Korean BBQ Meatballs

Get ready to fall head over heels for these sticky, savory, and slightly sweet Korean BBQ Meatballs. They’re the perfect bite-sized mashup of tender, juicy meatballs drenched in a bold, flavorful glaze that’s got just the right balance of garlic, ginger, soy, and a touch of sweetness. Whether you’re hosting a party, prepping for meal night, or just craving a little Korean flair at dinnertime, these meatballs are about to become your new go-to. Trust me, once you taste that sauce, you’ll want to put it on everything.

Why You’ll Love This Korean BBQ Meatballs

• Bold, addictive flavors , Sweet, salty, savory, and just a little bit spicy, hello, flavor bomb!
• Perfectly tender meatballs , Juicy and flavorful thanks to aromatics and the right blend of ingredients.
• Easy to prep ahead , Great for parties or weeknight dinners you can make in advance.
• Versatile , Serve as an appetizer, main dish, or even in lettuce wraps or rice bowls.

Ingredients

Here’s what brings these meatballs to life, each one plays a delicious role:

• Ground beef , Juicy and rich, the base of your meatballs. You can also use a mix for extra flavor.
• Garlic and ginger , Fresh aromatics that give the meatballs and glaze that signature Korean punch.
• Green onions , Adds a pop of freshness and mild onion flavor.
• Soy sauce , The salty, umami-packed heart of the marinade and glaze.
• Sesame oil , Toasty and nutty, it adds that extra layer of depth.
• Brown sugar or honey , Balances the salt and spice with a subtle sweetness.
• Gochujang , A Korean chili paste that brings mild heat and a deep, fermented richness.
• Egg , Helps bind everything together.
• Panko breadcrumbs , Keeps the meatballs light and tender.
• Rice vinegar , A splash of tang to round out the sauce.
• Cornstarch , Thickens the glaze until it’s glossy and clingy.

Full ingredient list with measurements is available in the recipe card below.

How to Make the Korean BBQ Meatballs

Mix the Meatball Base

In a large bowl, combine ground meat, minced garlic, grated ginger, chopped green onions, egg, panko breadcrumbs, and a splash of soy sauce and sesame oil. Mix just until combined, don’t overwork it, or the meatballs can get tough.

Roll and Bake

Form the mixture into bite-sized meatballs and place them on a parchment-lined baking sheet. Bake at 400°F (200°C) for about 15–18 minutes, or until golden and cooked through.

Make the Korean BBQ Glaze

While the meatballs bake, whisk together soy sauce, brown sugar (or honey), gochujang, rice vinegar, garlic, ginger, and a touch of water. Simmer the mixture in a small saucepan. Stir in a cornstarch slurry (just cornstarch and water) to thicken the sauce into a luscious, sticky glaze.

Toss and Serve

Once the meatballs are out of the oven, toss them in the warm glaze until coated in that glossy goodness. Garnish with sesame seeds and sliced green onions for that final touch.

Pro Tips for Making the Korean BBQ Meatballs

• Don’t overmix the meatball mixture, just enough to combine. Overmixing can make them dense.
• Use a cookie scoop to keep all your meatballs the same size (and cook evenly).
• Chill the meatballs for 10–15 minutes before baking if the mixture feels too soft.
• Add a little water to your hands when rolling the meatballs to prevent sticking.

How to Serve

These Korean BBQ Meatballs are super versatile! Serve them:

• Over a bed of steamed jasmine or sticky rice with kimchi on the side.
• Skewered with toothpicks for party-perfect appetizers.
• Inside lettuce wraps with shredded carrots and cucumber.
• On a rice bowl with pickled veggies and a drizzle of extra sauce.

Make Ahead and Storage

Storing Leftovers

Keep any leftover meatballs in an airtight container in the fridge. They’ll stay tasty for up to 4 days.

Freezing

These freeze like a dream! Let them cool completely, then freeze in a single layer before transferring to a bag or container. Freeze for up to 3 months.

Reheating

Warm them in a skillet over medium heat with a splash of water or extra sauce to keep them juicy. Microwave works too, just cover them to avoid drying out.

FAQs

Can I make these meatballs ahead of time?
Absolutely! You can form and refrigerate the uncooked meatballs up to a day in advance, or bake and glaze them ahead and reheat when ready to serve.

What can I use instead of gochujang?
Gochujang has a very distinct flavor, but if you can’t find it, try a mix of sriracha and a little miso paste or hoisin sauce as a substitute.

Can I cook these in a skillet instead of baking?
Totally! Just pan-fry them over medium heat until browned on all sides and cooked through. A little more hands-on, but delicious.

Are these meatballs spicy?
They have a mild kick thanks to the gochujang, but nothing too fiery. Want more heat? Add a pinch of red pepper flakes or a dash more gochujang.

If you loved these Korean BBQ Meatballs (and I’m betting you did), you’re in for a treat with some of our other mouthwatering favorites. Craving something cheesy and handheld? Don’t miss our Nacho Cheese Beef Wrap, it’s melty, beefy, and seriously addictive. Or spice things up with the bold, fresh flavors of our Mexican Tostadas de Carne Asada, perfect for taco night with a twist. And for a fun, family-friendly twist on comfort food, the Pizza Burger Pie is a total crowd-pleaser.

Go ahead, bookmark them now, your future self (and your taste buds) will thank you! 🍴🔥