If you love the sweet, savory magic of Korean BBQ, you’re in for an unforgettable treat with these Korean BBQ Meatballs! Juicy and tender, packed with garlicky goodness and a tangy, sticky glaze, these meatballs are utterly irresistible—perfect for appetizers, party snacks, or an easy dinner everyone will fight over.
Why You’ll Love This Recipe
- Big, Bold, Addictive Flavor: Each bite bursts with smoky-sweet Korean BBQ taste, balanced by a sassy kick of gochujang and garlicky depth.
- Family-Friendly and Crowd-Pleasing: These meatballs are mild enough for kids (but can be made spicier for heat-lovers!), and always disappear at parties.
- Major Sauce Factor: The recipe yields plenty of sticky, glossy sauce—absolutely perfect for drizzling over rice, dunking, or cleaning right off the plate with a spoon.
- Meal-Prep Friendly: They freeze and reheat wonderfully, making them a lifesaver for busy weeknights or future cravings.
Ingredients You’ll Need
These Korean BBQ Meatballs come together with just a handful of simple staples—but don’t underestimate their importance. Every piece, from the gochujang to the scallions, brings a special touch to the flavor, texture, and that signature caramelized color.
- Lean Ground Beef: The hearty base of the meatballs; choose lean for a tender bite that holds together beautifully.
- Panko Bread Crumbs: Japanese-style crumbs make the meatballs airy and light, with just the right structure.
- Ground Ginger & Fresh Garlic: The ginger gives warmth and a hint of citrusy heat, while lots of garlic ensures savory, mouthwatering depth.
- Salt & Pepper: Basic seasoning, but essential for rounding out the meat flavor.
- Green Onions (Scallions): Sliced for both the meatball mix and as a pop of fresh color on top—don’t skip!
- Egg: Binds the mixture, ensuring everything stays perfectly together.
- Gochujang: This Korean chili paste is the secret ingredient, adding that iconic tangy-sweet umami and gentle heat.
- Low-Sodium Soy Sauce: Salty, savory, and foundational to the BBQ glaze.
- Brown Sugar: Adds sticky sweetness and helps caramelize the sauce into that glossy, addictive finish.
- Rice Wine Vinegar: Wakes up all the flavors—don’t substitute with regular vinegar if you can help it!
- Vegetable Oil: A touch in the glaze for sheen and body.
- Red Pepper Flakes: Offers a little extra zing in the background; add more if you want extra heat.
- Cornstarch & Water: Mixed into a quick slurry, these thicken your glaze into a luscious, clingy sauce.
- Sesame Seeds: Sprinkle on top for subtle crunch and classic Korean flair.
- Cooked White or Brown Rice (Optional): Not strictly necessary, but trust me—this sauce over rice is worth it.
Variations
One of the joys of these Korean BBQ Meatballs is how easy they are to jazz up or tweak to your heart’s content. Whether you’re cooking for allergies, dietary preferences, or just craving something new, it’s super simple to play around and make them your own.
- Chicken or Turkey Meatballs: Swap the ground beef for ground chicken or turkey for a lighter, leaner option that still soaks up all that gorgeous sauce.
- Make Them Gluten-Free: Use gluten-free panko or crushed rice crackers instead of regular bread crumbs, and double-check your soy sauce label.
- Extra-Spicy Kick: Add additional gochujang or more red pepper flakes if you want a more fiery version to really wake up your tastebuds.
- Vegetarian Version: Use a plant-based ground meat substitute and vegan egg replacement for equally tasty, meat-free meatballs—just adjust the baking time as needed.
How to Make Korean BBQ Meatballs
Step 1: Mix and Shape the Meatballs
Start by heating your oven to 400°F and lining a rimmed baking sheet with foil (easy cleanup is always a win!) and spraying it with cooking spray. In a big bowl, combine your ground beef, panko, ground ginger, pepper, salt, three sliced green onions (save the rest for garnish), minced garlic, egg, and a generous scoop of gochujang. Use clean hands to gently mix just until everything’s combined—don’t overwork the meat or your meatballs can get tough. Roll the mixture into 1-inch balls and space them evenly on your prepared tray.
Step 2: Bake to Perfection
Bake the meatballs in your preheated oven for 20-25 minutes, until they’re cooked through, juicy, and lightly golden. This hands-off baking method keeps them super tender while you move on to the irresistible sauce.
Step 3: Simmer the Sticky Korean BBQ Glaze
While the meatballs are in the oven, grab a saucepan. Combine the ground ginger, plenty of minced garlic, soy sauce, water, brown sugar, gochujang, rice wine vinegar, oil, and red pepper flakes. Bring to a boil, stirring frequently so the sugar melts and flavors mingle. Whisk together cornstarch and water in a tiny bowl and pour this slurry into the bubbling sauce, stirring constantly. Reduce the heat to medium and let it simmer for 8-10 minutes until thick, glossy, and worth dreaming about!
Step 4: Toss, Garnish, and Serve
Add your baked meatballs straight into the hot glaze, gently turning to coat each one in that sticky deliciousness. Serve while warm, crowned with sliced green onions and a generous sprinkle of sesame seeds. If you’re feeling extra, pile them over fluffy white or brown rice for the ultimate comfort meal!
Pro Tips for Making Korean BBQ Meatballs
- Handle With Care: When mixing the meatball ingredients, gently incorporate to keep the finished meatballs super tender, not dense.
- Sauce Shortcut: For even more flavor, make the glaze ahead of time—it’ll thicken as it sits and become even more luscious!
- Sauce-to-Meatball Ratio: This recipe creates a generous amount of sauce, perfect for serving over rice. If you’re making appetizers and want less sauce, just halve the glaze ingredients.
- Fresh Green Onion Finish: Always add the final green onion and sesame seeds right before serving for color and crunch—they really elevate the look and flavor.
How to Serve Korean BBQ Meatballs
Garnishes
Scatter thinly sliced green onions and a sprinkle of toasted sesame seeds over the meatballs for a fresh, nutty pop of both color and flavor. A sprinkle of extra red pepper flakes adds a little dramatic heat (and looks gorgeous!). Even a hint of finely chopped cilantro can offer a contrasting herbal freshness, if you’re feeling creative.
Side Dishes
Korean BBQ Meatballs absolutely shine atop a bowl of steaming white or brown rice, soaking up that extra sauce. For an even heartier meal, pair with classic Korean sides like kimchi, cucumber salad, sautéed spinach, or simply some crisp pickled veggies for crunch and tang.
Creative Ways to Present
For parties, nestle each meatball on a mini lettuce leaf and secure it with a cocktail pick for an Asian-style appetizer platter. Or, pile them into sliders with a swipe of mayo or gochujang aioli for a crowd-pleasing twist. If you love meal-prepping, divide over rice with veggies in lunchboxes—they’re fantastic warm or cold!
Make Ahead and Storage
Storing Leftovers
Store any leftover Korean BBQ Meatballs in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making them just as irresistible (if not more so) the next day—perfect for grab-and-go lunches!
Freezing
These meatballs freeze beautifully! Place cooled, sauced meatballs in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months—just be sure to label your stash for quick, future meal heroes.
Reheating
For best results, reheat Korean BBQ Meatballs gently in a saucepan over low heat, adding a splash of water or broth to loosen the sauce if needed. They can also be microwaved, covered, until heated through—just don’t overcook, or the meatballs can dry out.
FAQs
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Can I make the Korean BBQ Meatballs ahead of time?
Absolutely! You can fully bake the meatballs and make the sauce up to 2 days in advance. Store them separately in the fridge, then reheat and toss together just before serving for the freshest flavor and best texture.
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What’s the best substitute for gochujang if I can’t find it?
If gochujang isn’t available, mix equal parts miso paste and sriracha (with a dash of honey for sweetness) to mimic both the umami and heat that gochujang brings—though for true Korean BBQ Meatballs flavor, tracking down the real thing is always worth it!
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Can I make these meatballs gluten-free?
Yes! Simply swap in gluten-free panko and use tamari or certified gluten-free soy sauce. Be sure to check the gochujang label, as some brands may contain wheat.
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How spicy are these Korean BBQ Meatballs?
As written, these meatballs are flavorful with a mild warmth—perfect for most palates. You can adjust the heat by adding more gochujang or red pepper flakes if you like things hotter, or reduce them for an extra-mild version.
Final Thoughts
If you’re searching for a crave-worthy dinner or a party-perfect appetizer, these Korean BBQ Meatballs will not disappoint. They’re a labor of love, but so simple to pull off—and always a total crowd-pleaser. Don’t wait for a special occasion: give them a try, savor every sticky-sweet bite, and get ready for lots of recipe requests!
Print
Korean BBQ Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 20 meatballs 1x
- Category: Main Dish
- Method: Baking, Simmering
- Cuisine: Korean
- Diet: Gluten Free
Description
These Korean BBQ meatballs are a delicious twist on a classic dish, combining the flavors of gochujang and soy sauce to create a sweet and spicy glaze that coats tender meatballs. Serve over rice for a satisfying meal!
Ingredients
For the meatballs:
- 1 pound lean ground beef
- 1/2 cup panko bread crumbs
- 1 teaspoon ground ginger
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 4 green onions thinly sliced, divided
- 2 cloves garlic minced
- 1 egg
- 1 tablespoon gochujang Korean-style chili paste
- Sesame seeds for garnish
- Cooked white or brown rice for serving (optional)
For the glaze:
- 1/4 teaspoon ground ginger
- 4 cloves garlic minced
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3/4 cup brown sugar
- 1 tablespoon gochujang
- 1 tablespoon rice wine vinegar
- 1 teaspoon vegetable oil
- pinch red pepper flakes
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Make the meatballs: Heat oven to 400 degrees F. Line a large rimmed baking sheet with foil; spray with cooking spray. In a large bowl, combine ground beef, bread crumbs, ground ginger, pepper, salt, 3 green onions, garlic, egg, and gochujang. Roll into 1-inch balls and bake for 20-25 minutes.
- Make the sauce: In a saucepan, combine ginger, garlic, soy sauce, water, brown sugar, gochujang, rice wine vinegar, oil, and red pepper flakes. Thicken with cornstarch mixture.
- Combine: Add meatballs to the sauce, coat, and serve warm over rice topped with green onions and sesame seeds.
Notes
- This recipe makes a generous amount of sauce. Adjust the quantity based on how you plan to serve the meatballs.
Nutrition
- Serving Size: 1 meatball
- Calories: 83 kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1.3g
- Trans Fat: 0.1g
- Carbohydrates: 11g
- Fiber: 0.2g
- Protein: 6g
- Cholesterol: 22mg
