Name: Korean BBQ Meatballs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 lb ground beef; 2 cloves garlic, minced; 1/2 inch ginger, grated; 2 green onions, finely chopped; 1 egg; 1/4 cup breadcrumbs; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon gochujang (Korean chili paste); 1 tablespoon brown sugar; 1 teaspoon rice vinegar; 1 teaspoon cornstarch (optional, for binding); Salt and black pepper to taste; 1/2 cup mayonnaise; 1 tablespoon gochujang; 1 teaspoon lime juice; 1/2 teaspoon honey; Toasted sesame seeds; Chopped scallions

Jump to Recipe

If you’re craving an explosion of bold, perfectly balanced flavors in bite-sized form, you’ll absolutely fall in love with Korean BBQ Meatballs. Juicy, spicy, and infused with everything delicious about Korean barbecue, these meatballs come together with pantry-friendly ingredients and are incredibly simple to make at home. Whether you need a crowd-pleasing appetizer or a fun twist on dinner, the sticky-sweet sauce and rich, tender meatballs will become a go-to favorite that everyone requests again and again!

Korean BBQ Meatballs Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Korean BBQ Meatballs comes from a lineup of simple yet vibrant ingredients. Each element is essential, adding its own distinct taste, fragrance, or punch of color. Together, they give the dish its signature fusion of sweet, savory, and spicy goodness.

Ground Beef: The classic foundation, giving your meatballs that juicy, meaty tenderness.
Garlic (2 cloves, minced): Infuses the meatballs with a punchy aroma and deep flavor.
Ginger (1/2 inch, grated): Adds a zingy brightness that perfectly complements the richness of the beef.
Green Onions (2, finely chopped): Bring in a fresh, mild onion note and an appealing pop of color.
Egg (1): Helps bind the meatballs together and keeps them moist.
Breadcrumbs (1/4 cup): Absorb moisture and help achieve a light, tender texture.
Soy Sauce (2 tablespoons): Packs in that essential salty umami depth Korean BBQ is known for.
Sesame Oil (1 tablespoon): Adds a rich, nutty aroma that lingers deliciously on the palate.
Gochujang (1 tablespoon): A must for true Korean flavor, it delivers both heat and a touch of sweetness.
Brown Sugar (1 tablespoon): Balances the savoriness with mellow sweetness and helps caramelize the exterior.
Rice Vinegar (1 teaspoon): Lifts all the flavors with a bit of acid for brightness.
Cornstarch (1 teaspoon, optional): For extra binding insurance, ensuring the meatballs hold together perfectly.
Salt and Black Pepper: Never skip seasoning to bring all your flavors together!
Toasted Sesame Seeds and Chopped Scallions: Sprinkle these over the finished dish for texture and freshness.
Mayonnaise (1/2 cup): For the spicy mayo dip, giving a creamy, cooling element.
Gochujang (1 tablespoon, for dip): Doubles down on that spicy-sweet Korean flavor in the sauce.
Lime Juice (1 teaspoon): Adds bright, citrusy zing to the dip.
Honey (1/2 teaspoon): Rounds out the dip with a hint of mellow sweetness.

How to Make Korean BBQ Meatballs

Step 1: Prepare Your Ingredients

Before you start mixing, get everything measured and ready. Mince your garlic, grate the ginger, finely chop those green onions, and beat the egg lightly. Having everything prepped makes mixing the Korean BBQ Meatballs mixture a total breeze and keeps the process relaxed and fun.

Step 2: Mix the Meatball Mixture

In a large mixing bowl, combine the ground beef, garlic, ginger, green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, cornstarch (if using), salt, and black pepper. Use clean hands or a sturdy spoon to gently blend everything until just combined—overmixing can make the meatballs tough, so go easy!

Step 3: Shape the Meatballs

Using a tablespoon scoop or your hands, form the mixture into 1-inch balls. Try to keep them uniform in size so they bake evenly. Arrange them with a little space in between on a parchment-lined baking sheet to avoid any sticking or overcrowding.

Step 4: Bake to Golden Perfection

Bake in a preheated 400°F (200°C) oven for 18 to 20 minutes, or until the meatballs are beautifully browned and cooked through. Your kitchen will smell incredible with hints of sweet, spicy, and toasty sesame floating through the air. If you like, broil them for the last minute to get an extra bit of caramelized color.

Step 5: Whisk the Spicy Mayo Dip

While the meatballs bake, mix up your easy spicy mayo dip. In a small bowl, simply whisk together the mayonnaise, gochujang, lime juice, and honey until smooth and creamy. This dip is tangy, a little spicy, and absolutely addictive alongside your Korean BBQ Meatballs.

Step 6: Garnish and Serve

When the meatballs are out of the oven, transfer them to a serving platter. Drizzle with the spicy mayo or serve it on the side for dipping. Don’t forget to finish with a generous sprinkle of toasted sesame seeds and freshly chopped scallions to make the dish pop!

How to Serve Korean BBQ Meatballs

Garnishes

The final flourish on Korean BBQ Meatballs is always a sprinkling of toasted sesame seeds and scallions. These not only highlight the meatballs’ Asian-inspired roots but also add a savory crunch and refreshing aroma with every bite. For extra flair, try adding a pinch of sliced red chilies or a drizzle of extra gochujang if you love heat.

Side Dishes

Serve your Korean BBQ Meatballs with classic sides like steamed white rice, a crisp sesame cucumber salad, or some quick sautéed bok choy. Their rich flavor pairs well with light and refreshing vegetables, and a simple bowl of sticky rice is perfect for soaking up any extra sauce!

Creative Ways to Present

Make your meatballs the star at a party by threading them onto skewers with grilled veggies, or tuck them into lettuce wraps for a hands-on meal. Try sliding a few into a toasted sub roll, drizzling with extra spicy mayo, for the world’s best Korean barbecue meatball sandwich!

Make Ahead and Storage

Storing Leftovers

Cool any extra Korean BBQ Meatballs completely before transferring them to an airtight container. They’ll stay fresh in the fridge for up to four days, making them perfect for meal prep or quick lunches later in the week.

Freezing

You can absolutely freeze these meatballs for future cravings. Lay them out on a tray to freeze individually first, then transfer to a freezer bag or container. They’ll keep beautifully for up to three months—just defrost and reheat when you need a taste of comfort.

Reheating

For the best results, reheat the meatballs in a 350°F (175°C) oven for about 10 minutes, or until hot all the way through. If you’re in a hurry, the microwave works too—just cover the meatballs with a damp paper towel to keep them moist. Don’t forget to refresh the spicy mayo dip and add a pinch of fresh scallions before serving again.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken can easily replace the beef for a lighter take. Just watch the cooking time, since leaner meats can dry out more quickly—check for doneness a minute or two early, and consider adding a splash of extra sesame oil for extra richness.

Is there a substitute for gochujang?

If you don’t have gochujang on hand, you can try a mixture of sriracha and a little miso paste or soy sauce to mimic its savory-sweet-spicy profile. However, for the best authentic taste in your Korean BBQ Meatballs, it’s worth finding genuine gochujang at an Asian market or online.

How spicy are these meatballs?

The heat is moderate—enough for a gentle kick, but not overwhelming. You can easily adjust to your preference by using less gochujang for milder meatballs, or upping the amount for a spicier experience. Even kids tend to enjoy them at the standard level!

Can I cook the meatballs in a skillet instead of baking?

Yes! If you prefer, brown the meatballs in a lightly oiled skillet over medium heat, turning occasionally, until deeply caramelized on all sides and cooked through. This method adds even more crispy edges and tasty browning, but baking is a little easier for large batches.

Can I make the spicy mayo dip ahead of time?

Definitely. The spicy mayo keeps well chilled in a sealed jar for up to a week. In fact, letting it sit for a few hours helps the flavors deepen and meld—making it an even more irresistible partner for fresh or leftover Korean BBQ Meatballs!

Final Thoughts

If you’re ready to shake up your regular dinner or appetizer routine with something truly memorable, trust me—give these Korean BBQ Meatballs a try. They’re easy, wildly flavorful, and always disappear quickly, whether you’re sharing with friends or enjoying a cozy night in. Gather your ingredients and you’ll have a show-stopping tray of spicy-sweet bites in no time!

Korean BBQ Meatballs Recipe

★★★★★

4.9 from 10 reviews

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

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Description

Korean BBQ Meatballs are a delicious fusion of flavors, combining the richness of ground beef with the vibrant tastes of Korean ingredients like gochujang and sesame oil. These meatballs are baked to perfection and served with a spicy mayo dip for an extra kick of flavor.

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Meatballs: In a mixing bowl, combine ground beef, garlic, ginger, green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, salt, and pepper. Mix well and form into 1-inch meatballs.
Bake the Meatballs: Place the meatballs on the baking sheet and bake for 18–20 minutes until fully cooked and browned.
Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, and honey until smooth.
Serve: Serve the meatballs warm, drizzled with spicy mayo or with the dip on the side. Garnish with sesame seeds and scallions.

Notes

You can adjust the level of spiciness by adding more or less gochujang to the meatballs and dip.
For a gluten-free version, use gluten-free breadcrumbs or oats.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: Korean