These easy Korean BBQ meatballs are tender, juicy, and coated in a sticky, sweet, and savory glaze that’s totally addictive. They’re packed with bold flavor from garlic, ginger, sesame oil, and a Korean-inspired BBQ sauce that I can whip up in minutes. Whether I serve them as a party appetizer, weeknight dinner, or meal prep option, they’re always a hit.
Why You’ll Love This Recipe
I love this recipe because it’s quick, easy, and full of flavor. The meatballs are baked—not fried—so they’re simple to cook and clean up. The glaze is what makes them irresistible, with a perfect balance of sweet, salty, and umami. I can serve them over rice, in lettuce wraps, or even on toothpicks as a crowd-pleasing appetizer. They freeze well too, so I like making a big batch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the meatballs:
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Ground beef
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Garlic, minced
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Fresh ginger, grated
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Green onions, finely chopped
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Panko breadcrumbs
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Egg
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Soy sauce
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Sesame oil
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Salt
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Black pepper
For the Korean BBQ glaze:
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Soy sauce
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Brown sugar
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Rice vinegar
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Garlic, minced
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Fresh ginger, grated
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Gochujang (Korean chili paste)
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Sesame oil
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Cornstarch + water (to thicken)
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Optional: sesame seeds and chopped green onions for garnish
Directions
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a bowl, I combine all the meatball ingredients and mix just until combined—being careful not to overmix.
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I form the mixture into small meatballs (about 1 to 1.5 inches) and place them on the baking sheet.
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I bake the meatballs for 15–18 minutes, until cooked through and lightly browned.
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While they bake, I whisk together the glaze ingredients (except cornstarch) in a small saucepan and bring to a simmer.
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I stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens to a sticky glaze.
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Once the meatballs are done, I toss them in the glaze until fully coated and garnish with sesame seeds and green onions.
Servings and timing
This recipe makes about 20 meatballs (4–5 servings).
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
Sometimes I swap ground turkey or chicken for a lighter version. I’ve also added finely grated carrots or zucchini to the meat mixture for extra veggies. If I want it spicier, I add more gochujang or a dash of chili flakes. For serving, I love piling them over jasmine rice or tucking them into lettuce cups with shredded veggies.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them gently in a skillet or microwave until heated through. They also freeze well—once cooled, I freeze them on a tray, then transfer to a bag and reheat directly from frozen in the oven or on the stove.
FAQs
Can I make these ahead of time?
Yes, I often prep and bake the meatballs in advance, then toss them in the warm glaze right before serving.
What is gochujang and where can I find it?
Gochujang is a Korean fermented chili paste—it’s mildly spicy, sweet, and full of umami. I usually find it in the international aisle or at Asian markets.
Can I make this recipe gluten-free?
Yes, I use gluten-free soy sauce (or tamari) and gluten-free breadcrumbs to make it gluten-free.
Can I use frozen meatballs?
If I’m in a rush, I’ve tossed plain frozen meatballs in the glaze and it still works. But homemade gives the best flavor and texture.
What do I serve with Korean BBQ meatballs?
I usually serve them with steamed rice, kimchi, or stir-fried veggies. They’re also great in rice bowls or on skewers for a party.
Conclusion
These easy Korean BBQ meatballs are flavorful, versatile, and perfect for just about any occasion. Whether I’m feeding a crowd or just craving something bold and delicious, this recipe always comes through. With minimal prep and maximum flavor, these meatballs are a go-to favorite I love making again and again.
