Korean BBQ Meatballs
This is a sticky, savory, slightly spicy batch of Korean BBQ meatballs that I make when I want easy weeknight comfort with an Asian twist. They’re grounded in simple pantry staples — ground beef, garlic, sesame oil — then finished with a glossy gochujang glaze that gives each bite a deep, tangy kick. I first tested this recipe for a game-night crowd and found they vanish faster than I can plate them; if you like bold flavors without fuss, these meatballs are for you. For another quick party-friendly meatball idea, I often pair them with an easy BBQ sausage side when I need extra protein on the table.
Why you’ll love this dish
These meatballs hit three important notes: fast prep, big flavor, and wide appeal. They’re ready in under 40 minutes, use affordable ingredients, and balance sweet, salty, umami, and heat so even picky eaters usually ask for seconds. Make them for weeknight dinners, potlucks, or as a game-day finger food.
“Bold, sticky, and addictive — the glaze is everything.” — a quick review from my last dinner party
They’re also adaptable. Swap ground beef for turkey to lighten things up, or double the glaze for extra sauciness. If you like trying different meatball styles, you might enjoy these festive Christmas cranberry meatballs as a seasonal alternative.
How this recipe comes together
Start by seasoning the meat so every meatball has flavor at its core. Form bite-size balls and roast them until they’re evenly cooked. While they bake, make a simple glaze by melting gochujang with brown sugar and rice vinegar — it thickens into a shiny sauce you brush on at the end. A final few minutes under heat caramelizes the glaze and gives the meatballs a sticky finish.
What you’ll need
- 1 pound ground beef (80/20 gives good juiciness; leaner cuts will dry faster)
- 2 cloves garlic, minced
- 2 tablespoons sesame oil (toasted sesame oil adds more aroma)
- 2 tablespoons soy sauce (use low-sodium if preferred)
- Salt and pepper to taste
- 1/4 cup gochujang (Korean chili paste; adjust amount for heat)
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1/4 cup green onions, chopped (for garnish)
Notes and substitutions:
- No gochujang? Mix 1 tablespoon sriracha with 2 tablespoons miso and a splash of soy for a quick stand-in.
- If you prefer a softer texture, add 1/4 cup panko and one beaten egg to the beef mixture. For dairy-free, skip breadcrumbs or use crushed gluten-free crackers.
For a Mediterranean contrast, try swapping flavors with a recipe like Greek-inspired meatballs with sun-dried tomato tzatziki.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, minced garlic, sesame oil, soy sauce, and a pinch of salt and pepper. Mix gently until just combined.
- Roll the mixture into meatballs about 1 inch in diameter. Place them evenly spaced on the prepared sheet.
- Bake for 20–25 minutes, until the meatballs are cooked through and the internal temperature reaches 160°F (71°C).
- While the meatballs bake, make the glaze: combine gochujang, brown sugar, and rice vinegar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is smooth. Remove from heat.
- When the meatballs are done, brush the glaze over each one. Return the tray to the oven for 5 minutes to set and slightly caramelize the glaze.
- Remove from the oven. Garnish with chopped green onions and serve hot.
Best ways to enjoy it
Serve these meatballs a few different ways depending on the occasion:
- As an appetizer: serve on a platter with toothpicks and extra glaze in a small bowl for dipping.
- Over rice: spoon a handful over steamed jasmine or short-grain rice and drizzle remaining glaze for a quick meal.
- In a bowl: layer with quick-pickled cucumbers, shredded carrots, and rice for an easy bibimbap-style bowl.
- In sandwiches: tuck meatballs into steamed buns or slider rolls with a smear of mayo for a fusion slider.
For a heartier BBQ spread, pair them with pulled proteins like a slow-cooker BBQ chicken when feeding a crowd.
Storage and reheating tips
- Refrigerator: Store cooled meatballs in an airtight container for up to 3–4 days. Keep the glaze separate if you want to prevent sogginess.
- Freezing: Freeze cooked meatballs on a tray until solid, then transfer to a freezer bag. They keep well for 2–3 months. Reheat from frozen in a 350°F (175°C) oven until hot, about 20–25 minutes.
- Reheating: Microwave individual portions for 1–2 minutes, or reheat in a skillet with a splash of water and cover to steam through. Finish with a quick brush of warmed glaze.
- Food safety: Always cool and refrigerate leftovers within two hours of cooking. Use a food thermometer to ensure reheated meatballs reach 165°F (74°C).
Pro chef tips
- Don’t overwork the meat. Mix until just combined to keep the meatballs tender.
- Size consistency matters. Use a small cookie scoop for uniform 1-inch meatballs so they cook evenly.
- Taste the glaze before brushing. If it’s too spicy, add a pinch of sugar or a splash more rice vinegar to balance.
- For extra shine, finish with a tiny dot of toasted sesame oil after glazing.
If you like time-saving shortcuts, you can get the same crowd-pleasing effect with canned sauces by using a grape jelly meatball shortcut for a sweeter glaze in other recipes.
Recipe variations
- Spicier: Add 1 teaspoon gochugaru or a dash of cayenne to the glaze.
- Sweeter: Swap brown sugar for honey or maple syrup.
- Mixed-meat: Use half pork, half beef for more juiciness and flavor depth.
- Turkey or chicken: Use ground turkey or chicken and add 1 tablespoon olive oil to the meat for moisture.
- Vegetarian: Use crumbled firm tofu or a plant-based ground substitute, add 1/4 cup mashed beans or cooked quinoa to bind, and reduce baking time slightly.
Common questions
Q: How long does this take from start to finish?
A: Plan on 35–40 minutes total: 10 minutes to mix and form meatballs, 20–25 minutes to bake, plus a 5-minute glaze finish.
Q: Can I make these ahead for a party?
A: Yes. Bake the meatballs and store them in the fridge. Reheat and brush with fresh glaze just before serving to keep them glossy and warm.
Q: Is gochujang very spicy?
A: Gochujang is more complex than just heat — it’s savory, sweet, and spicy. Heat levels vary by brand; start with the listed amount and adjust to taste. If you’re sensitive to heat, use a little less and add a touch more brown sugar.
Q: Can I pan-fry instead of baking?
A: Yes. Brown meatballs in batches in a skillet over medium heat, turning to get even color, then finish in a 350°F oven for 8–10 minutes to ensure they’re cooked through.
Q: How do I thicken the glaze if it’s too thin?
A: Simmer it a bit longer to reduce and thicken. Alternatively, whisk in a tiny slurry of cornstarch and water (1/2 teaspoon cornstarch dissolved in 1 teaspoon water) and simmer until glossy.
Q: Are these safe to freeze?
A: Absolutely. Freeze cooked, cooled meatballs in a single layer, then transfer to freezer bags. Thaw overnight in the fridge before reheating for best texture.
Korean BBQ Meatballs
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, minced garlic, sesame oil, soy sauce, and a pinch of salt and pepper. Mix gently until just combined.
- Roll the mixture into meatballs about 1 inch in diameter and place them evenly spaced on the prepared sheet.
- Bake for 20–25 minutes, until the meatballs are cooked through and the internal temperature reaches 160°F (71°C).
- While the meatballs bake, make the glaze by combining gochujang, brown sugar, and rice vinegar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is smooth. Remove from heat.
- When the meatballs are done, brush the glaze over each one and return the tray to the oven for 5 minutes to set and slightly caramelize the glaze.
- Remove from the oven, garnish with chopped green onions, and serve hot.
