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Bulgogi Meatballs (Korean-Style Marinated Beef Meatballs) from LUNCHBOXES

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These Bulgogi Meatballs from Kids Eat in Color Lunchboxes: 55 Lunch Recipes for Kids are packed with flavor. Plus, they can be made ahead for easy lunch packing.

Bulgogi Meatballs (Korean-Style Marinated Beef Meatballs) Recipe

Recipe created by Hee Jee Lee, from White Blank Space

Yield: 28 small meatballs (4 servings) | Prep time: 10 minutes | Cook time: 20 minutes


1 lb. / 455 g ground beef (85% lean, 15% fat)
½ medium onion, chopped into chunks W
1 small carrot (about 1.5 oz. / 41 g), chopped into chunks W
½ cup / 50 g panko bread crumbs
1.5 Tbs. / 22 mL soy sauce
1 Tbs. / 15 mL maple syrup
1 Tbs. / 15 mL toasted sesame oil
1 egg, whisked W
1 tsp. / 3 g garlic powder


  1. Preheat the oven to 400 degrees F / 205 degrees C and position the rack in the middle. Line a baking sheet with parchment paper.
  2. In a food processor, combine chopped onion and carrots and pulse until finely chopped into 1/4″ pieces. (Alternatively, you can finely chop with a knife.)
  3. In a bowl, mix breadcrumbs, soy sauce, maple syrup, and toasted sesame oil.
  4. Add the rest of the ingredients to the bowl and mix to combine.
  5. Form mixture into balls with your hands using about 1.5 Tbs. of mixture for each meatball. Place them on the baking sheet, leaving space between them. 
  6. Bake for about 20 minutes until the meatballs are cooked through.

For more recipes like these, check out Kids Eat in Color Lunchboxes: 55 Lunch Recipes for Kidsa collection of lunchbox ideas and recipes that represent many different family food cultures.

Note: Ingredients with a “W” next to them are WIC-eligible items. WIC is the supplemental nutrition program for women, infants and children in the United States. It provides food to families with pregnant or postpartum women and young children. WIC-eligible items will vary based on location.

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