Easy Korean BBQ Meatballs Recipe – Sweet, Spicy & Delicious

Korean BBQ Meatballs are a perfect combination of sweet, savory, and spicy flavors that bring the rich taste of Korean barbecue to bite-sized meatballs. These delicious, juicy meatballs are coated in a flavorful glaze and make an excellent appetizer, snack, or even a main dish served over rice or noodles. With a perfect balance of heat and sweetness, they are guaranteed to be a crowd-pleaser at any gathering. Whether you’re a fan of Korean cuisine or just looking for a new twist on classic meatballs, this recipe will be a fantastic addition to your meal rotation.

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Nutrition Information (Per Serving)

• Calories: 290 kcal
• Protein: 18g
• Carbohydrates: 15g
• Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 75mg
• Sodium: 680mg
• Fiber: 1g
• Sugar: 8g

Recipe Details

• Prep Time: 15 minutes
• Active Time: 20 minutes
• Resting Time: 5 minutes
• Total Time: 40 minutes
• Cuisines: Korean, Asian
• Course: Appetizer, Main Course
• Servings: 4

Equipment Needed

• Mixing bowls
• Baking sheet or skillet
• Parchment paper (if baking)
• Saucepan
• Whisk
• Measuring cups and spoons
• Wooden spoon or spatula
• Food processor (optional, for finely chopping ingredients)

Ingredients

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)
• 1/2 cup panko breadcrumbs
• 1/4 cup milk
• 1 egg
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1/4 cup green onions, finely chopped
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp black pepper
• 1 tsp salt
• 1/2 tsp white pepper (optional)
• 1 tbsp honey
• 1 tsp rice vinegar

For the Korean BBQ Glaze:

• 1/4 cup soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tsp cornstarch (optional, for thickening)
• 1/4 cup water
• 1 tbsp sesame seeds (for garnish)
• 1 tbsp chopped green onions (for garnish)

Instructions

Step 1: Prepare the Meatball Mixture

1. In a large mixing bowl, combine panko breadcrumbs and milk. Let it sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
2. Add ground beef (or beef-pork mix), egg, minced garlic, grated ginger, green onions, soy sauce, sesame oil, gochujang, salt, black pepper, white pepper, honey, and rice vinegar.
3. Mix well using your hands or a spoon until all ingredients are evenly combined.
4. Cover the mixture and let it rest in the refrigerator for at least 10 minutes to allow flavors to meld.

Step 2: Shape and Cook the Meatballs

Oven Method:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Using a tablespoon or small ice cream scoop, roll the mixture into 1-inch meatballs and place them on the baking sheet.
3. Bake for 15-20 minutes or until golden brown and cooked through.

Skillet Method:

1. Heat a large skillet over medium heat and add a tablespoon of oil.
2. Place meatballs in the skillet, making sure they aren’t overcrowded.
3. Cook for 10-12 minutes, turning occasionally, until they are browned on all sides and fully cooked through.

Step 3: Make the Korean BBQ Glaze

1. In a small saucepan over medium heat, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger.
2. In a separate bowl, dissolve cornstarch in water and add to the sauce for thickening (optional).
3. Bring the mixture to a simmer, stirring continuously until the sauce thickens slightly (about 3-5 minutes).
4. Remove from heat and set aside.

Step 4: Coat the Meatballs

1. Once the meatballs are cooked, transfer them to a bowl.
2. Pour the warm Korean BBQ glaze over the meatballs and gently toss until they are evenly coated.

Step 5: Garnish and Serve

1. Sprinkle sesame seeds and chopped green onions over the meatballs.
2. Serve immediately with steamed rice, noodles, or as an appetizer with toothpicks.

Serving Suggestions

• Serve over white or brown rice for a hearty meal.
• Pair with stir-fried vegetables such as bok choy or bell peppers.
• Serve in lettuce wraps for a fresh and healthy option.
• Add them to a noodle dish for extra protein and flavor.

Storage and Reheating Tips

• Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
• Freezing: Place cooked and cooled meatballs in a freezer-safe bag for up to 2 months. Freeze the glaze separately.
• Reheating: Reheat in a skillet over low heat, adding a splash of water to prevent drying out. You can also microwave them for 1-2 minutes.

Final Thoughts

Korean BBQ Meatballs are a delightful fusion of bold flavors and satisfying textures, making them an excellent choice for any meal. Whether you’re making them for a family dinner, meal prep, or a party appetizer, they are quick and easy to prepare while delivering maximum flavor. Try this recipe today and enjoy the mouthwatering taste of Korean barbecue in every bite!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.