Korean BBQ Meatballs Recipe

Introduction

Korean BBQ Meatballs bring the bold, savory flavors of Korean barbecue to the comfort of your kitchen. These meatballs are packed with sweet, spicy, and umami notes, thanks to the use of ingredients like soy sauce, sesame oil, ginger, garlic, and a touch of brown sugar. With a deliciously caramelized exterior and juicy, tender interior, these meatballs are perfect for serving as an appetizer, a main dish, or a party snack. Paired with a savory dipping sauce, they’re sure to impress any guest or satisfy your craving for Korean-inspired comfort food.

Whether you’re hosting a gathering, preparing a weeknight meal, or looking for something new to try, Korean BBQ Meatballs are easy to make and incredibly flavorful. This guide will walk you through the entire process, offering tips for success and suggestions for variations to make them your own.

Why You’ll Love Korean BBQ Meatballs

• Bold, Flavorful Taste: The combination of sweet, spicy, and savory flavors makes these meatballs stand out. Ingredients like soy sauce, garlic, and ginger bring authentic Korean BBQ flavors, while brown sugar adds a subtle sweetness.
• Juicy, Tender Meatballs: The meatballs stay juicy and tender on the inside while developing a beautiful caramelized crust on the outside, thanks to the glazing process.
• Versatile: These meatballs can be served in a variety of ways—whether you serve them as an appetizer, over rice, or on a sandwich. They’re also great for meal prep or make-ahead meals.
• Simple Ingredients: With a handful of pantry staples like ground meat, soy sauce, and garlic, these meatballs come together easily, even if you’re new to cooking.
• Perfect for Any Occasion: Whether you’re hosting a casual gathering or looking for a family-friendly meal, Korean BBQ Meatballs are a crowd-pleaser and suitable for a variety of occasions.

Preparation and Cooking Time

• Total Time: 1 hour
• Preparation Time: 15 minutes
• Cooking Time: 35-40 minutes
• Servings: Approximately 24 meatballs
• Calories per Serving: Around 60-70 calories per meatball, depending on ingredients and portion sizes.

Nutrition Facts (Per Serving)

• Calories: 60-70 kcal
• Fat: 3-5g
• Carbohydrates: 6-8g
• Protein: 5-7g
• Fiber: 0-1g
• Sugar: 4-5g

Ingredients

For the Korean BBQ Meatballs:

• 1 lb ground beef (or ground chicken or pork, depending on preference)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 large egg
• ½ cup panko breadcrumbs
• 2 green onions, finely chopped (plus extra for garnish)
• 1 teaspoon toasted sesame seeds (optional, for garnish)

For the Glaze and Dipping Sauce:

• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon gochujang (Korean chili paste) or sriracha (for a milder spice)
• 1 clove garlic, minced
• 1 teaspoon ginger, grated

Special Equipment

While making Korean BBQ Meatballs doesn’t require specialized tools, a few kitchen gadgets will help ensure smooth preparation and better results:

1. Mixing Bowls: A few mixing bowls are necessary for combining the meatball ingredients and making the glaze or dipping sauce.
2. Baking Sheet: Use a baking sheet lined with parchment paper or a silicone baking mat to ensure the meatballs bake evenly and don’t stick to the surface.
3. Measuring Cups and Spoons: Accurate measurements of the ingredients will help create the perfect balance of flavors.
4. Grater: A fine grater is helpful for grating fresh ginger, which enhances the dish’s aroma and flavor.
5. Whisk: Use a whisk to mix the glaze and sauce ingredients together, ensuring that everything is well incorporated.
6. Large Spoon or Scoop: A large spoon or cookie scoop will help you shape the meatballs quickly and evenly.

Step-by-Step Instructions

1. Prepare the Meatball Mixture

In a large mixing bowl, combine the ground beef (or your choice of ground meat), soy sauce, sesame oil, grated ginger, minced garlic, brown sugar, rice vinegar, egg, panko breadcrumbs, and chopped green onions.

Use your hands or a spoon to mix everything together until it’s well combined, being careful not to overmix, as this can lead to tough meatballs. The mixture should be moist but not too sticky—if it’s too wet, add a little more panko breadcrumbs until you reach the right consistency.

2. Shape the Meatballs

Using your hands or a cookie scoop, shape the meat mixture into 1-inch meatballs. You should get approximately 24 meatballs, depending on the size you make them.

Place the meatballs on a baking sheet lined with parchment paper or a silicone baking mat to prevent sticking and help them cook evenly. Make sure there’s a bit of space between each meatball to allow for proper air circulation during baking.

3. Bake the Meatballs

Preheat your oven to 375°F (190°C). Bake the meatballs for 20-25 minutes, or until they are fully cooked through and browned on the outside. You can check their internal temperature with a meat thermometer—it should reach 165°F (74°C) for chicken or pork, or 160°F (71°C) for beef.

While the meatballs bake, you can prepare the glaze and dipping sauce.

4. Make the Glaze and Dipping Sauce

While the meatballs are baking, prepare the glaze and dipping sauce. In a small saucepan, combine the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang (or sriracha), minced garlic, and grated ginger. Whisk the ingredients together and bring the mixture to a simmer over medium heat.

Let the sauce simmer for 5-7 minutes, or until it thickens slightly and becomes syrupy. Stir occasionally to prevent the sauce from burning. Once it’s ready, remove the sauce from the heat and set it aside to cool.

5. Glaze the Meatballs

Once the meatballs are cooked, remove them from the oven. Transfer the meatballs to a large mixing bowl and pour the glaze over them. Gently toss the meatballs in the glaze, making sure they are evenly coated.

If you prefer a more caramelized glaze, you can return the meatballs to the oven for an additional 5-10 minutes, basting them with more glaze halfway through.

6. Serve the Meatballs

Transfer the glazed meatballs to a serving platter. Garnish with chopped green onions and toasted sesame seeds, if desired. Serve immediately with extra dipping sauce on the side for an added burst of flavor.

Tips for Perfect Korean BBQ Meatballs

• Use Fresh Ground Meat: Freshly ground meat provides the best texture for the meatballs. If possible, grind your own meat or use high-quality store-bought ground beef or chicken.
• Don’t Overmix the Meat Mixture: When combining the ingredients, avoid overmixing the meat. Overmixing can result in dense, tough meatballs.
• Adjust the Spice Level: If you prefer spicier meatballs, feel free to add more gochujang or sriracha to the glaze or dipping sauce. You can also add a pinch of red pepper flakes to the meatball mixture.
• Make Ahead: These meatballs can be made ahead of time and stored in the refrigerator for up to 2 days. You can also freeze them after baking for longer storage—just make sure to thaw and glaze them before serving.
• Use Panko Breadcrumbs: Panko breadcrumbs are lighter and crispier than regular breadcrumbs, which helps keep the meatballs tender and moist.

Variations of Korean BBQ Meatballs

• Beef and Pork Mix: For a richer flavor, use a combination of ground beef and ground pork. The pork adds extra moisture and tenderness to the meatballs.
• Chicken Korean BBQ Meatballs: Substitute ground chicken for the beef or pork for a leaner option. Chicken works especially well with the sweet and savory Korean BBQ flavors.
• Vegetarian Korean BBQ Meatballs: Make a vegetarian version using plant-based ground meat or a combination of tofu and mushrooms. Add extra seasonings and flavorings to make up for the lack of meat.
• Korean BBQ Meatball Sliders: Turn these meatballs into sliders by serving them on mini buns with pickled vegetables, lettuce, and a drizzle of extra dipping sauce.

Storage and Shelf Life

Korean BBQ Meatballs are best enjoyed fresh, but they can be stored for later. Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, microwave the meatballs for 1-2 minutes or reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through.

For longer storage, you can freeze the meatballs after baking. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. Frozen meatballs can last up to 3 months. To reheat, bake them at 375°F (190°C) for 20-25 minutes, or until heated through.

Side Dishes and Pairings for Korean BBQ Meatballs

Pair these Korean BBQ Meatballs with complementary dishes to complete your meal:

• Steamed Rice: Serve the meatballs over a bed of white or brown rice to soak up the delicious glaze and sauce.
• Kimchi: The spicy, fermented flavors of kimchi provide a tangy contrast to the sweet meatballs.
• Asian Slaw: A crunchy, refreshing slaw made with cabbage, carrots, and a sesame dressing is a perfect side dish to balance the richness of the meatballs.
• Grilled Vegetables: Grilled vegetables, such as zucchini, bell peppers, or mushrooms, complement the smoky flavors of the meatballs.

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Conclusion

Korean BBQ Meatballs deliver rich, savory flavors with a sweet and spicy glaze that’s irresistible. Whether served as an appetizer, main dish, or snack, these meatballs will be a hit at any gathering or family dinner. With easy-to-follow steps and ingredients you can find in most pantries, you’ll be able to bring the flavors of Korean BBQ to your home. Enjoy the juicy, tender meatballs with their caramelized exterior, and savor every bite of this deliciously comforting dish!