Korean BBQ Meatballs

This is my go-to korean bbq meatballs recipe, and it never lets me down.

Meatballs are already a genuine crowd favorite, and tossing them in a sticky, garlicky Korean-inspired glaze takes them somewhere genuinely more interesting than the usual marinara route. These work equally well as a party appetizer or piled over rice for a full dinner.

This has become one of my most requested party foods, and honestly, my regular dinner rotation too when I want something a little different from standard meatballs.

Why You’ll Love This Recipe

A few reasons these meatballs earn their crowd-favorite status.

Genuinely craveable: the glaze is the real star here.
Versatile: appetizer or full dinner, your choice.
Bakes hands-off: the oven does most of the work.
Great for gatherings: easy to make a big batch.

Why This Works

Tossing the baked meatballs in the glaze after they come out of the oven, rather than baking them in the sauce from the start, is what keeps the sugars in the glaze from burning while the meatballs cook through. Baking meatballs directly in a sugary glaze from the beginning leads to burnt, bitter edges by the time the inside is fully cooked, while tossing them after baking gives you a clean, glossy coating.

Step-by-Step

Combine the ground beef, breadcrumbs, egg, minced garlic, grated ginger, and green onion in a bowl, mixing gently until just combined. Form into evenly sized meatballs and place on a lined baking sheet.

Bake at 400 degrees for 18 to 20 minutes, until cooked through and lightly browned. While they bake, whisk together soy sauce, brown sugar, gochujang, sesame oil, and minced garlic in a saucepan, simmering for 3 to 4 minutes until slightly thickened.

Toss the baked meatballs in the warm glaze until every one is well coated.

Garnish with sesame seeds and sliced green onions. Serve as an appetizer with toothpicks, or over rice for a full dinner.

 

Tips

• Toss the meatballs in the glaze after baking, this keeps the sugars from burning.
• Mix the meatball mixture gently, overmixing makes them dense.
• Form evenly sized meatballs for consistent baking.
• Let the glaze simmer until it’s genuinely thickened before tossing.
• Serve immediately while the glaze is still glossy and warm.

Variations

• Use ground turkey or pork instead of beef.
• Add extra gochujang for more heat.
• Serve in lettuce cups instead of over rice.
• Top with kimchi for extra tang.

What to Serve With

• Steamed rice.
• A simple cucumber salad.
• Kimchi on the side.
• Toothpicks for easy serving at parties.

Storage

Refrigerator: store in an airtight container for up to 4 days.

Freezer: freeze the baked, unglazed meatballs for up to 2 months, glaze fresh when reheating.

Reheating: reheat gently in the oven or microwave, tossing in fresh glaze if needed.

Make Ahead

The meatballs can be baked a day ahead and reheated, tossing in freshly warmed glaze right before serving.

Frequently Asked Questions

Where can I find gochujang?

Most grocery stores carry it in the international aisle, or it’s easily found at any Asian grocery store.

Can I make these ahead for a party?

Yes, bake the meatballs a day ahead and reheat, then toss in freshly warmed glaze right before serving.

How spicy are these meatballs?

Mild to medium as written, adjust the gochujang amount up or down to your preferred heat level.

Final Thoughts

These meatballs prove a familiar party food can genuinely use a bold new direction. Give them a try for your next gathering.