Easy Beef Bulgogi Meatballs
This beef bulgogi meatball recipe is a fusion of Korean beef bulgogi with classic meatballs. They are sweet, savory, super tender, and perfect for a hearty meal or your next gathering or Sunday football! We've also provided 3 different cooking methods so that you can make the most of your kitchen!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound ground beef
- ¾ cup bulgogi marinade (divided (sometimes called KBBQ marinade))
- ½ cup yellow onion (finely chopped (about ¼ of a large onion))
- ¼ cup breadcrumb
- 1 stalk green onion (thinly sliced (plus more for garnish))
- ¼ teaspooon cracked black pepper
- Toasted sesame seed (optional for garnish)
Instructions
- 1
Make and assemble the meatballs:
- 2
In a mixing bowl, add the ground beef, ½ cup of the bulgogi sauce, finely chopped onion, breadcrumbs, green onion, and black pepper. Mix until well combined.
- 3
Using a 1 inch cookie scoop or a tablespoon, portion mixture into 1 inch meatballs. You should get about 20 meatballs. Then, round out the meatballs by rolling each between your palms.
- 4
Oven method:
- 5
Preheat the oven to 425°F and prepare a sheet pan lined with foil.
- 6
Arrange the meatballs on the prepared sheet pan and bake for 10 minutes.
- 7
After 10 minutes, generously brush each meatball with the remaining ¼ cup of bulgogi sauce. Return the meatballs into the oven and bake for another 5 minutes, or until the meatball is cooked through with the internal temperature registering 160°F and the the sauce on the outside is sticky.*If you want a bit more color and/or char, you can briefly broil the meatballs on high. Just make sure to keep an eye on them! They can go from perfect to burnt in seconds!*
- 8
Air fryer method:
- 9
Spray the air fryer basket with some cooking oil and arrange the meatballs in the basket. Try to keep them at least ½ inch apart and in a single layer so that they cook evenly.
- 10
Air fry the meatball at 400°F for about 8 to 10 minutes. Then, generously brush the meatballs with the remaining ¼ cup of bulgogi sauce. Air fry for another 2 to 3 minutes, or until the sauce is sticky and the meatballs are cooked through (internal temperature of 160°F).
- 11
Stovetop method:
- 12
In a large pan over medium heat, add a small amount of oil.
- 13
Once the oil is hot, arrange the meatballs in the pan. Sear the meatballs on both sides for a total of 4 to 5 minutes, or until the meatball is cooked through and reaches the internal temperature of 160°F.*If the meatballs are too soft, refrigerate them for about 30 minutes before searing to help them firm up.*
- 14
Drain the excess fat in the pan if needed and add the remaining ¼ cup of bulgogi sauce to the meatballs. Gently stir until the meatballs are well coated. If you prefer a stickier sauce, cook for another minute or two, until the sauce thickens.
- 15
To serve:
- 16
Serve the meatballs as a meal over rice or as an appetizer on their own. Garnish with some sliced green onions and toasted sesame seeds if you like.