Pin
This Korean BBQ meatball recipe transforms ordinary ground beef into an explosion of umami flavors with that perfect balance of sweet, savory and spicy that Korean cuisine is famous for. The gochujang gives them a distinctive fiery kick while the sesame oil adds that quintessential nutty aroma that makes these irresistible.
Why You'll Love This Recipe
I first made these meatballs for a potluck where I needed something that would stand out from the usual appetizers. They disappeared so quickly that I barely got to taste them myself. Now they're my go to recipe whenever I need to impress without spending hours in the kitchen.
Ingredients
- Ground beef provides the foundation choose 80/20 for juicier meatballs with better flavor
- Fresh garlic and ginger create that authentic Korean aroma foundation
- Green onions add a mild bite and fresh color
- Egg helps bind everything together
- Breadcrumbs maintain the perfect texture
- Soy sauce infuses umami throughout each bite
- Sesame oil delivers that distinctive nutty Korean flavor
- Gochujang Korean chili paste gives these their signature sweet heat
- Brown sugar balances the spice with subtle caramelization
- Rice vinegar adds brightness and cuts through the richness
- Cornstarch optional but helps bind moisture for juicier results
- Sesame seeds and scallions create visual appeal and texture contrast
- Spicy mayo combines creaminess with heat for the perfect dipping complement
How To Make Korean BBQ Meatballs
- Prep the oven
- Preheat your oven to 400°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup easier while helping the meatballs brown evenly on the bottom.
- Mix the meat mixture
- In a large bowl combine all ingredients except garnishes. Use your hands for the best results but dont overmix as this can make the meatballs tough. The texture should be cohesive but still loose enough to form easily.
- Form the meatballs
- Scoop about 2 tablespoons of mixture and gently roll between your palms. Slightly wet hands prevent sticking. Aim for uniform 1inch balls so they cook evenly. Place them on the baking sheet with about an inch between each.
- Bake to perfection
- Bake for 18 to 20 minutes until the internal temperature reaches 165°F. The meatballs should be nicely browned on the outside while remaining juicy inside. If you want extra browning brush with a little extra gochujang mixed with honey during the last 5 minutes.
- Prepare the dipping sauce
- While the meatballs bake whisk together the mayo gochujang lime juice and honey until smooth. The sauce should have a beautiful pink hue and the perfect balance of creaminess tang and heat.
- Garnish and serve
- Transfer the finished meatballs to a serving platter sprinkle generously with sesame seeds and additional chopped green onions. Serve immediately with the spicy mayo alongside.
The gochujang is really the star ingredient here. I discovered it years ago at a Korean market and it completely transformed my cooking. There's something magical about how it adds depth heat and sweetness all at once. My husband who typically avoids spicy food will make an exception for these meatballs every time.
Make Ahead and Storage
These Korean BBQ meatballs actually taste even better the next day after the flavors have had time to meld. You can prepare the meat mixture up to 24 hours ahead and keep it refrigerated before forming and baking. Alternatively form the raw meatballs and refrigerate on a parchment lined tray covered with plastic wrap for up to 8 hours before baking.
Perfect Pairings
Turn these meatballs into a complete meal by serving them over steamed rice with kimchi on the side. For a lower carb option serve them alongside a fresh cucumber salad dressed with rice vinegar and sesame oil. They also work beautifully in lettuce wraps with thin slices of carrot and cucumber for a refreshing contrast to the rich meaty flavors.
Ingredient Substitutions
No gochujang? You can substitute with 1 tablespoon of sriracha mixed with 1/2 teaspoon of honey though the flavor profile will be slightly different. Ground turkey or chicken works beautifully in place of beef for a lighter version just increase the sesame oil to 1 1/2 tablespoons to maintain moisture. For a glutenfree version replace breadcrumbs with cooked and cooled quinoa or crushed rice crackers.
Recipe FAQs
- → Can I make these Korean BBQ Meatballs ahead of time?
Yes! You can prepare the meatball mixture up to 24 hours in advance and keep it refrigerated. You can also fully cook the meatballs, cool them completely, and store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes until warmed through.
- → What can I substitute for gochujang?
If you don't have gochujang, you can substitute with a mixture of 1 part sriracha and 1 part miso paste with a pinch of sugar. Alternatively, use sriracha or sambal oelek mixed with a bit of honey for sweetness, though the flavor profile will be slightly different.
- → Can I make these meatballs gluten-free?
Yes, simply replace the traditional breadcrumbs with gluten-free breadcrumbs or crushed rice crackers. Also ensure you're using gluten-free soy sauce or tamari as regular soy sauce contains wheat.
- → What's the best way to serve Korean BBQ Meatballs?
These meatballs are versatile! Serve them as an appetizer with toothpicks and the spicy mayo dip, as a main dish over steamed rice with stir-fried vegetables, in lettuce wraps with kimchi, or even in a sandwich with quick-pickled vegetables.
- → Can I use a different type of meat?
Absolutely! Ground pork, chicken, or turkey work well as alternatives to beef. You can even use a combination like beef and pork for added flavor. Just note that leaner meats like chicken or turkey might require additional oil or fat to maintain juiciness.
- → How spicy are these meatballs?
With 1 tablespoon of gochujang, these meatballs have a moderate heat level. You can adjust the spiciness by increasing or decreasing the amount of gochujang in both the meatballs and the dipping sauce according to your preference.