Name: Easy Korean BBQ Meatballs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean-Inspired
Ingredients: 1 lb ground beef or beef/pork blend; 1/2 cup breadcrumbs; 1 egg; 2 cloves garlic, minced; 2 green onions, finely chopped; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup brown sugar; 2 tablespoons gochujang; 1 tablespoon soy sauce (for glaze); 1 teaspoon sesame oil (for glaze); 1/4 cup mayonnaise; 1 teaspoon gochujang (for mayo); 1 teaspoon lime juice or water (to thin mayo); 1 tablespoon neutral oil (for cooking); 1 teaspoon sesame seeds (optional garnish); 1 teaspoon chili flakes (optional garnish)

I absolutely love making these Easy Korean BBQ Meatballs, especially when I need something quick yet packed with bold flavor. The savory-sweet glaze, combined with the rich umami of Korean BBQ sauce and the juicy tenderness of the meatballs, creates a dish that hits every note. Whether I’m serving them as an appetizer for friends or turning them into a full meal over steamed rice, they always disappear fast.

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What I enjoy most is how approachable this recipe is. You don’t need to be an expert in Korean cooking to nail these meatballs. A few pantry staples, a hot skillet, and about 30 minutes are all it takes. And that creamy, spicy gochujang mayo drizzle? It’s the secret weapon that makes people think you picked them up from a trendy Korean bistro.

Why You’ll Love This Easy Korean BBQ Meatballs Recipe

Bold, Sweet, and Savory Flavor: The glaze is sticky and packed with that signature Korean BBQ taste—soy, garlic, sesame, and a hint of heat.
Fast and Easy to Prepare: With simple steps and common ingredients, this recipe comes together in about 30 minutes.
Perfect for Any Occasion: Serve them at parties, as a weeknight dinner, or even as a lunchbox star.
Customizable Heat: Adjust the spiciness to your liking with gochujang or chili flakes.
Kid-Friendly and Meal Prep Approved: Make a big batch and freeze the extras—they reheat like a dream.

What Kind of Ground Meat Works Best for Easy Korean BBQ Meatballs?

While ground beef is a classic and flavorful choice for this recipe, I’ve found that a blend of ground beef and pork creates the juiciest, most tender meatballs. Pork adds a natural sweetness that complements the Korean BBQ sauce beautifully. If you’re after something a little leaner, ground turkey or chicken can work well too—just be sure not to overcook them, as they can dry out more quickly.

Options for Substitutions

Ground Meat: Swap beef with turkey, chicken, or a plant-based meat alternative for a lighter or vegetarian option.
Breadcrumbs: If you’re gluten-free, use almond flour or crushed rice crackers instead of breadcrumbs.
Egg: To bind the meatballs without egg, use a flaxseed egg or a tablespoon of plain Greek yogurt.
Korean BBQ Sauce: Can’t find a store-bought version? Mix soy sauce, brown sugar, sesame oil, garlic, and a touch of gochujang or sriracha for a quick homemade version.
Gochujang Mayo: You can substitute with spicy sriracha mayo or even plain mayo with a sprinkle of chili flakes if needed.
Green Onions: Chives or finely diced shallots can be used as a topping alternative.

Ingredients for This Easy Korean BBQ Meatballs Recipe

Ground Beef (or Beef + Pork Blend)
The base of our meatballs—rich, juicy, and full of flavor. Pork adds tenderness, while beef brings boldness.
Breadcrumbs
They help bind everything together and keep the meatballs moist inside without being dense.
Egg
An essential binder that holds the meatball mixture together during cooking.
Garlic (minced)
Garlic adds that pungent, savory backbone that pairs perfectly with the Korean BBQ glaze.
Green Onion (finely chopped)
Brings brightness and a bit of sharpness to balance the richness of the meat.
Soy Sauce
Adds umami and saltiness to both the meatball mix and the glaze.
Sesame Oil
Fragrant and nutty, this oil is a must for capturing authentic Korean-style flavor.
Brown Sugar
For that signature sweet BBQ glaze—it caramelizes beautifully and adds depth.
Gochujang (Korean chili paste)
A fermented chili paste that brings gentle heat and tons of umami. It makes the glaze sing.
Mayonnaise
Used to create the creamy, spicy gochujang drizzle that finishes the dish with richness.
Chili Flakes (optional)
If you like more heat, a small sprinkle goes a long way.
Salt & Pepper
Basic but necessary—used to season the meatballs to taste.

Step 1: Make the Meatball Mixture

In a large bowl, combine the ground beef (or your chosen blend), breadcrumbs, egg, minced garlic, chopped green onions, soy sauce, sesame oil, salt, and pepper. Mix everything gently using your hands or a spatula—just until combined. Don’t overwork the mixture, or the meatballs can turn out tough.

Step 2: Shape the Meatballs

Using a spoon or small scoop, portion the mixture into evenly sized balls—about 1 to 1.5 inches in diameter. Roll them gently in your hands and place them on a parchment-lined baking sheet or plate.

Step 3: Cook the Meatballs

Heat a bit of oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides until fully cooked through, about 8–10 minutes. Alternatively, you can bake them in a 400°F (200°C) oven for 15–18 minutes.

Step 4: Prepare the Korean BBQ Glaze

In a small saucepan, whisk together soy sauce, brown sugar, sesame oil, and gochujang. Bring to a simmer and let it cook for a few minutes until slightly thickened. Taste and adjust sweetness or heat as desired.

Step 5: Coat the Meatballs

Once the meatballs are cooked, transfer them to the pan with the glaze (or pour the glaze over them in a bowl). Toss gently to coat every meatball in that sticky, flavorful sauce.

Step 6: Make the Gochujang Mayo

Mix mayonnaise with a small amount of gochujang and a splash of lime juice or water to thin if needed. Drizzle generously over the glazed meatballs.

Step 7: Garnish and Serve

Top everything with chopped green onions and a sprinkle of chili flakes or sesame seeds for a final pop of flavor and texture.

How Long to Cook the Easy Korean BBQ Meatballs

If you’re pan-frying the meatballs, they typically take 8–10 minutes, turning frequently to ensure all sides brown and the inside cooks through. For oven-baked meatballs, aim for 15–18 minutes at 400°F (200°C). You’ll know they’re ready when the internal temperature reaches 160°F (71°C) and they have a golden-brown crust.

Tips for Perfect Easy Korean BBQ Meatballs

Don’t Overmix the Meat: Combine ingredients just until incorporated. Overworking the mixture can make the meatballs tough.
Even Sizes Matter: Try to keep the meatballs uniform so they cook evenly. A cookie scoop works great for this.
Preheat Your Pan or Oven: Starting with a hot surface helps create that delicious sear and keeps the meatballs juicy inside.
Simmer the Sauce Gently: Don’t boil it too hard—it can burn the sugars and turn bitter.
Glaze While Warm: Toss the meatballs in the sauce while they’re still hot so they absorb more flavor.
Double the Batch: These freeze incredibly well. Make extras and store for a future meal.
Customize the Heat: Add more gochujang or chili flakes to the glaze if you like it spicy—or tone it down for a milder crowd-pleaser.

Watch Out for These Mistakes While Cooking

Using Lean Meat Only: Ultra-lean ground meat can lead to dry meatballs. A mix with some fat (like 80/20 beef or pork blend) keeps them juicy.
Skipping the Binder: Don’t forget the egg and breadcrumbs. They hold everything together and improve texture.
Overcooking: Whether pan-frying or baking, keep a close eye. Overcooked meatballs lose moisture quickly.
Not Letting the Glaze Thicken: Pouring a runny glaze on the meatballs won’t stick or coat well. Let it simmer until slightly syrupy.
Uneven Sizing: This leads to undercooked or overcooked meatballs in the same batch. Use a scoop or scale for consistency.
Adding Too Much Salt Early: Gochujang and soy sauce already bring plenty of salt—taste the glaze before adding more.

What to Serve With Easy Korean BBQ Meatballs?

Steamed White Rice

A classic and simple base that soaks up every drop of the flavorful sauce.

Kimchi

Adds tangy crunch and a fermented kick that complements the richness of the meatballs.

Garlic Sesame Green Beans

Lightly stir-fried green beans with garlic and sesame oil are a bright, crunchy side.

Pickled Cucumbers

Their acidity and crispness contrast perfectly with the sweet-spicy glaze.

Korean Scallion Pancakes (Pajeon)

Crispy, savory pancakes make a fun and filling pairing.

Gochujang Noodles

Toss cooked noodles with gochujang, sesame oil, and green onions for a spicy-carb side.

Lettuce Wraps

Wrap meatballs in crisp romaine or butter lettuce with rice and a dab of sauce for a light, fun presentation.

Fried or Steamed Dumplings

Serve alongside or even in the same dish for an appetizer combo that everyone loves.

Storage Instructions

These Korean BBQ meatballs are just as good the next day—maybe even better! Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave with a splash of water to keep them moist.

For longer storage, let the cooked (but unglazed) meatballs cool completely, then freeze them in a single layer before transferring to a freezer bag. They’ll keep for up to 3 months. Thaw in the fridge overnight and glaze fresh before serving for the best texture and flavor.

Estimated Nutrition (per serving – approx. 4 meatballs)

Calories: 310
Protein: 19g
Carbohydrates: 14g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 90mg
Fiber: 1g
Sugar: 6g
Sodium: 580mg

Note: These values are approximate and will vary based on ingredient brands and portion sizes.

Frequently Asked Questions

How spicy are these Korean BBQ meatballs?

They’re mildly spicy with just a gentle kick from the gochujang. You can easily adjust the heat level by adding more or less chili paste or flakes.

Can I make these meatballs ahead of time?

Absolutely! You can prep and cook the meatballs a day or two ahead. Store them in the fridge and warm them up in the glaze right before serving.

Is it okay to freeze the meatballs?

Yes! Freeze the cooked, unglazed meatballs in a single layer, then store in a freezer-safe bag for up to 3 months. Glaze them after reheating for best flavor and texture.

Can I use a different sauce besides Korean BBQ?

Sure—teriyaki sauce, sweet chili sauce, or even a hoisin-based glaze would be great substitutes if you want to mix things up.

What if I can’t find gochujang?

You can substitute with sriracha, sambal oelek, or a blend of miso paste and chili flakes for a similar spicy-umami kick.

Can I bake these instead of frying?

Yes! Baking at 400°F (200°C) for 15–18 minutes yields juicy and evenly cooked meatballs with minimal cleanup.

Are these meatballs gluten-free?

They can be! Just use gluten-free breadcrumbs and make sure your soy sauce and gochujang are certified gluten-free.

How can I make this dish vegetarian?

Use plant-based ground meat and an egg alternative (like a flax egg) to make delicious vegetarian meatballs that still pair well with the Korean BBQ glaze.

Conclusion

These Easy Korean BBQ Meatballs strike that perfect balance between comfort food and bold flavor adventure. Whether you’re cooking for a crowd or just looking to spice up a weekday dinner, they deliver big on taste without demanding too much time or effort. With tender, juicy bites coated in a sweet-and-savory glaze and a creamy, spicy drizzle on top, they’re sure to become a favorite in your kitchen. Pair them with rice, greens, or even lettuce wraps—and enjoy every bite.