If you are craving a dish that perfectly balances sweet, spicy, and savory flavors, this Korean BBQ Meatballs Recipe is going to become your new best friend in the kitchen. Imagine tender, juicy meatballs baked to golden perfection and then generously coated in a glossy, deeply flavorful Korean BBQ sauce that has just the right kick from gochujang. Whether you’re looking for a crowd-pleasing appetizer or a satisfying main course, this recipe delivers layers of texture and mouthwatering taste while being surprisingly simple to make and assemble.
Ingredients You’ll Need
These ingredients are straightforward but essential, ensuring every bite bursts with authentic Korean-inspired flavor and satisfying texture. Each component plays a special role, from the fragrant sesame oil to the spicy-sweet gochujang, making the meatballs unforgettable.
- Ground beef (1 pound): Use all beef or mix half beef and half pork for extra juiciness.
- Breadcrumbs (1/2 cup): Helps keep your meatballs tender and perfectly formed.
- Egg (1): Acts as the binding agent, keeping everything together beautifully.
- Green onions (2, finely chopped): Adds freshness and subtle crunch inside the meatballs.
- Garlic (4 cloves, minced): Divided between meatballs and sauce for rich aroma and flavor.
- Soy sauce (1 tablespoon for meatballs, 1/4 cup for sauce): Brings the classic umami punch.
- Sesame oil (1 tablespoon for meatballs, 2 teaspoons for sauce): Provides that nutty, toasty warmth.
- Ground ginger (1/2 teaspoon for meatballs, 1 teaspoon fresh grated for sauce): Brightens the profile with a hint of spice.
- Black pepper (1/4 teaspoon): A gentle heat to complement the other spices.
- Brown sugar (2 tablespoons): Balances savory and spicy with subtle sweetness.
- Rice vinegar (1 tablespoon): Adds a tangy zip to cut through richness.
- Gochujang (1 tablespoon): The star Korean chili paste that brings signature heat and depth.
- Cornstarch slurry (1/2 teaspoon cornstarch mixed with 1 tablespoon water): Thickens the sauce to a luscious glaze.
- Sliced green onions and sesame seeds (optional garnish): For a fresh, decorative finish with extra crunch.
How to Make Korean BBQ Meatballs Recipe
Step 1: Prepare the Meatball Mixture
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to prevent sticking. In a large bowl, combine ground beef, breadcrumbs, egg, finely chopped green onions, minced garlic, soy sauce, sesame oil, ground ginger, and black pepper. Mix gently until everything just comes together—overmixing will make your meatballs tough, and we want tender bites every time.
Step 2: Shape and Bake the Meatballs
Roll the mixture into uniform 1- to 1.5-inch balls; this size helps them cook evenly and stay juicy inside. Place them spaced out on the prepared baking sheet. Pop the tray in the oven for about 15 to 18 minutes, until the meatballs are cooked through and beautifully browned on the outside. This baking method makes clean-up minimal and keeps the meatballs moist without frying.
Step 3: Make the Signature Korean BBQ Sauce
While the meatballs are baking, it’s time to create the magic sauce. In a small saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, minced garlic, and grated ginger. Let it come to a gentle simmer as the sugar dissolves and the flavors meld together. Then stir in the cornstarch slurry to thicken the sauce, simmering for about 2 more minutes until it achieves a perfect, luscious glaze consistency.
Step 4: Toss Meatballs in Sauce
Once the meatballs are out of the oven, transfer them to a large bowl and pour the warm Korean BBQ sauce over them. Gently toss so every meatball is coated in that rich, glossy sauce, ensuring each bite is bursting with sweet, spicy goodness.
How to Serve Korean BBQ Meatballs Recipe
Garnishes
The final touch makes all the difference. Sprinkle sliced green onions and toasted sesame seeds over the sauced meatballs. The fresh green onions add a vibrant pop of color and crisp texture, while sesame seeds contribute a pleasant nutty crunch that elevates your dish’s presentation and flavor profile.
Side Dishes
These meatballs shine served over steamed white rice or alongside warm noodles that soak up any extra sauce. For a lighter option, try wrapping them in crisp lettuce leaves with a drizzle of sauce for a fun, hand-held Korean-inspired meal that’s both fresh and satisfying.
Creative Ways to Present
Hosting a party? Arrange these meatballs on a platter with toothpicks for easy snacking, or serve them atop mini slider buns for a festive twist. They also pair beautifully with pickled vegetables or a crunchy Asian slaw to bring balance to the bold flavors.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and refrigerate for up to 3 days. Keeping the meatballs separate from the sauce initially can help maintain their texture before reheating and tossing together again.
Freezing
This Korean BBQ Meatballs Recipe freezes beautifully. You can either freeze raw meatballs arranged on a baking sheet until solid, then transfer to a bag, or freeze fully cooked meatballs in sauce. Just make sure they are cooled completely before freezing, and use within 2 months for the best flavor.
Reheating
To reheat, thaw frozen meatballs overnight in the fridge if frozen. Warm gently in a skillet or microwave, adding a splash of water or extra sauce to keep them moist. If reheating from fresh, the microwave or oven will revive the dish nicely—just be careful not to dry them out.
FAQs
Can I make Korean BBQ Meatballs Recipe without gochujang?
While gochujang adds authentic Korean heat and flavor, you can substitute it with a mix of chili paste and a bit of miso or even a mild hot sauce to maintain some spice and depth. The sauce won’t have the exact flavor, but it will still be delicious.
What type of meat works best for these meatballs?
Ground beef is traditional and gives a good balance of flavor and fat, but blending half pork and half beef makes the meatballs extra juicy. You could also try ground turkey or chicken, but expect a lighter flavor and texture.
Can I bake these meatballs ahead of time and reheat them later?
Absolutely! Baking the meatballs in advance saves time. Simply store them separately from the sauce to keep their texture and reheat gently before tossing in sauce to serve fresh and vibrant.
Is the sauce very spicy? What if I prefer mild flavors?
The sauce offers a moderate spice level from the gochujang, balanced by sweetness and acidity. If milder flavors are preferred, reduce or omit the gochujang; adding a bit more brown sugar and soy sauce can help keep the sauce tasty without heat.
What should I serve with Korean BBQ meatballs for a complete meal?
Rice or noodles are traditional and perfect for soaking up sauce. Add simple steamed or stir-fried vegetables like bok choy, snap peas, or carrots to round out the meal with color and nutrition.
Final Thoughts
This Korean BBQ Meatballs Recipe is such a wonderful way to bring bold and vibrant Korean flavors into your home kitchen with minimal fuss. The meatballs are comforting, juicy, and packed with layers of sweet, spicy, and savory goodness that make every bite a little celebration. Whether it’s a weeknight dinner or party appetizer, give this recipe a try—you’ll be amazed at how quickly it becomes a go-to favorite for your family and friends!
Print
Korean BBQ Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20–24 meatballs (4 servings)
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Korean-Inspired
Description
These Korean BBQ Meatballs combine tender and flavorful ground beef with a sweet and spicy gochujang sauce. Baked to perfection and tossed in a savory glaze, they make a perfect appetizer or main course inspired by Korean cuisine. Garnished with sesame seeds and green onions, these meatballs are great served over rice, noodles, or in lettuce wraps.
Ingredients
For the Meatballs:
- 1 pound ground beef (or half beef, half pork)
- 1/2 cup breadcrumbs
- 1 egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Optional Garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Meatball Ingredients: In a large bowl, combine the ground beef, breadcrumbs, egg, chopped green onions, minced garlic, soy sauce, sesame oil, ground ginger, and black pepper. Mix gently just until everything is combined to keep the meatballs tender.
- Form Meatballs: Roll the mixture into 1- to 1.5-inch balls and place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake in the preheated oven for 15 to 18 minutes, or until the meatballs are cooked through and nicely browned on the outside.
- Prepare Sauce: While the meatballs bake, combine soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, minced garlic, and grated ginger in a small saucepan. Heat over medium heat until it begins to simmer.
- Thicken Sauce: Stir in the cornstarch slurry and continue to simmer the sauce for about 2 minutes until it thickens.
- Toss Meatballs in Sauce: Once the meatballs are cooked, toss them gently in the warm sauce until they are evenly coated.
- Garnish and Serve: Garnish with sliced green onions and sesame seeds before serving. These meatballs are delicious served over rice, noodles, or inside lettuce wraps.
Notes
- Serve over rice, noodles, or in lettuce wraps for a complete meal.
- You can make the meatballs ahead of time and freeze them either before or after baking for convenient meals.
