Korean BBQ Meatballs
Juicy, flavorful meatballs glazed in a sweet, savory, and slightly spicy Korean BBQ sauce — perfect as an appetizer, snack, or served over rice for a full meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 20 meatballs
- Category: Appetizer
- Method: Baking & Stovetop
- Cuisine: Korean Fusion
Ingredients
- For the meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1 large egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper, to taste
- For the sauce:
- 1/2 cup Korean BBQ sauce (store-bought or homemade)
- 1 tablespoon gochujang (Korean chili paste) — optional for spice
- 1 tablespoon honey or brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine all meatball ingredients. Mix gently until just combined.
- Roll mixture into 1-inch balls and place on the prepared baking sheet.
- Bake for 14–16 minutes, or until cooked through.
- While the meatballs bake, prepare the sauce: In a small saucepan over medium heat, whisk together Korean BBQ sauce, gochujang, honey, rice vinegar, and sesame oil. Simmer for 3–4 minutes until slightly thickened.
- Toss the cooked meatballs in the sauce until well coated.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
- You can make the meatballs ahead and freeze them before baking.
- For a lighter option, use ground turkey or chicken.
- Adjust spice level by reducing or increasing gochujang.
Find it online: https://yumfamilyrecipes.com/korean-bbq-meatballs/
