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!
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.
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.
Oven method:
Preheat the oven to 425°F and prepare a sheet pan lined with foil.
Arrange the meatballs on the prepared sheet pan and bake for 10 minutes.
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!*
Air fryer method:
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.
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).
Stovetop method:
In a large pan over medium heat, add a small amount of oil.
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.*
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.
To serve:
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.
Notes
Please refer to the post above for step by step photo references, tips, and FAQs!
Air fryer method - You can make these bulgogi meatballs in the air fryer too! Please read more about it in the post above!