If you’re craving a dish that bursts with bold flavors and finger-licking goodness, this Korean BBQ Meatballs Recipe is an absolute must-try. Juicy, tender meatballs glazed in a sticky, savory-sweet sauce bring together the perfect harmony of garlic, ginger, sesame, and soy. They’re simple enough for a weeknight dinner yet impressive enough to serve at your next gathering. Trust me, once you make these, they’ll become a beloved staple that everyone asks for again and again.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the balance of savory and sweet in this Korean BBQ Meatballs Recipe. Each component plays an essential role — from the tender ground beef and fragrant ginger in the meatballs to the rich, glossy glaze that ties it all together beautifully.
- 1 lb ground beef: Provides the juicy, meaty base for tender meatballs that hold their shape well.
- ½ cup breadcrumbs: Helps bind the meat together for a perfect, soft texture without being dense.
- 1 egg: Acts as a natural binder, keeping your meatballs moist and cohesive.
- 2 cloves garlic, minced: Infuses the meatballs with aromatic depth and a subtle kick.
- 1 teaspoon ginger, grated: Adds warmth and a gentle zing that’s signature to Korean flavors.
- 1 tablespoon soy sauce: Brings savory umami right into the meat mixture and glaze alike.
- ½ teaspoon sesame oil: Offers a nutty richness that elevates every bite.
- Salt and pepper to taste: Simple seasonings to balance and brighten the flavors.
- ¼ cup soy sauce (for glaze): The salty backbone of the sticky Korean BBQ sauce.
- 2 tablespoons brown sugar: Adds caramelized sweetness and a lovely glossy finish to the glaze.
- 1 tablespoon rice vinegar: Introduces a subtle tang that cuts through the richness.
- 1 tablespoon ketchup: Boosts the glaze’s complexity with a slight tomato-based sweetness.
- 1 teaspoon sesame oil (for glaze): Reinforces that wonderful toasty flavor in every coating.
- 1 teaspoon cornstarch mixed with 1 tablespoon water: Thickens the glaze so it clings perfectly to each meatball.
How to Make Korean BBQ Meatballs Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures a non-stick surface and easy cleanup, setting the stage for perfectly cooked meatballs with a lovely golden brown exterior.
Step 2: Mix the Meatball Ingredients
In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Use your hands or a spoon to mix everything evenly but gently — overmixing can make the meatballs tough, so just blend until combined.
Step 3: Form the Meatballs
Roll the meat mixture into 1-inch balls and place them spaced apart on your prepared baking sheet. Keeping them uniform in size helps them cook evenly and look picture-perfect on the plate.
Step 4: Bake to Perfection
Pop the tray into the oven and bake for 15 to 18 minutes. The meatballs will cook through and develop a beautiful browned crust that adds just the right texture contrast to the tender inside.
Step 5: Prepare the Glaze
While the meatballs bake, combine soy sauce, brown sugar, rice vinegar, ketchup, and sesame oil in a small saucepan. Warm it over medium heat until it simmers, then whisk in the cornstarch slurry and cook for another couple of minutes until thick and glossy — this glaze will become the irresistible coating that defines this Korean BBQ Meatballs Recipe.
Step 6: Glaze the Meatballs
Once your meatballs are out of the oven, gently toss them in the sticky glaze until each one is fully coated. The warmth will help the sauce cling beautifully while intensifying all the delicious flavors.
How to Serve Korean BBQ Meatballs Recipe
Garnishes
Sprinkle your meatballs with toasted sesame seeds and chopped green onions for a fresh, crunchy contrast that brightens up every bite. These small touches add both visual appeal and extra layers of flavor.
Side Dishes
These meatballs shine when paired with steamed white rice or sticky jasmine rice, which soaks up the glaze perfectly. They also go wonderfully with sautéed or roasted vegetables, crisp Asian slaw, or even noodles for a fuller meal.
Creative Ways to Present
For parties, arrange the Korean BBQ Meatballs Recipe on a platter with toothpicks for easy snacking. You can also stuff them inside steamed bao buns with pickled veggies or serve atop leafy greens for a lighter option. Their versatility will impress everyone at your table.
Make Ahead and Storage
Storing Leftovers
Keep any leftover meatballs in an airtight container in the refrigerator for up to 3 days. They maintain their flavor and texture nicely, making them perfect for quick lunches or snacks throughout the week.
Freezing
You can freeze cooked Korean BBQ Meatballs Recipe by placing them in a single layer on a baking sheet until solid, then transferring to a freezer-safe bag or container. They will keep well for up to 3 months, allowing you to enjoy this deliciousness anytime.
Reheating
Reheat frozen or refrigerated meatballs gently in a skillet over medium heat or in the oven to keep them tender and juicy. If needed, add a splash of water or leftover glaze to keep them moist and saucy during warming.
FAQs
Can I use ground pork or chicken instead of beef?
Absolutely! Ground pork or chicken can be used as a tasty alternative. Keep in mind ground pork is fattier and adds richness, while chicken creates a lighter meatball. Adjust cooking times accordingly to make sure they’re fully cooked.
Is there a gluten-free version of this Korean BBQ Meatballs Recipe?
Yes! Swap out regular soy sauce for gluten-free tamari and use gluten-free breadcrumbs or crushed rice crackers. This simple switch keeps the flavors intact while being safe for gluten-sensitive diets.
Can I make the glaze ahead of time?
Definitely! The glaze can be prepared a day in advance and stored in the refrigerator. Reheat gently before tossing it with the meatballs to get that perfectly sticky, bright sauce texture.
What can I use instead of breadcrumbs?
If you don’t have breadcrumbs, crushed crackers, panko, or even oats can work as binders. Just make sure they’re finely ground so the meatballs hold together well.
How spicy is this Korean BBQ Meatballs Recipe?
This recipe is mild and balanced. If you’re craving heat, adding a pinch of red pepper flakes or a drizzle of Sriracha to the glaze will kick up the spice level without overpowering the dish.
Final Thoughts
Trying this Korean BBQ Meatballs Recipe will bring a little magic to your kitchen with its irresistible combination of savory, sweet, and nutty flavors wrapped in juicy, tender bites. It’s a crowd-pleaser that’s easy to prepare and endlessly adaptable, perfect for cozy dinners or lively gatherings alike. I can’t wait for you to make it your own and enjoy every saucy, flavorful mouthful!
Print
Korean BBQ Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Description
This recipe for Korean BBQ Meatballs features tender ground beef meatballs baked to perfection and coated in a savory-sweet Korean-inspired glaze. It is a quick and flavorful dish perfect for an appetizer or served over rice for a satisfying meal.
Ingredients
For the Meatballs:
- 1 lb ground beef
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- Salt and pepper to taste
For the Glaze:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Make the Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix everything thoroughly until evenly combined.
- Form the Meatballs: Roll the meat mixture into 1-inch diameter meatballs and arrange them evenly spaced on the prepared baking sheet.
- Bake the Meatballs: Bake the meatballs in the preheated oven for 15 to 18 minutes, or until they are fully cooked through and nicely browned on the outside.
- Make the Glaze: While the meatballs bake, combine soy sauce, brown sugar, rice vinegar, ketchup, and sesame oil in a small saucepan. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and cook for an additional 1 to 2 minutes until the glaze thickens to a syrupy consistency.
- Coat the Meatballs: Once the meatballs are done baking, transfer them to a large bowl and toss with the prepared glaze to fully coat each meatball.
- Garnish and Serve: Garnish the glazed meatballs with sesame seeds and chopped green onions if desired. Serve hot either over steamed rice or as a flavorful appetizer.
Notes
- You can substitute ground beef with ground pork or a mix of both for different flavor profiles.
- For gluten-free option, use gluten-free breadcrumbs and gluten-free soy sauce.
- The glaze can be made ahead and reheated when ready to serve.
- Adjust the sweetness and acidity of the glaze by modifying brown sugar and rice vinegar amounts according to preference.
- Serve with steamed rice or lettuce wraps for a complete meal.
