Korean BBQ Meatballs Recipe

If you love bold flavors that hit all the right notes, these Korean BBQ Meatballs are going to steal your heart and your appetite. Imagine juicy, tender beef meatballs infused with vibrant garlic and ginger, brought to life with the punchy heat of gochujang and the savory depth of soy sauce. Then, they’re glazed in a sticky, slightly sweet Korean BBQ sauce that’s absolutely addictive. Finished with a silky spicy sesame mayo that adds a cool contrast, this dish is a celebration of textures and flavors that will have you craving every single bite.

Ingredients You’ll Need

To make these Korean BBQ Meatballs, you’ll want ingredients that are simple yet essential, each playing a key role in building those rich, complex flavors and perfect textures. From the tender, juicy meatballs to the luscious sauces, every component contributes to the overall magic of this dish.

• 1 lb ground beef: The base that provides rich flavor and juiciness to the meatballs.
• ½ cup panko: Adds lightness and keeps the meatballs tender without being dense.
• 1 egg: Acts as a binder to hold everything together perfectly.
• 5 cloves garlic: Minced for a pungent and aromatic punch that’s essential in Korean cooking.
• 1 tbsp minced ginger: Offers a warm, slightly peppery undertone that brightens the meat mixture.
• 2 tbsp gochujang: This Korean chili paste gives the meatballs their signature spicy, sweet complexity.
• 2 tbsp soy sauce: Deepens the umami with a salty, savory kick.
• 1 tsp sesame oil: Adds toasted nuttiness that elevates every bite.
• 2 tbsp brown sugar: Brings a touch of caramel sweetness to balance the heat and saltiness.
• 3 green onions: Thinly sliced for freshness and a subtle bite when sprinkled on top.
• ¼ cup soy sauce (for BBQ sauce): Forms the savory backbone of the glaze.
• 1 tbsp honey: Sweetens and helps the sauce thicken to a glossy finish.
• 1 tbsp brown sugar (for BBQ sauce): Intensifies the sweet balance against the tangy and spicy elements.
• 1 tbsp gochujang (for BBQ sauce): Adds a luscious, spicy depth to the sauce.
• 1 tbsp rice vinegar: Brightens the BBQ sauce with a gentle tang.
• 1 tsp sesame oil (for BBQ sauce): Infuses a final layer of nuttiness into the glaze.
• Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water): Thickens the BBQ sauce to the perfect consistency.
• ½ cup mayo (for spicy sesame mayo): Creates a creamy, cooling sauce to balance the spice.
• 1 tsp gochujang (for mayo): Gives the mayo a gentle, smoky heat.
• 1 tsp sesame oil (for mayo): Adds depth and nuttiness to the creamy drizzle.
• ½ lime juiced (for mayo): Lends a fresh citrus brightness to cut through richness.

How to Make Korean BBQ Meatballs

Step 1: Prep Your Aromatics

Start your journey by mincing the garlic and ginger—they’re small but mighty flavor powerhouses that really set the tone for these Korean BBQ Meatballs. Thinly slice those green onions too, since they’ll add a lovely fresh zing at the end.

Step 2: Mix the Meatball Ingredients

In a large bowl, combine the ground beef, panko, egg, garlic, ginger, gochujang, soy sauce, sesame oil, brown sugar, and most of the green onions (save a bit for garnish). Mix everything gently until just combined—overmixing can make the meatballs tough, so keep it light and tender.

Step 3: Shape and Cook the Meatballs

Roll the mixture into roughly 1-inch-sized meatballs, perfect for finger food or piling onto a plate. Heat a pan over medium heat and fry the meatballs, turning them until all sides are beautifully browned and caramelized. This step takes about 12 to 15 minutes, and your kitchen will start smelling irresistible. Once cooked through, set the meatballs aside and wipe out the pan to prepare for the sauce.

Step 4: Make the Korean BBQ Sauce

In the same pan, whisk together the soy sauce, honey, brown sugar, gochujang, rice vinegar, and sesame oil. Bring this mixture to a gentle simmer, then add the cornstarch slurry. Stir continuously until the sauce thickens to a lovely, glossy glaze—that sticky magic that coats the meatballs so well.

Step 5: Coat the Meatballs in Sauce

Turn off the heat and carefully toss your meatballs into the warm BBQ sauce. Make sure every meatball gets generously coated in this tantalizing blend of sweet, spicy, and savory flavors. This moment is when the Korean BBQ Meatballs truly come alive.

Step 6: Whip Up the Spicy Sesame Mayo

While the meatballs soak up all that saucy goodness, mix together the mayo, gochujang, sesame oil, and lime juice in a small bowl. This spicy sesame mayo creates the perfect creamy and tangy counterpoint that will delight your taste buds.

Step 7: Serve and Enjoy

Plate up your meatballs with a drizzle of spicy sesame mayo and sprinkle with remaining sliced green onions and some sesame seeds for crunch and color. Now, dig in and savor every bite of your homemade Korean BBQ Meatballs experience!

How to Serve Korean BBQ Meatballs

Garnishes

Fresh green onions and toasted sesame seeds are classic garnishes that add a pop of color and a subtle crunch to the Korean BBQ Meatballs. These simple toppings brighten the dish visually and texturally, making each bite more exciting and vibrant.

Side Dishes

These meatballs are incredibly versatile when it comes to sides. Pair them with steamed jasmine rice or sticky sushi rice to soak up all the delicious sauce. For a lighter option, crisp cucumber salad or sautéed bok choy with garlic make fantastic companions that keep the meal fresh and balanced.

Creative Ways to Present

Want to impress at your next gathering? Serve the Korean BBQ Meatballs on skewers for easy grabbing or create a festive platter with various dipping sauces like extra spicy gochujang mayo, pickled vegetables, and fresh herbs. For a fun twist, try stuffing them into lettuce wraps with shredded carrots and sliced chilies—each presentation is a guaranteed crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Leftover Korean BBQ Meatballs keep beautifully in an airtight container in the fridge for up to 3 days. Keeping them refrigerated allows the flavors to develop even further, and they make for a quick and satisfying meal anytime.

Freezing

If you want to save some for later, freeze the cooked meatballs on a baking sheet lined with parchment paper until solid, then transfer them to a freezer-safe container or bag. This method prevents sticking and keeps the Korean BBQ Meatballs fresh for up to 3 months.

Reheating

To reheat, gently warm the meatballs in a skillet over medium-low heat or microwave them covered until heated through. Adding a splash of water or a little extra sauce can help retain moisture and keep them juicy instead of drying out.

FAQs

Can I use ground turkey or chicken instead of beef for Korean BBQ Meatballs?

Absolutely! Ground turkey or chicken works well if you want a leaner option. Just be mindful that they might cook a little faster and can be drier, so gently mixing and cooking carefully helps preserve moisture.

What is gochujang and where can I find it?

Gochujang is a Korean fermented chili paste that’s spicy, sweet, and savory all at once. You can find it in most Asian grocery stores or online. It’s the star ingredient in Korean BBQ Meatballs, giving them that iconic flavor.

Can I make these meatballs gluten-free?

Yes! Simply substitute panko with gluten-free breadcrumbs and use tamari instead of soy sauce for a gluten-free version that’s just as delicious.

How spicy are Korean BBQ Meatballs?

The level of heat comes mainly from the gochujang and is moderate—enough to add warmth and depth without overwhelming the dish. You can adjust the amount of gochujang to suit your taste.

Can I bake the meatballs instead of frying?

Yes, baking is a great alternative. Place the meatballs on a baking sheet lined with parchment and bake at 400°F (200°C) for about 15-20 minutes, turning halfway through, until golden and cooked through. Then toss in the sauce as usual.

Final Thoughts

If you’re looking for a flavorful, fun dish that feels special without fuss, these Korean BBQ Meatballs should be on your must-try list. They bring together incredible flavors in every bite and are perfect for everything from casual dinners to your next party spread. I promise, once you try making these, they’ll become one of your favorite dishes to share and enjoy again and again.

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