Korean BBQ Meatballs Recipe

Korean BBQ meatballs are a delicious fusion of traditional Korean flavors and classic meatball goodness. Juicy, tender, and coated in a rich, sweet, and savory sauce, these meatballs are perfect for weeknight dinners, party appetizers, or meal prep. The combination of soy sauce, garlic, ginger, and gochujang creates a flavorful glaze that makes these meatballs irresistible.

Whether you’re a fan of Korean cuisine or just looking for a new meatball recipe to try, this dish is sure to impress!

Recipe Preparation Equipment

To make Korean BBQ meatballs, you’ll need the following equipment:

• Large mixing bowl
• Baking sheet
• Parchment paper
• Measuring cups and spoons
• Whisk
• Saucepan
• Wooden spoon
• Mixing spatula
• Meat thermometer (optional but recommended)

What Do You Need to Prepare Korean BBQ Meatballs?

For the Meatballs:

• 1 lb ground beef (or ground pork)
• ½ cup panko breadcrumbs
• 1 egg
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon gochujang (Korean chili paste)

For the Korean BBQ Sauce:

• ¼ cup soy sauce
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon gochujang
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, grated
• ½ teaspoon cornstarch (optional, for thickening)
• 1 tablespoon water (for cornstarch slurry)

For Garnishing:

• Toasted sesame seeds
• Chopped green onions

How to Make Easy Korean BBQ Meatballs Step-by-Step ?

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

Step 2: Prepare the Meatball Mixture

In a large mixing bowl, combine ground beef (or pork), panko breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, black pepper, and gochujang. Mix everything well until evenly combined but do not overmix.

Step 3: Shape the Meatballs

Use your hands or a cookie scoop to form small meatballs, about 1 to 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet.

Step 4: Bake the Meatballs

Bake for 15-18 minutes or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).

Step 5: Make the Korean BBQ Sauce

While the meatballs are baking, prepare the sauce. In a saucepan over medium heat, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, gochujang, garlic, and ginger. Bring to a simmer and cook for 3-5 minutes. If you prefer a thicker sauce, mix cornstarch with water and add it to the saucepan, stirring until thickened.

Step 6: Coat the Meatballs

Once the meatballs are done, transfer them to a large bowl and pour the sauce over them. Toss gently until the meatballs are fully coated.

Step 7: Garnish and Serve

Sprinkle with toasted sesame seeds and chopped green onions. Serve hot with rice or as an appetizer.

Variations

• Spicy Version: Add extra gochujang or red pepper flakes to the sauce for a spicier kick.
• Gluten-Free Option: Use gluten-free soy sauce and substitute panko breadcrumbs with almond flour.
• Air Fryer Method: Cook the meatballs in an air fryer at 375°F for 12-15 minutes.
• Pork or Chicken Substitute: Swap the ground beef with ground pork or chicken for a different flavor.
• Sticky Honey Glaze: Increase honey in the sauce for a stickier, sweeter coating.

Cooking Note

• Make sure not to overmix the meatball mixture, as this can make the meatballs tough.
• Using a cookie scoop ensures evenly sized meatballs for even cooking.
• If baking, flipping the meatballs halfway through helps them cook evenly.
• The sauce thickens as it cools, so if it looks too runny at first, let it sit for a few minutes.

Serving Suggestions

• Serve with steamed white or brown rice for a complete meal.
• Pair with stir-fried vegetables such as bok choy or broccoli.
• Use as a filling for Korean-style tacos with slaw and sriracha mayo.
• Serve over noodles for a comforting Asian-inspired dish.

Helpful Tips

• Chilling the meatball mixture for 15 minutes before shaping helps hold the shape better.
• Don’t overcrowd the baking sheet to allow even cooking.
• Brushing the meatballs with oil before baking helps them develop a golden-brown crust.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Tips for the Best Korean BBQ Meatballs

• Use fresh garlic and ginger for the most authentic flavor.
• Adjust the spice level by increasing or decreasing gochujang.
• Toast sesame seeds before garnishing to enhance their nutty flavor.

Related Recipes :

• Easy Tater Tot Casserole with Ground Beef
• Easy Hoisin Beef Noodles
• Delicious Braised Beef Short Ribs Recipe
• Best BBQ Baby Back Ribs Recipe

FAQs

Q: Can I freeze Korean BBQ meatballs?
A: Yes! Freeze cooked or uncooked meatballs in an airtight container for up to 3 months.

Q: What can I use instead of gochujang?
A: Sriracha or a mix of chili paste and honey can work as a substitute.

Q: Can I make these meatballs ahead of time?
A: Absolutely! Prepare the meatballs and store them in the fridge for up to 24 hours before baking.

Conclusion

Korean BBQ meatballs are a delightful balance of sweet, savory, and spicy flavors, making them a must-try dish for any occasion. Whether served as an appetizer or a main dish, these flavorful meatballs are easy to make and incredibly satisfying.

Try them today and enjoy a taste of Korean cuisine at home!

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