Get ready to transform your weeknight dinner routine with these absolutely addictive Korean BBQ Meatballs. This recipe delivers tender, juicy meatballs drenched in a perfectly balanced sweet, savory, and spicy gochujang glaze. It’s a flavor explosion that tastes like it came from a top-tier restaurant but is surprisingly simple to make right in your own kitchen. If you’re searching for a dish that will have everyone asking for seconds, you’ve found it.
We’re ditching the complicated steps and using straightforward ingredients to create the ultimate Korean-inspired comfort food. These meatballs are baked, not fried, for a healthier approach that also guarantees a perfect texture and ridiculously easy cleanup.
Why You’ll Love These Korean BBQ Meatballs
This isn’t just another meatball recipe; it’s a game-changer for busy weeknights and a certified crowd-pleaser for gatherings. It simplifies authentic Korean flavors into a recipe any home cook can master.
- Incredibly Flavorful: The sauce is the star! It’s a rich, dynamic blend of gochujang, soy sauce, ginger, and garlic that coats every single meatball.
- Quick & Easy: With just 15 minutes of prep time, this dish is perfect for getting a delicious meal on the table fast.
- Baked, Not Fried: Baking the meatballs is less messy and results in a wonderfully tender texture without excess grease.
- Versatile Serving Options: Serve them as an appetizer, over rice for a full meal, or in a sandwich for a creative lunch.
The Secret to Irresistible Korean BBQ Sauce
The magic of this dish lies in its signature gochujang glaze. Gochujang, a fermented Korean chili paste, is the heart of the flavor profile, providing a mild heat and a deep, savory taste. We balance its intensity with soy sauce for saltiness, brown sugar for a touch of sweetness, sesame oil for nutty aroma, and fresh ginger and garlic for a zesty kick. Simmering these ingredients together melds them into a thick, glossy sauce that clings beautifully to the meatballs. For a different but equally delicious option, you can check out this hot honey bbq sauce.
Key Ingredients You’ll Need
We’re using simple, accessible ingredients to build complex, authentic flavors. Here’s what you’ll need to gather.
For the Meatballs
- Ground Beef: An 85/15 blend provides the perfect balance of fat for flavor and moisture.
- Panko Breadcrumbs: These Japanese-style breadcrumbs keep the meatballs light and tender.
- Egg: Acts as a binder to hold everything together.
- Green Onions: Add a mild, fresh onion flavor throughout the meatballs.
- Garlic & Ginger: Freshly minced is always best for a vibrant, aromatic punch.
- Soy Sauce: Seasons the meat from the inside out.
For the Sweet & Spicy Glaze
- Gochujang: The foundational ingredient for that classic Korean heat and flavor.
- Soy Sauce: Provides the savory, umami backbone.
- Brown Sugar: Adds a molasses-rich sweetness to balance the spice.
- Rice Vinegar: A touch of acidity to brighten up the sauce.
- Sesame Oil: Toasted sesame oil lends a distinct, nutty fragrance.
- Garlic & Ginger: More fresh aromatics to deepen the sauce’s flavor.
- Cornstarch Slurry: A simple mix of cornstarch and water to thicken the glaze to the perfect consistency.
How to Make Korean BBQ Meatballs (Step-by-Step)
This simple process delivers perfectly tender meatballs in a rich, flavorful sauce. Just follow these four easy steps.
- Combine the Meatball Ingredients: In a large bowl, gently mix the ground beef, panko, egg, chopped green onions, minced garlic, ginger, and soy sauce. Be careful not to overmix, as this can make the meatballs tough.
- Shape and Bake: Roll the mixture into 1.5-inch balls and place them on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 15-20 minutes, or until cooked through and lightly browned.
- Simmer the Glaze: While the meatballs are baking, combine all the sauce ingredients (except the cornstarch slurry) in a saucepan. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and continue to simmer for another 1-2 minutes until the sauce has thickened.
- Coat and Garnish: Add the baked meatballs to the saucepan and gently toss to coat them completely in the glorious glaze. Garnish with sesame seeds and more sliced green onions before serving.
Pro Tips for Perfect Meatballs Every Time
Want to elevate your Korean BBQ Meatballs? Follow these simple tips.
- Don’t Overwork the Meat: Mix the meatball ingredients until just combined. Overmixing develops the gluten in the meat, leading to tough, rubbery meatballs.
- Use a Cookie Scoop: For uniformly sized meatballs that cook evenly, use a medium cookie scoop to portion the meat mixture.
- Toast Your Sesame Seeds: For a deeper, nuttier flavor, toast your sesame seeds in a dry skillet for 2-3 minutes over medium heat until fragrant.
- Adjust the Spice: Gochujang brands vary in heat. Feel free to add a little more for extra spice or a bit less if you prefer a milder flavor. A similar flavor profile can be found in our spicy Korean ramen recipe (coming soon).
What to Serve with Korean BBQ Meatballs
These versatile meatballs can be the star of many different meals. Serve them over a bed of fluffy white rice with a side of steamed broccoli or bok choy to soak up every last drop of the delicious sauce. They also make fantastic appetizers for a party—just stick a toothpick in each one! For a fun twist, stuff them into a baguette for a Korean-style meatball sub. If you need another great party appetizer, try these bacon-wrapped water chestnuts.
Storage, Freezing, and Reheating
These meatballs are perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the cooked, sauced meatballs for up to 3 months. To reheat, simply thaw them in the refrigerator overnight and gently warm them in a saucepan over low heat until heated through.
Frequently Asked Questions
Yes! For an air fryer, cook the meatballs at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through. For a slow cooker, place the uncooked meatballs in the cooker, pour the prepared sauce over them, and cook on low for 4-6 hours or on high for 2-3 hours.
Absolutely! This recipe works wonderfully with ground turkey, ground chicken, or ground pork. Keep in mind that leaner meats like turkey and chicken may result in a slightly drier meatball, so be careful not to overbake them.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm them in a saucepan over low heat with a splash of water to loosen the sauce, or microwave them until heated through.
The spice level is moderate and balanced by the sweetness of the brown sugar. The heat comes from gochujang, and different brands have different heat levels. For a milder version, use slightly less gochujang. For a spicier kick, add an extra teaspoon or a dash of gochugaru (Korean chili flakes).
To make this recipe gluten-free, substitute the panko breadcrumbs with gluten-free panko or crushed pork rinds. You will also need to use a gluten-free soy sauce, such as tamari.
More Delicious Recipes to Try
If you enjoyed these meatballs, you’ll love exploring other flavor-packed dinner ideas. Our Ground Beef Philly Cheesesteaks offer a savory and satisfying meal, while the Crockpot Marry Me Chicken is a creamy, dreamy dish perfect for a special occasion.
We hope you love this easy and flavorful Korean BBQ Meatballs recipe! It’s a true testament to how simple ingredients can create an unforgettable meal. If you try it, let us know how it turned out in the comments below and don’t forget to share it on Pinterest!
Korean BBQ Meatballs Recipe
Korean BBQ Meatballs: An Easy & Irresistible Recipe
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, add the ground beef, panko breadcrumbs, egg, sliced green onions, 2 cloves of minced garlic, 1 tsp of grated ginger, and 1 tbsp of soy sauce. Use your hands to gently combine all ingredients, but be careful not to overmix.
- Roll the mixture into approximately 1.5-inch meatballs and arrange them in a single layer on the prepared baking sheet. Bake for 15-20 minutes, or until cooked through and lightly browned.
- While the meatballs are in the oven, combine the gochujang, 1/4 cup soy sauce, brown sugar, rice vinegar, sesame oil, remaining garlic, and remaining ginger in a medium saucepan. Whisk to combine and bring to a simmer over medium heat.
- In a small bowl, mix the cornstarch with 1 tablespoon of cold water to create a slurry. Whisk the slurry into the simmering sauce and cook for 1-2 minutes more, until the glaze has thickened.
- Remove the meatballs from the oven and carefully add them to the saucepan with the glaze. Gently toss to coat each meatball completely. Garnish with sesame seeds and extra sliced green onions before serving.
Notes
Ensure you do not overmix the meatball mixture to keep them tender.
Meatballs can be made with ground turkey or chicken as a substitute for beef.
