These Korean Meatballs are so easy to make. Combine the meatball ingredients, bake, and brush with an easy homemade BBQ glaze with Korean chili paste (gochujang) for a sweet and spicy flavor!
I love making restaurant-quality dishes at home, don’t you? These Korean BBQ meatballs are (in my humble opinion) better than take-out and take less than an hour!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Reasons to love this Korean Meatball Recipe
- Authentic: This Korean meatball recipe uses the staple ingredients of Korean cuisine, such as garlic, fresh ginger, soy sauce, and spicy gochujang Korean chili paste.
- Versatile Recipe: This dish can be a savory main dish for a weeknight dinner, an appetizer on game day, or a delicious snack.
- Gluten-Free: Easily adapt this recipe to be gluten-free by using gluten-free Tamari or aminos and GF panko.
Key Ingredients for Korean BBQ Meatballs
- Ground beef: I used 90/10 ground beef for this recipe, but use your favorite. Ground chicken or turkey may also be used.
- Onion: Add a small red onion, for flavor.
- Garlic: Gotta have garlic for these simple meatballs.
- Egg: The egg will help bind the ingredients together.
- Breadcrumbs: Panko breadcrumbs add structure to the meatballs, use regular or gluten-free, some recipes use Ritz crackers, go with Panko!
- Chili paste: Gochujang Korean chili paste gives the meatballs a unique sweet and spicy taste that no other chili or hot sauce can do. See substitutions for other ideas if you cannot find it.
- Ginger: Bring more signature Korean flavor with minced fresh ginger.
- Soy sauce: I used low-sodium soy sauce, but coconut aminos, or Bragg’s Liquid Aminos may also be used.
- Glaze | Make a delicious homemade BBQ glaze with light brown sugar, low-sodium soy sauce, cornstarch, and gochujang Korean chili paste.
- Garnish | Complete the dish with a garnish of sesame seeds and chopped green onions.
Get the full recipe in the recipe card below.
What is Gochujang Chili Paste?
Gochujang is a staple ingredient in Korean food. It is a fermented chili paste made from red chili powder, soybeans, glutinous rice, and salt and has a thick texture. It’s a little spicy and sweet with great umami flavor. Some versions are spicier than others, check the ingredients and peppers used to determine the heat level.
What can I use if I don’t have gochujang?
Most grocery stores sell gochujang along with their Asian products. To mimic the spicy-sweet taste, you can try mixing red pepper flakes with a sweetener, like sugar or honey. Sriracha is also a common replacement for gochujang. Although its flavor profile is different, it has a similar heat level.
How to Make Korean BBQ Meatballs
Step 1 | Preheat and prep
Begin by preheating the oven to 400° F (205° C) and lining a baking sheet with aluminum foil or parchment paper.
Step 2 | Mix meatball ingredients
Then combine the ground beef, onion, minced garlic, lightly beaten egg, panko, chili paste, ginger, soy sauce, salt, and black pepper in a large bowl. Mix until all the ingredients are evenly incorporated, being careful not to overmix to avoid a tough texture.
Fresh Tips
- Overmixing meatball ingredients is what makes them tough. Mix gently, until the ingredients just come together.
- If the meatball mixture feels too wet, add a little more breadcrumbs or splash with water or cream, if the meatballs are overly dry.
Step 3 | Form & Bake meatballs
Then, use your hands to roll the meat mixture into balls about the size of a golf ball. Place each on the prepared baking sheet with even space in between.
Bake the meatballs to the preheated oven for 15 to 20 minutes until they are cooked through and lightly golden brown on the outside.
Step 4 | Make the gochujang glaze
In the meantime, make the sweet and spicy glaze by combining brown sugar, soy sauce, cornstarch, and gochujang paste in a small saucepan over medium heat.
Cook the glaze while stirring the sauce ingredients constantly, then reduce the heat to a simmer until it thickens, taking about 3 to 5 minutes. Remove the saucepan from the heat and set aside until the meatballs are finished baking.
Step 5 | Brush with glaze and enjoy!
Now, remove the meatballs from the oven and brush them with the glaze. Arrange the Korean barbecue-style meatballs on a serving platter or in a bowl and sprinkle them with sliced green onions or sesame seeds, serving hot and fresh. Enjoy!
Fresh Tips
- Form the meatballs into uniform sizes for even cooking. To be more consistent, use a medium cookie scoop.
- An instant-read thermometer will help you check if the meatballs are cooked all the way through. Insert it into the center of a meatball. If it has an internal temperature of at least 160°F, the meatballs are fully cooked.
If you can’t get enough of these delicious sweet and spicy Korean flavors, try my Korean Fried Chicken made in the air fryer or oven.
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Gluten-Free Korean Meatballs Recipe
This is an excellent recipe that can easily be made gluten-free. Purchase gluten-free Panko and substitute the soy sauce with Gluten-Free Tamari or coconut aminos. Chung Jung One O’Food Gochujang chili paste is gluten-free, though not labeled. However, you can often find a product with the official gluten-free label. Otherwise, substitute it with sriracha sauce.
Variations & Substitutions
Swap the Protein: Use ground turkey or ground chicken for a lighter version of these spicy Korean meatballs. Ground pork is another tasty alternative to the ground beef used in this recipe.
Add a Dipping Sauce: Serve the meatballs with spicy mayo, sweet chili sauce, soy sauce, or another favorite dip, such as my Yum Yum Sauce.
Double the Korean BBQ Sauce: Make a double-batch of the BBQ glaze to drizzle over steamed rice, noodles, or veggies served with tender meatballs.
No Gochujang? Most grocery stores sell gochujang with their Asian products. To mimic the spicy-sweet taste, you can try mixing red pepper flakes with a sweetener, like sugar or honey. Sriracha is also a common replacement for gochujang. Although its flavor profile is different, it has a similar heat level.
Asian Slow Cooker Meatballs
You can make these meatballs in the slow cooker, you can do it one of two ways:
- Double the recipe and make the meatballs; par-bake them for half the time, then place them in the crockpot.
- Use frozen meatballs of your choosing and add to the slow cooker.
- Make up the sauce (be sure to double the sauce) and add it to the crockpot. Cook on low for 4-6 hours.
My favorite baking sheets
- I love these USA Baking Sheets! Solid, non-warping.
Frequently Asked Questions
Yes! Gochujang chili paste is a spicy, salty, unique sauce used in Korean dishes. The heat level varies depending on the brand, check the label. If you prefer less spicy food, lessen the recommended amount or omit it from your dish.
Absolutely! Prepare the meatball mixture and store it in the fridge for up to 24 hours before forming the balls and baking. You can also freeze the meatballs before baking them for longer storage.
Your local grocery store should have gochujang chili sauce in the Asian section, but it’s also available on Amazon or at your local Asian food store.
The correct pronunciation is GO-chew-jahng.
Storage Tips
Refrigerate – Store cooled leftover Korean meatballs in an airtight container in the fridge for up to four days.
How to Freeze – For longer storage, freeze the leftover meatballs in a single layer on a baking sheet lined with parchment paper for an hour. Then, transfer them to a freezer-safe container or bag and store them for two to three months.
Allow the meatballs thaw overnight in the fridge or place them in a sealed plastic bag in a bowl of cold water. Refresh the water every 30 minutes to keep it cold until they have thawed completely.
Reheating – Place thawed meatballs back onto a baking sheet and pop them in the oven for about 10 minutes or microwave them for a quick and easy meal or snack.
What to Serve with Korean-style meatballs
These spicy-sweet Korean meatballs are delicious served over a bed of fluffy white rice, brown rice, fried rice, or noodles, like udon, soba, or rice noodles. They also pair well with stir-fried vegetables such as broccoli, carrots, bell peppers, and snap peas. Make a rice bowl with these yummy HIbachi vegetables and Korean meatballs on top!
Here are more tasty ideas:
More Sweet and Spicy Recipes
- Hot Honey Recipe
- Cowboy Baked Beans
- Cinnamon Chili Recipe (but it’s not really hot, just delicious!)
- Cranberry Jalapeno Dip Recipe
- Cheddar Jalapeno Corn Casserole
Our favorite Asian-inspired recipes
- Korean Popcorn Chicken (Air Fryer)
- Thai ground pork with green beans (Pad Kra Pao)
- Healthy Mongolian Beef Recipe
- Panera Thai Chicken Soup (Tom Kha Soup)
- Asian Pork Tenderloin recipes
Avoid overmixing the meatball ingredients to get a perfectly tender texture instead of tough meatballs.
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Easy Korean BBQ Meatballs Recipe
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Print Pin Save RateIngredients
- 1 ½ pounds ground beef I used 90/10, other % may be used or ground turkey or chicken
- 1 small red onion finely chopped (yellow onion may also be used)
- 2 cloves garlic minced
- 1 large egg lightly beaten
- ⅓ cup panko breadcrumbs use Gluten-free Panko if GF
- 1 tablespoon gochujang Korean chili paste double check ingredients for gluten if concerned
- 2 teaspoons fresh ginger minced
- 2 tablespoons low-sodium soy sauce or soy substitute, such as Coconut Aminos, Bragg's liquid aminos, etc.
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Korean BBQ Glaze
- ¼ cup brown sugar I used light, packed
- 2 tablespoons low-sodium soy sauce or replacement
- 1 teaspoon cornstarch
- 1 tablespoon gochujang Korean chili paste *see notes for substitutions
Garnish (optional)
- 1 teaspoon Sesame Seeds
- 2 green onions chopped
Instructions
- Preheat your oven to 400°F (205° C). Line a baking sheet with aluminum foil or parchment paper and set aside.
- Combine the 1 ½ pounds ground beef, finely chopped 1 small red onion, minced 2 cloves garlic , lightly beaten egg 1 large, ⅓ cup panko breadcrumbs, 1 tablespoon gochujang Korean chili paste, 2 teaspoons fresh ginger, minced, 2 tablespoons low-sodium soy sauce, ½ teaspoon kosher salt and ½ teaspoon black pepper in a large mixing bowl.
- Mix until all ingredients are well incorporated, but be careful not to overmix, as this can result in tough meatballs.
- Using your hands or using a medium cookie scoop, roll the meat mixture into golf ball-sized meatballs and place them evenly spaced on the prepared baking sheet.
- Transfer the baking sheet to the preheated oven and bake the meatballs for 15-20 minutes, or until they are cooked through and lightly browned on the outside.
- While the meatballs are baking, prepare the glaze. Combine ¼ cup brown sugar, 2 tablespoons low-sodium soy sauce, 1 teaspoon cornstarch, and 1 tablespoon gochujang Korean chili paste in a small saucepan. Stir well to combine.
- Place the saucepan over medium heat and cook the glaze, stirring constantly; reduce heat to simmer until it thickens slightly, about 3-5 minutes. Remove from heat.
- Once the meatballs are finished baking, remove them from the oven and brush them with the prepared glaze.
- Arrange the glazed meatballs on a serving platter and garnish with sliced 2 green onions or 1 teaspoon Sesame Seeds. Serve hot.
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Notes
- When combining the ingredients for the meatballs, mix everything together gently until just combined. Overmixing can result in tough meatballs.
- If the meat mixture feels too wet, you can add a bit more breadcrumbs to help bind it together. Before adding, allow the mixture to sit for a minute, as it allows the breadcrumbs to absorb moisture. Conversely, if it feels too dry, a splash of water, cream, or extra egg can help.
- Using a cookie scoop or ice cream scoop can help ensure consistent sizing.
- When fully cooked, they should register at least 160°F.
- You can use ground turkey or chicken instead of beef if you prefer a lighter option or want to switch up the protein. The flavors will still pair wonderfully with the gochujang and ginger.
- Serve the meatballs with a side of spicy mayo, sweet chili sauce, yum yum sauce or a mixture of soy sauce and sesame oil for dipping.
- Double the BBQ Gochujang sauce and serve on the side for dipping or drizzling over veggies or rice.
- Serve the meatballs over a bed of steamed white or brown rice for a classic meal and serve with steamed broccoli.
- Toss the meatballs with cooked noodles such as udon, soba, or rice noodles for a hearty and flavorful pasta dish. Drizzle any remaining glaze over the noodles for extra flavor.
- Whip up these Hibachi veggies to serve alongside the meatballs.
- Refrigerate – Store cooled leftover Korean meatballs in an airtight container in the fridge for up to four days. How to Freeze – For longer storage, freeze the leftover meatballs in a single layer on a baking sheet lined with parchment paper for an hour. Then, transfer them to a freezer-safe container or bag and store them for two to three months. Allow the meatballs thaw overnight in the fridge or place them in a sealed plastic bag in a bowl of cold water. Refresh the water every 30 minutes to keep it cold until they have thawed completely. Reheating – Place thawed meatballs back onto a baking sheet and pop them in the oven for about 10 minutes or microwave them for a quick and easy meal or snack.
Gluten-Free Korean Meatballs Recipe
Purchase gluten-free Panko and substitute the soy sauce with Gluten-Free Tamari or coconut aminos. Chung Jung One O’Food Gochujang chili paste is gluten-free, though not labeled. Otherwise, substitute it with sriracha sauce.Asian Slow Cooker Meatballs
You can make these meatballs in the slow cooker, you can do it one of two ways:- Double the recipe and make the meatballs; par-bake them for half the time, then place them in the crockpot.
- Use frozen meatballs of your choosing and add to the slow cooker.
- Make up the sauce (be sure to double the sauce) and add it to the crockpot. Cook on low for 4-6 hours.
Nutrition
Kelley
These meatballs were melt in your mouth and the sauce was amazing!!
Yay, thank you so much. Glad you like them.
Dina and Bruce
Loved that these were made on a sheet pan! The clean up was easy and the meatballs were so tasty!!!
So easy, so glad you loved them!
Kim
You’re right – definitely better than takeout and easy to make too!
So easy!!!
Anjali
These meatballs turned out so well! They were tender and delicious and the sauce had such great flavor!
So glad you loved them!