below and place back into the oven for 5-10 minutes.
Remove to cool slightly and serve.
BBQ Glaze
· 1/2 Cup of BBQ Sauce
· 1/2 Cup of Grape Jelly
· 1 TSP of W Sauce
· 1/2 TSP of Sesame Oil
· 1/8 Cu of Soy Sauce
· 2 TBSP of Honey
· 1 TSP of Ginger
Add all ingredients to a medium saucepan to combine. Once jelly dissolves it is ready to use.
Dipping Sauce
· 1/4 Cup Mayo
· 1 TBSP of Sriracha
· Splash of Sesame Oil and Soy sauce
Whip until combined Put in the fridge until ready to use.
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