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Easy Korean BBQ Meatballs Recipe

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!

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

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 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

Instructions

    Cup of Yum
  1. Preheat your oven to 400°F (205° C). Line a baking sheet with aluminum foil or parchment paper and set aside.
  2. 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.
  3. Mix until all ingredients are well incorporated, but be careful not to overmix, as this can result in tough meatballs.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Once the meatballs are finished baking, remove them from the oven and brush them with the prepared glaze.
  9. Arrange the glazed meatballs on a serving platter and garnish with sliced 2 green onions or 1 teaspoon Sesame Seeds. Serve hot.

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

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

% 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.