Get ready to transform your weeknight dinner routine with these absolutely irresistible Korean BBQ Meatballs. This recipe delivers tender, juicy meatballs drenched in a sticky, sweet, and spicy sauce that explodes with authentic Korean-inspired flavors. Forget takeout; this is the easy, flavor-packed meal you’ll want to make again and again. Perfect as an appetizer or a main course, these meatballs are a guaranteed crowd-pleaser.
We combine savory ground beef with simple pantry staples, bake them to perfection, and then toss them in a homemade gochujang-based sauce that strikes the perfect balance of heat and sweetness. It’s a straightforward recipe that packs a serious punch of flavor.
Why You’ll Love This Korean BBQ Meatballs Recipe
If you’re looking for a recipe that’s big on flavor but low on fuss, you’ve found it. These meatballs are incredibly versatile and simple to prepare, making them ideal for busy weeknights, game-day spreads, or even meal prepping for the week ahead.
- Incredibly Flavorful: The homemade Korean BBQ sauce is the star, featuring gochujang, soy sauce, honey, and toasted sesame oil for a truly addictive taste.
- Quick and Easy: From start to finish, this dish comes together in under 40 minutes with minimal hands-on time.
- Perfectly Tender: Using panko breadcrumbs and an egg ensures these meatballs are moist and tender every single time.
- Versatile Serving Options: Serve them over rice, with noodles, or on their own with toothpicks for an easy party appetizer.
Key Ingredients for Authentic Flavor
The magic of this dish lies in its bold, savory, and slightly sweet sauce. Here’s what you’ll need to bring these incredible Korean BBQ Meatballs to life.
For the Meatballs
- Ground Beef: An 85/15 blend provides the perfect amount of fat for juicy, flavorful meatballs. You can also use ground pork or a mix.
- Panko Breadcrumbs: These Japanese-style breadcrumbs create a lighter, more tender texture than traditional breadcrumbs.
- Egg: Acts as a binder to hold the meatballs together.
- Garlic & Ginger: Freshly minced garlic and ginger provide a vibrant, aromatic base.
- Soy Sauce: Adds a savory, umami depth to the meat itself.
For the Korean BBQ Sauce
- Gochujang: This Korean chili paste is the heart of the sauce, providing a unique sweet and spicy flavor.
- Soy Sauce: The savory backbone of the sauce. Use low-sodium to better control the saltiness.
- Honey: Adds sweetness to balance the spice and helps create that signature sticky glaze. You can substitute with brown sugar.
- Toasted Sesame Oil: Lends a nutty, fragrant aroma that is essential to Korean cuisine.
- Rice Vinegar: A touch of acidity brightens up all the other flavors.
- Garlic & Ginger: More fresh garlic and ginger for that aromatic punch.
How to Make Korean BBQ Meatballs (Step-by-Step)
Making these sweet and spicy Korean meatballs is a simple four-step process. We’ll bake the meatballs first to keep them tender and make cleanup a breeze.
Step 1: Combine the Meatball Ingredients
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large bowl, gently mix together the ground beef, panko breadcrumbs, egg, minced garlic, minced ginger, and soy sauce. Be careful not to overmix, as this can make the meatballs tough.
Step 2: Shape and Bake the Meatballs
Roll the mixture into 1.5-inch balls and place them in a single layer on the prepared baking sheet. For another fantastic baked meatball recipe, check out these classic oven-baked meatballs. Bake for 15-20 minutes, or until cooked through and lightly browned.
Step 3: Prepare the Korean BBQ Sauce
While the meatballs are baking, combine all the sauce ingredients in a small saucepan. Whisk everything together and bring it to a simmer over medium heat. Let it bubble gently for 3-5 minutes, stirring occasionally, until it has thickened slightly. It will thicken more as it cools.
Step 4: Glaze and Finish
Remove the meatballs from the oven. You can either pour the sauce over the meatballs in the saucepan and gently toss to coat, or use a brush to glaze each meatball individually on the baking sheet. If you glaze them on the sheet, return them to the oven for 2-3 minutes to let the sauce caramelize. Garnish with sesame seeds and sliced green onions before serving.
Pro Tips for the Juiciest Meatballs
- Don’t Overmix: Mix the meatball ingredients until just combined. Overworking the meat will result in tough, dense meatballs.
- Use a Cookie Scoop: For uniformly sized meatballs that cook evenly, use a small cookie scoop to portion the meat mixture.
- Don’t Crowd the Pan: Ensure there’s space between each meatball on the baking sheet to allow them to brown properly instead of steaming.
- Check the Sauce: Keep a close eye on the sauce as it simmers. Because of the honey, it can burn if left unattended. If you love this sauce, you might also enjoy the flavors in this Honey Garlic Air Fryer Tofu recipe.
What to Serve with Your Meatballs
These Korean BBQ Meatballs are fantastic on their own, but they truly shine as part of a complete meal. Serve them over a bed of fluffy steamed rice with a side of steamed broccoli or sautéed bok choy. They also pair wonderfully with soba noodles or as the protein in a delicious rice bowl, similar to this Coconut Chicken Rice Bowl.
Storage and Reheating Instructions
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. You can reheat them gently in a saucepan over low heat, in the microwave, or in an air fryer at 350°F for a few minutes until warmed through.
Frequently Asked Questions
Yes, this recipe is great for meal prep. You can prepare and shape the meatballs and store them in the refrigerator for up to 24 hours before baking. You can also freeze the uncooked meatballs for up to 3 months.
Yes, absolutely! To cook in an air fryer, place the meatballs in a single layer in the basket and cook at 375°F (190°C) for 10-12 minutes, or until cooked through. Then, toss them with the prepared sauce.
The spice level can vary depending on the brand of gochujang you use. This recipe has a moderate, balanced heat. To make it less spicy, reduce the amount of gochujang by a tablespoon or two. To make it spicier, add a teaspoon of gochugaru (Korean chili flakes).
While gochujang provides a unique flavor, you can substitute it in a pinch. A mix of sriracha or another chili paste and a teaspoon of miso paste or soy sauce can mimic the spicy and umami flavors, though the taste will be different.
An 85/15 ground beef is ideal as the higher fat content ensures the meatballs are juicy and tender. However, you can also use ground pork, ground chicken, or a combination of beef and pork.
More Delicious Recipes to Try
If you loved the bold flavors in this dish, be sure to explore some of our other globally-inspired recipes. From comforting pasta to zesty chicken, there’s always something new to discover.
Ready to Cook?
We hope you love this Korean BBQ Meatballs recipe as much as we do! It’s a simple, satisfying meal that’s perfect for any occasion. If you try it, please leave a comment below to let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
Korean BBQ Meatballs Recipe
Korean BBQ Meatballs: A Sweet & Spicy Recipe
Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, gently combine the ground beef, panko breadcrumbs, beaten egg, 3 cloves of minced garlic, 1 tbsp of grated ginger, and 1 tbsp of soy sauce. Mix with your hands until just combined, being careful not to overwork the meat.
- Roll the mixture into 1.5-inch meatballs (about 2 tablespoons each) and arrange them in a single layer on the prepared baking sheet.
- Bake for 15-20 minutes, or until the meatballs are cooked through and lightly browned on the outside.
- While the meatballs are baking, prepare the sauce. In a small saucepan, whisk together the gochujang, honey, 1/4 cup of soy sauce, toasted sesame oil, rice vinegar, the remaining 3 cloves of minced garlic, and 1 tbsp of grated ginger.
- Bring the sauce to a simmer over medium heat, stirring occasionally. Allow it to bubble gently for 3-5 minutes, until it has thickened enough to coat the back of a spoon.
- Once the meatballs are cooked, transfer them to the saucepan with the sauce. Gently toss to coat each meatball evenly. Alternatively, you can brush the sauce onto the meatballs on the baking sheet and broil for 1-2 minutes until caramelized.
- Garnish with toasted sesame seeds and sliced green onions before serving warm.
Notes
Adjust the amount of gochujang to your preferred level of spiciness.
Meatballs can be made ahead and stored in the fridge before baking.
