Easy Korean BBQ Meatballs are juicy, tender meatballs glazed in a sweet, savory, and slightly spicy Korean-style BBQ sauce. They’re perfect as an appetizer, a quick dinner with rice, or even a fun party snack. With bold flavor and a sticky glaze, these meatballs are a crowd-pleaser that I can whip up in no time.
Why You’ll Love This Recipe
I love how these meatballs come together with simple ingredients but pack such rich, delicious flavor. The sauce has that perfect balance of sweet and savory with a hint of garlic and sesame. Whether I serve them over rice, in lettuce wraps, or on their own with toothpicks, they’re always a hit. Plus, they freeze well, so I can keep extras on hand for busy days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef
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Garlic (minced)
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Green onions (chopped)
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Soy sauce
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Sesame oil
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Panko breadcrumbs
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Egg
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Brown sugar
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Gochujang (Korean chili paste)
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Rice vinegar
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Ginger (grated)
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Cornstarch (for thickening the sauce)
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Water
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Sesame seeds (for garnish)
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Optional: sliced green onions for topping
Directions
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I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
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In a large bowl, I mix ground meat, minced garlic, green onions, soy sauce, sesame oil, panko, and egg until just combined.
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I roll the mixture into 1-inch meatballs and place them evenly on the baking sheet.
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I bake the meatballs for 15–18 minutes, or until fully cooked and browned.
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While they’re baking, I make the Korean BBQ sauce: I whisk together soy sauce, brown sugar, gochujang, rice vinegar, garlic, and ginger in a saucepan over medium heat.
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Once it begins to simmer, I stir in a cornstarch slurry (cornstarch mixed with water) and let the sauce thicken for a few minutes.
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When the meatballs are done, I toss them in the sauce until well coated, then sprinkle with sesame seeds and green onions before serving.
Servings and timing
This recipe makes about 20–24 meatballs and serves 4–6 people. From prep to plate, it takes around 30 minutes.
Variations
Sometimes I swap beef for ground turkey or chicken for a leaner version. If I want it spicier, I add more gochujang or a dash of chili flakes. I’ve also served these in lettuce wraps or over noodles for something different. For a fun fusion twist, I’ve even used them in a banh mi-style sandwich.
Storage/Reheating
I store leftover meatballs in an airtight container in the fridge for up to 4 days. To reheat, I warm them in the microwave or on the stovetop until heated through. They also freeze well—I freeze them in a single layer on a baking sheet, then transfer them to a bag for up to 2 months. I reheat straight from frozen or thaw overnight.
FAQs
Can I make these meatballs ahead of time?
Yes, I often prep the meatballs a day ahead and store them uncooked in the fridge. I just bake and sauce them when I’m ready to eat.
What is gochujang, and where do I find it?
Gochujang is a Korean fermented chili paste. I find it in the Asian section of most grocery stores or at any Asian market.
Can I make this recipe gluten-free?
Definitely. I use gluten-free soy sauce (or tamari) and swap regular panko for gluten-free breadcrumbs.
How spicy are these meatballs?
They have a mild heat, but I can easily adjust it. For less spice, I use less gochujang. For more, I add extra or include chili flakes.
What can I serve with Korean BBQ meatballs?
I usually serve them over steamed rice, with stir-fried veggies, or in lettuce cups for a lighter option.
Conclusion
These Easy Korean BBQ Meatballs are one of my favorite quick meals—flavorful, satisfying, and super versatile. Whether I’m feeding my family or making something fun for guests, these meatballs never disappoint. They’re bold, sticky, and exactly the kind of comfort food I like to come back to again and again.
