Korean BBQ Meatballs Recipe
If you’re craving a bold, crowd-pleasing twist on classic comfort food, look no further than Korean BBQ Meatballs. These savory, juicy bites are packed with umami from beef, bright pops of ginger and green onion, and a generous kick of gochujang. Tossed in a glossy, sweet-spicy BBQ sauce and crowned with spicy sesame mayo, every sphere delivers a punch of flavor that keeps you coming back for more. Whether you’re prepping these for a party platter, a family night in, or meal prepping for the week, Korean BBQ Meatballs are the kind of feel-good dish you’ll want to make again and again.
Ingredients You’ll Need
With just a handful of accessible ingredients, each one earns its place in this recipe—building layers of flavor, juiciness, and visual appeal in every bite. Let’s take a closer look at what makes Korean BBQ Meatballs truly unforgettable.
- Ground Beef: Juicy, hearty, and the perfect base for soaking up all those Korean BBQ flavors.
- Panko: Helps keep the meatballs tender and moist without feeling dense.
- Egg: Acts as the ultimate binder for shaping meatballs that hold together after cooking.
- Garlic: Brings punchy, aromatic warmth for that unmistakable Korean profile.
- Minced Ginger: Adds gentle heat and freshness, balancing the richness of the beef.
- Gochujang: Delivers irresistible heat and deep, fermented umami to both the meatballs and sauce.
- Soy Sauce: Gives salty depth and a beautifully dark color to both the meatballs and BBQ sauce.
- Sesame Oil: Ties every layer together with nutty, toasty notes that linger on the palate.
- Brown Sugar: Rounds out the savoriness with subtle caramel sweetness.
- Green Onions: Lively pops of color and a gentle bite that brighten the whole dish.
- Honey: Infuses the BBQ sauce with lovely, floral sweetness that balances the heat.
- Rice Vinegar: Brings just enough tang to cut through the richness and keep things vibrant.
- Cornstarch Slurry: Thickens the sauce, helping it coat every meatball in a shiny glaze.
- Mayo: Acts as a creamy, cool base for the spicy sesame mayo drizzle.
- Lime Juice: Wakes up the whole dish with a final hit of acidity in the spicy mayo.
How to Make Korean BBQ Meatballs
Step 1: Prep Your Aromatics
Before anything else, get your chopping board ready and mince the garlic and ginger. Thinly slice the green onions as well. Having these aromatics prepped and ready means they can instantly infuse the mixture with flavor, and you’ll save tons of hassle once you’re ready to mix.
Step 2: Make the Meatball Mixture
Combine your ground beef with panko, egg, all the prepped garlic, ginger, gochujang, soy sauce, sesame oil, brown sugar, and about two-thirds of the green onions in a large bowl. Gently mix by hand until everything is just evenly incorporated—don’t overdo it, or your Korean BBQ Meatballs can turn out tough instead of tender. Scoop and roll into one-inch balls; a cookie scoop works wonders here for uniformity.
Step 3: Brown and Cook the Meatballs
Heat a large skillet over medium heat with a drizzle of oil. Arrange the meatballs in a single layer, working in batches if needed, and fry until all sides are browned and caramelized—this should take 12 to 15 minutes. Charring is your friend here! Set the cooked meatballs aside and clean out any burnt bits for a fresh start with your sauce.
Step 4: Whip Up the Korean BBQ Sauce
In that same pan, add soy sauce, honey, brown sugar, gochujang, rice vinegar, and sesame oil. Mix thoroughly and bring the mixture to a gentle simmer to meld all the flavors. Next, stir in your cornstarch slurry, combining until the sauce thickens and turns glossy. The aroma alone will make you hungry!
Step 5: Coat the Meatballs
Turn off the heat, then return the meatballs to the pan, tossing until every single one is evenly lacquered in the sticky-sweet Korean BBQ sauce. This is the transformative moment where everything comes together in a heavenly union of glaze and bite.
Step 6: Make the Spicy Sesame Mayo
While the meatballs rest and soak, combine mayo, gochujang, sesame oil, and fresh lime juice in a small bowl. Stir until smooth and creamy—this drizzle adds a pop of heat and tang you won’t want to skip.
Step 7: Serve and Enjoy
Your Korean BBQ Meatballs are ready to shine. Plate them up with your favorite sides, top with extra green onion, and don’t be shy with that spicy sesame mayo. Finish with a sprinkle of sesame seeds for a touch of nutty crunch!
How to Serve Korean BBQ Meatballs
Garnishes
When it comes to Korean BBQ Meatballs, the little flourishes can elevate your presentation and flavor. Sprinkle with extra green onions for freshness, sesame seeds for crunch, and a generous drizzle of spicy sesame mayo for that eye-catching finish. These garnishes don’t just look pretty—they add new layers of texture and zest!
Side Dishes
Korean BBQ Meatballs are endlessly versatile. They shine atop a bed of steamed rice or fluffy jasmine rice, pickled cucumber salad, or Korean-style slaw. Love crunch? Try serving them over lettuce cups or alongside sautéed vegetables. For more classic vibes, tuck them into steamed bao or sandwich rolls for fusion sliders!
Creative Ways to Present
Hosting a party? Arrange the meatballs on a platter with colorful toothpicks for easy grabbing, or stack them on skewers for an eye-popping display. Turn leftover Korean BBQ Meatballs into next-day lunch wraps with kimchi and rice, or use them to top grain bowls for meal prep that tastes anything but boring. The possibilities are as boundless as your appetite!
Make Ahead and Storage
Storing Leftovers
Let your Korean BBQ Meatballs cool to room temperature, then store them in an airtight container in the fridge. They’ll keep beautifully for up to four days, and the flavors seem to meld and deepen overnight—a real treat for busy weekdays.
Freezing
Korean BBQ Meatballs freeze surprisingly well. Once cooled, line them on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to two months. Freeze sauce and spicy mayo separately for the best texture upon reheating.
Reheating
For best results, reheat meatballs gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much. Give the spicy mayo a quick stir and dollop fresh on top just before serving for that hit of creaminess.
FAQs
Can I use ground chicken or turkey instead of beef?
Absolutely! Substitute with ground chicken or turkey for lighter Korean BBQ Meatballs. Just watch the cook time, as leaner meats can dry out more quickly—try adding a splash more sesame oil or a touch of milk for extra moisture.
How spicy are these meatballs?
The heat level is moderate thanks to the gochujang, but you can easily dial it up or down. If you’re sensitive to spice, start with less gochujang in both the meatballs and sauce, then build to your taste.
What’s the best way to get perfectly round meatballs?
Chilling the meatball mixture for 10-15 minutes before rolling helps prevent sticking and keeps them rounder during cooking. Using a cookie scoop also makes portioning a breeze and ensures even sizing for consistent cooking.
Can I bake Korean BBQ Meatballs instead of frying?
Yes, you can arrange the meatballs on a foil-lined baking sheet and bake at 400°F for about 15-18 minutes, flipping halfway. While you won’t get the same crispy exterior as pan-frying, baking is hands-off and great for larger batches.
Is the spicy sesame mayo essential?
While you can serve Korean BBQ Meatballs without it, the spicy sesame mayo truly sets the dish apart. It adds a creamy, tangy kick that beautifully complements the bold BBQ glaze—honestly, I wouldn’t skip it!
Final Thoughts
If you’re searching for a dish that brings people together and leaves everyone reaching for seconds, Korean BBQ Meatballs are the recipe to try. Warm, saucy, and entirely irresistible, this is the kind of home-cooked flavor that’s pure joy to put on your table. Give them a go, and let your kitchen be filled with happiness and the sweet-salty aroma of Korean BBQ goodness!
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Korean BBQ Meatballs Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delicious and flavorful Korean BBQ meatballs served with a spicy sesame mayo, a perfect blend of sweet, savory, and spicy flavors in every bite.
Ingredients
Meatballs
- 1 lb ground beef
- ½ cup panko
- 1 egg
- 5 cloves garlic
- 1 tbsp minced ginger
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp brown sugar
- 3 green onions
BBQ Sauce
- ¼ cup soy sauce
- 1 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- cornstarch slurry (1 tbsp cornstarch – 2 tbsp water)
Spicy sesame mayo
- ½ cup Mayo
- 1 tsp Gochujang
- 1 tsp Sesame oil
- ½ a Lime juiced
Instructions
- Prep Ingredients: Mince garlic and ginger, thinly slice green onions.
- Make Meatballs: Combine ground beef with meatball ingredients, roll into 1-inch balls, fry until browned.
- Prepare BBQ Sauce: Mix soy sauce, honey, brown sugar, gochujang, vinegar, and sesame oil in a pan, thicken with cornstarch slurry.
- Coat Meatballs: Add cooked meatballs to the sauce, coat well.
- Make Spicy Mayo: Mix mayo, gochujang, sesame oil, and lime juice.
- Serve: Enjoy meatballs with spicy mayo, garnish with green onions and sesame seeds.
Notes
- Avoid overmixing meatball mixture for tender meatballs.
- Adjust spice level by increasing or decreasing gochujang in the sauce.
- Double the recipe for a larger crowd.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 110mg
Keywords: Korean BBQ meatballs, spicy sesame mayo, gochujang recipes
