Go Back

Korean BBQ Meatball Rice Bowls

These Korean BBQ Meatball Rice Bowls are packed with flavor and customizable to suit any taste, making them perfect for weeknight dinners or casual gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef Look for 80/20 for a balance of flavor and juiciness
  • 1/4 cup breadcrumbs Panko adds extra crunch!
  • 1/4 cup green onions, chopped For a fresh, oniony bite
  • 2 tablespoons soy sauce Use low-sodium if you’re watching salt intake
  • 1 tablespoon sesame oil This elevates the flavor
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced Freshly grated works best!
  • 1/4 cup brown sugar Adjust to taste; it balances the flavors beautifully
For the Bowls
  • 4 cups cooked rice Jasmine or short-grain rice works perfectly
  • 1 cup broccoli florets Steamed for color and nutrients
  • 1/4 cup sesame seeds For that delightful crunch
  • to taste Sriracha Add as little or as much as you like

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) for even cooking.
  2. In a large bowl, combine ground beef, breadcrumbs, chopped green onions, soy sauce, sesame oil, minced garlic, and minced ginger.
  3. Mix with your hands until well combined, being careful not to over-mix to avoid tough meatballs.
  4. With wet hands, form the mixture into 1-inch meatballs, yielding about 20 meatballs.
Cooking
  1. Place the meatballs on a baking sheet lined with parchment paper and bake for 20 minutes, until browned and cooked through.
  2. While the meatballs bake, steam the broccoli florets until tender, about 3-5 minutes.
Assembly
  1. To serve, place a scoop of cooked rice in a bowl, top with baked meatballs, steamed broccoli, and sprinkle with sesame seeds.
  2. Drizzle with Sriracha if desired.

Notes

Store leftovers in an airtight container for up to three days. You can prep meatballs a day ahead and refrigerate, then bake when ready.