Korean BBQ Meatballs

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These Korean BBQ meatballs are juicy, sticky, and bursting with flavor—perfect as appetizers, rice bowl toppers, or easy weeknight meals!

Sweet, savory, sticky, and slightly spicy—Korean BBQ Meatballs are a flavor-packed twist on classic comfort food. These tender beef (or chicken) meatballs are baked until golden and then tossed in a homemade Korean BBQ sauce made with soy, garlic, ginger, and gochujang for a perfect balance of umami and heat.

Serve them as a party appetizer, stuff them into lettuce wraps, or spoon them over rice or noodles for a quick and satisfying dinner. These meatballs are versatile, freezer-friendly, and seriously addictive.

Ingredients

For the Meatballs:

  • 1 lb ground beef (or ground chicken/turkey)
  • 1 egg
  • ½ cup breadcrumbs
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • ½ teaspoon black pepper

For the Korean BBQ Sauce:

  • ¼ cup soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon gochujang (Korean chili paste)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
  • Optional: sesame seeds and green onions for garnish

Preparation

Step 1: Make the Meatball Mixture

  • In a large mixing bowl, combine ground meat, egg, breadcrumbs, green onions, garlic, soy sauce, sesame oil, and black pepper. Mix until just combined—don’t overwork it.

Step 2: Shape and Bake

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Scoop and roll mixture into 1½-inch meatballs and place evenly spaced on the baking sheet. Bake for 18–20 minutes until golden and cooked through.

Step 3: Make the Korean BBQ Sauce

  • While the meatballs bake, combine soy sauce, brown sugar, gochujang, garlic, ginger, rice vinegar, and sesame oil in a small saucepan over medium heat. Bring to a simmer.

Step 4: Thicken the Sauce

  • Mix cornstarch and water in a small bowl to make a slurry. Stir into the simmering sauce and cook for 1–2 minutes until thickened. Remove from heat.

Step 5: Toss Meatballs in Sauce

  • Once meatballs are cooked, transfer them to a large bowl. Pour the Korean BBQ sauce over the meatballs and gently toss until fully coated.

Step 6: Garnish and Serve

  • Sprinkle with sesame seeds and chopped green onions. Serve hot!

Variation

  • Spicy Kick: Add extra gochujang or a dash of sriracha
  • Gluten-Free: Use gluten-free soy sauce and breadcrumbs
  • Pineapple Twist: Add crushed pineapple to the sauce for sweetness
  • Lettuce Wraps: Serve in butter lettuce leaves with pickled veggies
  • Slow Cooker Version: After baking, keep meatballs warm in a slow cooker with the sauce

Cooking Note

Gochujang adds heat and depth—start with 1 tablespoon and add more to taste. For extra tender meatballs, avoid packing the mixture too tightly when forming. You can also sear them in a skillet instead of baking if you prefer a crispy exterior.

Serving Suggestions

  • Serve over steamed rice with kimchi and pickled cucumbers
  • Make a Korean BBQ meatball bowl with rice, slaw, and a fried egg
  • Pair with ramen noodles or Asian-style stir-fried veggies
  • Serve on skewers or toothpicks as a party appetizer
  • Make a sandwich with toasted baguette, shredded lettuce, and extra sauce

Tips

  • Use a small cookie scoop for even-sized meatballs
  • Wet your hands slightly to prevent sticking while rolling
  • Double the sauce if serving over rice or noodles
  • Make ahead and freeze baked meatballs for quick meals
  • Garnish with fresh herbs like cilantro for an extra flavor boost

Time Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Nutritional Info (Per Serving – Approx. 5 servings)

  • Calories: ~370
  • Protein: ~25g
  • Carbohydrates: ~18g
  • Fat: ~22g
  • Fiber: ~1g
  • Sodium: ~840mg

Values vary based on meat used and serving size.

FAQs

Can I use ground turkey or chicken instead of beef?

  • Yes! Ground chicken or turkey makes a lighter version and works just as well.

Can I freeze the meatballs?

  • Yes. Freeze them after baking and reheat in the oven or skillet. Add sauce after reheating.

Is gochujang very spicy?

  • It has mild to medium heat with deep umami flavor. Adjust to your taste or use a mild chili paste.

Can I make this recipe without sugar?

  • You can use honey or maple syrup instead of brown sugar, or reduce the amount for less sweetness.

How do I reheat leftovers?

  • Warm in a skillet with a splash of water or broth. Microwave works too, but cover to retain moisture.

Conclusion

Korean BBQ Meatballs are the perfect blend of sweet, savory, and spicy flavors wrapped into juicy, tender bites. Whether served as an appetizer, main course, or meal prep favorite, these sticky glazed meatballs bring big Korean-inspired flavor to the table with minimal effort.

Once you make them, you’ll want to double the batch—they disappear fast!

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