If you’re craving bold, savory, and slightly spicy flavors, these Juicy Korean Barbecue Meatballs are a must-try! Made with tender beef, aromatic garlic and ginger, umami-rich soy sauce, and a hint of heat from gochugaru, these meatballs pack a perfect balance of sweet, savory, and spicy flavors.
Drizzled with a creamy gochujang sauce, these Korean-style meatballs are perfect for weeknight dinners, party appetizers, or meal prep. Best of all? They are baked instead of fried, making them healthier while keeping them super juicy and flavorful.
Let’s dive into this easy Korean BBQ meatballs recipe that will become a staple in your kitchen!
Why You’ll Love This Korean Barbecue Meatballs Recipe
Juicy & Flavorful – The perfect blend of savory, sweet, and spicy flavors.
Easy to Make – Ready in just 30 minutes, with simple pantry ingredients.
Healthier Alternative – Oven-baked instead of fried, with a protein-packed balance.
Perfect for Any Occasion – Great for meal prep, game day snacks, or rice bowls.
Bold Korean Flavors – Featuring gochugaru, soy sauce, and sesame oil for an authentic touch.
Ingredients for Korean Barbecue Meatballs
Meatball Ingredients
1 lb ground beef (or substitute with chicken)
½ cup panko breadcrumbs (adds a light, crispy texture)
1 egg (binds the mixture together)
2 cloves garlic, minced (adds depth of flavor)
1 teaspoon ginger, grated (for a fresh, spicy kick)
2 tablespoons soy sauce (umami-rich base)
1 tablespoon sesame oil (adds a nutty aroma)
1 teaspoon gochugaru (Korean chili flakes for mild heat)
½ teaspoon black pepper (enhances the flavors)
1 tablespoon honey (balances the spice)
2 tablespoons green onions, chopped (adds a fresh finish)
For the Creamy Gochujang Sauce
½ cup mayonnaise (creamy and rich)
1 tablespoon gochujang (Korean red chili paste for heat)
1 teaspoon honey (adds a touch of sweetness)
½ teaspoon rice vinegar (balances acidity)
1 tablespoon water (to thin if needed)
How to Make Juicy Korean Barbecue Meatballs – Step by Step
Step1: Preheat Your Oven
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper to prevent sticking.
Step2: Mix the Meatball Ingredients
- In a large mixing bowl, combine:
Ground beef
Panko breadcrumbs
Egg
Garlic & ginger
Soy sauce & sesame oil
Gochugaru, black pepper, honey, and green onions - Mix until fully combined but don’t overwork the meat, or the meatballs will be tough.
Step3: Shape and Bake the Meatballs
- Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 15-18 minutes, or until golden brown and cooked through (internal temp: 160°F).
Step4: Prepare the Creamy Gochujang Sauce
- In a small bowl, whisk together:
Mayonnaise
Gochujang
Honey
Rice vinegar
Water (if needed for a thinner consistency)
Step5: Serve & Enjoy
- Drizzle the warm meatballs with the creamy gochujang sauce.
- Garnish with extra green onions and sesame seeds for a beautiful finish.
Pro Tips for the Best Korean Barbecue Meatballs
Use High-Quality Beef – 80/20 ground beef gives the juiciest texture.
Don’t Overmix – Overworking the mixture makes tough meatballs.
Customize the Heat Level –
- Less Spicy? Use ½ teaspoon gochujang instead.
- Spicier? Add 1 extra teaspoon gochugaru.
Perfectly Round Meatballs – Lightly oil your hands when rolling to prevent sticking.
Best Ways to Serve Korean Barbecue Meatballs
Over Steamed Rice – Classic Korean-style rice bowl.
With Asian Slaw – A fresh, crunchy contrast.
In a Korean Meatball Sub – Drizzle extra sauce for a spicy sandwich!
With Noodles – Toss with soy-glazed soba noodles for a fusion dish.
As an Appetizer – Serve with toothpicks and extra dipping sauce.
Nutritional Information for Korean Barbecue Meatballs
Each serving (4-5 meatballs) contains:
- Calories: 320 kcal
- Protein: 22g
- Carbs: 14g
- Fat: 20g
- Sugar: 5g
For a lower-calorie option, use ground turkey instead of beef!
Storage & Leftovers
Refrigerator:
- Store in an airtight container for up to 4 days.
Freezer:
- Freeze raw or cooked meatballs for up to 3 months.
- To reheat: Bake at 350°F (175°C) for 10 minutes.
Meal Prep Tip:
- Double the recipe and freeze half for easy weeknight meals.
FAQs – Answering Your Top Questions
1. Can I make these meatballs ahead of time?
Yes! You can prepare and refrigerate the raw meatballs for up to 24 hours before baking.
2. What can I use instead of gochujang?
Try Sriracha + miso paste for a similar depth of flavor.
3. Can I air-fry these Korean meatballs?
Yes! Air fry at 375°F for 12-14 minutes, shaking halfway through.
4. What’s the best way to make these gluten-free?
Use gluten-free panko breadcrumbs and tamari instead of soy sauce.
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Cheesy Garlic Chicken Wraps – Easy & Delicious Meal
Final Thoughts – Make These Juicy Korean Meatballs Today!
These Juicy Korean Barbecue Meatballs are the perfect balance of bold, savory, and slightly spicy flavors. Whether you serve them over rice, in a sandwich, or as an appetizer, they’ll be a hit with everyone!
Try this recipe today and let us know your favorite way to serve them in the comments!
Don’t forget to share this recipe on Pinterest & Facebook for others to enjoy!
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Juicy Korean Barbecue Meatballs – Easy Recipe
Description
If you’re craving bold, savory, and slightly spicy flavors, these Juicy Korean Barbecue Meatballs are a must-try! Made with tender beef, aromatic garlic and ginger, umami-rich soy sauce, and a hint of heat from gochugaru, these meatballs pack a perfect balance of sweet, savory, and spicy flavors.
Drizzled with a creamy gochujang sauce, these Korean-style meatballs are perfect for weeknight dinners, party appetizers, or meal prep. Best of all? They are baked instead of fried, making them healthier while keeping them super juicy and flavorful.
Let’s dive into this easy Korean BBQ meatballs recipe that will become a staple in your kitchen!
Ingredients
Meatball Ingredients
1 lb ground beef (or substitute with chicken)
½ cup panko breadcrumbs (adds a light, crispy texture)
1 egg (binds the mixture together)
2 cloves garlic, minced (adds depth of flavor)
1 teaspoon ginger, grated (for a fresh, spicy kick)
2 tablespoons soy sauce (umami-rich base)
1 tablespoon sesame oil (adds a nutty aroma)
1 teaspoon gochugaru (Korean chili flakes for mild heat)
½ teaspoon black pepper (enhances the flavors)
1 tablespoon honey (balances the spice)
2 tablespoons green onions, chopped (adds a fresh finish)
For the Creamy Gochujang Sauce
½ cup mayonnaise (creamy and rich)
1 tablespoon gochujang (Korean red chili paste for heat)
1 teaspoon honey (adds a touch of sweetness)
½ teaspoon rice vinegar (balances acidity)
1 tablespoon water (to thin if needed)
Instructions
Step1: Preheat Your Oven
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper to prevent sticking.
Step2: Mix the Meatball Ingredients
- In a large mixing bowl, combine:
Ground beef
Panko breadcrumbs
Egg
Garlic & ginger
Soy sauce & sesame oil
Gochugaru, black pepper, honey, and green onions - Mix until fully combined but don’t overwork the meat, or the meatballs will be tough.
Step3: Shape and Bake the Meatballs
- Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 15-18 minutes, or until golden brown and cooked through (internal temp: 160°F).
Step4: Prepare the Creamy Gochujang Sauce
- In a small bowl, whisk together:
Mayonnaise
Gochujang
Honey
Rice vinegar
Water (if needed for a thinner consistency)
Step5: Serve & Enjoy
- Drizzle the warm meatballs with the creamy gochujang sauce.
- Garnish with extra green onions and sesame seeds for a beautiful finish.
Notes
Use High-Quality Beef – 80/20 ground beef gives the juiciest texture.
Don’t Overmix – Overworking the mixture makes tough meatballs.
Customize the Heat Level –
- Less Spicy? Use ½ teaspoon gochujang instead.
- Spicier? Add 1 extra teaspoon gochugaru.
Perfectly Round Meatballs – Lightly oil your hands when rolling to prevent sticking.