Name: Korean BBQ Meatballs Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Korean Fusion
Ingredients: 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; 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); ½ cup Mayo; 1 tsp Gochujang; 1 tsp Sesame oil; ½ a Lime juiced

Jump to Recipe

If you’re looking for a show-stopping appetizer or a crowd-pleasing main dish with major flavor, Korean BBQ Meatballs are about to become your new obsession! These juicy, glazed beauties are packed with a savory, tender punch from ginger, garlic, and gochujang, all wrapped in a sweet and sticky Korean BBQ sauce. To top it off, a drizzle of spicy sesame mayo puts them totally over the top. Whether nestled over rice, skewered for snacking, or served party-style, Korean BBQ Meatballs are certain to win instant fans and leave everyone asking for seconds.

Korean BBQ Meatballs Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with everyday ingredients plus a few key Korean staples, but each one is chosen for a reason. Every component, from the aromatic ginger to the fire-kissed gochujang, layers on more personality and mouthwatering depth—so don’t skip these essentials!

Ground beef: The base for moist, flavorful meatballs. Opt for 80/20 beef for optimal juiciness.
Panko breadcrumbs: Japanese panko makes for lighter, extra-tender meatballs that soak up all that sauce.
Egg: Acts as the binding agent to keep the meatballs together (no crumbling mid-bite!).
Garlic: Five cloves bring the aromatic, punchy backbone you want in Korean BBQ Meatballs.
Minced ginger: Adds freshness and a signature warm zing to every bite.
Gochujang: This fermented Korean chili paste is both spicy and ever-so-slightly sweet, utterly non-negotiable here!
Soy sauce: Delivers umami richness and saltiness, essential in both the meatball mixture and the BBQ sauce.
Sesame oil: Just a little goes a long way for an unmistakably nutty, roasty flavor.
Brown sugar: Sweetness helps caramelize the meatballs and balance the heat.
Green onions: Bring freshness and a pop of color—reserve some for an eye-catching garnish.
Honey (for sauce): Adds a glossy sheen and a touch of floral sweetness to the BBQ sauce.
Rice vinegar (for sauce): Gives the BBQ sauce brightness and tang.
Cornstarch slurry: Thickens the BBQ sauce so it clings perfectly.
Mayonnaise: The creamy base for a cooling-yet-spicy sauce, perfect with rich meatballs.
Lime juice: Offers a citrusy lift to the spicy sesame mayo, bringing everything together.

How to Make Korean BBQ Meatballs

Step 1: Prep Your Aromatics

Let’s start strong: finely mince your garlic and ginger so they’ll practically melt into the meatballs later on. Thinly slice your green onions, but don’t toss those vibrant green tops—they make a beautiful garnish right at the end!

Step 2: Mix and Shape the Meatballs

In a large bowl, combine your ground beef with panko, egg, minced garlic, minced ginger, gochujang, soy sauce, sesame oil, brown sugar, and most of those green onions. Get your hands in there, but mix gently—just until everything is incorporated. Over-mixing leads to tough meatballs, and we want these Korean BBQ Meatballs ultra tender. Roll into 1-inch balls for that perfect poppable size.

Step 3: Sear for Flavor

Heat a large skillet on medium and add a splash of oil. Working in batches if needed, gently add your meatballs. Let each side brown and get beautifully caramelized, turning every so often so they cook evenly. This step should take about 12 to 15 minutes. Once cooked through, set aside and wipe out any really burnt bits—the pan fond is flavor, but we don’t want bitter!

Step 4: Whip Up the Signature BBQ Sauce

In that same pan, add soy sauce, honey, brown sugar, gochujang, rice vinegar, and a little more sesame oil. Give it all a good stir as it begins to simmer, letting the sugars dissolve and flavors meld. Now, whisk your cornstarch slurry (cornstarch and water) and pour it in, stirring until the sauce thickens and becomes glossy and irresistible.

Step 5: Coat the Meatballs

Kill the heat and gently return your meatballs to the pan. Swirl them around so every nook and cranny is smothered in that gorgeous Korean BBQ sauce. Let them sit for a minute to soak up all the sweet, spicy, and savory goodness.

Step 6: Make the Spicy Sesame Mayo

In a separate small bowl, whisk together mayonnaise, gochujang, sesame oil, and fresh lime juice. This brilliant, creamy sauce is your secret weapon—it delivers a touch of heat, cooling richness, and zing with every swipe.

Step 7: Time to Plate Up

Spoon your saucy Korean BBQ Meatballs onto a platter or bowl, dollop generously with spicy sesame mayo, and finish with those reserved green onions and a sprinkle of sesame seeds. Now, prepare to wow your guests—or just yourself!

How to Serve Korean BBQ Meatballs

Garnishes

The right garnishes can make your Korean BBQ Meatballs absolutely pop. Pile on extra sliced green onions for color and bite, sprinkle with toasted sesame seeds for crunch and nuttiness, and swirl over more spicy sesame mayo if you’re feeling fancy. A few bits of thinly sliced fresh chili look gorgeous if you want extra heat.

Side Dishes

These meatballs are incredibly versatile. Serve over a fluffy bed of steamed jasmine rice or sticky rice to catch every drop of that savory sauce. Add a side of quick cucumber pickles or simple sautéed greens to balance out the richness. They also work beautifully alongside Korean classics like kimchi or japchae noodles for a true feast.

Creative Ways to Present

Korean BBQ Meatballs shine in so many formats! Skewer them onto toothpicks for an easy party appetizer, nestle them in soft slider buns with extra slaw for a fusion twist, or use as a filling for lettuce wraps with a splash of extra sauce. For meal prep, pack the meatballs, rice, and veggies into bento boxes for weekday lunches you’ll actually look forward to!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, store your Korean BBQ Meatballs in an airtight container in the refrigerator. They’ll keep well for up to four days and their flavor actually deepens as the sauce soaks in. Remember to keep the spicy sesame mayo separate until ready to serve.

Freezing

These meatballs freeze beautifully, either cooked and sauced, or rolled and raw (pre-fry). Lay them on a sheet tray to freeze individually, then pop into a labeled freezer bag or container for up to three months. Defrost in the fridge overnight before reheating or finishing in a skillet.

Reheating

To reheat, I recommend warming the Korean BBQ Meatballs gently in a covered skillet over low heat, splashing in a little water if the sauce has thickened too much. A quick zap in the microwave works in a pinch—just cover them to retain moisture. Spoon on fresh mayo and garnish just before serving again.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Korean BBQ Meatballs are just as delicious made with ground turkey or chicken. Just note that leaner meats may cook a little faster and might need extra panko or a splash of milk for moisture.

What is gochujang and where can I find it?

Gochujang is a Korean fermented chili paste that’s spicy, sweet, and savory all at once—key to classic Korean BBQ flavor. You’ll find it in Asian grocery stores, big supermarkets with international sections, or online.

Can I bake the meatballs instead of frying?

Yes! Place your shaped meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15-18 minutes, turning once halfway through. They won’t get quite as caramelized as pan-fried, but it’s hands-off and still delicious.

Is the spicy sesame mayo very hot?

The spicy sesame mayo offers a gentle heat thanks to the gochujang, but it’s mellowed by lime and mayo. Adjust the gochujang amount to suit your spice preference—even a tiny bit goes a long way!

Can I make these Korean BBQ Meatballs gluten-free?

Definitely. Swap panko for gluten-free breadcrumbs and use tamari or a gluten-free soy sauce in both the meatballs and sauce. Gochujang is sometimes made with wheat, so double-check the label for a certified gluten-free version.

Final Thoughts

If you’re craving something comforting, bold, and a little bit addictive, give these Korean BBQ Meatballs a try! They’re endlessly versatile, guaranteed to impress, and honestly… you might want to double the recipe. Don’t be surprised if they disappear in minutes!

Korean BBQ Meatballs Recipe

★★★★★

4.7 from 5 reviews

Author: Zoe
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

These Korean BBQ meatballs are a delightful fusion of flavors, combining the savory goodness of traditional meatballs with a spicy, tangy Korean BBQ sauce. Served with a creamy and zesty spicy sesame mayo, these meatballs are sure to be a hit at any gathering.

Instructions

Prepare Ingredients: Mince garlic, ginger, and thinly slice green onions.
Make Meatballs: Combine ground beef with all meatball ingredients. Form into 1-inch meatballs.
Cook Meatballs: Fry meatballs in a pan until brown and cooked through, about 12-15 minutes. Set aside.
Prepare BBQ Sauce: In the same pan, combine soy sauce, honey, brown sugar, gochujang, rice vinegar, and sesame oil. Thicken with cornstarch slurry.
Coat Meatballs: Add meatballs to sauce and coat evenly.
Make Spicy Sesame Mayo: Mix mayo, gochujang, sesame oil, and lime juice.
Serve: Plate meatballs with spicy mayo, green onions, and sesame seeds. Enjoy!

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Korean Fusion