Korean BBQ Meatballs Recipe
Get ready for bite-sized flavor bombs that will steal the show at any gathering: Korean BBQ Meatballs! These juicy, oven-baked meatballs blend rich, savory beef with vibrant Asian aromatics and a sweet-spicy BBQ glaze that clings to every morsel. The whole recipe comes together in just over half an hour, and the result is an irresistible fusion of umami, subtle heat, and fresh zest. Whether you pile them over steaming rice, stuff them into lettuce wraps, or serve them as crowd-pleasing appetizers, these meatballs are pure magic in every bite.
Ingredients You’ll Need
You won’t believe how much depth of flavor you can coax out of just a few powerhouse ingredients! Each one pulls its weight, from keeping these Korean BBQ Meatballs juicy to providing that craveable sweet-salty glaze and fresh herb finish.
- Ground beef (1 pound): The hearty, juicy base that gives every bite its tender richness and meaty flavor.
- Panko breadcrumbs (1/4 cup): Light, flaky texture-makers that keep the meatballs perfectly moist and tender.
- Garlic, minced (2 cloves): There’s nothing like a hit of fresh garlic to build savory flavor that shines through the sauce.
- Grated ginger (1 tablespoon): Fresh ginger brings that signature zingy warmth you find in the best Korean BBQ dishes.
- Green onions, finely chopped (2): A pop of color and sharpness that balances the sweet-salty sauce beautifully.
- Large egg (1): The binding hero that keeps every meatball together as it bakes, with a gorgeous shine.
- Soy sauce (3 tablespoons): Salty, umami depth for that unmistakable BBQ flavor—use gluten-free for a GF option.
- Brown sugar (2 tablespoons): Just the right amount of sweetness to complement the beef and add a caramelized finish.
- Sesame oil (1 tablespoon): Nutty, deeply aromatic, and essential for true Korean BBQ character.
- Gochujang (1 teaspoon, optional): Bring the heat! This spicy paste adds excitement and complexity, but it’s fine to skip if you prefer mild.
- Rice vinegar (1 tablespoon): A subtle tang that brightens the sauce and balances the sweet-savory flavors.
- Toasted sesame seeds (1 teaspoon): Sprinkle these on for crunch, toastiness, and that classic Korean finish.
- Fresh cilantro, chopped (1/4 cup, optional): Totally optional, but if you love a burst of herbal freshness, it’s a game changer.
How to Make Korean BBQ Meatballs
Step 1: Prep Your Oven and Pan
Start by cranking up your oven to 400 degrees Fahrenheit. Give a baking sheet a quick makeover with parchment paper—this guarantees easy cleanup and helps every meatball brown up perfectly without sticking.
Step 2: Mix the Meatball Base
In a large mixing bowl, combine your ground beef, panko breadcrumbs, minced garlic, grated ginger, finely chopped green onions, and a large egg. Use clean hands or a fork to gently mix everything until just combined; over-mixing can toughen the meatballs, so treat the mixture tenderly.
Step 3: Whisk Together the Signature Sauce
Grab a smaller bowl and whisk together the soy sauce, brown sugar, sesame oil, gochujang (if you’re using it), and rice vinegar. This quick sauce is the flavor backbone for the Korean BBQ Meatballs, adding layers of savory, sweet, spicy, and tangy in a single swoop.
Step 4: Flavor the Meat and Shape the Balls
Pour the sauce mixture into the bowl with your meatball base, and mix everything together just until combined. The mixture should look moist and slightly sticky. With damp hands, pinch off about a tablespoon at a time and roll into 1-inch meatballs, spacing them an inch apart on your prepared baking sheet.
Step 5: Bake to Perfection
Pop the tray in the oven and let the meatballs bake for 15 to 18 minutes. You’re looking for golden exteriors and meatballs that are cooked all the way through—juicy, never dry. The aroma alone will have everyone circling the kitchen!
Step 6: Garnish and Serve
Sprinkle the hot meatballs right out of the oven with toasted sesame seeds and a shower of fresh cilantro if you like. Serve them up immediately, or let them cool slightly to take on the go as party snacks.
How to Serve Korean BBQ Meatballs
Garnishes
Finish your Korean BBQ Meatballs with a flurry of toasted sesame seeds and a fresh handful of chopped cilantro. These last touches add crunch, color, and an aromatic pop that takes every bite to another level. You can also scatter some extra sliced green onions for even more visual flair and flavor.
Side Dishes
Steamed jasmine rice is always a classic companion, soaking up all the saucy goodness. For something lighter, pile the meatballs into crispy lettuce cups alongside cooked rice or noodles. Pickled veggies, kimchi, or a quick cucumber salad give a punchy, refreshing contrast to the rich-savory meatballs.
Creative Ways to Present
For appetizers, skewer the meatballs with toothpicks and serve with a little bowl of extra BBQ sauce for dipping. For a fun family-style platter, mound them in a shallow bowl over sticky rice, sprinkle on garnishes, and let everyone dig in. Or, tuck them into slider buns for some truly unforgettable Korean BBQ Meatball sandwiches!
Make Ahead and Storage
Storing Leftovers
Got extras? Store the cooked (and cooled) Korean BBQ Meatballs in an airtight container in the refrigerator for up to four days. They’ll keep their moisture and flavor beautifully, making weeknight lunches or quick snacks a breeze.
Freezing
These meatballs are freezer-friendly and perfect for meal prep! Place cooled meatballs in a single layer on a baking sheet to freeze, then transfer them to a freezer bag or container. Store for up to three months for instant, homemade Asian comfort on demand.
Reheating
To reheat, pop them in a covered skillet over medium-low heat with a splash of water or extra sauce until warmed through. You can also microwave them in short bursts. Just take care not to overcook, so they stay juicy and tender.
FAQs
Can I make Korean BBQ Meatballs with ground chicken or turkey?
Absolutely! Both chicken and turkey make a lighter alternative and work beautifully with the bold BBQ flavors. Just keep an eye on baking time, since poultry cooks a bit faster than beef.
Is there a gluten-free way to make this recipe?
Yes! Simply swap the soy sauce for gluten-free tamari and use gluten-free panko. The results are just as flavorful and perfect for anyone with dietary restrictions.
What if I don’t have gochujang?
No worries—skip it for a milder version, or add a little Sriracha or crushed red pepper for some heat. Gochujang brings authentic Korean heat, but the meatballs are still delicious without it.
Can I double this recipe for a party?
Definitely! This recipe easily doubles (or even triples) for a crowd. Just use extra baking sheets if needed, and watch your bake time since a crowded oven may need a few more minutes.
How can I keep the meatballs juicy?
The trick is not to overmix the meat mixture and to bake them just until done. The panko and a gentle hand make all the difference, leaving you with soft and succulent Korean BBQ Meatballs every single time.
Final Thoughts
If you’re looking for a surefire way to impress, Korean BBQ Meatballs always hit the spot with their sweet-savory glaze and melt-in-your-mouth texture. Whether you’re serving a weeknight family meal or feeding a festive crowd, this recipe brings bold flavors and pure joy to the table—so don’t wait to give them a whirl!
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Korean BBQ Meatballs Recipe
- Total Time: 33 minutes
- Yield: 24 meatballs 1x
- Diet: Non-Vegetarian
Description
These Korean BBQ Meatballs are a flavorful twist on a classic dish, combining the bold flavors of Korean cuisine with the comfort of meatballs. Perfect as a main course served with rice or as a crowd-pleasing appetizer.
Ingredients
Meatballs:
- 1 pound ground beef
- 1/4 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 green onions, finely chopped
- 1 large egg
Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon gochujang (optional for heat)
- 1 tablespoon rice vinegar
Garnish:
- 1 teaspoon toasted sesame seeds
- 1/4 cup chopped fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Mix Meatball Ingredients: In a large bowl, combine ground beef, panko breadcrumbs, minced garlic, grated ginger, chopped green onions, and egg.
- Prepare Sauce: In a separate small bowl, whisk together soy sauce, brown sugar, sesame oil, gochujang, and rice vinegar. Pour the sauce mixture into the meat mixture and mix until just combined.
- Shape and Bake: Shape the mixture into 1-inch meatballs and place on the prepared baking sheet. Bake for 15-18 minutes or until cooked through and browned.
- Finish and Serve: Remove from oven and sprinkle with toasted sesame seeds and chopped cilantro before serving.
Notes
- Serve with steamed rice or lettuce wraps for a complete meal.
- For extra sauce, simmer leftover sauce in a small pan and drizzle over the meatballs.
- These meatballs also work great as appetizers.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg
