Barbecued Meatballs, Korean Style

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“These don't have a bbq sauce on them at all, but are cooked over coals. I like to have these around when having a cook-out and serving guests. They make a great appetizer, placed in lettuce cups and served with dipping sauces.”
READY IN:
1hr 40mins
YIELD:
20 appetizers
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together ground beef, green onions.
  2. minced garlic, rice wine, soy sauce, sesame oil, corn starch, sesame seeds, and sugar together in a bowl.
  3. Shape meat mixture into 1" balls.
  4. Place on large pan and refrigerate for at least an hour to retain shape.
  5. Soak approximate 20-25 wooden skewers in warm water for 20-30 minutes (this prevents the wood from burning).
  6. Prepare grill or heat broiler (I prefer charcoal grill).
  7. Thread 2-3 meatballs per skewer and grill over medium coals 5-6 minutes per side or until juices run clear.
  8. Serve with sweet and sour sauce and hot table mustard, if desired.
  9. To prepare a simple table dipping mustard, mix mustard powder with a small amount of water to make a pleasant consistency; allow to ripen 5-10 minutes.

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