Why You’ll Love This Recipe
If you love bold flavors with minimal effort, Korean BBQ Meatballs will quickly become a favorite. Juicy, tender meatballs are coated in a savory-sweet glaze that balances garlic, ginger, soy, and a touch of heat. The result is a dish that feels indulgent yet approachable, whether you serve it over rice, with noodles, or as an appetizer. These meatballs are versatile, crowd-pleasing, and perfect for both weeknight dinners and entertaining. I once tried making them with ground chicken instead of beef, and they turned out surprisingly light yet still flavorful. What makes this recipe shine is how quickly it comes together without sacrificing taste. You can easily prep ahead, double the batch for meal prep, or adapt it to your spice level. This dish truly brings the irresistible flavors of Korean BBQ into bite-sized comfort.
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Korean BBQ Meatballs – A Flavor-Packed Weeknight Favorite
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Halal
Description
Savory and slightly sweet Korean BBQ meatballs made with ground beef, garlic, ginger, and soy sauce, glazed with a sticky Korean-inspired sauce.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 cup green onions, finely chopped
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tbsp sesame seeds (for garnish)
- 2 tbsp vegetable oil (for cooking)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix ground beef, breadcrumbs, egg, garlic, ginger, and green onions until just combined.
- Shape mixture into small meatballs (about 1 inch in diameter) and place them on the baking sheet.
- Bake for 15–18 minutes or until cooked through.
- Meanwhile, in a saucepan over medium heat, combine soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, and honey. Bring to a simmer.
- Stir in the cornstarch slurry and cook until the sauce thickens, about 2 minutes.
- Toss the baked meatballs in the sauce until evenly coated.
- Garnish with sesame seeds and serve hot with rice or noodles.
Notes
- Can substitute ground chicken, turkey, or pork for beef.
- Adjust gochujang to control spice level.
- Serve with steamed rice, noodles, or lettuce wraps.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baking, Simmering
- Cuisine: Korean
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground beef – The base of the meatballs. Beef gives a rich, juicy texture that holds up well against the bold glaze.
Breadcrumbs – These help bind the mixture together while keeping the meatballs light and tender.
Egg – Essential for binding, ensuring the meatballs hold their shape during cooking.
Garlic – Fresh garlic adds an aromatic depth that balances the sweetness of the glaze.
Ginger – A key flavor in Korean cooking, ginger provides warmth and a subtle spice.
Soy sauce – The salty, umami-packed backbone of the marinade and glaze.
Brown sugar – This sweet component caramelizes beautifully, balancing out the saltiness of the soy sauce.
Sesame oil – A small amount goes a long way, giving the dish its nutty, authentic Korean character.
Rice vinegar – Adds a touch of tang, brightening the glaze so it does not become too heavy.
Gochujang (Korean chili paste) – The ingredient that gives these meatballs their signature kick. It adds depth, spice, and a slightly smoky undertone.
Green onions – These add freshness, crunch, and a pop of color, perfect for finishing the dish.
Sesame seeds – A classic garnish that adds texture and nutty flavor, elevating the presentation.
Directions
Begin by preheating your oven to 400°F (200°C). In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, and a small drizzle of sesame oil. Mix gently until just combined, being careful not to overwork the mixture. Shape into evenly sized meatballs and place them on a parchment-lined baking sheet. Bake for 15–18 minutes, or until golden brown and fully cooked.
While the meatballs bake, prepare the glaze. In a saucepan over medium heat, whisk together soy sauce, brown sugar, rice vinegar, gochujang, garlic, and a touch of sesame oil. Simmer until the mixture thickens slightly into a glossy sauce. Once the meatballs are out of the oven, transfer them to a skillet and pour the glaze over, tossing gently until every piece is coated. Garnish with sliced green onions and sesame seeds before serving.
These Korean BBQ Meatballs can be enjoyed on their own as an appetizer or served over rice or noodles for a satisfying meal.
Servings and timing
This recipe makes about 4 servings, with 12–16 meatballs depending on size. Preparation and cooking together take around 30–35 minutes, making it an excellent weeknight dinner option.
Storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat, adding a splash of water to loosen the glaze. These meatballs also freeze well; store in a freezer-safe container for up to 2 months and reheat in the oven or stovetop until warmed through.
Variations and Customizations
Ground Chicken or Turkey – Swap beef for a lighter option without losing flavor.
Spicy Lover’s Version – Add extra gochujang or a drizzle of sriracha for more heat.
Sweet and Mild – Reduce the gochujang and add more brown sugar for a gentler flavor profile.
Gluten-Free Option – Use tamari in place of soy sauce and gluten-free breadcrumbs.
Asian Fusion Twist – Try adding pineapple juice to the glaze for a sweet-tangy Hawaiian touch.
Low-Carb Style – Replace breadcrumbs with almond flour for a keto-friendly alternative.
Appetizer Skewers – Serve smaller meatballs on toothpicks as party bites.
Extra Veggies – Mix finely grated carrots or zucchini into the meatball mixture for added nutrition.
Sticky Glaze Alternative – Swap rice vinegar with lime juice for a citrusy lift.
Noodle Bowl Style – Serve over soba or rice noodles with stir-fried vegetables.
FAQs
Can I pan-fry the meatballs instead of baking?
Yes, you can pan-fry them in a bit of oil until browned and cooked through.
Can I make these meatballs ahead of time?
Yes, shape the meatballs in advance and refrigerate until ready to bake.
What can I serve with Korean BBQ Meatballs?
Steamed rice, stir-fried veggies, or noodles pair beautifully.
Can I make them less spicy?
Yes, simply reduce or omit the gochujang.
Can I use frozen meatballs?
Yes, but homemade provides the best texture and flavor.
How do I keep the meatballs tender?
Do not overmix the meat mixture; handle it gently.
Can I air-fry these meatballs?
Yes, cook at 375°F for 12–15 minutes, shaking halfway through.
Is sesame oil necessary?
It adds authentic flavor, but you can skip it if unavailable.
Can I double the recipe?
Yes, this recipe scales easily for larger gatherings.
What protein works best besides beef?
Ground chicken, turkey, or even pork all work well.
Conclusion
Korean BBQ Meatballs are the perfect way to bring bold, irresistible flavors into your kitchen with minimal effort. With their tender bite and glossy, savory-sweet glaze, they work equally well as a main dish or a crowd-pleasing appetizer. The versatility of the recipe means you can adjust spice levels, swap proteins, or even prepare them in advance for stress-free cooking. Whether you serve them over fluffy rice, nestle them into a noodle bowl, or offer them on skewers at a party, these meatballs are guaranteed to impress.
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