I love how these tender Korean BBQ meatballs come together in just 30 minutes, blending sweet, savory, and spicy flavors perfectly. The mix of gochujang, sesame oil, and ginger gives them a bold kick, while the spicy mayo dip adds a creamy finish. They’re great as a snack, appetizer, or main dish, and pair beautifully with rice or noodles. If you’re curious about the full recipe and tips, there’s more to explore!
What You’ll Love About This Recipe
These Korean BBQ Meatballs are a perfect blend of sweet, savory, and spicy flavors. You’ll love how easy they’re to make and how irresistible they taste.
- Quick and Simple – Ready in just 30 minutes, making them ideal for busy weeknights.
- Crowd-Pleasing – Perfect for parties, appetizers, or even a fun twist on dinner.
- Versatile – Pair them with rice, noodles, or enjoy them as a tasty snack on their own.
Recipe
Korean BBQ Meatballs are a delicious fusion dish that combines the savory flavors of Korean barbecue with the convenience and appeal of bite-sized meatballs.
Perfect as an appetizer, party snack, or main course, these meatballs are tender, juicy, and packed with umami.
Ingredients:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped green onions
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
For the Korean BBQ glaze:
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp sesame seeds (for garnish)
- Sliced green onions (for garnish)
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, breadcrumbs, green onions, egg, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix until well combined.
- Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 20-25 minutes or until the meatballs are cooked through.
- While the meatballs are baking, prepare the glaze by combining soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, and garlic in a small saucepan. Simmer over medium heat for 5-7 minutes until slightly thickened.
- Toss the baked meatballs in the glaze until evenly coated.
- Garnish with sesame seeds and sliced green onions before serving.
Notes:
- For a spicier version, increase the amount of gochujang in the glaze.
- These meatballs can be served with steamed rice or as part of a dipping platter with toothpicks.
Time:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Serving: Serves 4
Calories: Approximately 280 calories per serving
Cuisine: Korean fusion
Nutrition
Korean BBQ Meatballs are a flavorful and satisfying dish, offering a balance of protein and savory flavors. Here’s a breakdown of their nutritional content per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 18 g |
| Fat | 12 g |
| Carbohydrates | 15 g |
| Fiber | 1 g |
| Sugar | 8 g |
| Sodium | 480 mg |
What To Serve With It
When I’m planning a meal with these meatballs, I always think about how I can balance their bold flavors with sides that complement, not compete.
My go-to side dishes are steamed jasmine rice and a crisp cucumber salad—they’re light, invigorating, and let the meatballs shine. For flavor pairings, I love roasted veggies like zucchini or bell peppers, adding a smoky touch.
Kimchi brings tangy contrast, while a simple miso soup warms things up. If I’m feeling adventurous, I’ll toss in some pickled radishes for extra zing.
These choices keep the meal vibrant without stealing the spotlight.
Frequently Asked Questions
Can I Use Chicken Instead of Beef for the Meatballs?
“Why not break the mold?” I’d say chicken meatball variations can work beautifully, though expect flavor differences—lighter, milder, yet still delicious. I’d swap beef for chicken in a heartbeat if it suits my taste or dietary preferences.
What’S a Substitute for Gochujang in the Spicy Mayo?
If I’m out of gochujang for my spicy mayo, I’ll swap in sriracha or chili garlic sauce for heat, or mix miso with a bit of chili powder. These gochujang alternatives keep the flavor bold and free.
Can I Make the Meatballs Gluten-Free?
I can totally make the meatballs gluten-free! I’ll swap regular breadcrumbs for gluten-free breadcrumbs or use alternative flours like almond or rice flour. It’s easy to adapt recipes while keeping the texture and flavor I love.
How Long Can I Store the Meatballs in the Fridge?
I’ve learned cooked meatballs can last up to four days in the fridge if stored properly. For the best refrigerator shelf life, I’d keep them airtight, giving me the freedom to enjoy them safely later.
Can I Freeze the Meatballs Before Cooking?
I can freeze the meatballs before cooking to save time later. Freezing meatballs works great if I want to prep ahead. When I’m ready, I’ll cook frozen meatballs directly, adjusting the time slightly for perfect results.
