Introduction
Korean BBQ Meatballs Recipe delivers a mouthwatering combination of sweet, spicy, and savory flavors that dance on your taste buds. Perfect for weeknight dinners or party appetizers, this recipe transforms simple ground beef into tender, flavorful meatballs coated in a sticky, glossy glaze inspired by authentic Korean barbecue sauces. The magic of Gochujang Korean Meatballs Recipe lies in balancing the heat of chili paste, the depth of soy sauce, and the subtle sweetness of brown sugar. Whether you serve them over steamed rice or enjoy them as finger food, these meatballs will instantly become a family favorite.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Korean BBQ Meatballs Recipe
Bold Flavor Explosion: Sweet, spicy, and umami notes in every bite.
Quick & Easy: Ready in under 30 minutes for a stress-free dinner.
Budget-Friendly: Ground beef and pantry staples make this cost-effective.
Versatile Serving Options: Serve with rice, noodles, or as appetizers.
Kid-Friendly Twist: Adjust heat for picky eaters without losing flavor.
Authentic Asian Flair: Inspired by traditional Korean barbecue sauces.
Make-Ahead Friendly: Freeze or refrigerate for busy nights.
Customizable Protein: Try chicken, turkey, or plant-based alternatives.
Ingredients
For the Meatballs:
1 lb ground beef (substitute ground chicken or turkey for lighter option)
½ cup breadcrumbs (panko works for extra crunch)
1 egg (binds the meatballs and adds moisture)
2 cloves garlic, minced (fresh for best flavor)
1 teaspoon ginger, grated (adds aromatic warmth)
1 tablespoon soy sauce (umami depth)
½ teaspoon sesame oil (nutty aroma)
Salt and pepper to taste
For the Glaze:
¼ cup soy sauce
2 tablespoons brown sugar (or coconut sugar)
1 tablespoon rice vinegar (balances sweetness)
1 tablespoon ketchup
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
Tip: Always use fresh garlic and ginger for maximum flavor. Soy sauce can be substituted with tamari for gluten-free variation.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure meatballs don’t stick and cleanup is effortless.
Step 2: Make the Meatballs
In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix gently but thoroughly until evenly incorporated. Overmixing can make meatballs tough.
Step 3: Form the Meatballs
Shape the mixture into 1-inch diameter balls and arrange them on the prepared baking sheet. For even cooking, ensure they are evenly spaced.
Step 4: Bake the Meatballs
Bake in the preheated oven for 15–18 minutes until fully cooked and lightly browned. Internal temperature should reach 160°F (71°C).
Step 5: Prepare the Glaze
While meatballs bake, combine soy sauce, brown sugar, rice vinegar, ketchup, and sesame oil in a small saucepan. Heat over medium heat until it begins to simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until thickened to a sticky, syrupy consistency.
Step 6: Coat the Meatballs
Remove the meatballs from the oven and toss gently in the warm glaze, ensuring each meatball is coated in the sticky, sweet, and spicy sauce.
Step 7: Garnish and Serve
Optionally, sprinkle toasted sesame seeds and chopped green onions for added texture and color. Serve immediately over steamed rice or as a party appetizer.
Pro Tips
How do you make Korean BBQ meatballs extra juicy?
Use a mix of breadcrumbs and egg to retain moisture. Avoid overmixing and bake just until cooked to prevent dryness.
Can I prepare the glaze ahead of time?
Absolutely! The sauce can be made 1–2 days in advance and reheated gently on the stove. Add a splash of water if it thickens too much.
What’s the best way to freeze Korean BBQ meatballs?
Freeze baked and cooled meatballs in a single layer on a tray, then transfer to an airtight container. Reheat in the oven or microwave, then toss in warm glaze.
Best Ways to Serve
Over steamed jasmine or sushi rice for a complete meal.
With stir-fried vegetables for a colorful, balanced plate.
As party appetizers, using toothpicks for easy grabbing.
Over cold noodle salads for a refreshing summer option.
Related Recipes:
Nutrition (Per Serving – 4 Servings)
Calories: 280 kcal
Protein: 18g
Fat: 15g
Carbohydrates: 18g
Fiber: 1g
Sugar: 8g
Sodium: 600mg
Tip: For lower sodium, use low-sodium soy sauce.
Storage & Leftovers
Refrigerator: 3–4 days in an airtight container.
Freezer: Up to 3 months, pre-baked and frozen.
Reheating: Oven at 350°F (175°C) for 10 minutes or microwave in short bursts to retain moisture.
FAQs
What can I substitute for Gochujang?
Sambal oelek or a mix of chili paste with miso and sugar can replicate the sweet-spicy depth.
Are Korean BBQ meatballs gluten-free?
Use gluten-free soy sauce or tamari and ensure breadcrumbs are gluten-free.
Can I make this recipe with chicken or turkey?
Yes! Adjust cooking time slightly, as leaner meats cook faster.
Is this recipe spicy?
The sweetness balances the heat. Adjust chili paste to taste.
Can I serve these cold?
Yes, they make excellent addition to salads or bento boxes.
Variations
Vegetarian: Use plant-based ground “beef” and adjust cooking time.
Low-Carb: Replace breadcrumbs with almond flour.
Spicy Twist: Add more Gochujang or sriracha for heat lovers.
Sweet Variation: Drizzle honey over the glaze for extra sweetness.
Regional Twist: Use Korean BBQ chicken or beef meatballs for different protein profiles.
Conclusion
This Korean BBQ Meatballs Recipe is a flavor-packed, versatile dish perfect for weeknight dinners, family gatherings, or party appetizers. Sweet, sticky, and lightly spicy, these meatballs deliver authentic Korean BBQ flavors in a simple, approachable recipe. By following these steps, you’ll master juicy meatballs coated in a glaze that’s irresistibly addictive.