korean bbq style meatballs recipe

Written ByJenny Smyth Posted on
korean bbq style meatballs recipe
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The Best korean bbq style meatballs recipe

I’m so excited to share with you my Korean BBQ style meatballs recipe that has become a staple in our household. This dish is a fusion of traditional Korean flavors and the classic American meatball, and it’s a game-changer for anyone looking to add some excitement to their meal routine.

The key to this recipe is the use of Gochujang, a Korean chili paste that adds depth and heat to the meatballs. I like to make them in bulk and freeze them for future meals, but they’re also perfect for a weeknight dinner or a special occasion.

My kids love helping me mix the ingredients together, and they always get excited when they see the finished product on the table. I’ve served these meatballs at family gatherings, potlucks, and even as a quick snack for a crowd.

They’re easy to make, versatile, and packed with nutrients, making them a great addition to any meal plan. Whether you’re looking for a new recipe to try or just want to mix things up in the kitchen, these Korean BBQ style meatballs are sure to become a favorite.

I love how they can be made in advance and reheated for a quick and easy meal on busy days. The combination of flavors and textures is truly unique and will leave your taste buds wanting more.

So go ahead, give this recipe a try, and experience the magic of Korean BBQ style meatballs for yourself.

Korean BBQ Style Meatballs

Korean BBQ Style Meatballs

4.9 from 1024 votes

These savory meatballs are glazed with a sweet and spicy Korean BBQ sauce, offering a delicious twist on a classic appetizer or main dish. Perfect for serving over rice or as a party snack, they are sure to impress with their bold flavors.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Meatballs

1 lb ground beef (80/20)
1/2 cup panko breadcrumbs
1/4 cup finely chopped green onions
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 large egg
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon black pepper

For the Korean BBQ Sauce

1/2 cup gochujang (Korean chili paste)
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon toasted sesame seeds

👨‍🍳Directions

1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2In a large mixing bowl, combine the ground beef, panko breadcrumbs, green onions, minced garlic, grated ginger, egg, soy sauce, sesame oil, and black pepper.
3Mix gently with your hands until just combined, being careful not to overwork the meat.
4Roll the mixture into 1.
5-inch meatballs (about 20 total) and place them evenly spaced on the prepared baking sheet.
5Bake for 15 minutes, until the meatballs are browned and cooked through, reaching an internal temperature of 160°F (71°C).
6While the meatballs bake, prepare the Korean BBQ sauce in a small saucepan.
7Whisk together the gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.
8Bring the sauce to a gentle simmer over medium heat, stirring frequently, then reduce the heat to low and cook for 5 minutes until it thickens slightly and becomes glossy.
9Remove the baked meatballs from the oven and transfer them to a large bowl.
10Pour the warm Korean BBQ sauce over the meatballs and toss gently to coat each one evenly.
11Sprinkle with toasted sesame seeds before serving.

🔧Equipment

Large mixing bowl
Baking sheet
Parchment paper
Small saucepan
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 85mg🧂Sodium: 980mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 22g

📝Notes

For a spicier kick, add an extra tablespoon of gochujang or a pinch of red pepper flakes to the sauce. These meatballs can also be made ahead and reheated in the sauce over low heat.

Watch Video Of How Korean BBQ Style Meatballs Works

These Korean BBQ style meatballs are perfect for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family. They’re easy to make in bulk and freeze well for future meals.

You can serve them as an appetizer or main course, depending on your preference. To store leftovers, simply place them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months.

When reheating frozen meatballs, thaw them first before cooking according to your preference – steaming or baking work well.

❓ Frequently Asked Questions About Korean BBQ Style Meatballs

Q1: What is Gochujang?

Gochujang is a Korean chili paste made from fermented soybeans, rice, and red peppers. It has a thick, sticky texture and a sweet, spicy flavor that’s essential to this recipe.

Q2: Can I substitute the Gochujang with something else?

No! While you can use other chili pastes or hot sauces as substitutes, Gochujang provides a unique flavor profile that’s hard to replicate with other ingredients.

Q3: How do I store leftover meatballs?

You can store leftover meatballs in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months.

Q4: Can I make these meatballs gluten-free?

Absolutely! Simply replace the breadcrumbs with gluten-free breadcrumbs or crushed nuts.

Q5: Are these meatballs suitable for kids?

The level of spiciness can be adjusted to suit your family’s taste by adding more or less Gochujang. My kids love helping me mix the ingredients together and enjoy watching them devour these delicious meatballs.

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