These Korean BBQ Meatballs are a flavor explosion in every bite! With a perfect balance of sweet and savory from the soy, garlic, ginger, and a sticky-sweet BBQ glaze, they’re irresistible. Whether you serve them as an appetizer at your next party or as a weeknight dinner over rice, these meatballs are sure to be a hit!
Why You’ll Love This Recipe
These meatballs are a great fusion of flavors, blending the savory depth of soy sauce and sesame oil with the sweetness of brown sugar and rice vinegar. The addition of ginger and garlic gives them an extra kick, while the sticky glaze makes them even more addictive. They’re quick, easy to make, and absolutely delicious!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
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1 lb ground beef
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½ cup breadcrumbs
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1 egg
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2 cloves garlic, minced
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1 teaspoon ginger, grated
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1 tablespoon soy sauce
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½ teaspoon sesame oil
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Salt and pepper to taste
For the Glaze:
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¼ cup soy sauce
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2 tablespoons brown sugar
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1 tablespoon rice vinegar
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1 tablespoon ketchup
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1 teaspoon sesame oil
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1 teaspoon cornstarch mixed with 1 tablespoon water
directions
Preheat the Oven:
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make the Meatballs:
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In a large bowl, combine the ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix everything until well combined.
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Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake the Meatballs:
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Bake the meatballs in the preheated oven for 15–18 minutes, or until they are cooked through and browned.
Make the Glaze:
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While the meatballs are baking, in a small saucepan, combine all the glaze ingredients except for the cornstarch slurry.
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Bring the mixture to a simmer over medium heat, stirring occasionally.
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Stir in the cornstarch slurry and cook for 1–2 minutes until the glaze thickens.
Coat the Meatballs:
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Once the meatballs are done, toss them in the glaze until they are evenly coated.
Garnish and Serve:
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Garnish with sesame seeds and chopped green onions if desired.
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Serve over rice for a complete meal or as an appetizer.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories per serving: 260 kcal
Variations
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Ground Meat Options: You can substitute ground beef with ground chicken, turkey, for a lighter version.
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Spicy Kick: Add a little sriracha sauce or red pepper flakes to the glaze for an extra spicy twist.
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Vegetarian Version: Use plant-based meat or tofu in place of ground beef for a vegetarian option.
storage/reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for 30-60 seconds or heat them in a skillet until warm.
FAQs
Can I make the glaze ahead of time?
Yes, you can prepare the glaze ahead of time and store it in the refrigerator for up to 5 days. Reheat it on the stove before using.
Can I freeze these meatballs?
Yes, you can freeze the meatballs before or after baking. To freeze them, place them in a single layer on a baking sheet, freeze, then transfer them to a freezer-safe bag. To cook, bake from frozen, adding a few extra minutes to the cooking time.
Can I make these meatballs spicier?
Absolutely! You can add more sriracha to the glaze, or mix in some chili flakes to the meatball mixture for added heat.
Conclusion
These Korean BBQ Meatballs are the perfect combination of sweet and savory, with a touch of heat and a rich, sticky glaze. Whether you’re looking for a crowd-pleasing appetizer or a satisfying meal, these meatballs check all the boxes. Easy to make, packed with flavor, and perfect for any occasion, they’re sure to become a new favorite!
Print
Korean BBQ Meatballs
Korean BBQ Meatballs are a sweet, savory, and irresistible treat! Blending the rich flavors of soy sauce, garlic, ginger, and a sticky-sweet glaze, these meatballs are a flavor-packed delight. Whether served as an appetizer or over rice for a full meal, they’re sure to be a hit at any gathering. Quick and easy to make, these addictive meatballs will soon become a go-to favorite!
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
For the Meatballs:
1 lb ground beef
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon soy sauce
½ teaspoon sesame oil
Salt and pepper to taste
For the Glaze:
¼ cup soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon ketchup
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
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Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Make the Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well until everything is evenly combined.
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Form the Meatballs: Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
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Bake the Meatballs: Bake the meatballs in the preheated oven for 15–18 minutes or until fully cooked and browned.
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Make the Glaze: While the meatballs bake, combine soy sauce, brown sugar, rice vinegar, ketchup, and sesame oil in a small saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1–2 minutes, until the glaze thickens.
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Coat the Meatballs: Once the meatballs are done, toss them in the glaze until fully coated.
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Garnish and Serve: Garnish with sesame seeds and chopped green onions if desired. Serve over rice or as an appetizer.
Notes
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Variations: Try using ground chicken, turkey, or for a lighter option. For extra heat, add sriracha or red pepper flakes to the glaze.
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Vegetarian Option: Substitute ground beef with plant-based meat or tofu for a vegetarian-friendly version.
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Make-Ahead: The glaze can be made in advance and stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Dish
- Method: Baking, Stove-top
- Cuisine: Korean, Fusion
- Diet: Gluten Free
