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–+ servings
Korean BBQ Meatball Rice Bowls

Delicious Korean BBQ Meatball Rice Bowls for Easy Weeknight Meals

Experience the vibrant flavors of Korean BBQ with these delicious meatball rice bowls, a perfect weeknight meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef or plant-based ground meat for vegetarian
  • 1 cup Breadcrumbs (Panko) gluten-free breadcrumbs can work too
  • 1 large Egg or flax egg for vegan option
  • 2 cloves Garlic, minced fresh garlic is best
  • 1 inch Ginger, grated or ground ginger if needed
  • 2 tablespoon Soy Sauce opt for tamari for gluten-free
  • 1 tablespoon Sesame Oil or olive oil as a substitute
  • 2 Green Onions chopped shallots can be used
  • 1 teaspoon Black Pepper fresh ground pepper preferred
  • 2 tablespoon Brown Sugar or coconut sugar for a healthier option
For the Glaze
  • 2 tablespoon Rice Vinegar or apple cider vinegar
  • 2 tablespoon Gochujang or substitute with Sriracha/miso mix
  • 1 teaspoon Cornstarch or arrowroot starch for gluten-free
  • 1 tablespoon Water
For the Spicy Drizzle
  • 0.25 cup Mayonnaise or vegan mayo
  • 1 teaspoon Lime Juice or rice vinegar; lemon juice can substitute
  • 1 teaspoon Honey optional, can omit
For Serving
  • 2 cups Cooked Jasmine Rice or brown rice/quinoa
  • 0.5 cup Shredded Carrots bell peppers can substitute
  • 0.5 Cucumber, thinly sliced or spiralized zucchini
  • Green Onions, for garnish
  • Sesame Seeds optional

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • saucepan
  • small bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, green onions, and black pepper. Mix gently until just combined.
  3. Shape the mixture into meatballs, approximately 1.5 tablespoons each, and place them on the baking sheet.
  4. Bake for 18–20 minutes, or until browned and cooked through, checking for an internal temperature of 160°F.
Glaze Preparation
  1. In a saucepan, combine soy sauce, brown sugar, rice vinegar, gochujang, garlic, and sesame oil. Bring to a gentle simmer for 3–4 minutes.
  2. Mix cornstarch with water in a small bowl, then gradually add this to the simmering glaze while stirring continuously. Cook for 2–3 minutes until thickened.
  3. Toss cooked meatballs in the glaze to coat them evenly.
Assembly
  1. In bowls, serve jasmine rice as a base, topped with glazed meatballs, cucumber slices, and shredded carrots.
  2. Drizzle with spicy mayo and garnish with green onions and sesame seeds if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

For best results, chill meatball mixture for 30 minutes before shaping. Double the glaze for extra flavor.

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