If you’re craving a big burst of flavor in bite-sized form, look no further than these Korean BBQ Meatballs. Each meatball packs the punchy, sweet-salty-spicy profile you love about Korean barbecue into a tender, juicy morsel that’s perfect for sharing (or, honestly, hoarding for yourself). Juicy beef, lively aromatics, and a glossy gochujang glaze bring it all together—making this dish a total crowd-pleaser at weeknight dinners, casual gatherings, or any time you want something unforgettable.
Ingredients You’ll Need
Don’t be intimidated by the list—every ingredient in these Korean BBQ Meatballs is here for a reason, and together they create a show-stopping balance of texture, color, and flavor. Gather the following and taste for yourself how simple it is to make something truly special!
- Ground beef (or a mix of beef and pork): Delivers juicy texture and rich, savory flavor—the backbone of your meatballs.
- Breadcrumbs: Acts as a binder and keeps the meatballs light and tender instead of dense.
- Milk: Moistens the breadcrumbs and ensures the final bite is supremely soft (never dry!).
- Egg: Holds everything together and adds a touch of richness.
- Garlic (minced): Infuses aromatic depth; a must in Korean-inspired dishes.
- Fresh ginger (grated): Brings zingy brightness and a subtle heat that lifts the flavor profile.
- Green onions (finely chopped): Provide pops of color and fresh oniony bite.
- Soy sauce: Lends savory umami and that necessary hit of salinity.
- Sesame oil: Adds a nutty, toasty aroma that lingers after every bite.
- Black pepper: Gives a gentle background heat to balance the glaze.
- Brown sugar: Sweetens the mixture and helps the glaze achieve its irresistible gloss.
- For the glaze: Soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, cornstarch slurry.
- Sesame seeds (for garnish): Sprinkle on for crunch and pretty presentation.
- Chopped green onions (for garnish): Finish with a burst of fresh green to wake up your plate.
How to Make Korean BBQ Meatballs
Step 1: Prepare Your Oven and Baking Sheet
To set yourself up for meatball success, start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper—not only does this prevent sticking, but it also makes cleanup a breeze. Getting your oven ready early ensures your meatballs go in as soon as they’re formed, helping them hold their shape perfectly.
Step 2: Mix the Meatball Ingredients
In a large bowl, combine your ground beef (or mix of beef and pork) with the breadcrumbs, milk, egg, garlic, ginger, green onions, soy sauce, sesame oil, black pepper, and brown sugar. The trick is to mix just until everything’s combined; overworking the mixture can make your meatballs tough. You’ll notice how the mixture becomes fragrant and cohesive almost instantly!
Step 3: Shape and Bake
Scoop out portions of the mixture and roll gently into 1 1/2-inch balls—a cookie scoop makes this step extra speedy and ensures even cooking. Place the meatballs on your prepared baking sheet, leaving space between each one. Bake for 15 to 18 minutes, or until the meatballs are fully cooked through and glistening with juices.
Step 4: Make the BBQ Glaze
While the meatballs bake, whisk together the glaze ingredients: soy sauce, brown sugar, rice vinegar, sesame oil, and gochujang in a small saucepan over medium heat. Bring it to a simmer so the flavors can meld together. Stir in the cornstarch slurry; in 1 to 2 minutes, you’ll notice the glaze thicken into a shiny, gorgeous sauce that clings beautifully to the meatballs.
Step 5: Glaze and Finish
As soon as the meatballs come out of the oven, transfer them to a mixing bowl or straight into your saucepan if it’s large enough. Pour the hot glaze over and gently toss until every meatball is coated in luscious, sticky goodness. Arrange them on a platter, then finish with a sprinkling of sesame seeds and green onions—you’ll have Korean BBQ Meatballs as eye-catching as they are delicious.
How to Serve Korean BBQ Meatballs
Garnishes
Don’t underestimate the power of garnishes—they’re what take your Korean BBQ Meatballs from tasty to restaurant-worthy. A shower of toasted sesame seeds adds crunch and visual appeal, while freshly chopped green onions provide brightness and a little snap. If you want even more drama, a pinch of red pepper flakes or thinly sliced chili can bring extra heat and color.
Side Dishes
These meatballs are incredibly versatile, pairing well with so many side dishes. Steamed rice or sticky short grain rice is a classic, so all those saucy drippings have a cozy home. You might also try lettuce wraps for a fresh, crisp contrast; they’re perfect for parties and make for a lighter option. Don’t forget quick pickled cucumbers, kimchi, or a simple Asian slaw—each of these sides brings their own pop of flavor and crunch, creating a complete Korean BBQ Meatballs feast.
Creative Ways to Present
Hosting a party? Serve Korean BBQ Meatballs on skewers for easy grabbing, or nestle them in slider buns for a playful, fusion-inspired meal. For a festive platter, alternate meatballs with colorful bell pepper or pineapple chunks. You can even tuck them into a wrap with fresh greens and rice, or arrange them over noodles for a twist on classic spaghetti night. There are endless ways to show off these beauties!
Make Ahead and Storage
Storing Leftovers
Store any leftover Korean BBQ Meatballs in an airtight container in the refrigerator—they’ll stay moist and flavorful for up to four days. The glaze keeps them juicy, so you don’t have to worry about dryness when enjoying them the next day.
Freezing
If you’re planning ahead, these meatballs freeze beautifully! Allow them to cool completely, then arrange in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or container, separating layers with parchment paper, and freeze for up to three months. You can freeze them glazed or unglazed—both work well.
Reheating
For the best results, reheat Korean BBQ Meatballs gently. Microwave them in short bursts or warm in a covered skillet over low heat, adding a splash of water or broth to help revive the glaze. If reheating from frozen, allow them to thaw overnight in the refrigerator first for even warming.
FAQs
Can I make Korean BBQ Meatballs gluten-free?
Absolutely! Just swap in gluten-free breadcrumbs and be sure to use a gluten-free soy sauce (like tamari) in both the meatballs and the glaze. You won’t lose any of that signature flavor.
How can I make these meatballs spicier?
Feel free to increase the amount of gochujang in the glaze or add a pinch of chili flakes directly into the meatball mixture. Spicy food fans will love the extra kick!
Is it possible to prepare Korean BBQ Meatballs ahead of time?
Definitely. You can mix and shape the meatballs a day ahead and store them (covered) in the fridge. When you’re ready, just bake, glaze, and serve—they make entertaining or meal prep so much easier.
Can I use ground chicken or turkey instead of beef?
Yes, ground chicken or turkey both work well for a lighter option. The texture will be a little different, but still moist and flavorful. Just be careful not to overcook, as leaner meats dry out faster.
What can I substitute for gochujang if I can’t find it?
If gochujang isn’t available, try a combination of miso paste, a little Sriracha or chili garlic sauce, and a touch more brown sugar. While the exact flavor will differ, you’ll still get a lovely sweet-spicy glaze that works for Korean BBQ Meatballs.
Final Thoughts
I can’t recommend these Korean BBQ Meatballs enough—every batch disappears faster than I can make them! With their bold flavors and gorgeous glaze, they’re sure to become a new favorite in your rotation. Roll up your sleeves, gather your ingredients, and treat yourself and your loved ones to a meal that will be talked about for days.
Print
Korean BBQ Meatballs Recipe
- Total Time: 33 minutes
- Yield: 20 meatballs 1x
- Diet: Non-Vegetarian
Description
These Korean BBQ Meatballs are a flavorful twist on a classic dish, combining the bold flavors of Korean cuisine with the comfort of meatballs. They are juicy, tender, and glazed to perfection, making them a perfect appetizer or main dish for any occasion.
Ingredients
Main Meatball Ingredients:
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- 2 green onions (finely chopped)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
For the 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 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- 1 teaspoon sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the meatballs: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, garlic, ginger, green onions, soy sauce, sesame oil, black pepper, and brown sugar. Form into meatballs and bake for 15–18 minutes.
- Make the glaze: In a saucepan, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, and gochujang. Thicken with cornstarch slurry.
- Glaze the meatballs: Toss the cooked meatballs in the glaze until coated. Garnish with sesame seeds and green onions.
Notes
- These meatballs are great served over rice or lettuce wraps.
- For a spicier version, add more gochujang to the glaze.
- They freeze well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs
- Calories: 240
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 70mg
