Easy Korean BBQ Meatballs Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
371 kcal
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Course
Main Course, Appetizer
Easy Korean BBQ Meatballs Recipe
Description
"Easy Korean BBQ Meatballs Recipe" blends ground beef with traditional Korean ingredients like gochujang chili paste, fresh ginger, and soy sauce. Mixed with breadcrumbs, egg, onion, and spices, the meatballs are shaped and baked to develop a browned exterior and juicy interior. A glaze made from brown sugar, soy sauce, cornstarch, and additional gochujang is prepared and used to coat the cooked meatballs, adding a sweet-spicy sheen.
The texture relies on careful mixing and the binding qualities of egg and panko. Baking at 400°F yields caramelized outsides without overcooking. These meatballs carry a balance between sweet, savory, and spicy notes from the Korean flavorings. Sesame seeds and green onion finish the dish visually and add mild crunch and freshness.
They can be served over steamed rice, noodles, or with dipping sauces such as spicy mayo or sweet chili sauce. The recipe suggests variations including ground turkey or chicken and gluten-free breadcrumb alternatives. Leftovers store well refrigerated and freeze easily, with reheating tips offered.
Ingredients
- 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 double check ingredients for gluten if concerned, Korean chili paste
- 2 teaspoons ginger minced, fresh
- 2 tablespoons soy sauce or soy substitute, such as Coconut Aminos, Bragg's liquid aminos, etc, low-sodium
- 1/2 teaspoon kosher salt
- ½ teaspoon black pepper
Korean BBQ Glaze
- 1/4 cup brown sugar I used light, packed
- 2 tablespoons soy sauce or replacement, low-sodium
- 1 teaspoon cornstarch
- 1 tablespoon gochujang see notes for substitutions, Korean chili paste
Garnish (optional)
- 1 teaspoon sesame seeds
- 2 green onions chopped
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.
Notes
- Store leftover meatballs in an airtight container in the fridge for up to 4 days.
- Freeze meatballs in a single layer on a parchment-lined sheet before transferring to freezer bags; store up to 3 months.
- Thaw frozen meatballs overnight in the fridge or in cold water, changing water every 30 minutes.
- Reheat thawed meatballs in an oven or microwave until warmed through.
- Use gluten-free panko and soy substitutes if needed for dietary preferences.
- For slow cooker cooking, par-bake the meatballs then cook with sauce on low for 4–6 hours.
- Shape meatballs uniformly using a cookie or ice cream scoop to ensure even cooking.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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