Savory Korean BBQ Meatballs

These Korean BBQ meatballs transform ordinary ground meat into an explosion of umami-rich flavor that balances sweet, savory, and spicy notes. The tender meatballs soak up the glossy, thick gochujang sauce for an irresistible appetizer or main dish that brings restaurant-quality Korean flavors to your home kitchen.

I first made these meatballs for a potluck where I wanted something different from the typical Swedish meatballs. My Korean-American friend's mother tasted them and gave me her stamp of approval, which remains my proudest cooking moment to date.

Ingredients

• Ground beef The 80/20 blend provides enough fat for juicy meatballs that won't dry out during cooking
• Ground pork Adds moisture and a slightly sweeter flavor profile that complements the beef perfectly
• Panko breadcrumbs Japanese breadcrumbs create a lighter texture than traditional breadcrumbs
• Yellow onion Adds natural sweetness and moisture look for firm onions with no soft spots
• Green onions Provides fresh flavor and beautiful color contrast when used as both an ingredient and garnish
• Garlic Fresh is non-negotiable here buy firm bulbs with tight skin for the best flavor
• Egg Acts as a binding agent to keep everything together during cooking
• Soy sauce Creates depth and umami flavor choose low sodium to control saltiness
• Sesame oil A little goes a long way to add authentic Korean nuttiness
• Gochujang Korean chili paste that brings complex sweet heat choose a middle-range spice level if new to Korean cooking
• Rice vinegar Adds necessary acidity to balance the sweet and spicy elements
• Ginger Fresh grated ginger provides bright aromatic notes that ground ginger cannot match

Step-by-Step Instructions

Prepare the meatball mixture

Combine ground beef and pork in a large bowl using clean hands or a fork. The two meats should be thoroughly integrated but not overworked. Add remaining meatball ingredients and gently fold together until just combined. The mixture should hold together but still feel light never compact it too firmly.

Form the meatballs

Use a cookie scoop or measuring spoon to portion equal amounts of meat mixture about 1.5 tablespoons each. Roll between your palms with gentle pressure until just smooth. If the mixture sticks to your hands, lightly dampen them with cold water. Arrange meatballs on a parchment-lined baking sheet with small spaces between each one.

Bake to perfection

Place meatballs in a preheated 400°F oven on the middle rack. Bake for 20-25 minutes until the exterior develops a light brown crust and the internal temperature reaches 160°F. The meatballs should be firm to the touch but still yield slightly when pressed.

Create the sauce

While the meatballs bake, combine all sauce ingredients except the cornstarch and cold water in a medium saucepan. Whisk together and bring to a gentle simmer over medium heat. Allow flavors to meld for 5 minutes, stirring occasionally to prevent scorching on the bottom of the pan.

Thicken the sauce

Mix cornstarch and cold water in a small bowl until completely smooth with no lumps. Pour this slurry into the simmering sauce in a thin stream while whisking constantly. Continue to cook for 2-3 minutes until the sauce coats the back of a spoon and leaves a clear path when you run your finger through it.

Combine and serve

Gently add the cooked meatballs to the thickened sauce, folding carefully to coat each one without breaking them apart. Allow the meatballs to simmer in the sauce for 2-3 minutes to absorb flavors. Garnish with a generous sprinkle of sesame seeds and freshly chopped green onions before serving.

Bookmark

The gochujang is truly the heart of this recipe. I remember the first time I used it, I was hesitant about the vibrant red color and thick paste consistency. Now I keep multiple varieties in my refrigerator at all times, each with different heat levels for various dishes. My family knows when these meatballs appear on the table, something special is being celebrated.

Make-Ahead Options

These meatballs work beautifully as a make-ahead dish. You can prepare the raw meatballs and refrigerate them covered for up to 24 hours before cooking. Alternatively, bake the meatballs completely, cool them, and store them separately from the sauce for up to 3 days. When ready to serve, simply reheat the meatballs in a 350°F oven for about 10 minutes while you warm the sauce on the stovetop. Combine just before serving for the freshest flavor and texture.

Serving Suggestions

While these meatballs make an excellent appetizer served with toothpicks, they truly shine as a complete meal. Serve them over steamed short-grain rice with kimchi on the side for an authentic Korean experience. For a lower-carb option, try them alongside stir-fried vegetables or in lettuce wraps with thinly sliced cucumbers and carrots. The sauce is so delicious you might want to double it just to have extra for drizzling over your sides.

Customizing Heat Levels

One of the beauties of this recipe is how easily you can adjust the spice level to suit your preference. For a milder version that kids will enjoy, reduce the gochujang to 1 tablespoon and omit the red pepper flakes entirely. If you're a heat-seeker, increase the gochujang to 3 tablespoons and add a teaspoon of Korean chili flakes (gochugaru) to both the meatballs and the sauce. Remember that the spice level will intensify slightly as the sauce reduces and the flavors meld.

Recipe FAQs

→ Can I make these Korean BBQ meatballs ahead of time?

Yes! You can prepare the meatballs up to 24 hours in advance and refrigerate them uncooked. You can also fully cook the meatballs, cool them, and refrigerate for up to 3 days. The sauce can be made separately and stored in the refrigerator. When ready to serve, reheat the meatballs, warm the sauce, and combine.

→ What can I substitute for gochujang if I can't find it?

If gochujang is unavailable, mix 1 tablespoon sriracha with 1 tablespoon miso paste and 1 teaspoon brown sugar. This won't perfectly replicate the unique flavor of gochujang but will provide similar sweet-spicy-umami notes. In a pinch, you could also use Thai chili paste (sambal oelek) mixed with a bit of honey.

→ How spicy are these Korean BBQ meatballs?

With the recommended amount of gochujang and red pepper flakes, these meatballs have a moderate heat level that's balanced by the sweetness in the sauce. You can easily adjust the spiciness by reducing or increasing the gochujang and red pepper flakes according to your preference.

→ What's the best way to serve Korean BBQ meatballs?

These versatile meatballs work beautifully as an appetizer with toothpicks, served over steamed rice as a main dish, or in lettuce wraps with additional garnishes like kimchi and pickled vegetables. They're also delicious in Korean-inspired meatball subs or alongside a simple cucumber salad.

→ Can I freeze these Korean BBQ meatballs?

Absolutely! You can freeze the meatballs either cooked or uncooked. For uncooked, arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. For cooked meatballs, cool completely before freezing in a single layer, then transfer to containers. Freeze the sauce separately in an airtight container. Thaw overnight in the refrigerator before reheating.

→ Can I use all beef instead of the beef-pork mixture?

Yes, you can use 2 pounds of ground beef instead of the beef-pork mixture. However, the pork adds moisture and a lighter texture to the meatballs. If using all beef, consider choosing an 85/15 blend rather than 80/20 to maintain juiciness without making the meatballs too heavy.