If you’re looking for a bold, crowd-pleasing dish that packs a punch of sweet, savory, and spicy flavors, Korean BBQ Meatballs are about to become your new favorite. These juicy, tender bites are glazed in a glossy, garlicky sauce with just a hint of heat, making them irresistible whether you serve them as appetizers or pile them high over a steaming bowl of rice. Every element of this recipe is designed for maximum flavor with minimal fuss, so you can have a taste of Korean barbecue magic any night of the week.
Ingredients You’ll Need
One of the best things about Korean BBQ Meatballs is how the simplest pantry staples transform into something truly special. Each ingredient plays a crucial role, from the meaty base to the vibrant glaze that coats every bite in sticky, spicy-sweet goodness.
- Ground Beef: The hearty foundation of your meatballs, offering a rich, savory flavor and juicy texture.
- Breadcrumbs: Helps bind the meatballs while keeping them tender and light.
- Egg: Acts as the glue that holds everything together.
- Green Onions: Adds a burst of color and a fresh, mild onion flavor.
- Garlic: Brings that signature aromatic depth essential to Korean cuisine.
- Fresh Ginger: Offers a warm, zesty note that brightens up the meatballs.
- Soy Sauce: Delivers salty, umami undertones throughout the dish.
- Sesame Oil: Infuses a nutty, toasty aroma and flavor that screams “Korean BBQ.”
- Black Pepper: Adds a subtle kick that enhances all the other flavors.
- Soy Sauce (for glaze): Forms the savory base of your sticky BBQ glaze.
- Brown Sugar: Balances the saltiness and adds irresistible caramel notes.
- Rice Vinegar: Provides a gentle tang that keeps the glaze from being too sweet.
- Sesame Oil (for glaze): Doubles down on that nutty depth.
- Gochujang: The star ingredient for spicy, complex heat and iconic red color.
- Garlic (for glaze): Extra garlicky flavor in every bite.
- Ginger (for glaze): Fresh zing in the glaze to echo the flavors of the meatballs.
- Cornstarch Slurry: Thickens the sauce just enough so it clings to every meatball.
How to Make Korean BBQ Meatballs
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This step ensures your Korean BBQ Meatballs bake up beautifully browned without any fuss.
Step 2: Mix the Meatball Ingredients
In a large bowl, combine the ground beef, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, and black pepper. Use clean hands or a fork to gently mix until everything is just combined. Over-mixing can lead to dense meatballs, so stop as soon as the mixture looks cohesive.
Step 3: Shape the Meatballs
Roll the mixture into 1-inch balls, aiming for about 20 meatballs in total. Placing them evenly on your prepared baking sheet will help them cook at the same rate and develop a nice, even crust.
Step 4: Bake to Perfection
Slide the tray into your preheated oven and bake the meatballs for 15 to 18 minutes, until they’re cooked through and lightly browned. This quick bake time keeps the meatballs juicy and tender, locking in all those incredible flavors.
Step 5: Make the Korean BBQ Glaze
While the meatballs are baking, get started on the irresistible Korean BBQ glaze. Combine soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, garlic, and ginger in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Once the sauce is bubbling, add the cornstarch slurry and cook for 1–2 minutes until the glaze thickens and turns glossy.
Step 6: Toss and Serve
Transfer the hot meatballs to a large bowl and pour the warm glaze over the top. Gently toss to coat every meatball in that sticky, spicy-sweet goodness. Serve your Korean BBQ Meatballs hot, and don’t forget to sprinkle on some extra green onions or sesame seeds for a touch of flair!
How to Serve Korean BBQ Meatballs
Garnishes
A sprinkle of sliced green onions or toasted sesame seeds adds a fresh pop of color and a subtle crunch that perfectly complements the rich, glazed exterior of Korean BBQ Meatballs. For even more flavor, try a scatter of thinly sliced red chili or a drizzle of extra gochujang for those who love an extra kick.
Side Dishes
Korean BBQ Meatballs are incredibly versatile. Serve them over a bed of steamed jasmine or sticky rice for a comforting meal, or pair them with quick-pickled cucumbers, kimchi, or a crunchy Asian slaw to balance out the richness. If you’re hosting a party, these meatballs shine alongside crisp lettuce leaves for a fun, hands-on appetizer.
Creative Ways to Present
For a playful twist, skewer the meatballs for easy serving at gatherings, or tuck them into slider buns with a bit of slaw for an irresistible fusion sandwich. You can even serve them atop a noodle bowl with sautéed vegetables for a hearty, satisfying dinner. The bold flavors of Korean BBQ Meatballs make them a star no matter how you present them.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Korean BBQ Meatballs, simply let them cool to room temperature before transferring to an airtight container. They’ll keep well in the fridge for up to four days, soaking up even more of that delicious glaze as they rest.
Freezing
Korean BBQ Meatballs freeze beautifully. Arrange cooled meatballs on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep in the freezer for up to three months. For best results, freeze the meatballs and glaze separately and combine when reheating.
Reheating
When you’re ready to enjoy your leftover or frozen Korean BBQ Meatballs, simply reheat them in a skillet over medium heat, adding a splash of water if needed to loosen the glaze. You can also warm them in the oven at 325°F until heated through, or microwave in short bursts for a quick meal.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken are fantastic lean alternatives. Just be aware that they may be slightly less rich than beef, so you might want to add a touch more sesame oil for extra moisture and flavor.
What if I don’t have gochujang?
If you can’t find gochujang, you can substitute with a mix of sriracha and a little miso paste, or use another Asian chili paste. The key is to bring a bit of heat and fermented depth to the glaze.
Are these meatballs gluten-free?
As written, Korean BBQ Meatballs contain breadcrumbs and regular soy sauce, which both have gluten. To make them gluten-free, use gluten-free breadcrumbs and tamari or certified gluten-free soy sauce.
Can I make the meatballs ahead of time?
Yes! You can prep and shape the meatballs a day ahead, storing them covered in the fridge. Bake and glaze just before serving for the freshest flavor and texture.
How spicy are Korean BBQ Meatballs?
The spice level is moderate, thanks to the gochujang. If you love heat, add a little extra gochujang or a dash of red pepper flakes. For a milder version, reduce the gochujang or use a mild chili paste.
Final Thoughts
Korean BBQ Meatballs are pure comfort food with a vibrant twist, and I can’t recommend them enough. Whether you serve them at a party or for a cozy dinner at home, these saucy, flavorful bites always steal the show. Give them a try and discover just how easy and delicious homemade Korean-inspired dishes can be!
Print
Korean BBQ Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 meatballs
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Korean-Inspired
- Diet: Non-Vegetarian
Description
These Korean BBQ Meatballs are a flavorful and easy-to-make dish featuring juicy beef meatballs coated in a sweet and spicy Korean BBQ glaze. Perfect as an appetizer or main course, these meatballs bring the delicious taste of Korean cuisine to your table with a balance of savory, sweet, and spicy notes.
Ingredients
Meatballs
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
Korean BBQ Glaze
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Mix meatball ingredients: In a large bowl, combine the ground beef, breadcrumbs, egg, finely chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper. Mix gently until just combined to ensure tender meatballs.
- Form meatballs: Roll the mixture into 1-inch meatballs, making approximately 20, and place them evenly spaced on the prepared baking sheet.
- Bake meatballs: Bake in the preheated oven for 15–18 minutes, or until the meatballs are fully cooked through and browned on the outside.
- Prepare glaze: While the meatballs bake, combine soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, minced garlic, and grated ginger in a small saucepan over medium heat. Bring to a simmer, stirring occasionally.
- Thicken glaze: Stir in the cornstarch slurry and cook for an additional 1–2 minutes until the glaze thickens to a sauce-like consistency.
- Coat meatballs: Toss the baked meatballs gently in the warm Korean BBQ glaze until well coated.
- Serve: Serve the glazed meatballs hot, garnished with extra green onions or sesame seeds if desired. Great as an appetizer or over rice as a main dish.
Notes
- These meatballs make a wonderful appetizer or can be served as a main course over steamed rice.
- Adjust the spice level by adding more gochujang or a pinch of red pepper flakes for extra heat.
- Can be made ahead of time and reheated with the sauce without losing flavor or texture.
- For gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs and ensure soy sauce is gluten-free.
Nutrition
- Serving Size: 4 meatballs
- Calories: 260
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 75mg
