Sticky Korean BBQ Meatballs

Preheat the oven to 350°F.

In a large mixing bowl, combine all of the meatball ingredients and mix until well-combined.

Roll the meat mixture into 2” meatballs and lay them on a sheet of Reynolds Wrap^® Non-Stick Foil. Place the meatballs in the oven for 30 minutes.  

For the glaze, combine all of the ingredients in a pot over medium heat.  Whisk to combine and bring to a simmer.   Lower the heat to low and let it thicken.  

After 30 minutes, remove the meatballs from the oven and transfer them to a bowl.  

Toss the meatballs in the glaze, then place them back on the Reynolds Wrap^® Non-Stick Foil.  Bake for an additional 10-15 minutes until the sauce is tacky, then serve immediately over white rice with green onions & sesame seeds on top.