Description
A simple, gluten-free, and dairy-free appetizer featuring sticky, tender meatballs made with just five ingredients. Perfect for game day or as a versatile main course.
Ingredients
Scale
- 1 lb (450g) 80/20 ground beef
- 1 large egg (50g)
- 2 tbsp (16g) rice flour
- 1 tbsp (15g) ginger-garlic paste
- 1/2 cup (120ml) Korean BBQ sauce (divided)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, combine ground beef, egg, rice flour, ginger-garlic paste, and 2 tablespoons of the Korean BBQ sauce. Mix gently with hands until just combined; do not overmix.
- Roll the mixture into 1.5-inch diameter balls (approx. 20-24 meatballs) and place on the prepared baking sheet, leaving space between them.
- Bake for 15-18 minutes until browned on the outside and cooked through (internal temperature of 160°F/71°C).
- While meatballs bake, heat the remaining 1/2 cup of Korean BBQ sauce in a small saucepan over medium heat or microwave for 1 minute until warm and slightly thickened.
- Serve meatballs immediately with the warm sauce for dipping.
Notes
Do not overmix the meat to avoid tough meatballs. Use a meat thermometer to ensure beef is cooked to 160°F. These freeze well before baking; store plain meatballs in the freezer for up to 3 months. Reheat in oven at 350°F for 10 minutes.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Cuisine: Korean-American
Nutrition
- Serving Size: 1 meatball
- Calories: 85
- Sugar: 3
- Sodium: 180
- Fat: 5
- Saturated Fat: 2
- Carbohydrates: 4
- Protein: 6
Keywords: Korean BBQ meatballs, gluten-free appetizer, game day food, easy meatballs, dairy-free recipe, 5-ingredient recipe