Korean BBQ Meatballs: Get ready to experience a flavor explosion! Imagine tender, juicy meatballs glazed in a sweet, savory, and slightly spicy sauce that will have you craving more with every single bite. These aren’t your average meatballs; they’re a culinary adventure inspired by the vibrant flavors of Korean cuisine.
Korean BBQ, or “K-BBQ,” is more than just a meal; it’s a social and cultural experience deeply rooted in Korean history. Traditionally, it involves grilling marinated meats at the table, fostering a sense of community and shared enjoyment. While we’re not firing up the grill indoors for these Korean BBQ Meatballs, we’re capturing the essence of those beloved flavors in a convenient and crowd-pleasing format.
What makes these meatballs so irresistible? It’s the perfect balance of sweet, savory, and umami. The gochujang (Korean chili paste) adds a delightful kick, while the soy sauce and sesame oil provide a rich, savory depth. The touch of honey or brown sugar creates a beautiful glaze that caramelizes as they bake or simmer. People love this dish because it’s incredibly flavorful, relatively easy to make, and perfect for appetizers, main courses, or even meal prepping. Plus, who can resist a good meatball?
Ingredients:
- For the Meatballs:
- 1.5 lbs ground beef (80/20 blend recommended for flavor)
- 1/2 lb ground pork (adds moisture and richness)
- 1 cup panko breadcrumbs (Japanese breadcrumbs for a lighter texture)
- 1/2 cup finely chopped yellow onion
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- For the Korean BBQ Sauce:
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar
- 1/4 cup water
- 2 tablespoons gochujang (Korean chili paste, adjust to taste)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- 1 tablespoon cornstarch (for thickening)
- 2 tablespoons cold water (for cornstarch slurry)
- For Garnish (Optional):
- Sesame seeds
- Chopped green onions
Preparing the Meatballs:
- In a large bowl, gently combine the ground beef and ground pork. Be careful not to overmix, as this can result in tough meatballs.
- Add the panko breadcrumbs, finely chopped yellow onion, green onions, minced garlic, beaten egg, soy sauce, sesame oil, brown sugar, grated ginger, black pepper, and red pepper flakes (if using) to the bowl.
- Using your hands (or a spatula), gently mix all the ingredients together until just combined. Again, avoid overmixing. You want everything to be evenly distributed, but the mixture should still be relatively loose.
- Now, it’s time to form the meatballs. I like to use a cookie scoop (about 1.5 inches in diameter) to ensure uniform size. This helps them cook evenly. If you don’t have a cookie scoop, you can use a tablespoon to measure out the mixture.
- Roll the mixture between your palms to form smooth, round meatballs. Place the meatballs on a baking sheet lined with parchment paper. This prevents them from sticking.
- Once all the meatballs are formed, you have a couple of options for cooking them: baking or pan-frying. I prefer baking for ease and even cooking, but pan-frying gives them a nice sear.
Cooking the Meatballs:
Baking Method:
- Preheat your oven to 400°F (200°C).
- Place the baking sheet with the meatballs in the preheated oven.
- Bake for 20-25 minutes, or until the meatballs are cooked through and lightly browned. The internal temperature should reach 160°F (71°C). Use a meat thermometer to check for doneness.
- While the meatballs are baking, you can prepare the Korean BBQ sauce (see instructions below).
Pan-Frying Method:
- Heat a tablespoon of oil (vegetable or canola oil works well) in a large skillet over medium heat.
- Once the oil is hot, carefully add the meatballs to the skillet in a single layer. Don’t overcrowd the pan, or the meatballs will steam instead of brown. You may need to cook them in batches.
- Cook the meatballs for about 8-10 minutes, turning them occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 160°F (71°C).
- Remove the meatballs from the skillet and set them aside on a plate lined with paper towels to drain any excess oil.
Preparing the Korean BBQ Sauce:
- In a medium saucepan, whisk together the soy sauce, brown sugar, water, gochujang, rice vinegar, sesame oil, honey, minced garlic, and grated ginger.
- Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the brown sugar.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry. This will prevent the cornstarch from clumping when added to the hot sauce.
- Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly.
- Continue to simmer the sauce for 2-3 minutes, or until it has thickened to your desired consistency. The sauce should be able to coat the back of a spoon.
- Taste the sauce and adjust the seasonings as needed. You can add more gochujang for extra heat, brown sugar for sweetness, or rice vinegar for tanginess.
Combining Meatballs and Sauce:
- Once the meatballs are cooked (either baked or pan-fried) and the Korean BBQ sauce is ready, it’s time to bring them together.
- Add the cooked meatballs to the saucepan with the Korean BBQ sauce.
- Gently toss the meatballs to coat them evenly with the sauce.
- Simmer the meatballs in the sauce for a few minutes, allowing the flavors to meld together. This also helps the sauce to cling to the meatballs.
Serving Suggestions:
- Serve the Korean BBQ meatballs hot, garnished with sesame seeds and chopped green onions.
- These meatballs are incredibly versatile and can be served in a variety of ways:
- As an appetizer: Serve them on skewers or in a bowl with toothpicks for easy snacking.
- Over rice: Serve them over a bed of steamed rice for a complete and satisfying meal.
- In lettuce wraps: Spoon the meatballs and sauce into lettuce cups for a light and refreshing option.
- In sliders: Use them as a filling for mini sliders, topped with kimchi slaw.
- With noodles: Toss them with your favorite noodles (such as udon or soba) for a flavorful noodle dish.
- Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a saucepan or microwave before serving.
Tips and Variations:
- Meatball Texture: For extra tender meatballs, soak the panko breadcrumbs in milk or water for a few minutes before adding them to the meat mixture.
- Spice Level: Adjust the amount of gochujang and red pepper flakes to control the spice level of the sauce. If you’re sensitive to heat, start with a small amount and add more to taste.
- Sweetness: You can substitute honey for maple syrup or agave nectar in the sauce.
- Vegetarian Option: Substitute the ground beef and pork with plant-based ground meat alternatives. Be sure to adjust the cooking time accordingly.
- Add Vegetables: Incorporate finely chopped vegetables like carrots, zucchini, or mushrooms into the meatball mixture for added nutrients and flavor.
- Make it Gluten-Free: Use gluten-free panko breadcrumbs and tamari (gluten-free soy sauce) to make this recipe gluten-free.
- Slow Cooker Option: You can also cook the meatballs in a slow cooker. Brown the meatballs in a skillet first, then transfer them to the slow cooker. Pour the Korean BBQ sauce over the meatballs and cook on low for 4-6 hours, or on high for 2-3 hours.
- Air Fryer Option: Air frying is another great way to cook these meatballs. Preheat your air fryer to 375°F (190°C). Place the meatballs in the air fryer basket in a single layer, making sure they are not overcrowded. Cook for 12-15 minutes, or until they are cooked through and lightly browned, flipping them halfway through.
Make Ahead Instructions:
- Meatballs: You can prepare the meatball mixture ahead of time and store it in the refrigerator for up to 24 hours. Form the meatballs just before cooking.
- Sauce: The Korean BBQ sauce can also be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently before using.
- Freezing: Cooked
Conclusion:
And there you have it! These Korean BBQ Meatballs are truly a flavor explosion you won’t want to miss. From the savory, umami-rich sauce to the tender, perfectly cooked meatballs, every bite is a delightful experience. I genuinely believe this recipe is a must-try because it’s not only incredibly delicious but also surprisingly easy to make. It’s the perfect weeknight meal that feels special enough for a weekend gathering. The combination of sweet, spicy, and savory notes creates a complex flavor profile that will tantalize your taste buds and leave you craving more.
But the best part? This recipe is incredibly versatile! While I love serving these Korean BBQ Meatballs over a bed of fluffy white rice, the possibilities are endless. Imagine them nestled in soft slider buns for a fun and flavorful appetizer. Or, try skewering them with pineapple chunks and bell peppers for a vibrant and colorful Korean BBQ-inspired kebab. For a lighter option, serve them over a fresh salad with a sesame ginger dressing. You could even toss them with noodles for a quick and satisfying lunch.
Serving Suggestions and Variations:
* Rice Bowls: Serve over steamed rice with a side of kimchi and pickled vegetables.
* Sliders: Use Hawaiian rolls or mini brioche buns for a delicious appetizer. Top with coleslaw or a quick kimchi slaw.
* Kebabs: Skewer with pineapple, bell peppers, and onions for a grilled treat.
* Noodle Bowls: Toss with udon or soba noodles and your favorite vegetables.
* Lettuce Wraps: Serve in lettuce cups with a sprinkle of sesame seeds and green onions for a light and refreshing meal.
* Spicy Kick: Add a pinch of gochugaru (Korean chili flakes) to the sauce for extra heat.
* Sweetness Boost: A drizzle of honey or maple syrup can enhance the sweetness of the sauce.
* Vegetarian Option: Substitute the ground meat with plant-based ground meat or firm tofu for a vegetarian-friendly version. Just be sure to press the tofu well to remove excess moisture before cooking.I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. Don’t be intimidated by the list of ingredients; most of them are pantry staples, and the process is straightforward. The key is to take your time and savor the experience of creating something delicious.
So, what are you waiting for? Head to your kitchen, gather your ingredients, and get ready to embark on a culinary adventure. I’m so excited for you to try these Korean BBQ Meatballs!
And most importantly, I want to hear about your experience! Did you make any modifications? What did you serve them with? What did your family and friends think? Share your photos and stories with me in the comments below. I can’t wait to see your creations and hear your feedback. Happy cooking! Let me know if you have any questions, and I’ll do my best to help. I hope this recipe becomes a new favorite in your household!
Korean BBQ Meatballs: A Delicious & Easy Recipe
Savory and slightly sweet Korean BBQ Meatballs, perfect as an appetizer, over rice, or in lettuce wraps. Made with a flavorful blend of ground beef and pork, coated in a homemade Korean BBQ sauce.
Ingredients
- 1.5 lbs ground beef (80/20 blend recommended for flavor)
- 1/2 lb ground pork (adds moisture and richness)
- 1 cup panko breadcrumbs (Japanese breadcrumbs for a lighter texture)
- 1/2 cup finely chopped yellow onion
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar
- 1/4 cup water
- 2 tablespoons gochujang (Korean chili paste, adjust to taste)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- 1 tablespoon cornstarch (for thickening)
- 2 tablespoons cold water (for cornstarch slurry)
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Meatballs: In a large bowl, gently combine the ground beef and ground pork.
- Add the panko breadcrumbs, finely chopped yellow onion, green onions, minced garlic, beaten egg, soy sauce, sesame oil, brown sugar, grated ginger, black pepper, and red pepper flakes (if using) to the bowl.
- Gently mix all the ingredients together until just combined. Avoid overmixing.
- Use a cookie scoop (about 1.5 inches in diameter) or a tablespoon to measure out the mixture.
- Roll the mixture between your palms to form smooth, round meatballs. Place the meatballs on a baking sheet lined with parchment paper.
- Baking Method: Preheat your oven to 400°F (200°C). Bake for 20-25 minutes, or until the meatballs are cooked through and lightly browned. The internal temperature should reach 160°F (71°C).
- Pan-Frying Method: Heat a tablespoon of oil in a large skillet over medium heat. Add the meatballs to the skillet in a single layer. Cook for about 8-10 minutes, turning them occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 160°F (71°C). Remove the meatballs from the skillet and set them aside on a plate lined with paper towels to drain any excess oil.
- Prepare the Korean BBQ Sauce: In a medium saucepan, whisk together the soy sauce, brown sugar, water, gochujang, rice vinegar, sesame oil, honey, minced garlic, and grated ginger.
- Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the brown sugar.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry.
- Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly.
- Continue to simmer the sauce for 2-3 minutes, or until it has thickened to your desired consistency.
- Taste the sauce and adjust the seasonings as needed.
- Combine Meatballs and Sauce: Add the cooked meatballs to the saucepan with the Korean BBQ sauce.
- Gently toss the meatballs to coat them evenly with the sauce.
- Simmer the meatballs in the sauce for a few minutes, allowing the flavors to meld together.
- Serve hot, garnished with sesame seeds and chopped green onions.
Notes
- For extra tender meatballs, soak the panko breadcrumbs in milk or water for a few minutes before adding them to the meat mixture.
- Adjust the amount of gochujang and red pepper flakes to control the spice level of the sauce.
- You can substitute honey for maple syrup or agave nectar in the sauce.
- Substitute the ground beef and pork with plant-based ground meat alternatives for a vegetarian option.
- Incorporate finely chopped vegetables like carrots, zucchini, or mushrooms into the meatball mixture for added nutrients and flavor.
- Use gluten-free panko breadcrumbs and tamari (gluten-free soy sauce) to make this recipe gluten-free.
- You can also cook the meatballs in a slow cooker. Brown the meatballs in a skillet first, then transfer them to the slow cooker. Pour the Korean BBQ sauce over the meatballs and cook on low for 4-6 hours, or on high for 2-3 hours.
- Air frying is another great way to cook these meatballs. Preheat your air fryer to 375°F (190°C). Place the meatballs in the air fryer basket in a single layer, making sure they are not overcrowded. Cook for 12-15 minutes, or until they are cooked through and lightly browned, flipping them halfway through.
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