Hey y'all! If you love bold, sweet, and savory flavors packed into bite-sized delights, you're in for a treat — these Korean BBQ Meatballs are absolutely addictive! They're perfect for parties, game nights, family dinners, or even meal prep. Each meatball is juicy, glazed with a sticky Korean BBQ sauce, and guaranteed to bring everyone around the table for seconds. Ready to impress your crowd with the best fusion snack ever? Let's get cooking!
Why You'll Love This Korean BBQ Meatballs Recipe
- Easy to make in under 40 minutes — great for busy nights or parties.
- Juicy, tender meatballs glazed in a flavor-packed sweet and savory BBQ sauce.
- Customizable: Swap proteins or make them spicy!
- Kid-friendly and always a crowd-pleaser.
- Can be made ahead for convenient meal prep or entertaining.
Ingredients for Korean BBQ Meatballs
- 1 lb lean ground beef (or a mix of beef and pork)
- ½ cup Panko breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 3 green onions, finely chopped (reserve some for garnish)
- 1 tablespoon freshly grated ginger
- 2 tablespoon soy sauce (low sodium recommended)
- 1 tablespoon toasted sesame oil
- ½ teaspoon ground black pepper
- 1 tablespoon brown sugar
- 1 teaspoon gochujang (Korean chili paste, optional for heat)
- ¼ cup milk
- For the BBQ Sauce:
- ⅓ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoon honey
- 2 tablespoon rice vinegar
- 1 tablespoon gochujang (plus more to taste)
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch + 2 teaspoon water (slurry)
- For garnish:
- Sliced green onions
- Toasted sesame seeds
How to Make Korean BBQ Meatballs
Step 1: Prep & Mix the Meatballs
Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, green onions, ginger, soy sauce, sesame oil, black pepper, brown sugar, gochujang (if using), and milk. Mix just until combined — don’t overwork the meat or your meatballs might turn out tough.
Step 2: Form & Bake the Korean BBQ Meatballs
Line a baking sheet with parchment paper or lightly grease it. Scoop 1.5-inch portions of the mixture and roll into balls (about 18–20). Place evenly on the baking sheet. Bake for 18–20 minutes, or until browned and cooked through (internal temp of 160°F/71°C).
Step 3: Make the Sweet & Savory BBQ Sauce
While the meatballs bake, whisk together soy sauce, brown sugar, honey, rice vinegar, gochujang, garlic, and sesame oil in a medium saucepan. Bring to a simmer over medium heat. Add the cornstarch slurry and cook, stirring, until the sauce thickens (about 2–3 minutes). Remove from heat.
Step 4: Toss & Serve
Add the baked meatballs to the sauce, tossing gently to coat. Transfer to a serving platter and sprinkle with extra green onions and sesame seeds for garnish.
Notes & Cooking Tips
- Do not overmix the meat mixture, or the meatballs will be dense.
- If you prefer to fry instead of bake, pan-sear on medium-high until browned, then finish in the oven for 5 minutes.
- For more on using gochujang and its flavors, check out this Bon Appétit guide.

Variations for Korean BBQ Meatballs
- Chicken or Turkey: Swap ground beef for ground chicken or turkey for a leaner option.
- Vegetarian: Use mashed chickpeas or plant-based grounds instead of meat.
- Gluten-Free: Use gluten-free panko or rolled oats, and ensure your soy sauce is gluten-free (like tamari).
Required Equipment for Korean BBQ Meatballs
- Large mixing bowl
- Baking sheet & parchment paper
- Small saucepan
- Measuring cups & spoons
- Whisk
- Slotted spoon or tongs
How to Store & Reheat Korean BBQ Meatballs
- Refrigerate cooled meatballs in an airtight container for up to 4 days.
- Freeze (without sauce is best) up to 2 months; reheat gently in the microwave or stovetop, then toss in fresh sauce.
- For best texture, reheat in a 350°F (175°C) oven for 10 minutes.
Serving Suggestions & Pairings for Korean BBQ Meatballs
- Serve atop steamed jasmine rice or coconut rice with plenty of the sticky glaze.
- Pair with quick crunchy Asian slaw for fresh texture.
- Enjoy as toothpick appetizers at your next party.
Pro Tips for Perfect Korean BBQ Meatballs
- Use a cookie scoop for even-sized meatballs and consistent cooking.
- Mix meats (beef + pork) for deeper flavor and juicy texture.
- For the juiciest meatballs, don’t skip the egg and breadcrumbs — learn more about their science here.
Korean BBQ Meatballs FAQ
- Can I make Korean BBQ Meatballs ahead of time?
- Yes! Form and bake the meatballs up to 2 days in advance. Store in the fridge, reheat, and toss in fresh sauce before serving.
- Can I use store-bought Korean BBQ sauce?
- Absolutely – if you’re short on time, use your favorite store-bought Korean BBQ sauce, though homemade offers the best flavor.
- What can I substitute for gochujang?
- If you can't find gochujang, try a mix of sriracha and a little miso paste, or use sambal oelek for heat, though the flavor will differ slightly.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18–20 meatballs
Ingredients
- 1 lb ground beef
- ½ cup breadcrumbs
- 1 large egg
- 3 green onions, finely sliced
- 2 cloves garlic, minced
- ⅓ cup Korean BBQ sauce (plus more for serving)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 tablespoon sesame seeds for garnish
Instructions
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1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2In a large bowl, combine ground beef, breadcrumbs, egg, green onions, minced garlic, soy sauce, sesame oil, and grated ginger. Mix gently until just combined.
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3Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
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4Bake for 18-20 minutes, or until the meatballs are cooked through and slightly browned.
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5Toss the baked meatballs in Korean BBQ sauce until evenly coated. Garnish with sesame seeds and extra green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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