Korean BBQ Meatballs

The first time I made these Korean BBQ meatballs, my family declared them “better than takeout.” They’re small, saucy, and carry that sweet-spicy umami punch thanks to gochujang and sesame oil—perfect for weeknight dinners, game-day snacks, or an easy party appetizer. If you like hands-off, bold-flavored mains, try pairing this with other simple BBQ ideas like the best crockpot BBQ chicken recipe for an easy, crowd-pleasing spread.

Why you’ll love this dish

These meatballs take classic comfort food and give it a Korean BBQ twist without a long ingredient list or fancy technique. They’re quick to mix, bake, and serve, and the gochujang gives them a complex depth that store-bought sauces can’t match.

“Sweet, sticky, and just the right amount of heat—these meatballs disappeared in ten minutes at our last dinner.” — home cook review

Reasons to make them:

Fast: Ready from fridge to table in about 30 minutes.
Budget-friendly: Uses one pound of ground beef and pantry staples.
Versatile: Serve as an entrée, slider, or appetizer.
Kid‑friendly: Mild sweetness can be dialed up or down.

Step-by-step overview

This recipe is straightforward: mix, shape, bake, and garnish. No frying required. You’ll combine the beef with aromatics and binding ingredients, form 1-inch meatballs, and bake at 400°F until cooked through and nicely browned. Finish with green onions and extra gochujang if you like them saucier.

What you’ll need

1 lb ground beef (80/20 for flavor; leaner works but can be drier)
2 cloves garlic, minced (or 1 tsp garlic paste)
2 tablespoons sesame oil (toasted sesame oil for nuttier flavor)
1/4 cup soy sauce (use low-sodium if preferred)
1/4 cup gochujang (Korean chili paste; substitute doubled hoisin + 1 tsp chili paste if needed)
2 tablespoons brown sugar (light or dark)
1 egg (room temperature helps bind)
1/2 cup breadcrumbs (panko for lighter texture)
Salt and pepper to taste
Chopped green onions for garnish

Ingredient notes and substitutions:

For gluten-free: Use tamari instead of soy sauce and gluten-free breadcrumbs.
To cut heat: Reduce gochujang to 2 tablespoons or add extra brown sugar.
To boost umami: Add 1 teaspoon fish sauce or 1/2 teaspoon soy paste.

Step-by-step instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
In a large bowl, add the ground beef, minced garlic, sesame oil, soy sauce, gochujang, brown sugar, egg, breadcrumbs, and a pinch of salt and pepper.
Mix gently but thoroughly with your hands or a fork until evenly combined—don’t overwork the meat or the meatballs will be dense.
Shape the mixture into meatballs about 1 inch in diameter (roughly a tablespoon each). Place them on the prepared baking sheet, spaced slightly apart.
Bake for 15–20 minutes, turning once halfway if you like even browning, until the meatballs reach an internal temperature of 160°F (71°C) and are browned on the outside.
Remove from the oven and let rest 2–3 minutes. Garnish with chopped green onions and drizzle extra gochujang sauce or sesame oil if desired. Serve hot.

Quick tip: if you want a sticky glaze, reserve 2 tablespoons of the gochujang mixture before mixing with the beef and brush it on for the last 3–5 minutes of baking or toss the cooked balls in a warmed glaze.

Best ways to enjoy it

These meatballs are a great weeknight dinner or party finger food. Serve ideas:

Over steamed rice with kimchi and a handful of sesame seeds.
In slider buns with pickled cucumber and mayo for a Korean-inspired sandwich.
Skewered on toothpicks for an easy appetizer at gatherings.
Wrapped in lettuce leaves with thinly sliced scallions and rice.

If you’re building a bigger BBQ-themed menu, balance the meatballs with a milder protein like slow-cooker BBQ chicken to give guests more variety.

Storage and reheating tips

Refrigerator: Store cooled meatballs in an airtight container for 3–4 days.
Freezer: Flash-freeze on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a 350°F oven for 8–10 minutes or until internal temp reaches 165°F (74°C). Microwave on medium power in 30-second bursts if short on time.
Safety: Always cook ground beef to 160°F (71°C) to ensure safety.

Pro chef tips

Don’t overmix: Combine until ingredients are just incorporated to keep meatballs tender.
Use chilled meat: Cooler meat holds shape better while forming.
Even sizing: Use a small cookie scoop or tablespoon to make uniform meatballs for consistent cooking.
Brown for flavor: If you have time, sear the meatballs quickly in a hot skillet to deepen flavor, then finish in the oven.
Sauce balance: Taste your gochujang + soy mix before adding—if it’s too salty, add a splash of rice vinegar or more brown sugar.

Creative twists

Turkey or pork: Swap ground beef 1:1 with ground turkey or pork (adjust cooking times and add a touch of oil if using lean turkey).
Vegetarian option: Use mashed chickpeas or crumbled firm tofu with extra binder (flax egg + panko) and a little soy protein seasoning.
Glazed variation: Make a sticky glaze by simmering 2 tbsp gochujang, 2 tbsp brown sugar, 1 tbsp soy sauce, and 1 tbsp rice vinegar until syrupy; toss meatballs in glaze.
Smoky twist: Add 1/2 tsp smoked paprika or use a few drops of liquid smoke for a BBQ note.
Spicy kick: Mix in gochugaru or cayenne to taste.

Common questions

Q: How long does this take from start to finish?
A: About 30 minutes total—10 minutes prep and 15–20 minutes baking.

Q: Can I make these ahead for a party?
A: Yes. Bake fully, cool, and refrigerate for up to 3 days. Reheat in a 350°F oven for 8–10 minutes. For freezing, store up to 3 months and thaw overnight before reheating.

Q: What can I use if I don’t have gochujang?
A: Mix 2 tbsp hoisin sauce + 1 tsp chili paste or sambal oelek + 1 tsp soy sauce as a substitute. The flavor won’t be identical but will be sweet-spicy-umami.

Q: Are these gluten-free?
A: Make them gluten-free by using tamari (or coconut aminos) and gluten-free breadcrumbs.

Q: Can I make these in an air fryer?
A: Yes—preheat the air fryer to 375°F and cook 1-inch meatballs for 8–10 minutes, flipping halfway, until 160°F internal temp.

Q: How spicy are they?
A: Gochujang adds a mild-to-medium heat with sweetness. Reduce the amount for a milder result or increase for more kick.

If you have other questions about variations, dietary swaps, or plating ideas, I’m happy to help—tell me which direction you want to take these meatballs (more heat, gluten-free, vegetarian) and I’ll give tailored adjustments.