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
Scale
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
