Korean BBQ Meatballs Recipe

Let me tell you about my favorite korean bbq meatballs that changed my dinner game completely. These sticky, sweet, and spicy little bites are packed with bold flavors that make everyone ask for seconds. I've been making these korean bbq meatballs for years, and they're always the first thing to disappear from the table. Whether you're planning a quick weeknight meal or need a crowd-pleasing appetizer, these korean bbq meatballs deliver big time.

The best part? You don't need fancy ingredients or complicated techniques. With simple pantry staples and about 30 minutes, you'll have restaurant-quality korean bbq meatballs ready to serve. They're juicy on the inside with that perfect caramelized coating that sticks to your fingers in the best way possible.

Background & Why This Recipe Stands Out

Korean bbq meatballs have taken the food world by storm, and for good reason. Unlike traditional Italian-style meatballs, these Asian-inspired beauties get their character from a blend of soy sauce, gochujang, and honey that creates a glaze so addictive you'll want to put it on everything. The beauty of korean bbq meatballs lies in their versatility; they work equally well as finger food for game day parties or served over steaming rice for a complete family meal.

What makes this particular recipe special is how it balances authentic Korean flavors with simple, accessible ingredients. You don't need to hunt down specialty items or master complicated cooking techniques. These korean bbq meatballs come together quickly, whether you bake them in the oven or toss them in a slow cooker for hands-off cooking. The result is always the same: juicy, flavorful meatballs coated in a glossy sauce that looks as impressive as it tastes.

Jump to:

• Background & Why This Recipe Stands Out
• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• Grandma's Secret That Changed Everything
• FAQ
• Why You'll Make These Korean BBQ Meatballs Again and Again
• Related
• Pairing

Ingredients

For the Meatballs:

• Beef (or mix beef and pork for extra richness)
• Gluten free bread crumbs (or panko)
• Egg
• Garlic, minced
• Fresh ginger, grated
• Soy sauce
• Green onions, finely chopped
• Sesame oil
• Black pepper
• Salt

For the Korean BBQ Glaze:

• Gochujang (Korean chili paste)
• Honey
• Soy sauce
• Rice vinegar
• Sesame oil
• Garlic, minced
• Fresh ginger, grated
• Brown sugar
• Cornstarch mixed with 2 tablespoons water

For Serving:

• Spicy mayo (optional)
• Sesame seeds
• Sliced green onions
• Quick pickled cucumbers

See recipe card for quantities.

Instructions

Step 1: Prepare Your Meatball Mixture

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, combine the ground beef, bread crumbs, egg, minced garlic, grated ginger, soy sauce, chopped green onions, sesame oil, black pepper, and salt.
3. Mix everything together using your hands, but don't overwork the meat; you want tender korean bbq meatballs, not tough ones.
4. Let the mixture rest for 5 minutes so the bread crumbs can absorb the moisture, which helps bind everything together.

Step 2: Shape and Bake the Meatballs

1. Using a small cookie scoop or your hands, form the mixture into balls about 1½ inches in diameter (roughly the size of a golf ball).
2. Place each meatball on your prepared baking sheet, spacing them about an inch apart so they cook evenly.
3. Bake for 18-20 minutes until the meatballs are cooked through and lightly browned on the outside.
4. While they bake, you'll have time to prepare that incredible Korean BBQ glaze.

Step 3: Make the Sticky Korean BBQ Glaze

1. In a medium saucepan over medium heat, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and brown sugar.
2. Bring the mixture to a gentle simmer, stirring occasionally to prevent burning.
3. Add the cornstarch slurry and continue cooking for 2-3 minutes until the sauce thickens and becomes glossy.
4. Taste and adjust; if you want it sweeter, add a bit more honey, or for extra heat, stir in more gochujang.

Step 4: Coat the Meatballs in Glaze

1. Once your meatballs are done baking, transfer them to a large bowl or back to the pot with the glaze.
2. Gently toss the meatballs in the sauce, making sure each one gets completely coated in that sticky goodness.
3. Let them sit in the glaze for 2-3 minutes so the flavors really soak in.
4. For an extra glossy finish, you can broil the glazed korean bbq meatballs for 2 minutes, watching carefully so they don't burn.

Expert Cooking Tips

• Perfect Meat Texture The secret to tender korean bbq meatballs is all in the mixing. Use cold hands when forming your meatballs, and avoid compacting them too tightly. A light touch creates a more tender bite. If you have time, chill the formed meatballs in the refrigerator for 15 minutes before baking; this helps them hold their shape better during cooking.
• Gochujang Guidance Not all gochujang pastes are created equal. Some brands are much spicier than others, so start with the recommended amount and adjust to your taste. If you're new to this Korean chili paste, begin with ⅓ cup and work your way up. You can always add more heat, but you can't take it away.
• Getting That Sticky Glaze The cornstarch slurry is your best friend here. It transforms a thin sauce into that characteristic sticky coating that makes korean bbq meatballs so addictive. Make sure to mix the cornstarch completely with cold water before adding it to the hot sauce to avoid lumps. Simmer the sauce just until it coats the back of a spoon.
• Browning for Extra Flavor While baking is convenient, you can also pan-fry your meatballs in a bit of oil for deeper flavor. Brown them on all sides over medium-high heat, then finish cooking in a 350°F oven for about 10 minutes. This creates a nice crust that holds up even better under all that sauce.
• Make-Ahead Magic These meatballs are perfect for meal prep. Form them in advance and freeze them raw on a baking sheet, then transfer to a freezer bag once solid. You can bake them straight from frozen; just add 5-7 minutes to the cooking time. The sauce also keeps beautifully in the fridge for up to a week.

Recipe Variations & Substitutions

• Protein Swaps Ground turkey or chicken works wonderfully if you want a lighter version. Just add an extra tablespoon of sesame oil to keep them moist since these leaner meats can dry out. For korean chicken meatballs, I recommend using ground thigh meat rather than breast for better flavor and texture.
• Air Fryer Korean Meatballs Preheat your air fryer to 380°F and cook the meatballs in a single layer for 12-14 minutes, shaking the basket halfway through. This method gives you a slightly crispier exterior that holds the glaze even better. Just remember not to overcrowd the basket; cook in batches if needed.
• Slow Cooker Korean BBQ Meatballs Brown your formed meatballs in a skillet first for the best texture, then transfer them to your crock pot. Pour half the sauce over them, cover, and cook on low for 3-4 hours or high for 2 hours. Add the remaining sauce in the last 30 minutes for maximum stickiness. This method works great for parties since you can keep them warm for hours.
• Dietary Adaptations For gluten-free korean bbq meatballs, swap regular bread crumbs for gluten free bread crumbs or crushed rice crackers, and double-check that your soy sauce and gochujang are certified gluten-free. Coconut aminos can replace soy sauce if needed.
• Want to make them keto-friendly? Skip the bread crumbs entirely and use almond flour or crushed pork rinds as a binder. Replace the honey in the sauce with a sugar-free sweetener, though the texture will be slightly different.
• Sauce Variations Create honey garlic korean bbq meatballs by reducing the gochujang to 2 tablespoons and adding an extra ¼ cup honey plus more garlic. For teriyaki-style korean meatballs, use teriyaki sauce as your base and add just a tablespoon of gochujang for a mild kick. Sweet chili meatballs come together when you blend sweet chili sauce with a bit of gochujang for that Korean twist.

Equipment Recommendations

A large rimmed baking sheet is essential for oven-baked asian meatballs. The rim prevents any rendered fat or sauce from dripping into your oven. Line it with parchment paper for the easiest cleanup and to prevent sticking.

A medium-sized cookie scoop (about 1.5 tablespoons) makes portioning korean bbq meatballs incredibly fast and keeps them uniform in size so they cook evenly. This is especially helpful when you're making a double batch for meal prep korean meatballs.

For the sauce, a good whisk and a heavy-bottomed saucepan prevent burning and ensure your tangy gochujang glaze stays smooth. A silicone spatula helps you get every last bit of that precious sauce out of the pan and onto your meatballs.

If you're going the slow cooker route for korean bbq meatballs crock pot style, a 6-quart slow cooker gives you enough room to stir without making a mess. For air fryer korean meatballs, a 5-quart basket-style air fryer works perfectly.

Storage & Meal Prep Tips

• Refrigerator Storage Store leftover korean bbq meatballs in an airtight container in the refrigerator for up to 4 days. Keep them in their sauce to prevent drying out. When reheating, use the microwave on 50% power or warm them gently in a skillet over low heat, adding a splash of water if the sauce has thickened too much.
• Freezing Instructions These meatballs freeze beautifully for up to 3 months. You can freeze them before or after glazing, though I prefer freezing them unglazed and making fresh sauce when ready to serve. Arrange cooked, cooled meatballs on a baking sheet and freeze until solid, then transfer to freezer bags. This prevents them from sticking together.
• To reheat frozen korean bbq meatballs, thaw them overnight in the fridge, then warm in a 350°F oven for 15-20 minutes. Toss with freshly made glaze before serving for the best texture and flavor.
• Meal Prep Strategy For easy weeknight korean dinner prep, make a big batch on Sunday. Store the plain cooked meatballs separately from the sauce in the fridge. Throughout the week, reheat portions and toss with warmed sauce. Pair with different sides each night for variety; monday's rice bowl with korean meatballs becomes wednesday's meatball lettuce wraps and friday's meatballs for rice bowls with different toppings.

FAQ

Why You'll Make These Korean BBQ Meatballs Again and Again

There's a reason korean bbq meatballs have become a dinner table staple in my house. They deliver big, bold flavors without requiring hours of prep work or a pantry full of obscure ingredients. Whether you're serving them as korean party appetizers or making korean bbq meatballs for a satisfying weeknight meal, they consistently impress without stressing you out in the kitchen.

These sticky, glossy bites of goodness work for so many occasions. Make them for meal prep sunday, serve them at your next gathering, or whip them up when you need something that feels special on a random Tuesday. Once you master this basic recipe, you can play with variations and make them your own. If you loved these korean bbq meatballs, you'll definitely want to try our Korean BBQ Steak Rice Bowls Recipe for another quick Korean-inspired dinner, or switch things up with our BBQ Chicken Sweet Potato Bowl Recipe that brings similar sweet and savory vibes. These korean bbq meatballs prove that restaurant-quality Asian fusion dinner can happen right in your own kitchen, any night of the week.

With love from my kitchen to yours,
Aubrey James

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Pairing

These are my favorite dishes to serve with this korean bbq meatballs recipe: