Easy Korean BBQ Meatballs Recipe
If you’re craving a dish that’s bursting with bold, sweet, and spicy flavors, look no further than this Easy Korean BBQ Meatballs Recipe. These juicy, tender meatballs are coated in a luscious homemade glaze that perfectly balances the heat of gochujang with the rich umami of soy sauce and the sweetness of brown sugar. Ideal for quick weeknight dinners or game day snacks, this recipe brings the irresistible taste of Korean BBQ right to your kitchen, impressing everyone with minimal effort. Trust me, once you try these meatballs, they’ll move straight to the top of your favorites list.
Ingredients You’ll Need
The beauty of this Easy Korean BBQ Meatballs Recipe lies in its simple yet thoughtful combination of ingredients that work together to deliver incredible flavor, texture, and color. Each element plays a key role — from the savory ground beef providing juicy foundation, to the zingy ginger and fresh garlic that add depth, and the gochujang that brings that signature Korean kick.
- 1 ½ pounds ground beef: I used 90/10 for juiciness and flavor, but you can substitute ground turkey or chicken for a lighter option.
- 1 small red onion, finely chopped: Adds subtle sweetness and moisture, but yellow onion works perfectly too.
- 2 cloves garlic, minced: Essential for that aromatic punch that makes every bite memorable.
- 1 large egg, lightly beaten: Binds everything together so the meatballs hold their shape beautifully.
- 1/3 cup panko breadcrumbs: Keeps the texture light and tender; gluten-free if needed.
- 1 tablespoon gochujang Korean chili paste: The star ingredient offering spicy, umami-packed heat.
- 2 teaspoons fresh ginger, minced: Adds zingy brightness and balances rich flavors.
- 2 tablespoons low-sodium soy sauce: Provides deep umami and a touch of saltiness; swap with Coconut Aminos for gluten-free.
- ½ teaspoon kosher salt: Enhances all the savory components.
- ½ teaspoon black pepper: Gives a mild kick that complements the gochujang.
- ¼ cup brown sugar, packed: Sweetens the glaze for that perfect sticky-sweet finish.
- 1 teaspoon cornstarch: Thickens the glaze for a luscious coating.
- 1 teaspoon sesame seeds: Adds a subtle nutty crunch as garnish.
- 2 green onions, chopped: Fresh, vibrant color and a mild onion flavor for topping.
How to Make Easy Korean BBQ Meatballs Recipe
Step 1: Preheat Your Oven and Prepare a Baking Sheet
First things first, preheat your oven to 400°F (205°C). Line a baking sheet with aluminum foil or parchment paper—this makes cleanup so much easier and prevents sticking. Having this ready upfront means the meatballs go in smoothly once formed, ensuring they cook evenly.
Step 2: Combine Meatball Ingredients
In a large mixing bowl, add the ground beef, finely chopped red onion, minced garlic, beaten egg, panko breadcrumbs, gochujang, minced ginger, soy sauce, kosher salt, and black pepper. Mix everything gently, just until combined. The key here is not to overmix, which would make the meatballs tough instead of tender and juicy.
Step 3: Shape the Meatballs
Using your hands or a medium cookie scoop, roll the mixture into golf ball-sized meatballs. Place them evenly spaced on the lined baking sheet. This helps them cook evenly and develop a nice browned crust.
Step 4: Bake the Meatballs
Pop the baking sheet into your preheated oven and bake for about 15 to 20 minutes. The meatballs should be cooked through yet still juicy and just starting to brown on the outside. This oven cooking method keeps them tender and hassle-free without frying.
Step 5: Prepare the Korean BBQ Glaze
While the meatballs bake, it’s time to make that magical glaze. In a small saucepan, combine brown sugar, soy sauce, cornstarch, and gochujang. Stir everything well to combine into a smooth mixture.
Step 6: Cook and Thicken the Glaze
Place the saucepan over medium heat, stirring constantly. Let it come to a simmer and cook for 3 to 5 minutes until thickened slightly. This sticky glaze is what transforms the meatballs into the soul-satisfying dish you’ll love.
Step 7: Glaze the Meatballs
Once your meatballs are done baking, remove them from the oven and generously brush on the Korean BBQ glaze. The heat of the meatballs helps the sticky glaze cling perfectly, coating each one in that luscious flavor.
Step 8: Garnish and Serve
Finish off by sprinkling chopped green onions and sesame seeds over the glazed meatballs. Not only does this add eye-catching color, but also a fresh crunch and nutty hint that elevate the whole experience.
How to Serve Easy Korean BBQ Meatballs Recipe
Garnishes
Fresh garnishes take these meatballs from great to spectacular. Slices of green onion bring brightness and a touch of peppery sharpness, while toasted sesame seeds add a delicate crunch and nutty aroma. You could also sprinkle some finely chopped cilantro or add a drizzle of toasted sesame oil for extra depth.
Side Dishes
These meatballs pair wonderfully with steamed jasmine rice or sticky white rice to soak up every bit of that sweet and spicy glaze. For a low-carb option, serve alongside sautéed bok choy or roasted vegetables. A simple cucumber salad with vinegar and sesame seeds offers a crisp, refreshing contrast to the rich meatballs.
Creative Ways to Present
Turn this Easy Korean BBQ Meatballs Recipe into party food by serving on skewers for easy finger food during gatherings. Alternatively, pile the glazed meatballs into mini slider buns with a slaw for a fun fusion sandwich. Even tossed with noodles and scallions, they make a delightful dinner that’s both comforting and exciting.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool them completely before sealing the container to keep them fresh and juicy.
Freezing
These meatballs freeze beautifully, making them perfect for meal prep. Place cooled meatballs in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be kept frozen for up to 3 months.
Reheating
To reheat, thaw overnight in the refrigerator if frozen. Then warm gently in the oven at 350°F (175°C) for 10-15 minutes or microwave in short bursts to avoid drying out. Brush on a little additional glaze before serving to revive the saucy goodness.
FAQs
Can I make these meatballs with ground chicken or turkey?
Absolutely! Ground turkey or chicken works well for a lighter version, though they may be a bit leaner. Adding a little extra moisture like a splash of soy sauce or a teaspoon of oil helps keep them tender.
What can I substitute for gochujang if I can’t find it?
If gochujang is unavailable, you can mix a tablespoon of chili paste or sriracha with a bit of miso paste or soy sauce to mimic the flavor profile. It won’t be exactly the same but still deliciously spicy and savory.
Are these meatballs gluten-free?
They can be, as long as you use gluten-free panko breadcrumbs and soy sauce substitutes like Coconut Aminos. Always double-check your gochujang brand too, since some contain wheat.
Can I cook these meatballs on the stovetop instead of baking?
Yes! You can pan-fry the meatballs in a little oil over medium heat, turning frequently until browned and cooked through. Then toss them with the glaze in the pan for an extra sticky coating.
How spicy are these meatballs?
The level of heat mostly depends on the amount of gochujang you use. It offers a moderate spice with a slight sweetness. If you prefer less heat, reduce the gochujang a bit, or increase it if you love spicy food.
Final Thoughts
This Easy Korean BBQ Meatballs Recipe is a total winner whether you’re feeding a crowd or just craving something tasty and satisfying. The balance of spicy, sweet, and savory makes it crave-worthy every single time. Trust me, once you give this recipe a try, these meatballs will become your go-to for an effortless but impressive meal. Get ready to impress and enjoy!
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Easy Korean BBQ Meatballs Recipe
- Total Time: 35 minutes
- Yield: About 24 meatballs 1x
- Diet: Halal
Description
This Easy Korean BBQ Meatballs recipe features juicy, flavorful meatballs infused with Korean chili paste and ginger, baked to perfection and coated in a sweet and spicy homemade glaze. Ideal for a tasty appetizer or main dish, these meatballs are simple to prepare and bring authentic Korean flavors to your table.
Ingredients
Meatballs
- 1 ½ pounds ground beef (90/10; ground turkey or chicken can be used)
- 1 small red onion, finely chopped (yellow onion also works)
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1/3 cup panko breadcrumbs (use gluten-free if needed)
- 1 tablespoon gochujang Korean chili paste
- 2 teaspoons fresh ginger, minced
- 2 tablespoons low-sodium soy sauce (or soy substitute like Coconut Aminos)
- 1/2 teaspoon kosher salt
- ½ teaspoon black pepper
Glaze
- 1/4 cup brown sugar (light, packed)
- 2 tablespoons low-sodium soy sauce (or replacement)
- 1 teaspoon cornstarch
- 1 tablespoon gochujang Korean chili paste
Garnish
- 1 teaspoon sesame seeds
- 2 green onions, chopped
Instructions
- Prepare oven and pan: Preheat your oven to 400°F (205°C). Line a baking sheet with aluminum foil or parchment paper and set aside.
- Combine beef and seasonings: In a large mixing bowl, add 1 ½ pounds ground beef, finely chopped red onion, minced garlic, lightly beaten egg, panko breadcrumbs, gochujang chili paste, minced fresh ginger, low-sodium soy sauce, kosher salt, and black pepper.
- Mix carefully: Mix the ingredients gently until well combined, making sure not to overmix to avoid tough meatballs.
- Form meatballs: Using your hands or a medium cookie scoop, roll the mixture into golf ball-sized meatballs. Place them evenly spaced on the prepared baking sheet.
- Bake the meatballs: Bake in the preheated oven for 15-20 minutes until cooked through and lightly browned on the outside.
- Prepare the glaze: While the meatballs bake, in a small saucepan, combine brown sugar, soy sauce, cornstarch, and gochujang chili paste. Stir until smooth.
- Cook the glaze: Heat the saucepan over medium heat, stirring constantly. Reduce heat to simmer and cook until the glaze thickens slightly, about 3-5 minutes. Remove from heat.
- Glaze the meatballs: Remove baked meatballs from the oven and brush them with the prepared glaze evenly.
- Garnish and serve: Arrange glazed meatballs on a serving platter, sprinkle with chopped green onions and sesame seeds. Serve hot.
Notes
- For a gluten-free version, use gluten-free panko breadcrumbs and tamari or coconut aminos in place of soy sauce.
- Adjust gochujang quantity to your spice tolerance or substitute with a spicy chili paste if unavailable.
- Overmixing the meat will result in tough meatballs, so mix until just combined.
- These meatballs can also be cooked in a skillet over medium heat if you prefer not to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs (approx. 120g)
- Calories: 290
- Sugar: 6g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 90mg
Keywords: Korean BBQ meatballs, easy meatballs, gochujang recipe, Korean appetizers, spicy meatballs
