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Jump to RecipeThese Korean BBQ Meatballs are sticky, savory, a little sweet and a little spicy. Tender meatballs made with ground beef and pork, garlic, ginger, green onions and soy sauce are baked until golden, then tossed in a glossy glaze of gochujang, soy sauce, honey, sesame oil and rice vinegar. Served over steamed rice with sesame seeds and green onions, they are an easy, crowd pleasing dinner inspired by the bold flavors of Korean BBQ.
They also make a fantastic party appetizer. For more sticky, saucy favorites, try my quick sesame chicken, firecracker ground chicken or chicken Parmesan meatballs.
Why You Will Love These Korean BBQ Meatballs
- Bold Korean flavor. Gochujang, garlic, ginger and sesame.
- Sticky, glossy glaze. Sweet, savory and gently spicy.
- Baked, not fried. Easy and hands off.
- Great for parties. Serve with toothpicks as an appetizer.
- Freezer friendly. Make ahead and reheat.
What Is Gochujang?
Gochujang is a thick, fermented Korean chili paste made from red chili powder, glutinous rice, fermented soybeans and salt. It has a deep, savory, slightly sweet flavor with moderate heat, and it is one of the most important ingredients in Korean cooking, used in dishes like bibimbap, tteokbokki and many marinades.
In this glaze, gochujang provides color, heat and a rich umami depth that sets these meatballs apart from ordinary barbecue meatballs. Look for it in tubs in the international aisle or at Asian grocery stores. Once opened, it keeps in the fridge for months.
Ingredients You Will Need
Exact amounts are in the recipe card below.
For the meatballs
- Ground beef and ground pork: the combination keeps the meatballs juicy. All beef or ground chicken also works.
- Panko breadcrumbs and milk: for tender meatballs.
- Egg.
- Garlic and fresh ginger.
- Green onions: finely sliced.
- Soy sauce and toasted sesame oil.
- Black pepper.
For the Korean BBQ glaze
- Gochujang: 2 to 3 tablespoons, depending on heat preference.
- Low sodium soy sauce.
- Honey or brown sugar: sweetness and stickiness.
- Rice vinegar: brightness.
- Toasted sesame oil, garlic and ginger.
- Cornstarch and water: to thicken.
For serving
- Steamed rice, sesame seeds, green onions and kimchi.
How to Make Korean BBQ Meatballs
1. Mix the meatballs
Preheat the oven to 400°F and line a sheet pan with parchment. In a large bowl, soak the panko in the milk for 5 minutes. Add the beef, pork, egg, garlic, ginger, green onions, soy sauce, sesame oil and pepper. Mix gently with your hands until just combined.
2. Shape and bake
Roll into 1 1/4 inch meatballs, about 30, and arrange them on the sheet pan. Bake for 15 to 18 minutes, until browned and cooked through to 160°F. Check with an instant read thermometer.
3. Make the glaze
While the meatballs bake, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic and ginger in a saucepan. Bring to a simmer over medium heat, then stir in the cornstarch slurry and cook for 1 to 2 minutes until thick and glossy.
4. Toss and serve
Transfer the hot meatballs to a large skillet or bowl, pour the glaze over and toss gently until coated. Sprinkle with sesame seeds and green onions and serve over rice with kimchi on the side.
Tips for the Best Korean Meatballs
- Mix gently. Overmixing makes meatballs tough.
- Use a beef and pork blend. Pork adds richness and moisture.
- Adjust the heat. Brands of gochujang vary; start with less and add more.
- Glaze just before serving. The meatballs stay glossy and sticky.
- Broil for extra caramelization. After glazing, broil for 1 to 2 minutes.
How Spicy Are Korean BBQ Meatballs?
Gochujang has a moderate, warming heat balanced by its natural sweetness, and the honey in the glaze softens it further. Most people find these meatballs mildly to moderately spicy. For a kid friendly version, use 1 tablespoon of gochujang and add an extra tablespoon of honey. For more heat, add gochugaru, the Korean chili flakes, or a drizzle of sriracha to the glaze.
Korean BBQ Meatball Bowls
Turn these Korean BBQ Meatballs into colorful rice bowls inspired by bibimbap. Start with a scoop of steamed short grain rice, then add the glazed meatballs, quick pickled cucumbers, shredded carrots, sauteed spinach with garlic and sesame oil, and a spoonful of kimchi. Top with a fried egg, sesame seeds and green onions, and drizzle with extra glaze. Each bowl is a balanced, satisfying meal that is perfect for meal prep too.
Serving as an Appetizer
These meatballs are always a hit at parties. Make them slightly smaller, about 1 inch, and keep them warm in a slow cooker on the Warm setting with the glaze. Serve with toothpicks, extra sesame seeds and sliced green onions. A small bowl of quick pickled cucumbers on the side adds a refreshing crunch.
The Flavors of Korean Barbecue
Korean BBQ Meatballs, known as gogi gui, refers to meat grilled at the table, often marinated in savory sweet sauces. Two of the most famous styles are bulgogi, thinly sliced beef marinated in soy sauce, sugar, sesame oil, garlic and Asian pear, and galbi, marinated short ribs. Spicy versions such as dak galbi and jeyuk bokkeum use gochujang and gochugaru for a fiery red glaze.
These meatballs borrow from both styles: the meatball mixture is seasoned like bulgogi with soy sauce, garlic, ginger, green onions and sesame, while the glaze brings the sweet heat of gochujang. The result is a familiar, easy format with the bold, layered flavors that make Korean barbecue so popular around the world.
How to Make Quick Pickled Cucumbers
A crisp, tangy side of pickled cucumbers is the perfect partner for rich, sticky meatballs. Thinly slice 2 Persian cucumbers and place them in a bowl. Add 1/4 cup of rice vinegar, 1 teaspoon of sugar, 1/2 teaspoon of salt, a pinch of gochugaru or red pepper flakes and a few drops of sesame oil. Toss and let them sit for 15 minutes. They add a refreshing crunch that balances the sweet and spicy glaze, and they keep in the fridge for up to 3 days.
Make Ahead Tips
You can shape the meatballs and refrigerate them for up to 24 hours before baking, or freeze them raw on a sheet pan and store them in a freezer bag for up to 3 months. Bake frozen meatballs at 400°F for 22 to 25 minutes. The glaze can be made up to a week ahead and kept in a jar in the fridge. Simply warm it and toss with the hot meatballs just before serving.
Kid Friendly Tips
To make these meatballs family friendly, use just 1 tablespoon of gochujang in the glaze and add a little extra honey, which gives a sweet, sticky sauce with only a gentle warmth. Serve the glaze on the side for dipping so everyone can choose how much they want. Kids also love these meatballs over plain rice with steamed broccoli or corn.
Common Mistakes to Avoid
- Using lean meat only. Very lean meat makes dry meatballs.
- Overcooking the glaze. The honey can scorch; keep the heat moderate.
- Crowding the pan. Space the meatballs so they brown evenly.
- Adding too much gochujang at once. Taste as you go.
Variations
- Chicken or turkey: use ground poultry and cook to 165°F.
- Bulgogi style: add grated Asian pear to the meatballs for sweetness and tenderness.
- Lettuce wraps: serve in butter lettuce cups with rice and kimchi.
- Sliders: tuck into soft rolls with slaw.
- Gluten free: use tamari and gluten free breadcrumbs, and check your gochujang label.
What to Serve With Korean Meatballs
Serve these meatballs over steamed white or brown rice, cauliflower rice or noodles. Kimchi, quick pickled cucumbers, steamed broccoli, sauteed spinach or a crunchy Asian slaw make great sides. They also pair well with my better than takeout chicken fried rice.
Storage and Freezing
- Refrigerator: store in airtight containers for up to 4 days.
- Freezer: freeze baked meatballs without glaze for up to 3 months. Freeze the glaze separately.
- Reheating: warm the meatballs in a skillet with the glaze over medium heat, or in the microwave until hot.
Frequently Asked Questions
What can I use instead of gochujang?
Sriracha mixed with a little miso paste and honey is the closest substitute.
Can I make these with chicken?
Yes. Use ground chicken or turkey and cook to 165°F.
Are Korean meatballs spicy?
They are mildly spicy. Adjust the gochujang to taste.
Can I make them ahead?
Yes. Bake the meatballs ahead and glaze just before serving.
Can I cook them in the air fryer?
Yes. Air fry at 380°F for 10 to 12 minutes, shaking halfway.
What internal temperature should they reach?
160°F for beef and pork, 165°F for poultry.
Final Thoughts
Korean barbecue style meatballs are sticky, flavorful and incredibly easy. With juicy baked meatballs and a sweet, spicy gochujang glaze, they are a crowd pleasing dinner or appetizer that brings Korean BBQ flavor to your table.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 470 kcal |
| Protein | 30 g |
| Carbohydrates | 22 g |
| Fat | 28 g |
| Saturated Fat | 10 g |
| Fiber | 1 g |
| Sugar | 14 g |
| Sodium | 1150 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Korean Barbecue Style Meatballs
Ingredients
Method
- Preheat the oven to 400°F. Soak the panko in milk, then gently mix with the remaining meatball ingredients.
- Roll into 1 1/4 inch meatballs and bake 15 to 18 minutes until 160°F.
- Simmer the glaze ingredients, add the cornstarch slurry and cook 1 to 2 minutes until thick.
- Toss the meatballs in the glaze, sprinkle with sesame seeds and green onions and serve over rice.
