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–+ servings
BBQ Meatball Rice Bowls

Savor BBQ Meatball Rice Bowls: Quick, Customizable Delight

BBQ Meatball Rice Bowls are a delicious, customizable dinner option that brings the flavors of a Korean street market to your table, packed with flavor and easy to prepare.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Substitute with plant-based meat for a vegetarian option
  • 1 cup Breadcrumbs (Panko) Use gluten-free if needed
  • 1 large Egg
  • 2 cloves Garlic, minced Can replace with garlic powder
  • 1 inch Ginger, grated Dried ginger works as an alternative
  • 2 tbsp Soy Sauce Opt for tamari for gluten-free
  • 0.75 tbsp Sesame Oil Can replace with olive oil
  • 1 Green Onion, finely chopped Substitute with chives if preferred
  • 1 pinch Black Pepper
  • 2 tbsp Brown Sugar Coconut sugar can be used as a substitute
  • 1 tbsp Rice Vinegar Use white vinegar if needed
  • 2 tbsp Gochujang Mix sriracha with miso for a substitute
  • 1 tsp Cornstarch Replace with arrowroot powder if desired
  • 1 tbsp Water
For the Spicy Mayo
  • 0.25 cup Mayonnaise Use vegan mayo for a dairy-free option
  • 1 tsp Lime Juice Lemon juice can be an alternative
  • 1 tsp Honey Optional; maple syrup can be a vegan substitute
For Serving
  • 2 cups Cooked Jasmine Rice Substitute with brown rice or quinoa
  • 0.5 cup Shredded Carrots Swap for cabbage if desired
  • 0.5 Cucumber, thinly sliced Bell peppers can be alternatives
  • Green Onions + Sesame Seeds Optional garnish

Equipment

  • Oven
  • Skillet
  • mixing bowl
  • Whisk
  • saucepan
  • Baking sheet

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) or heat a skillet over medium-high heat.
  2. In a large mixing bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, chopped green onion, and black pepper. Mix gently until well combined.
  3. Shape the mixture into meatballs, about 1.5 tablespoons each, and place on a parchment-lined baking sheet or in the heated skillet.
  4. Bake for 18-20 minutes or pan-sear for 8-10 minutes until browned and cooked through.
  5. In a saucepan, whisk together soy sauce, brown sugar, rice vinegar, gochujang, minced garlic, and sesame oil to make the glaze.
  6. Add a cornstarch slurry and let the sauce simmer for an additional 2-3 minutes until thickened.
  7. Coat the cooked meatballs in the glaze.
  8. Make the spicy mayo by mixing mayonnaise, gochujang, lime juice, and optional honey in a bowl.
  9. Assemble bowls with rice, glazed meatballs, shredded carrots, cucumber, and spicy mayo.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

Prep the meatball mixture the night before for deeper flavors. Don't overmix the meatball ingredients to keep them tender. Refrigerate leftovers for up to 4 days and freeze separate from rice for longer storage.

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