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Easy Korean BBQ Meatballs Recipe

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4.1 from 13 reviews

This Easy Korean BBQ Meatballs recipe features juicy meatballs infused with bold Korean flavors like gochujang, garlic, and ginger, baked to perfection and brushed with a sweet and spicy glaze. Perfect as a flavorful appetizer or main dish, these meatballs are simple to prepare and packed with authentic Korean taste.

Ingredients

Meatballs

  • 1 ½ pounds ground beef (90/10 blend recommended; ground turkey or chicken can be used)
  • 1 small red onion, finely chopped (yellow onion is an alternative)
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/3 cup panko breadcrumbs (use gluten-free panko if needed)
  • 1 tablespoon gochujang Korean chili paste
  • 2 teaspoons fresh ginger, minced
  • 2 tablespoons low-sodium soy sauce (or soy substitute such as Coconut Aminos or Bragg’s liquid aminos)
  • 1/2 teaspoon kosher salt
  • ½ teaspoon black pepper

Glaze

  • 1/4 cup brown sugar (light, packed)
  • 2 tablespoons low-sodium soy sauce (or substitute)
  • 1 teaspoon cornstarch
  • 1 tablespoon gochujang Korean chili paste
  • 1 teaspoon sesame seeds
  • 2 green onions, chopped (for garnish)

Instructions

  1. Prepare oven and pan: Preheat your oven to 400°F (205°C). Line a baking sheet with aluminum foil or parchment paper and set aside to prepare for baking the meatballs.
  2. Combine beef and seasonings: In a large mixing bowl, combine 1 ½ pounds ground beef, finely chopped red onion, minced garlic, lightly beaten egg, panko breadcrumbs, 1 tablespoon gochujang chili paste, minced fresh ginger, 2 tablespoons low-sodium soy sauce, kosher salt, and black pepper.
  3. Mix gently: Mix all ingredients thoroughly but avoid overmixing, which can cause the meatballs to become tough.
  4. Form meatballs: Using your hands or a medium cookie scoop, roll the mixture into golf ball-sized meatballs and place them evenly spaced on the prepared baking sheet.
  5. Bake meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 15-20 minutes, until cooked through and lightly browned on the outside.
  6. Make the glaze: While the meatballs bake, combine brown sugar, low-sodium soy sauce, cornstarch, and gochujang chili paste in a small saucepan. Stir well to combine.
  7. Cook the glaze: Place the saucepan over medium heat and cook while stirring constantly. Reduce heat to simmer and cook until the glaze thickens slightly, about 3-5 minutes, then remove from heat.
  8. Glaze meatballs: Brush the cooked meatballs evenly with the prepared glaze once they come out of the oven.
  9. Garnish and serve: Arrange the glazed meatballs on a serving platter, sprinkle with sesame seeds and chopped green onions, and serve hot.

Notes

  • Use gluten-free panko and check soy sauce ingredients for gluten if needed for a gluten-free version.
  • Gochujang paste can be substituted with a mix of chili paste and miso or thick chili sauce if unavailable.
  • Ground turkey or chicken can be used instead of beef for a leaner option.
  • Do not overmix the meat mixture to keep meatballs tender and juicy.
  • Brush the glaze generously for balanced sweet and spicy flavor.

Find it online: https://bitezly.com/easy-korean-bbq-meatballs-recipe/