Get ready to transform your dinner routine with these absolutely irresistible Korean BBQ Meatballs. Packed with a symphony of sweet, savory, and spicy flavors, this recipe delivers tender, juicy meatballs smothered in a rich, homemade gochujang-based BBQ sauce. It’s a simple yet impressive dish that’s perfect for a weeknight meal, an appetizer for a party, or your new favorite meal prep solution. Forget takeout, because this is better than anything you can buy!
Tossing the meatballs in our signature homemade Korean BBQ sauce.
Why You’ll Love This Korean BBQ Meatballs Recipe
This isn’t just another meatball recipe; it’s a flavor explosion waiting to happen. The meatballs are perfectly seasoned and incredibly tender, but the real star is the sauce. It’s a perfect balance of spicy gochujang, savory soy sauce, nutty sesame oil, and a touch of sweetness. Plus, this recipe is wonderfully versatile—you can bake or pan-fry the meatballs to suit your preference.
Incredibly Flavorful: The homemade Korean BBQ sauce is complex, addictive, and coats every single meatball in glossy, delicious goodness.
Quick and Easy: From start to finish, you can have these meatballs on the table in under 45 minutes.
Super Versatile: Serve them as an appetizer, over rice for a full dinner, or in a sub for a hearty lunch.
Crowd-Pleaser: These meatballs are a guaranteed hit with family and friends, perfect for any gathering.
The Heart of the Flavor: Ingredients
The magic of this dish lies in its two core components: the tender meatballs and the signature sticky sauce. Here’s what you’ll need to bring it all together.
For the Tender Meatballs
A simple combination of ingredients ensures these meatballs are juicy and flavorful, not dry or tough.
Ground Beef: An 80/20 blend provides enough fat for flavor and moisture. You can also use a mix of beef and pork.
Panko Breadcrumbs: These Japanese-style breadcrumbs help bind the meatballs without making them dense.
Egg: Acts as the primary binder to hold everything together.
Green Onions: Adds a mild, fresh onion flavor.
Garlic & Ginger: Freshly minced garlic and ginger are essential for building the foundational aromatic flavors.
Soy Sauce & Sesame Oil: These add seasoning directly into the meatball mixture.
For the Signature Gochujang BBQ Sauce
This is where the iconic Korean BBQ flavor comes to life. It’s a simple sauce to whisk together but delivers an incredible punch.
Look at that perfect sweet and spicy glaze!
Gochujang: This Korean chili paste is the star. It provides a savory, slightly sweet, and spicy depth of flavor.
Soy Sauce: The salty, umami backbone of the sauce.
Brown Sugar: Adds sweetness to balance the spice and salt. You can substitute with honey or maple syrup.
Rice Vinegar: A touch of acidity to brighten all the flavors.
Sesame Oil: For that signature nutty, aromatic finish.
Garlic & Ginger: More fresh aromatics to deepen the sauce’s flavor.
Cornstarch: A cornstarch slurry is used to thicken the sauce to that perfect, glossy consistency.
How to Make Korean BBQ Meatballs (Step-by-Step)
Making these Korean BBQ Meatballs is a straightforward process. We’ll start by making the meatballs, cooking them through, and then smothering them in our quickly-simmered BBQ sauce.
Step 1: Mix and Form the Meatballs
In a large bowl, combine the ground beef, Panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, and sesame oil. Use your hands to gently mix until just combined. Be careful not to overwork the mixture, as this can lead to tough meatballs. Roll the mixture into 1.5-inch balls and place them on a parchment-lined baking sheet.
Step 2: Cook the Meatballs (Your Choice!)
You have a couple of options for cooking the meatballs. Baking is easier and less messy, while pan-frying gives you a fantastic crust.
Oven-Baked Method (Recommended)
For one of the simplest ways to prepare meatballs, try making these perfectly tender oven-baked meatballs. Arrange the meatballs on the prepared baking sheet, ensuring they have some space between them. Bake at 400°F (200°C) for 15-20 minutes, or until cooked through and lightly browned.
Pan-Frying Method
Heat a tablespoon of neutral oil in a large skillet over medium-high heat. Add the meatballs in a single layer, being careful not to overcrowd the pan. Cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
Step 3: Make the Korean BBQ Sauce
While the meatballs are cooking, prepare the sauce. In a medium saucepan, whisk together the gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring the mixture to a simmer over medium heat. In a small bowl, mix the cornstarch with two tablespoons of cold water to create a slurry. Pour the slurry into the saucepan and continue to whisk until the sauce thickens, about 1-2 minutes.
Step 4: Combine and Simmer
Once the meatballs are cooked, add them to the saucepan with the thickened BBQ sauce. Gently stir to coat each meatball completely. Let them simmer in the sauce for a few minutes to allow the flavors to meld. Garnish with sesame seeds and more sliced green onions before serving.
Tips for the Juiciest, Most Flavorful Meatballs
Don’t Overmix: Mix the meatball ingredients until they are just combined. Overworking the meat develops the proteins and results in tough, rubbery meatballs.
Use 80/20 Ground Beef: A little fat is crucial for flavor and moisture. Leaner ground beef can result in dry meatballs.
Uniform Size: Try to make all your meatballs the same size to ensure they cook evenly. A cookie scoop can be very helpful for this.
Let the Sauce Thicken: Don’t skip the cornstarch slurry! It’s the key to getting that thick, glossy sauce that clings perfectly to the meatballs.
Serving Suggestions
These Korean BBQ Meatballs are incredibly versatile. Serve them over a bed of fluffy steamed white rice with a side of steamed broccoli or a classic beef and bok choy stir-fry. They also make fantastic appetizers for a party—just stick a toothpick in each one! For a fun lunch, pile them into a sub roll for a delicious and hearty meatball sandwich.
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 or in the microwave until warmed through. You can also freeze the cooked, unsauced meatballs for up to 3 months for a quick future meal.
Frequently Asked Questions
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More Delicious Recipes to Try
If you loved the bold flavors in this dish, you’ll definitely enjoy a bowl of our spicy Korean ramen. It’s the perfect comfort food with a kick!
This recipe for Korean BBQ Meatballs is sure to become a new favorite in your home. The combination of tender meatballs and the irresistible sweet and spicy sauce is simply unforgettable. If you try it, be sure to leave a comment below and share your creation on Pinterest!
Share this amazing Korean BBQ Meatballs recipe with your friends on Pinterest!
Korean BBQ Meatballs Recipe
FL Recipes
Korean BBQ Meatballs: A Sweet & Spicy Recipe
These Korean BBQ Meatballs are incredibly juicy and smothered in an easy homemade gochujang BBQ sauce. The perfect balance of sweet, savory, and spicy, this recipe is ready in under 45 minutes and is perfect for dinner or an appetizer.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, gently combine the ground beef, Panko breadcrumbs, egg, green onions, 3 cloves of minced garlic, 1 tbsp grated ginger, 1 tbsp soy sauce, and 1 tsp sesame oil. Do not overmix. Roll the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
Bake for 15-20 minutes, or until the meatballs are cooked through and lightly browned.
While the meatballs cook, combine the gochujang, 1/3 cup soy sauce, brown sugar, rice vinegar, 1 tbsp sesame oil, 2 cloves minced garlic, and 1 tsp grated ginger in a medium saucepan. Whisk to combine and bring to a simmer over medium heat.
In a small bowl, create a slurry by mixing the cornstarch and cold water. Pour the slurry into the simmering sauce and whisk continuously for 1-2 minutes until the sauce has thickened.
Add the cooked meatballs to the saucepan and gently toss to coat them completely in the sauce. Simmer for 2-3 minutes. Garnish with sesame seeds and sliced green onions before serving.
Nutrition
Calories: 385kcalProtein: 21gFat: 22gFiber: 2g
Notes
For the best texture, use your hands to mix the meatball ingredients but be careful not to compact the meat too much. Adjust the spice level by adding more or less gochujang to your preference. Garnish with toasted sesame seeds and thinly sliced green onions for a fresh finish.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
