Korean Barbecue-Style Meatballs

Korean Barbecue-Style Meatballs

These Korean BBQ-inspired meatballs are an easy, flavorful dish that brings a little heat,
a little sweetness, and a whole lot of satisfaction.

Made with simple ingredients, they’re a great way to bring bold,
savory flavors to the table in no time.

Whether you’re looking for a quick weeknight meal or something to impress at your next gathering, these meatballs are sure to hit the spot.

I hope they become a new favorite in your kitchen, just like they have in mine.

For the Meatballs

• Ground Beef – Use 1 pound of ground beef for juicy, flavorful meatballs. You can sub in ground turkey if you’d like.
• Gochujang – A Korean chili paste that adds deep, spicy-sweet umami. Just 2 teaspoons go a long way.
• Soy Sauce – Adds saltiness and depth to the meat mixture.
• Kosher Salt & Black Pepper – For balanced seasoning throughout.
• Ginger – Use fresh grated ginger that’s been heated or soaked in vinegar to deactivate enzymes that can break down meat and cause a mushy texture.
• Garlic – Minced finely for bold, aromatic flavor.
• Green Onions – Brings freshness and a mild onion bite.
• Buttery Crackers – Crushed Ritz® or similar crackers add moisture and help bind the meatballs.

For the Glaze

• Garlic – Minced and sautéed to start the sauce with flavor.
• Rice Vinegar – Adds a little tang to balance the sweet and spicy notes.
• Beef Broth or Water – Provides the base for the glaze.
• Brown Sugar – Sweetens the glaze and balances the heat from the gochujang and Sriracha.
• Soy Sauce – Adds savory saltiness.
• Gochujang – For even more bold, spicy flavor in the glaze.
• Sriracha – A touch of heat that brings everything together.
• Sesame Oil – A small amount adds a nutty, toasty finish.
• Cornstarch + Water – Mixed into a slurry to thicken the glaze until it’s glossy and coats the meatballs perfectly.

Sweet, spicy, and deeply savory, these Korean BBQ-inspired meatballs are perfect over a bed of rice. Just be sure to neutralize the ginger enzymes to avoid a mushy texture!

Print Pin

Course: Main Course

Cuisine: Korean-inspired

Keyword: Korean Barbecue-Style Meatballs

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

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Ingredients

Meatballs

• 1 lb ground beef
• 2 tsp gochujang (Korean chili paste)
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp soy sauce
• 2 tsp grated fresh ginger*
• 4 cloves garlic, minced
• ⅓ cup sliced green onions, plus more for garnish
• ½ cup crushed buttery crackers (e.g., Ritz®)
• Toasted sesame seeds (for garnish)

Glaze

• 4 cloves garlic, minced
• 2 tbsp rice vinegar
• ¾ cup beef broth or water
• ⅓ cup brown sugar
• ⅓ cup soy sauce
• 1 tbsp gochujang
• 1 tsp sesame oil
• 1 tsp Sriracha
• 2 tsp cornstarch + 1 tbsp water (slurry)

 

Instructions

1. Mix the Meatballs:
   In a large bowl, combine the ground beef, gochujang, salt, pepper, soy sauce, ginger, garlic, green onions, and cracker crumbs. Mix gently with a fork until evenly combined. Cover and refrigerate for 30 minutes.
2. Preheat Oven:
   Set oven to 450°F (230°C).
3. Shape & Bake:
   Form into 12 meatballs with damp hands and arrange in a cast iron skillet or baking dish. Bake for about 20 minutes, or until browned and cooked through. Transfer meatballs to a plate.
4. Make the Sauce:
   Pour off all but 1 tsp of fat from the skillet. Over medium-high heat, sauté garlic until fragrant (about 1 minute). Deglaze with rice vinegar and soy sauce, then stir in brown sugar, broth, gochujang, sesame oil, and Sriracha. Simmer until slightly reduced.
5. Thicken the Sauce:
   Mix cornstarch with water to make a slurry. Reduce heat to medium-low, stir in slurry, and simmer until the sauce thickens and reduces by about half.
6. Finish Meatballs:
   Return meatballs to the skillet and spoon glaze over them. Simmer for 3–5 minutes until coated and heated through.
7. Serve:
   Garnish with sesame seeds and extra green onions. Serve over steamed rice.

 

Tips

• You can add the ginger directly to the sauce instead of the meat for easier prep.
• Meatballs can be formed and chilled ahead of time—just deactivate the ginger first.
• This recipe is adapted from Kay Chun’s version in NY Times Cooking.

 

Nutrition

Calories: 558 kcal | Total Fat: 39g | Saturated Fat: 14g | Cholesterol: 97mg | Sodium: 2502mg | Total Carbohydrate: 27g | Dietary Fiber: 1g | Protein: 23g | Potassium: 397mg

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1. Can I use pre-ground meat for these meatballs?

Absolutely! Using pre-ground beef saves time and effort. Just ensure it’s fresh and of good quality for the best flavor.

2. How can I make the meatballs juicier without extra ingredients?

Grating a raw onion and mixing it into the meat mixture adds moisture and flavor. This technique, inspired by traditional Korean cooking, ensures juicy meatballs without additional steps. 

3. Is there a quicker way to shape the meatballs evenly?

Yes, using a cookie scoop to portion the meat mixture onto a plate speeds up the process. Afterward, quickly roll them between your hands for uniform size and shape. 

4. Can I prepare the meatballs ahead of time?

Certainly! You can form the meatballs and refrigerate them for up to 24 hours before baking. This allows the flavors to meld and makes mealtime even easier.

5. How can I make the glaze spicier or milder?

Adjust the heat by varying the amount of gochujang and Sriracha in the glaze. For a milder flavor, reduce the quantities; for extra heat, add more according to your preference.