Korean BBQ Meatballs

Why You’ll Love Korean BBQ Meatballs Recipe

These meatballs are incredibly versatile—they can be baked, pan-fried, or cooked in an air fryer. The sauce is rich, glossy, and packed with umami, making them a crowd-pleaser for gatherings or weeknight meals. You can adjust the heat level to your preference and even prepare them ahead of time. Plus, they’re easy to scale up for meal prep or parties.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef or pork (or a mix)

• Breadcrumbs

• Large egg

• Garlic, minced

• Fresh ginger, grated

• Green onions, finely chopped

• Soy sauce

• Sesame oil

• Brown sugar

• Gochujang (Korean chili paste)

• Rice vinegar

• Sesame seeds (for garnish)

Directions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, combine ground meat, breadcrumbs, egg, minced garlic, grated ginger, half the green onions, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Mix until just combined—do not overmix.

3. Roll the mixture into 1-inch balls and place them on the prepared baking sheet.

4. Bake for 14–16 minutes or until cooked through.

5. Meanwhile, make the sauce by combining the remaining soy sauce, brown sugar, gochujang, rice vinegar, and remaining sesame oil in a small saucepan. Heat over medium heat, stirring until the sugar dissolves and the sauce thickens slightly.

6. Toss the cooked meatballs in the sauce until well coated.

7. Garnish with sesame seeds and the remaining green onions before serving.

Servings and timing

Serves 4–6.
Preparation time: 15 minutes
Cooking time: 15–20 minutes
Total time: 30–35 minutes

Variations

• Chicken Version: Use ground chicken or turkey for a lighter option.

• Gluten-Free: Use gluten-free breadcrumbs and tamari instead of soy sauce.

• Extra Spicy: Add more gochujang or a pinch of red pepper flakes to the sauce.

• Sweet & Mild: Reduce gochujang and increase brown sugar for a sweeter flavor.

• Sticky Rice Bowl: Serve the meatballs over steamed rice with pickled vegetables.

Storage/Reheating

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a skillet over medium heat or microwave in short bursts, adding a splash of water if needed to loosen the sauce. Freeze cooked meatballs (without sauce) for up to 2 months; thaw before reheating and adding sauce.

FAQs

Can I make the meatballs ahead of time?

Yes, form the meatballs and refrigerate them for up to 24 hours before baking.

What is gochujang?

It’s a Korean fermented chili paste with a savory, sweet, and mildly spicy flavor.

Can I pan-fry instead of baking?

Yes, cook meatballs in a skillet with a little oil over medium heat until browned and cooked through.

Can I make these without spice?

Yes, reduce or omit the gochujang and add a little ketchup or hoisin sauce for flavor.

How do I keep the meatballs tender?

Avoid overmixing the meat mixture and use breadcrumbs and egg to help retain moisture.

Can I use panko instead of regular breadcrumbs?

Yes, panko will make the texture slightly lighter.

Can I use pre-made meatballs?

Yes, just heat them and toss in the sauce for a shortcut version.

What can I serve with these?

Rice, noodles, lettuce wraps, or steamed vegetables pair well.

Can I use other meats?

Yes, ground lamb, venison, or plant-based meat alternatives also work.

How do I thicken the sauce?

Simmer it longer or add a small cornstarch slurry if you want a thicker glaze.

Conclusion

Korean BBQ meatballs are a deliciously simple way to bring bold, savory-sweet flavors to the table. Whether served as an appetizer, part of a rice bowl, or in lettuce wraps, they offer a perfect balance of tender texture and flavorful glaze. With easy prep and versatile serving options, this recipe is sure to become a favorite for both everyday meals and special occasions.