Korean BBQ meatballs

Oh, you guys, I am SO excited to share this with you today! This recipe for Korean BBQ meatballs is, hands down, one of my all-time favorites. It’s that perfect blend of savory, sweet, and a little bit of zing that just makes your taste buds sing. Honestly, I can’t even remember the last time we had these and they didn’t disappear within minutes. My kids practically beg for them, and my husband always asks for seconds (and sometimes thirds!). It reminds me a little bit of those amazing meatballs you get at Korean BBQ restaurants, but, you know, a more manageable, cozy version for home. If you’ve ever loved a really good glazed meatball, prepare to be obsessed. This is going to be your new go-to for busy weeknights, casual get-togethers, or even just when you’re craving something truly satisfying. Trust me on this one!

What are Korean BBQ meatballs?

So, what exactly *are* these little flavor bombs? Think of them as your favorite tender, juicy meatballs, but then they get a glorious bath in a Korean-inspired glaze that’s out of this world. The “Korean BBQ” part really comes from the flavor profile of that glaze – it’s got that fantastic balance of salty soy sauce, sweet brown sugar or honey, a hint of garlic and ginger, and often a little kick from gochujang (Korean chili paste) or sriracha. It’s that irresistible sweet-and-savory combo that makes Korean BBQ so addictive, but wrapped up in a perfect, bite-sized meatball. They’re not overly complicated, but they pack a serious punch of flavor. It’s essentially comfort food with an exciting international twist that’s incredibly approachable for any home cook. They’re a far cry from basic Swedish meatballs, that’s for sure!

Why you’ll love this recipe?

There are so many reasons why this Korean BBQ meatballs recipe has earned a permanent spot in my recipe binder, and I know you’re going to love it too. First off, the flavor is just phenomenal. It’s this amazing dance of sweet, savory, and a subtle tang that’s incredibly addictive. The glaze caramelizes beautifully as it cooks, creating this sticky, luscious coating that you’ll want to lick right off the spoon. Beyond the taste, the simplicity is a huge win for me. You can whip these up on a weeknight without feeling overwhelmed. I’ve found that using ground pork and beef gives the best texture and flavor, but you can absolutely adjust that. And let’s talk about cost-efficiency! Most of the ingredients are pantry staples or easily found at your local grocery store, making it a budget-friendly option for feeding a crowd or just your hungry family. What I love most, though, is how versatile they are. You can serve these as an appetizer with toothpicks, pile them high on some steamed rice for a quick meal, or even toss them with noodles. They’re like a little flavor party in every bite! If you’ve ever enjoyed my Teriyaki Glazed Salmon, you’ll appreciate the sweet and savory magic happening here, but with that delightful meatball texture.

How do I make Korean BBQ meatballs?

Quick Overview

This recipe is surprisingly straightforward! We’ll mix up a simple meatball base, bake them until they’re perfectly cooked through, and then toss them in a mouthwatering glaze that’s simmered to perfection. The baking step is crucial for getting tender meatballs without all the mess of pan-frying, and the glaze comes together in just minutes while the meatballs are in the oven. It’s a process that’s very forgiving and consistently delivers fantastic results, making it a lifesaver on busy nights when you need something delicious but don’t have a ton of time.

Ingredients

For the Main Batter:

• 1 lb ground beef (80/20 blend is great for flavor and moisture)
• 1 lb ground pork (again, a good fat content is key!)
• 1 cup panko breadcrumbs (these give a lovely tender texture)
• 1/2 cup milk (whole milk is best for richness, but 2% works too)
• 1 large egg, lightly beaten
• 1/4 cup finely minced onion (I usually use a yellow onion)
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (low-sodium is fine if you prefer)
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper

For the Glaze:

• 1/2 cup soy sauce
• 1/4 cup packed brown sugar (light or dark brown sugar work great)
• 1/4 cup honey or maple syrup (for extra sticky goodness)
• 2 tablespoons rice vinegar (adds a nice tanginess)
• 1 tablespoon gochujang (Korean chili paste – adjust to your spice preference! You can also use sriracha)
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to 375°F (190°C). This is the sweet spot for cooking meatballs evenly without drying them out. I like to line a baking sheet with parchment paper or foil – it makes cleanup a breeze, and trust me, you’ll thank yourself later! This simple step prevents sticking and ensures your beautiful meatballs don’t get a burnt bottom.

Step 2: Mix Dry Ingredients

In a large bowl, gently combine the panko breadcrumbs, minced onion, minced garlic, soy sauce, sesame oil, and black pepper. You want to make sure everything is evenly distributed, but don’t overmix it yet. This is where all the flavor starts building!

Step 3: Mix Wet Ingredients

In a separate smaller bowl, whisk together the milk and the lightly beaten egg. This liquid mixture is going to help bind everything together and keep our meatballs nice and tender. Make sure the egg is fully incorporated into the milk.

Step 4: Combine

Now, it’s time to bring it all together! Add the ground beef and ground pork to the bowl with the dry ingredients. Pour the wet ingredients over the top. Using your hands (the best tool for the job!), gently mix everything until just combined. The key here is to avoid overmixing. Overworking the meat can make your meatballs tough, and nobody wants that. You should see streaks of the different ingredients, and that’s perfectly okay. You want them tender, not dense!

Step 5: Prepare Filling

While the meatballs are baking, let’s make that glorious glaze. In a medium saucepan, combine all the glaze ingredients: soy sauce, brown sugar, honey, rice vinegar, gochujang, minced ginger, minced garlic, and sesame oil. Stir everything together well.

Step 6: Layer & Swirl

Scoop out portions of the meat mixture and roll them gently into meatballs, about 1 to 1.5 inches in diameter. Don’t pack them too tightly! Place them on your prepared baking sheet, leaving a little space between each one so they can cook evenly. I usually aim for about 24-30 meatballs.

Step 7: Bake

Pop those meatballs into the preheated oven and bake for about 20-25 minutes, or until they’re cooked through and no longer pink in the center. The exact time can vary depending on your oven and the size of your meatballs. You can always test one by cutting it open to be sure.

Step 8: Cool & Glaze

While the meatballs are baking, place the saucepan with the glaze ingredients over medium heat. Bring it to a gentle simmer, stirring occasionally. Let it simmer for about 5-7 minutes, or until it thickens slightly. You’re looking for a syrupy consistency that will coat the back of a spoon beautifully. Once the meatballs are done baking, carefully remove them from the oven. Let them cool for just a minute or two on the baking sheet, then transfer them directly into the saucepan with the glaze. Toss them gently until each meatball is beautifully coated in that sticky, flavorful glaze.

Step 9: Slice & Serve

Serve these Korean BBQ meatballs immediately while they’re warm and glossy! They are absolutely divine as an appetizer, or you can serve them over steamed white rice, with some quick pickled cucumbers on the side, or even tossed with your favorite noodles. The aroma alone will have everyone rushing to the table!

What to Serve It With

These Korean BBQ meatballs are so versatile, which is another reason I adore them! They’re fantastic on their own, but pairing them with the right sides really elevates the whole meal. For a relaxed weekend brunch, I love serving them alongside some fluffy scrambled eggs and a side of crispy breakfast potatoes. The sweet and savory glaze is surprisingly delicious with breakfast items! If you’re hosting a get-together and want something a little more elegant, think about serving them with a light, crisp slaw or some beautifully arranged fresh fruit for contrast. They also make a fabulous appetizer when served with toothpicks and a small bowl of extra glaze for dipping. And for those nights when you just want pure comfort food? Pile them high over a bed of fluffy jasmine rice, maybe with some steamed broccoli or sautéed bok choy on the side. My family also loves them tossed with some udon noodles for a quick and satisfying meal. It’s really about finding that balance between the richness of the meatballs and something fresh or neutral to complement them!

Top Tips for Perfecting Your Korean BBQ Meatballs

I’ve made these Korean BBQ meatballs more times than I can count, and over the years, I’ve picked up a few little tricks that I think really make a difference. When you’re mixing the meatball batter, remember that less is more. Overmixing is really the enemy of tender meatballs, so just gently bring everything together until it’s combined. You don’t need it to be perfectly uniform! For the glaze, don’t be afraid to taste and adjust. If you like it spicier, add a touch more gochujang or sriracha. If you prefer it sweeter, a little extra honey or brown sugar can do the trick. I’ve also found that the consistency of the glaze is key. You want it thick enough to coat the meatballs but not so thick that it becomes a paste. Simmering it gently for a few minutes usually does the job perfectly. For ingredient swaps, if you don’t have gochujang, sriracha is a fantastic substitute, though it has a slightly different flavor profile. You can also experiment with different types of sugar – coconut sugar adds a lovely caramel note. If you’re not a fan of pork, you can absolutely make these with all ground beef, or even a mix of ground turkey and beef for a lighter option, though the texture might be a bit different. Baking the meatballs instead of frying them is a game-changer for me; it’s so much cleaner and they cook so evenly. And one last thing: don’t be shy with the sesame oil! It adds such a wonderful, nutty depth to both the meatballs and the glaze.

Storing and Reheating Tips

One of the best things about these Korean BBQ meatballs is that they store and reheat beautifully, making them perfect for meal prep! Once they’ve cooled slightly after glazing, you can store them in an airtight container in the refrigerator for up to 3-4 days. They actually tend to taste even better the next day as the flavors meld together even more. If you want to freeze them, I recommend doing so *before* glazing. Once the meatballs are baked and cooled, freeze them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll keep in the freezer for about 2-3 months. To reheat, you can pop them in a low oven (around 300°F or 150°C) until warmed through, or gently heat them on the stovetop in a skillet over low heat. If you’re reheating glazed meatballs, be careful not to overcook them, as the glaze can burn. For frozen, unglazed meatballs, bake them from frozen until heated through, then make your glaze and toss them in it while warm.

Frequently Asked Questions

Final Thoughts

I really hope you give these Korean BBQ meatballs a try! They’re one of those recipes that just brings so much joy to my kitchen, and I truly believe they’ll do the same for yours. The combination of tender, flavorful meatballs with that irresistible sticky glaze is just pure magic. They’re perfect for so many occasions, and they’re always a hit with everyone who tries them. If you loved this recipe, you might also enjoy my Honey Garlic Chicken Wings or my Easy Baked Teriyaki Salmon – they share that wonderful sweet and savory profile! Don’t hesitate to leave a comment below to let me know how yours turned out, or share any fun variations you come up with. I absolutely love hearing from you all! Happy cooking!

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Korean BBQ Meatballs

Juicy and flavorful Korean BBQ meatballs, perfect as an appetizer or main course. Coated in a sticky, sweet, and savory Korean BBQ sauce.

Prep : 10 Total : 25 minutes

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Ingredients

  

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For the Meatballs

• 0.5 pounds ground pork
• 0.5 pounds ground beef
• 0.5 cup panko breadcrumbs
• 1 egg beaten
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic minced
• 1 teaspoon fresh ginger grated
• 0.5 teaspoon black pepper

For the Korean BBQ Sauce

• 0.5 cup gochujang
• 0.25 cup brown sugar packed
• 0.25 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic minced
• 1 teaspoon fresh ginger grated

For Garnish

• sesame seeds toasted
• scallions thinly sliced

Instructions

 

Preparation Steps

• In a large bowl, combine ground pork, ground beef, panko breadcrumbs, beaten egg, soy sauce, sesame oil, minced garlic, grated ginger, and black pepper. Mix gently until just combined. Do not overmix.
• Roll the mixture into small meatballs, about 1-inch in diameter. You should get around 24 meatballs.
• Preheat your oven to 400°F (200°C) or heat a skillet over medium-high heat with a little oil.
• If baking: Place meatballs on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until browned and cooked through.
• If pan-frying: Add meatballs to the hot skillet and cook, turning occasionally, until browned on all sides and cooked through. This will take about 10-15 minutes.
• While the meatballs are cooking, prepare the sauce. In a small saucepan, whisk together gochujang, brown sugar, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
• Cook the sauce over medium heat, stirring constantly, until it thickens slightly, about 5-7 minutes. Be careful not to burn the garlic.
• Once the meatballs are cooked, add them to the saucepan with the Korean BBQ sauce. Toss gently to coat all the meatballs evenly.
• Simmer for another 2-3 minutes to allow the flavors to meld and the sauce to coat the meatballs beautifully.
• Serve the Korean BBQ meatballs hot, garnished with toasted sesame seeds and sliced scallions.

Notes

These meatballs are delicious served as an appetizer with toothpicks, or as a main dish over rice with a side of steamed vegetables.