Easy Korean BBQ Meatballs Recipe

Name: Easy Korean BBQ Meatballs Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 ½ pounds ground beef; 1 small red onion; 2 cloves garlic; 1 large egg; 1/3 cup panko breadcrumbs; 1 tablespoon gochujang Korean chili paste; 2 teaspoons fresh ginger; 2 tablespoons low-sodium soy sauce; 1/2 teaspoon kosher salt; ½ teaspoon black pepper; 1/4 cup brown sugar; 2 tablespoons low-sodium soy sauce; 1 teaspoon cornstarch; 1 tablespoon gochujang Korean chili paste; 1 teaspoon sesame seeds; 2 green onions

User Reviews

5.0

12 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
6 servings
Calories
371 kcal
Course
Main Course, Appetizer
Cuisine
Asian, American

Easy Korean BBQ Meatballs Recipe

Shannon Lee

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These Korean Meatballs are easy to make. Just combine the meatball ingredients, bake, and brush with a homemade BBQ glaze that has gochujang Korean chili paste for a sweet and spicy flavor!

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Ingredients

Servings

1 ½ pounds ground beef I used 90/10, other % may be used or ground turkey or chicken
1 small red onion finely chopped (yellow onion may also be used)
2 cloves garlic minced
1 large egg lightly beaten
1/3 cup panko breadcrumbs use Gluten-free Panko if GF
1 tablespoon gochujang Korean chili paste double check ingredients for gluten if concerned
2 teaspoons fresh ginger minced
2 tablespoons low-sodium soy sauce or soy substitute, such as Coconut Aminos, Bragg's liquid aminos, etc.
1/2 teaspoon kosher salt
½ teaspoon black pepper

Korean BBQ Glaze

1/4 cup brown sugar I used light, packed
2 tablespoons low-sodium soy sauce or replacement
1 teaspoon cornstarch
1 tablespoon gochujang Korean chili paste *see notes for substitutions

Garnish (optional)

1 teaspoon sesame seeds
2 green onions chopped

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Instructions

Preheat your oven to 400°F (205° C). Line a baking sheet with aluminum foil or parchment paper and set aside.
Combine the 1 ½ pounds ground beef, finely chopped 1 small red onion, minced 2 cloves garlic , lightly beaten egg 1 large, 1/3 cup panko breadcrumbs, 1 tablespoon gochujang Korean chili paste, 2 teaspoons fresh ginger, minced, 2 tablespoons low-sodium soy sauce, 1/2 teaspoon kosher salt and ½ teaspoon black pepper in a large mixing bowl.
Mix until all ingredients are well incorporated, but be careful not to overmix, as this can result in tough meatballs.
Using your hands or using a medium cookie scoop, roll the meat mixture into golf ball-sized meatballs and place them evenly spaced on the prepared baking sheet.
Transfer the baking sheet to the preheated oven and bake the meatballs for 15-20 minutes, or until they are cooked through and lightly browned on the outside.
While the meatballs are baking, prepare the glaze. Combine 1/4 cup brown sugar, 2 tablespoons low-sodium soy sauce, 1 teaspoon cornstarch, and 1 tablespoon gochujang Korean chili paste in a small saucepan. Stir well to combine.
Place the saucepan over medium heat and cook the glaze, stirring constantly; reduce heat to simmer until it thickens slightly, about 3-5 minutes. Remove from heat.
Once the meatballs are finished baking, remove them from the oven and brush them with the prepared glaze.
Arrange the glazed meatballs on a serving platter and garnish with sliced 2 green onions or 1 teaspoon Sesame Seeds. Serve hot.

Equipments used:

Notes

ice cream scoop
Variations & Substitutions
Serve with
Storage Tips
Refrigerate - Store cooled leftover Korean meatballs in an airtight container in the fridge for up to four days.
How to Freeze - For longer storage, freeze the leftover meatballs in a single layer on a baking sheet lined with parchment paper for an hour. Then, transfer them to a freezer-safe container or bag and store them for two to three months.
parchment paper
Allow the meatballs thaw overnight in the fridge or place them in a sealed plastic bag in a bowl of cold water. Refresh the water every 30 minutes to keep it cold until they have thawed completely.
Reheating - Place thawed meatballs back onto a baking sheet and pop them in the oven for about 10 minutes or microwave them for a quick and easy meal or snack.
Purchase gluten-free Panko and substitute the soy sauce with Gluten-Free Tamari or coconut aminos. Chung Jung One O'Food Gochujang chili paste is gluten-free, though not labeled. Otherwise, substitute it with sriracha sauce.
You can make these meatballs in the slow cooker, you can do it one of two ways:
When combining the ingredients for the meatballs, mix everything together gently until just combined. Overmixing can result in tough meatballs.
If the meat mixture feels too wet, you can add a bit more breadcrumbs to help bind it together. Before adding, allow the mixture to sit for a minute, as it allows the breadcrumbs to absorb moisture. Conversely, if it feels too dry, a splash of water, cream, or extra egg can help.
Using a cookie scoop or ice cream scoop can help ensure consistent sizing.
When fully cooked, they should register at least 160°F.
You can use ground turkey or chicken instead of beef if you prefer a lighter option or want to switch up the protein. The flavors will still pair wonderfully with the gochujang and ginger.
Serve the meatballs with a side of spicy mayo, sweet chili sauce, yum yum sauce or a mixture of soy sauce and sesame oil for dipping.
Double the BBQ Gochujang sauce and serve on the side for dipping or drizzling over veggies or rice.
Serve the meatballs over a bed of steamed white or brown rice for a classic meal and serve with steamed broccoli.
Toss the meatballs with cooked noodles such as udon, soba, or rice noodles for a hearty and flavorful pasta dish. Drizzle any remaining glaze over the noodles for extra flavor.
Whip up these Hibachi veggies to serve alongside the meatballs.
Refrigerate - Store cooled leftover Korean meatballs in an airtight container in the fridge for up to four days. How to Freeze - For longer storage, freeze the leftover meatballs in a single layer on a baking sheet lined with parchment paper for an hour. Then, transfer them to a freezer-safe container or bag and store them for two to three months. Allow the meatballs thaw overnight in the fridge or place them in a sealed plastic bag in a bowl of cold water. Refresh the water every 30 minutes to keep it cold until they have thawed completely. Reheating - Place thawed meatballs back onto a baking sheet and pop them in the oven for about 10 minutes or microwave them for a quick and easy meal or snack.
Double the recipe and make the meatballs; par-bake them for half the time, then place them in the crockpot.
Use frozen meatballs of your choosing and add to the slow cooker.
Make up the sauce (be sure to double the sauce) and add it to the crockpot. Cook on low for 4-6 hours.

Nutrition Information

Show Details

Serving 1serving Calories 371kcal (19%) Carbohydrates 16g (5%) Protein 22g (44%) Fat 24g (37%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 112mg (37%) Sodium 695mg (29%) Potassium 429mg (12%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 57IU (1%) Vitamin C 3mg (3%) Calcium 50mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 371 kcal

% Daily Value*

Serving	1serving
Calories	371kcal	19%
Carbohydrates	16g	5%
Protein	22g	44%
Fat	24g	37%
Saturated Fat	9g	45%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	112mg	37%
Sodium	695mg	29%
Potassium	429mg	9%
Fiber	1g	4%
Sugar	10g	20%
Vitamin A	57IU	1%
Vitamin C	3mg	3%
Calcium	50mg	5%
Iron	3mg	17%