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
Scale
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.
