Korean Barbecue-Style Meatballs

Ingredients You’ll Need

For the Meatballs

• 1 lb ground beef (or ground turkey/chicken for a lighter option)
• 2 tsp gochujang (adds that signature sweet-heat flavor)
• 1 tbsp soy sauce
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tsp fresh ginger, grated (see tip below to avoid mushy texture)
• 4 cloves garlic, minced
• ⅓ cup green onions, sliced
• ½ cup buttery crackers (Ritz® style, crushed – helps bind and add moisture)
• 1 egg (optional, for extra binding if using lean meat)

For the Glaze

• 4 cloves garlic, minced
• 2 tbsp rice vinegar
• ¾ cup beef broth (or water)
• ⅓ cup soy sauce
• ⅓ cup brown sugar
• 1 tbsp gochujang
• 1 tsp sesame oil
• 1 tsp Sriracha (adjust to taste)
• 2 tsp cornstarch + 1 tbsp water (slurry for thickening)

Garnish

• Toasted sesame seeds
• Extra sliced green onions

Step-by-Step Instructions

1. Mix the Meatballs

In a large bowl, gently combine the ground beef, gochujang, soy sauce, salt, pepper, ginger, garlic, green onions, and crushed crackers. Mix with a fork or your hands until everything is evenly combined (but don’t overmix to avoid tough meatballs). Cover and refrigerate for 20–30 minutes to let flavors develop.

2. Shape & Bake

Preheat your oven to 450°F (230°C). Using damp hands or a cookie scoop, shape the mixture into 12–14 evenly sized meatballs. Place them in a greased cast-iron skillet or baking dish. Bake for 18–20 minutes, until browned and cooked through.

3. Make the Glaze

While the meatballs bake, prepare the glaze. In the same skillet (or a saucepan), sauté garlic in a teaspoon of oil until fragrant. Add rice vinegar, soy sauce, brown sugar, broth, gochujang, sesame oil, and Sriracha. Stir and simmer for 3–4 minutes.

4. Thicken the Sauce

Whisk cornstarch with water to form a slurry. Add to the simmering glaze and cook until it thickens into a glossy sauce.

5. Coat & Serve

Transfer baked meatballs into the glaze, tossing until each one is coated. Simmer for 2–3 minutes. Garnish with sesame seeds and extra green onions. Serve immediately over rice, in lettuce wraps, or with noodles.

Tips & Notes

• Prevent mushy meatballs – Neutralize ginger enzymes by lightly heating or soaking grated ginger in vinegar before adding it to raw meat.
• Make ahead – You can shape the meatballs up to a day in advance and refrigerate until ready to bake.
• Control the heat – Want it spicier? Add more gochujang or Sriracha. Prefer mild? Cut the amount in half.
• Freezer-friendly – Freeze uncooked meatballs on a tray, then transfer to a freezer bag for up to 3 months. Bake straight from frozen (add 5–7 minutes cook time).

Serving Suggestions

Party Appetizer – Serve with toothpicks and extra glaze for dipping.

Over Steamed Rice – Classic and filling.

With Noodles – Toss into ramen or udon bowls.

Lettuce Wraps – Use butter lettuce for a fresh, low-carb option.