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Korean Barbecue Meatballs
5 from 66 votes

Korean Barbecue Meatballs

Korean Barbecue Meatballs feature ground beef mixed with garlic, gochujang, soy sauce, ginger, and spices, formed into large meatballs and baked until browned. A glaze made from apricot preserves, gochujang, vinegar, and soy sauce adds a sweet-spicy finish. The meatballs have a balanced heat and umami flavor, garnished with scallions and sesame seeds, and can be served over rice for a complete meal.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4 servings (3 meatballs each)
Calories: 447 kcal
Course: Main Course
Cuisine: Asian

Ingredients

For the meatballs:
  • 1 pound ground beef (see note 1)
  • 1/2 cup Ritz crackers or Club crackers (about 12 crackers, see note 2, crushed
  • 1/2 cup scallions from 1 bunch, thinly sliced
  • 1 large egg
  • 6 cloves garlic minced (2 tablespoons)
  • 2 tablespoons gochujang (Korean chile paste, see note 3)
  • 2 tablespoons soy sauce
  • 1 tablespoon ginger fresh, minced
  • 1/2 tablespoon sesame oil
  • 1 teaspoon black pepper freshly ground
  • 1/2 teaspoon red chili flakes or to taste
For the glaze:
  • 1/3 cup apricot preserves
  • 2 tablespoons gochujang (see note 3)
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
For serving:
  • scallions for garnish (from 1 bunch, thinly sliced
  • sesame seeds for garnish
  • rice optional, cooked

Instructions

To make the meatballs:
    Cup of Yum
  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
  2. In a large bowl, add ground beef, egg, scallions, garlic, gochujang, soy sauce, ginger, sesame oil, black pepper, and red pepper flakes. Using your hands, mix gently to combine.
  3. Using a strong spatula or your hands (I like to wear latex gloves), mix well (you will have about 1 1/2 pounds of meat mixture). Shape the mixture into 2-ounce, 2-inch balls (you should have around 12 total).
  4. Arrange meatballs on rack and bake until browned, about 15 to 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).
To glaze and serve:
  1. While the meatballs are baking, in a small pot over medium heat, add apricot preserves, 2 tablespoons gochujang, rice vinegar, and 1 tablespoon soy sauce. Cook until glaze is heated through and slightly thickened, about 5 minutes.
  2. Brush the meatballs with warm glaze. Sprinkle with scallions and sesame seeds and serve with cooked rice if desired.

Notes

  • Use 85% lean ground beef for ideal juiciness in meatballs.
  • Substitute Ritz crackers with Club crackers or plain dried bread crumbs if needed.
  • Gochujang can be found in many grocery store Asian aisles or purchased online.
  • Make the meatball mixture a day ahead and refrigerate to deepen flavors.
  • Store cooked meatballs covered in the refrigerator for up to four days.

Nutrition Information

Serving 3meatballs Calories 447kcal (22%) Carbohydrates 26g (9%) Protein 24g (48%) Fat 28g (43%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 12g (60%) Trans Fat 1g (50%) Cholesterol 127mg (42%) Sodium 933mg (39%) Potassium 500mg (11%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 342IU (7%) Vitamin C 8mg (9%) Calcium 69mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 servings (3 meatballs each)

Amount Per Serving

Calories 447

% Daily Value*

Serving 3meatballs
Calories 447kcal 22%
Carbohydrates 26g 9%
Protein 24g 48%
Fat 28g 43%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 127mg 42%
Sodium 933mg 39%
Potassium 500mg 11%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 342IU 7%
Vitamin C 8mg 9%
Calcium 69mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.