If you are craving a dish that perfectly balances sweet, spicy, and savory flavors wrapped up in bite-sized perfection, then this Korean BBQ Meatballs Recipe is exactly what you need. These meatballs boast a tender mix of ground beef and pork infused with aromatic garlic, ginger, and gochujang, all glazed in a luscious Korean BBQ sauce that practically sings with every bite. Whether you’re aiming for a comforting family dinner or a crowd-pleasing appetizer, this recipe brings irresistible Korean-inspired flavor with straightforward ingredients and a process that’s easy enough for any home cook to master.
Ingredients You’ll Need
Simple, fresh, and thoughtfully combined ingredients make this Korean BBQ Meatballs Recipe truly stand out. Each element plays a key role—from the umami-packed soy sauce and fiery gochujang to the soft panko breadcrumbs that keep the meatballs tender and juicy.
- Ground beef (80–90% lean): Provides rich, hearty flavor and juiciness essential for tender meatballs.
- Ground pork: Adds extra moisture and subtle sweetness to balance the beef.
- Panko breadcrumbs: Soaked in milk to create a light, fluffy texture inside the meatballs.
- Whole milk: Softens the panko breadcrumbs and ensures moistness.
- Large egg: Acts as a binder holding all the ingredients together perfectly.
- Garlic and fresh ginger: Offer bright, aromatic notes that elevate the flavor profile.
- Green onions: Divided between whites for the meatball mixture and tops for garnish, introducing fresh, mild onion essence.
- Low-sodium soy sauce: Brings salty depth with minimal sodium for balance.
- Sesame oil: Adds a toasty, nutty richness that’s characteristic of Korean cuisine.
- Gochujang: Korean chili paste that delivers a beautiful heat and complexity.
- Brown sugar: Sweetens the mixture to round out spicy and salty flavors.
- Black pepper and fine sea salt: Season and enhance all the savory elements.
- Korean BBQ glaze ingredients: Soy sauce, water, brown sugar, gochujang, rice vinegar, honey or maple syrup, garlic, ginger, sesame oil, and a cornstarch slurry to thicken—each ingredient builds layers of glossy, sticky glaze that wink with sweet heat.
- Garnishes and sides: Toasted sesame seeds, sliced green onions, steamed rice, kimchi, pickled vegetables, cucumber or carrot matchsticks, and lime or lemon wedges to brighten the entire dish with freshness and crunch.
How to Make Korean BBQ Meatballs Recipe
Step 1: Prepare the Meatball Mixture
Start by soaking the panko breadcrumbs in milk, an essential step that ensures your meatballs stay tender and juicy rather than dry. While they soak, combine your ground beef and pork in a large bowl, which brings the perfect ratio of flavor and fat for succulent meatballs.
Step 2: Add Flavorful Ingredients to the Meat
To your meat mixture, add the soaked panko, egg, minced garlic, grated ginger, white parts of the green onions, soy sauce, sesame oil, gochujang, brown sugar, pepper, and salt. Take your time to mix them gently until just combined—overmixing can toughen the meatballs, and we want all that tender goodness intact.
Step 3: Shape the Meatballs
Once your flavorful mixture is ready, scoop portions with a tablespoon or small scoop and roll them between your palms into uniform balls about 1 to 1 1/4 inches wide. Lining them up on a parchment paper–lined tray prevents sticking and helps them cook evenly. This size hits the sweet spot for perfect browning and quick cooking.
Step 4: Cook the Meatballs
You have two delightful options here: oven baking or pan-searing. Baking at 400°F (200°C) keeps hands free for multitasking, resulting in evenly cooked meatballs with a light crust after 14–18 minutes. Or, for that coveted caramelized exterior, pan-sear in batches with a bit of oil, turning frequently to brown each side beautifully in about 6–8 minutes. Either way, make sure they reach an internal temperature of 160°F (71°C) for safe and delicious results.
Step 5: Make the Korean BBQ Glaze
The magic comes alive in this sauce. Combine soy sauce, water, brown sugar, gochujang, rice vinegar, honey, garlic, ginger, and sesame oil in a saucepan. Simmer gently while whisking in a cornstarch slurry to achieve a glossy, thickened glaze full of sweet, spicy, tangy flavor that clings so well to each meatball.
Step 6: Glaze the Meatballs
Once the meatballs are cooked, toss them in the warm Korean BBQ glaze, coating every bite with sticky-sweet goodness. Letting them simmer a few minutes in the sauce deepens the flavor, making sure every morsel is bursting with that irresistible Korean BBQ tang.
How to Serve Korean BBQ Meatballs Recipe
Garnishes
Nothing finishes this dish quite like a sprinkle of toasted sesame seeds and the fresh crispness of thinly sliced green onion tops. These simple garnishes add enticing texture and vivid color, bringing your Korean BBQ Meatballs Recipe to life on the plate.
Side Dishes
Serve these meatballs over fluffy steamed white or jasmine rice—its subtle fragrance absorbs the glaze beautifully. For added interest, include kimchi or pickled veggies, which offer brilliant contrasts of acidity and crunch. Fresh cucumber or carrot matchsticks provide cool, crisp relief and a pop of color.
Creative Ways to Present
Looking to impress guests? Thread the glazed meatballs onto skewers for a fun finger food ideal for parties. You might even pile them into lettuce cups or bao buns, drizzling extra sauce for an exciting bite. A squeeze of lime or lemon over the top brightens the rich flavors for a truly memorable dish.
Make Ahead and Storage
Storing Leftovers
Cooked meatballs and their flavorful glaze store beautifully when kept separate in airtight containers inside the refrigerator. They will keep fresh for up to 3 days, making this Korean BBQ Meatballs Recipe a perfect candidate for meal prep or quick dinners later in the week.
Freezing
If you want to save them longer, freeze cooled meatballs on a tray until solid, then transfer to a freezer-safe bag or container for up to 2–3 months. Thaw overnight in the fridge before gently reheating with your warmed glaze, so you don’t lose any of that luscious sauce character.
Reheating
To reheat, warm the glaze gently on low heat with a splash of water to loosen it up. Add in the meatballs, cover, and stir occasionally until heated through. This method keeps meatballs tender and avoids drying out, preserving the full spectrum of flavor promised by this Korean BBQ Meatballs Recipe.
FAQs
Can I use all beef instead of mixing pork and beef?
Absolutely! Using just ground beef works well, though the pork adds extra moisture and fat which makes the meatballs a little more tender. If you prefer beef only, opting for a slightly fattier cut helps keep them juicy.
Is there a vegetarian alternative for Korean BBQ Meatballs?
While this recipe relies on meat, you can experiment with plant-based grounds or mashed beans combined with similar seasonings and panko to recreate the texture and flavor with a vegetarian twist. Just adjust cooking times accordingly.
How spicy are these meatballs?
The gochujang adds a moderate heat with a flavorful depth rather than overwhelming spice. You can adjust the amount of chili paste to suit your heat preference, making these meatballs as mild or as fiery as you like.
Can I make these meatballs gluten-free?
Yes! Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers and ensure your soy sauce is gluten-free. The rest of the ingredients are naturally gluten-free.
What’s the best way to serve these meatballs for a party?
Serving these Korean BBQ Meatballs Recipe on skewers or toothpicks with a side of dipping sauce and garnishes like sliced green onions or sesame seeds makes them perfect for sharing. They are crowd-pleasers and look incredibly inviting on a platter.
Final Thoughts
I can’t recommend this Korean BBQ Meatballs Recipe enough for anyone who loves bold, comforting flavors wrapped in an easy-to-make dish. It’s a wonderful way to bring a little bit of Korea to your table, impress friends, or simply treat yourself to something deliciously different. So grab your ingredients and get ready to savor every saucy, savory bite—these meatballs might just become your new favorite go-to!
Print
Korean BBQ Meatballs Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 26m
- Total Time: 0h 46m
- Yield: 24–30 meatballs (serves 6-8)
- Category: Main Dish
- Method: Baking
- Cuisine: Korean
Description
These Korean BBQ Meatballs combine tender ground beef and pork with a flavorful blend of garlic, ginger, and gochujang, coated in a glossy, spicy-sweet Korean BBQ glaze. Perfect as a main dish served over steamed rice or as an impressive appetizer.
Ingredients
For the meatballs:
- 1 1/2 pounds (680 g) ground beef (80–90% lean)
- 1/2 pound (225 g) ground pork (or use all beef if preferred)
- 1/2 cup panko breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 4 cloves garlic, finely minced
- 2 green onions, finely sliced (white and green parts separated)
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste), adjust to heat preference
- 1 tablespoon brown sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon fine sea salt (reduce if not using low-sodium soy)
For the Korean BBQ glaze:
- 1/3 cup low-sodium soy sauce
- 1/3 cup water
- 3 tablespoons brown sugar
- 1–2 tablespoons gochujang (to taste)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For serving and garnish:
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced (green parts)
- Cooked white rice or jasmine rice
- Kimchi or pickled vegetables (optional)
- Thinly sliced cucumber or carrot matchsticks (optional)
- Lime or lemon wedges (optional, for a light squeeze of acid)
Instructions
- Prepare the breadcrumb mixture: In a small bowl, combine the panko breadcrumbs and whole milk. Stir and let sit for 5 minutes until the breadcrumbs absorb the milk and soften, ensuring moist meatballs.
- Mix the meatball ingredients: In a large bowl, add the ground beef and ground pork. Then add the soaked panko mixture, egg, minced garlic, grated ginger, the white parts of the green onions, low-sodium soy sauce, sesame oil, gochujang, brown sugar, black pepper, and sea salt. Gently mix everything together using hands or a spatula until evenly combined, being careful not to overmix to keep the meatballs tender.
- Shape the meatballs: Line a baking sheet or plate with parchment paper or lightly oil it. Using a tablespoon or small scoop, portion the mixture into equal mounds, then roll each gently between your palms to form meatballs approximately 1 to 1 1/4 inches in diameter, making about 24–30 meatballs. Place them on the prepared tray spaced slightly apart.
- Cook the meatballs in the oven (preferred method): Preheat the oven to 400°F (200°C). Lightly grease or line a rimmed baking sheet with parchment paper. Arrange the meatballs in a single layer and bake for 14–18 minutes, or until cooked through and lightly browned, reaching an internal temperature of 160°F (71°C). For extra caramelization, broil for the last 1–2 minutes, watching closely to prevent burning.
- Pan-sear option (alternative cooking method): Heat 1–2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the meatballs in a single layer without overcrowding; cook in batches if necessary. Sear on all sides for 6–8 minutes total until nicely browned and fully cooked. Remove from pan and set aside while making the glaze.
- Prepare the Korean BBQ glaze: Whisk together cornstarch and 2 tablespoons water in a small bowl to create a slurry and set aside. In a medium saucepan or skillet, combine soy sauce, water, brown sugar, gochujang, rice vinegar, honey (or maple syrup), minced garlic, grated ginger, and sesame oil. Place over medium heat, whisk until combined, and bring to a gentle simmer, stirring occasionally. Once simmering, stir the cornstarch slurry and slowly drizzle it into the sauce while whisking. Continue simmering for 2–4 minutes until the sauce thickens to a glossy, syrupy consistency. Adjust seasoning by adding more brown sugar, gochujang, or rice vinegar to taste. Reduce heat to low to keep warm.
- Coat the meatballs with glaze: If baked, transfer the meatballs directly into the pan with the warm glaze. Gently toss or roll the meatballs in the sauce until evenly coated and glossy. Let them simmer for 2–3 minutes to allow flavors to meld. If the sauce becomes too thick, thin with a little water to restore a silky texture.
- Garnish and serve: Transfer glazed meatballs to a serving dish. Sprinkle with toasted sesame seeds and the green parts of sliced green onions. Serve hot over steamed white or jasmine rice. Optionally, add kimchi, pickled vegetables, cucumber or carrot matchsticks for freshness and crunch, and a squeeze of lime or lemon juice for brightness.
- Make-ahead and reheating: Cook and cool meatballs completely, then store meatballs and glaze separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm glaze gently in a pan with a splash of water, add meatballs and heat covered over low stirring occasionally until warmed through. For freezing, freeze cooked meatballs individually on a tray, then transfer to freezer bags for up to 2–3 months. Thaw overnight in the fridge before reheating in glaze.
Notes
- Do not overmix the meatball mixture to keep meatballs tender and juicy.
- Gochujang can be adjusted according to your heat preference; omit or reduce for milder flavor.
- Panko breadcrumbs soaked in milk help keep the meatballs moist and soft.
- The glaze can be thickened or thinned to your desired consistency with cornstarch slurry or water.
- Oven baking is convenient and yields even cooking but pan-searing adds extra caramelization and texture.
- Serve with rice and pickled side dishes to balance the spicy-sweet meatballs.
- Make ahead and freezing options allow easy meal prep for parties or weeknight dinners.
