These Easy Korean BBQ Meatballs are sweet, savory, and loaded with bold flavor in every bite. I love how tender and juicy the meatballs turn out, coated in a sticky Korean-style glaze that’s just the right mix of soy, garlic, ginger, and brown sugar. Whether I serve them as an appetizer, over rice, or in lettuce wraps, they always disappear fast.
Why You’ll Love This Recipe
I love this recipe because it brings all the flavor of Korean BBQ without the grill. It’s quick to make, uses simple ingredients, and the sauce gives the meatballs that irresistible glazed finish. They’re perfect for weeknight dinners, party snacks, or even meal prep — and I can easily double the batch because they freeze well too.
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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Egg
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Panko breadcrumbs
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Garlic, minced
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Green onions, finely chopped
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Ginger, grated
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Soy sauce
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Sesame oil
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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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Ginger, grated
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Gochujang (Korean chili paste)
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Sesame oil
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Cornstarch (to thicken)
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Water
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Sesame seeds (for garnish)
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Extra green onions (for garnish)
Directions
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I preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
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In a large bowl, I mix together all the meatball ingredients until just combined. I roll the mixture into 1 to 1½ inch balls and place them on the baking sheet.
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I bake the meatballs for 15–18 minutes, or until cooked through and browned on the outside.
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While the meatballs bake, I make the glaze: In a saucepan, I combine soy sauce, brown sugar, rice vinegar, garlic, ginger, gochujang, and sesame oil. I bring it to a simmer.
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In a small bowl, I whisk cornstarch with a little water, then stir it into the simmering sauce. I cook until it thickens to a glossy glaze.
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Once the meatballs are done, I toss them in the sauce or brush it over the top, then garnish with sesame seeds and green onions before serving.
Servings and timing
This recipe makes about 20 meatballs, enough for 4 servings. It takes around 15 minutes to prep and 20 minutes to cook — so I can have everything ready in about 35 minutes.
Variations
Sometimes I swap ground beef for ground chicken or turkey to lighten it up. I’ve also added a bit of finely chopped kimchi to the meatball mix for extra flavor. If I want a spicy kick, I increase the gochujang in the sauce or add a sprinkle of red pepper flakes. For a gluten-free version, I use tamari and gluten-free breadcrumbs.
Storage/Reheating
I store leftover meatballs in an airtight container in the fridge for up to 4 days. They reheat well in the microwave or on the stovetop. I also freeze them (with or without the glaze) for up to 2 months. When I’m ready to eat, I just reheat them from frozen or thaw overnight.
FAQs
Can I make these meatballs ahead of time?
Yes, I often prepare the meatballs a day in advance and bake them when I’m ready. I can also freeze them raw or cooked.
Is gochujang very spicy?
Gochujang has a mild to moderate heat with lots of depth. I start with a small amount and add more if I want it spicier.
Can I cook the meatballs in a skillet instead of baking?
Yes, I can pan-fry them in a little oil over medium heat, turning to brown all sides until cooked through.
What can I serve with Korean BBQ meatballs?
I like them with rice, steamed veggies, or inside lettuce wraps. They also make great sliders or party bites with toothpicks.
How do I thicken the sauce if it’s too thin?
I mix a little more cornstarch with water and stir it into the simmering sauce until it reaches the consistency I like.
Conclusion
These Easy Korean BBQ Meatballs are bold, saucy, and so simple to make. I love how they bring that addictive Korean BBQ flavor to my table in under an hour. Whether I serve them for dinner, meal prep, or a party appetizer, they’re always a hit — and once I try them, it’s hard not to go back for more.
