Easy Korean BBQ Meatballs – Juicy, Glazed & Packed with Sweet-Savory Umami Flavor

🎉 Introduction

Get ready to meet your new favorite crowd-pleaser: Easy Korean BBQ Meatballs.

These tender, juicy meatballs are glazed in a sticky-sweet Korean BBQ sauce that’s bursting with flavor — think soy sauce, garlic, ginger, sesame, and a touch of honey heat. Each bite is perfectly caramelized on the outside and soft on the inside, making them ideal for dinner, meal prep, or as irresistible party appetizers.

They’re quick to make, full of bold Asian-inspired flavors, and guaranteed to disappear fast!

🧰 Equipment Needed

• Mixing bowl
• Baking sheet or skillet
• Saucepan
• Whisk and spatula
• Measuring cups and spoons

🛒 Ingredients

For the Meatballs

• 1 lb (450g) ground beef (or half beef, half pork)
• 1 egg
• ½ cup breadcrumbs (panko or regular)
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• ½ teaspoon black pepper
• 1 teaspoon brown sugar

For the Korean BBQ Glaze

• ¼ cup soy sauce
• 2 tablespoons honey (or brown sugar)
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang (Korean chili paste)
• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• ½ teaspoon grated ginger
• 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)

For Garnish

• Toasted sesame seeds
• Sliced green onions

👩‍🍳 Directions

Step 1: Preheat & Prepare

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly oil it.

Step 2: Make the Meatballs

In a large bowl, combine ground meat, egg, breadcrumbs, garlic, ginger, soy sauce, sesame oil, green onions, and brown sugar.
Mix gently until just combined — don’t overwork or the meatballs will be dense.

Form into 1-inch balls and place evenly on the baking sheet.

Step 3: Bake or Pan-Fry

• To Bake: Bake for 15–18 minutes, or until golden and cooked through.
• To Pan-Fry: Heat 1 tablespoon oil in a skillet and cook over medium heat until browned on all sides and cooked through (about 8–10 minutes).

Set aside while making the glaze.

Step 4: Make the Korean BBQ Glaze

In a small saucepan, combine soy sauce, honey, rice vinegar, gochujang, sesame oil, garlic, and ginger.
Simmer over medium-low heat for 3–4 minutes, stirring occasionally.

Add cornstarch slurry if you prefer a thicker glaze and cook for 1–2 more minutes until glossy.

Step 5: Toss & Serve

Add cooked meatballs to the sauce and toss until fully coated.
Garnish with sesame seeds and green onions.

Serve hot with rice, noodles, or toothpicks for a crowd-pleasing appetizer.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

🧊 Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze cooked meatballs (without sauce) for up to 2 months.
• Reheat: Warm in a skillet with a splash of water or sauce until heated through.

🥄 Variations

1. Turkey or Chicken Meatballs: Use lean ground turkey or chicken for a lighter version.
2. Spicy Kick: Add extra gochujang or chili flakes.
3. Honey Garlic Fusion: Skip the gochujang for a milder, sweet garlic glaze.
4. BBQ Meatball Bowls: Serve over steamed rice with sautéed veggies.
5. Asian Sliders: Tuck into brioche buns with slaw and pickled cucumbers.
6. Gluten-Free: Use tamari and gluten-free breadcrumbs.
7. Sticky Pineapple Sauce: Add a splash of pineapple juice to the glaze.
8. Vegetarian Option: Swap meat for plant-based ground or lentil mix.
9. Sesame Ginger Meatballs: Add extra sesame oil and grated ginger for bold flavor.
10. Slow Cooker Method: Combine sauce and baked meatballs in the slow cooker for 2 hours on low.

❓ 10 FAQs

1. What is gochujang?
   It’s a Korean fermented chili paste that’s spicy, savory, and slightly sweet — key to the flavor!
2. Can I make these ahead?
   Yes — bake or fry them ahead, refrigerate, and glaze before serving.
3. Can I freeze them with sauce?
   Yes, but reheat gently to prevent the glaze from becoming too thick.
4. Can I make them without gochujang?
   Substitute with sriracha or chili garlic sauce mixed with a bit of miso or soy sauce.
5. Can I air fry them?
   Yes — air fry at 375°F (190°C) for 10–12 minutes, shaking halfway.
6. Can I use pork only?
   Definitely — pork makes them extra juicy.
7. Are they spicy?
   Mild to medium heat — you can adjust the gochujang to taste.
8. Can I add veggies inside?
   Yes — finely grated carrots or zucchini blend in well.
9. Can I make the glaze sugar-free?
   Use monk fruit or maple syrup instead of honey.
10. Can I serve these cold?
    They taste best warm, but work well at room temperature for parties.

🏁 Conclusion

These Easy Korean BBQ Meatballs are the perfect combination of sweet, savory, and slightly spicy — a flavor-packed dish that’s impossible to resist. Juicy, glazed to perfection, and loaded with umami, they work just as well for family dinners as they do for game-day appetizers.

Serve them over rice, pile them into sliders, or enjoy straight from the pan — either way, they’ll be a hit every time.

Easy Korean BBQ Meatballs – Juicy, Glazed & Packed with Sweet-Savory Umami Flavor

Get ready to meet your new favorite crowd-pleaser: Easy Korean BBQ Meatballs. These tender, juicy meatballs are glazed in a sticky-sweet Korean BBQ sauce that’s bursting with flavor — think soy sauce, garlic, ginger, sesame, and a touch of honey heat. Each bite is perfectly caramelized on the outside and soft on the inside, making them ideal for dinner, meal prep, or as irresistible party appetizers. They’re quick to make, full of bold Asian-inspired flavors, and guaranteed to disappear fast!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4 Servings

Ingredients Equipment Method Notes

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Ingredients

  

For the Meatballs

• 1 lb 450g ground beef (or half beef, half pork)
• 1 egg
• ½ cup breadcrumbs panko or regular
• 2 green onions finely chopped
• 2 cloves garlic minced
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• ½ teaspoon black pepper
• 1 teaspoon brown sugar

For the Korean BBQ Glaze

• ¼ cup soy sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang Korean chili paste
• 2 teaspoons sesame oil
• 2 cloves garlic minced
• ½ teaspoon grated ginger
• 1 teaspoon cornstarch mixed with 2 teaspoons water optional, for thickening

For Garnish

• Toasted sesame seeds
• Sliced green onions

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Mixing bowl
• Baking sheet or skillet
• Saucepan
• Whisk and spatula
• Measuring cups and spoons

Method

 

Step 1: Preheat & Prepare

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or lightly oil it.

Step 2: Make the Meatballs

1. In a large bowl, combine ground meat, egg, breadcrumbs, garlic, ginger, soy sauce, sesame oil, green onions, and brown sugar.
2. Mix gently until just combined — don’t overwork or the meatballs will be dense.
3. Form into 1-inch balls and place evenly on the baking sheet.

Step 3: Bake or Pan-Fry

1. To Bake: Bake for 15–18 minutes, or until golden and cooked through.
2. To Pan-Fry: Heat 1 tablespoon oil in a skillet and cook over medium heat until browned on all sides and cooked through (about 8–10 minutes).
3. Set aside while making the glaze.

Step 4: Make the Korean BBQ Glaze

1. In a small saucepan, combine soy sauce, honey, rice vinegar, gochujang, sesame oil, garlic, and ginger.
2. Simmer over medium-low heat for 3–4 minutes, stirring occasionally.
3. Add cornstarch slurry if you prefer a thicker glaze and cook for 1–2 more minutes until glossy.

Step 5: Toss & Serve

1. Add cooked meatballs to the sauce and toss until fully coated.
2. Garnish with sesame seeds and green onions.
3. Serve hot with rice, noodles, or toothpicks for a crowd-pleasing appetizer.

Notes

🧊 Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze cooked meatballs (without sauce) for up to 2 months.

Reheat: Warm in a skillet with a splash of water or sauce until heated through.

🥄 Variations

Turkey or Chicken Meatballs: Use lean ground turkey or chicken for a lighter version.

Spicy Kick: Add extra gochujang or chili flakes.

Honey Garlic Fusion: Skip the gochujang for a milder, sweet garlic glaze.

BBQ Meatball Bowls: Serve over steamed rice with sautéed veggies.

Asian Sliders: Tuck into brioche buns with slaw and pickled cucumbers.

Gluten-Free: Use tamari and gluten-free breadcrumbs.

Sticky Pineapple Sauce: Add a splash of pineapple juice to the glaze.

Vegetarian Option: Swap meat for plant-based ground or lentil mix.

Sesame Ginger Meatballs: Add extra sesame oil and grated ginger for bold flavor.

Slow Cooker Method: Combine sauce and baked meatballs in the slow cooker for 2 hours on low.

❓ 10 FAQs

What is gochujang?
It’s a Korean fermented chili paste that’s spicy, savory, and slightly sweet — key to the flavor!

Can I make these ahead?
Yes — bake or fry them ahead, refrigerate, and glaze before serving.

Can I freeze them with sauce?
Yes, but reheat gently to prevent the glaze from becoming too thick.

Can I make them without gochujang?
Substitute with sriracha or chili garlic sauce mixed with a bit of miso or soy sauce.

Can I air fry them?
Yes — air fry at 375°F (190°C) for 10–12 minutes, shaking halfway.

Can I use pork only?
Definitely — pork makes them extra juicy.

Are they spicy?
Mild to medium heat — you can adjust the gochujang to taste.

Can I add veggies inside?
Yes — finely grated carrots or zucchini blend in well.

Can I make the glaze sugar-free?
Use monk fruit or maple syrup instead of honey.

Can I serve these cold?
They taste best warm, but work well at room temperature for parties.

🏁 Conclusion

These Easy Korean BBQ Meatballs are the perfect combination of sweet, savory, and slightly spicy — a flavor-packed dish that’s impossible to resist. Juicy, glazed to perfection, and loaded with umami, they work just as well for family dinners as they do for game-day appetizers.

Serve them over rice, pile them into sliders, or enjoy straight from the pan — either way, they’ll be a hit every time.