Description
A high-protein, sticky Korean BBQ meatball recipe designed for meal prep. These meatballs are baked in bulk, coated in a sweet and savory soy-ginger glaze, and hold up perfectly for up to four days of lunches or dinners.
Ingredients
Scale
- 2 lbs ground beef (80/20 blend)
- 1 cup panko breadcrumbs
- 1 large egg
- 4 cloves garlic, minced (divided)
- 1 tbsp fresh ginger, grated (divided)
- 1/2 cup low-sodium soy sauce (for meat mix)
- 1 tbsp sesame oil (for meat mix)
- 1 cup soy sauce (for glaze)
- 1/3 cup brown sugar (for glaze)
- 1/4 cup water (for glaze)
- 2 tbsp sriracha (for glaze)
- 1 tbsp rice vinegar (for glaze)
- 1 tbsp toasted sesame oil (for glaze)
Instructions
- Preheat oven to 400°F (200°C). Line two large sheet pans with parchment paper.
- In a medium saucepan, combine 1 cup soy sauce, 1/3 cup brown sugar, 1/4 cup water, 2 tbsp sriracha, 1 tbsp rice vinegar, 1 minced garlic clove, and 1 tsp grated ginger. Whisk over medium heat until sugar dissolves. Simmer for 5 minutes until slightly thickened. Remove from heat and stir in 1 tbsp toasted sesame oil. Set aside half for later.
- In a large bowl, combine 2 lbs ground beef, 1 cup panko, 1 beaten egg, 1 tsp grated ginger, 1 minced garlic clove, 2 tbsp soy sauce, and 1 tsp sesame oil. Mix gently with hands or a spoon. Do not overmix.
- Form mixture into 1.5-tablespoon balls using a cookie scoop. Place on prepared sheet pans. Aim for 40-50 meatballs.
- Bake for 18-20 minutes, rotating pans halfway through, until browned and internal temperature reaches 160°F.
- While meatballs bake, warm the first half of the prepared glaze in a large skillet over medium-low heat.
- Transfer baked meatballs to the skillet with the sauce. Toss gently to coat and simmer for 2 minutes to absorb flavor.
- Spread coated meatballs on a clean sheet pan to cool completely (about 15 minutes).
- Portion meatballs into meal prep containers. Pour the remaining glaze over the top of each container before sealing.
Notes
Cool meatballs completely before sealing to prevent sogginess. For reheating, add a splash of water to the container to create steam and keep them juicy. Can be frozen for up to 3 months. If using lean beef, add olive oil to the mix to prevent drying out.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs + 2 tbsp
- Calories: 320
- Sugar: 16
- Sodium: 950
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 18
- Fiber: 1
- Protein: 25
Keywords: Korean BBQ meatballs, meal prep, sticky meatballs, ground beef recipe, high protein meal prep, freezer friendly, game day food, batch cooking