Preparation Steps

• In a large bowl, combine ground pork, ground beef, panko breadcrumbs, beaten egg, soy sauce, sesame oil, minced garlic, grated ginger, and black pepper. Mix gently until just combined. Do not overmix.
• Roll the mixture into small meatballs, about 1-inch in diameter. You should get around 24 meatballs.
• Preheat your oven to 400°F (200°C) or heat a skillet over medium-high heat with a little oil.
• If baking: Place meatballs on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until browned and cooked through.
• If pan-frying: Add meatballs to the hot skillet and cook, turning occasionally, until browned on all sides and cooked through. This will take about 10-15 minutes.
• While the meatballs are cooking, prepare the sauce. In a small saucepan, whisk together gochujang, brown sugar, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
• Cook the sauce over medium heat, stirring constantly, until it thickens slightly, about 5-7 minutes. Be careful not to burn the garlic.
• Once the meatballs are cooked, add them to the saucepan with the Korean BBQ sauce. Toss gently to coat all the meatballs evenly.
• Simmer for another 2-3 minutes to allow the flavors to meld and the sauce to coat the meatballs beautifully.
• Serve the Korean BBQ meatballs hot, garnished with toasted sesame seeds and sliced scallions.