Best Korean BBQ Meatballs
Korean BBQ Meatballs are tender, juicy bites of ground beef glazed in a sweet, savory, and gently spicy Korean-inspired BBQ sauce that’s perfect for everything from cozy dinners to party platters.
When these caramelized beauties hit the skillet, you’ll smell that toasty sesame, sweet garlic, and hint of gochujang, inviting you in with their golden, sticky shine. I still remember my mom making her famous meatballs on chilly New York nights, the kitchen filling with laughter and the scent of something special these capture that same warmth, just with a little twist. You’ll love how each meatball stays unbelievably moist inside with crisp, caramelized edges, and how simple they are to whip up on a busy weeknight. Get ready for a crowd-pleasing, feel-good meal that turns every bite into a little moment of comfort.
Why You’ll Love These Meatballs
- Bold, balanced flavors: Each bite is a dance of savory and sweet with a touch of gentle heat from classic Korean seasonings, giving you that irresistible BBQ kick.
- Juicy and caramelized: The meatballs stay unbelievably tender and juicy inside, developing those crave-worthy caramelized edges that make kitchen aromas downright irresistible.
- Ultimate crowd-pleaser: Serve them as party appetizers with toothpicks or pile them onto rice for a cozy family dinner either way, everyone dives in and asks for seconds.
- Weeknight magic, made easy: No tricky steps or hard-to-find ingredients just everyday pantry staples and a promise that you’ll have fun making them.
- Comfort with a twist: These Korean BBQ Meatballs deliver familiar comfort food vibes while keeping things a little adventurous and fresh.
Ingredients You’ll Need
- Ground beef: The juicy base for classic meatballs, but feel free to swap in ground chicken, turkey, pork, or even plant-based alternatives for your favorite twist.
- Green onions: Both mixed in and used as garnish, they add a mild, fresh bite that wakes everything up.
- Garlic: Essential for that cozy, aromatic flavor think of that just-sautéed kitchen smell.
- Ginger: Freshly grated ginger brings warmth and gentle spice for authentic Korean BBQ notes.
- Tamari or soy sauce: This is the salty-sweet backbone of both the meatballs and glaze use tamari if you want to keep things gluten free.
- Gochujang: A little goes a long way for deep, savory heat skip it if you prefer mild, or add extra if you love a kick.
- Cornstarch: Helps bind the meatballs and also thickens up that irresistibly glossy BBQ sauce.
- Ground black pepper: Lends subtle, sharp warmth to round things out.
- Sesame oil: Toasty and nutty, it layers in one last whiff of depth and that unmistakable Korean flavor.
- Brown sugar: Sweetens the glaze perfectly and leads to those sticky, caramelized edges on the meatballs.
- Rice vinegar: Lively acidity balances the sauce, making every bite so much more dynamic.
- Garnishes (green onions & toasted sesame seeds): A sprinkle on top adds extra pop, flavor, and crunch for the perfect finish.
How to Make Korean BBQ Meatballs
- Mix the Meatball Base
In a big bowl, combine ground beef, fresh green onions, garlic, ginger, tamari, gochujang, cornstarch, black pepper, and a drizzle of sesame oil. Gently fold everything together just until blended to keep those meatballs tender. - Shape and Chill
Scoop heaping spoonfuls and roll them into round, golf ball-sized meatballs. Set them on a tray and let them chill in the fridge for a few minutes. This helps them hold their shape when cooking. - Sizzle and Sauté
Warm a splash of sesame oil in a roomy skillet. Add minced garlic and breathe in that aroma for a minute, then pour in tamari, water, brown sugar, and rice vinegar for your sweet-savory glaze base. - Simmer the Meatballs
Nestle the meatballs into the skillet. Let the sauce bubble, then reduce to a gentle simmer and cover. The aroma will fill your kitchen with pure comfort. - Gloss with Glaze
Mix cornstarch with water to make a slurry, and stir it in. Simmer uncovered, basting the meatballs with the thickening glossy sauce until caramelized and sticky.
- Taste and Serve
Give the sauce a taste; adjust seasoning if you’d like. Garnish with scallions and toasted sesame seeds. Spoon over rice or next to vegetables, and enjoy these cozy, flavor-packed bites!
If you love sweet-and-tangy BBQ, try Honey BBQ Chicken Rice for another satisfying dinner idea.
Success Tips
- Don’t overmix the meat: Gently combine your meatball mixture until it just comes together this keeps the texture tender and juicy, not tough.
- Let flavors develop: Chilling the shaped meatballs for a few minutes lets the seasonings soak in and makes them hold their shape better in the pan.
- Saucy clean-up, less mess: Mix your glaze right in the same skillet after searing the meatballs, letting the extra browned bits boost flavor and making for easy clean-up.
- Adjust the spice for your crew: Gochujang brings warmth and depth, but you can easily dial it up or down (or skip it for spice-sensitive eaters).
- Test for doneness without breaking one open: If you’re unsure, cut one meatball in half at the thickest point juices should run clear and the center should be steamy and just barely cooked through.
Variations You Can Try
Switch up your protein. While classic ground beef brings comfort, these Korean BBQ Meatballs taste just as dreamy with pork, turkey, or even a favorite plant-based ground “meat.” Each one soaks up the savory-sweet glaze beautifully.
Play with the glaze. For an extra kick, lean into gochujang for bolder spice or add a drizzle of honey and toasted sesame oil for sweet, nutty flavor. Love it extra sticky? Try a splash more brown sugar or even a little maple syrup.
Party and picnic ready. Thread meatballs onto skewers for an appetizer that’s as easy to eat as it is to love the Bang Bang Chicken Skewers crowd will approve! Or serve them tucked into slider buns with crunchy slaw.
Rice bowl superstar. Nestle meatballs over fluffy rice, surrounded by quick pickles, scallions, and extra sauce for a cozy, weeknight dinner that feels like a special treat.
Storage & Reheating
- Refrigerate for Freshness: Let leftover Korean BBQ Meatballs cool, then tuck them into an airtight container. They’ll stay fresh and juicy in the fridge, perfectly ready for cozy lunches or quick-weeknight dinners.
- Freezer Friendly: Pop cooled meatballs (sauce and all) into a freezer-safe bag or container. They’ll freeze beautifully for a busy-day dinner savior just thaw overnight in the fridge before reheating.
- Gentle Reheating: Warm meatballs gently on the stovetop over low heat, spooning extra sauce over top. The microwave works too cover to lock in moisture and prevent the glaze from drying out.
- Meal Prep Magic: Divide meatballs and sauce into small meal prep containers alongside rice or veggies for ready-to-go homemade lunchboxes. They’re just as tasty at the office or school as around the family dinner table!
Perfect Pairings
- Fluffy Steamed Rice: Scoop your Korean BBQ Meatballs over a bowl of hot, fluffy white or brown rice to soak up every drop of that glossy, sweet-savory sauce. There’s nothing cozier or more satisfying.
- Quick Pickled Veggies: Add a tangy crunch with quick pickled carrots, cucumbers, or radishes. Their brightness balances the richness of the meatballs and gives every bite a pop.
- Garlicky Sautéed Greens: Wilted bok choy or spinach with a hint of garlic adds a nourishing, earthy note alongside the meaty, caramelized stars.
- Family-Style Party Platters: Set out toothpicks and let guests help themselves, or create a spread with steamed buns, rice, and a side of chili crisp for build-your-own sliders.
- Cozy Weeknight Combo: Want even more comfort? Pair with homemade Packed Chicken Tacos for a fun, family-style dinner that’ll turn any night into a celebration.
Korean BBQ Meatballs
Ingredients
Equipment
Method
- Place all ingredients for the meatballs in a large bowl. Mix until just combined.
- Use a two tablespoon scoop (or a rounded tablespoon) to roll into golf-sized meatballs — about 20 meatballs. Place in the fridge for about 10 minutes.
- Heat sesame oil in a large skillet with a lid over medium high heat. Add garlic and cook for 1 minute until fragrant.
- Add tamari sauce, water, brown sugar, and rice vinegar and stir.
- Add the meatballs into the skillet. Let everything come to a boil, then lower to simmer. Cover and cook for 10 minutes.
- Combine cornstarch and water in a small bowl, and stir to combine.
- Remove the lid and add the cornstarch slurry. Stir then simmer for another 5-10 minutes until the sauce reduces and thickens to your liking, spooning the sauce over the meatballs occasionally.
- Taste to add more tamari sauce, if needed. Remove from heat, then serve over rice. Garnish with green onions and sesame seeds.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make Korean BBQ Meatballs ahead of time?
Absolutely! You can mix and shape the meatballs the day before, then chill them in the fridge. When you’re ready, just cook and glaze them as directed. It’s a little meal-prep magic less stress, and your kitchen will still smell amazing when dinnertime rolls around.
What should I serve with Korean BBQ Meatballs?
These meatballs love a cozy bowl of steamed rice and a crunchy side of quick-pickled veggies or garlicky greens. For a party vibe, pile them onto slider buns with a fresh slaw everyone gets that sweet-savory bite and a little crunch.
Can I swap out the ground beef for something else?
Definitely! Ground pork, turkey, chicken, or even plant-based alternatives work beautifully. Each one soaks up that sweet, glossy sauce just as well and gives you the freedom to match your mood or what’s waiting in your fridge.
How do I keep meatballs from getting tough?
The secret is gentle handling mix just until the ingredients come together and don’t overwork the meat. Chilling the shaped meatballs for a bit also helps them stay tender and juicy. Think soft, pillowy meatballs every single time!
