Sticky Korean Meatball Bowls Recipe
These Sticky Korean Meatball Bowls are sweet, savory, and slightly spicy. Served over rice with fresh toppings, this easy weeknight dinner is customizable and meal prep friendly.
Servings 4 Servings
Ingredients
Meatballs
- 1 lb ground beef
- ¼ cup panko breadcrumbs
- 1 large egg
- 3 tbsp Korean BBQ seasoning
- 2 tbsp soy sauce or tamari soy
- 1 tbsp sriracha
- 4 garlic cloves minced or grated
- 2 tsp ground ginger or fresh minced ginger
Sauce
- ⅓ cup soy sauce or tamari
- 4 tbsp brown sugar
- 1 tbsp honey
- 2 tsp Korean BBQ seasoning
- 2 tsp sriracha optional
- 1 tsp toasted sesame oil
- 1 tsp ground ginger or fresh minced ginger
- 1 garlic clove minced or grated
Fresh Topping Suggestions
- cooked rice or quinoa
- thin carrot ribbons
- avocado slices
- shelled edamame
- sliced cucumber
- chopped green onions
- chopped cilantro
- toasted sesame seeds
- sliced jalapeno
Instructions
Meatballs
- Preheat oven to 450ºF. Lightly spray a baking sheet with cooking oil. Set aside.
- Add all meatball ingredients together in a medium bowl and mix well with your hands. Use a hinged scoop or tablespoon and make meatballs placing on prepared baking sheet. You should have approximately 34 meatballs.
- Bake for 12-15 minutes, or until no longer pink inside. Remove and set aside.
Sticky Sauce
- Mix all sauce ingredients together in a medium saucepan over medium-low heat, stirring to combine well, until sauce slightly thickens. Turn off the heat and add some meatballs, tossing to coat. Repeat with remaining meatballs and serve immediately with rice and toppings.
Notes
Tips for Storing
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
- Keep rice and toppings separate for the best texture when reheating.
- Freeze cooked meatballs (without sauce) for up to 2 months. Thaw overnight and glaze before serving.
- Reheat meatballs in a skillet over low heat, adding a splash of water to loosen the sauce.
Nutrition
Calories: 417kcal | Carbohydrates: 23g | Protein: 25g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1845mg | Potassium: 450mg | Fiber: 1g | Sugar: 17g | Vitamin A: 69IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 4mg
