Savory Korean BBQ Meatballs

This mouthwatering Korean BBQ meatball recipe transforms simple ground beef into an explosion of savory-sweet flavors that will transport your taste buds straight to Seoul. The combination of traditional Korean ingredients creates perfectly juicy meatballs with that irresistible caramelized exterior that everyone craves.

I first made these meatballs for a neighborhood potluck where I wanted something different from the usual chips and dip. They disappeared within minutes and I've been perfecting the recipe ever since even teaching my teenage son to make them as his signature dish.

Ingredients

• Ground beef the star of the show choose 80/20 for the perfect balance of flavor and juiciness
• Garlic and ginger these aromatic foundations provide that authentic Korean flavor base
• Green onions adds freshness and a mild onion flavor that complements the meat
• Egg helps bind everything together for the perfect texture
• Breadcrumbs works with the egg to create the ideal meatball structure
• Soy sauce provides that essential umami foundation
• Sesame oil a little goes a long way with this fragrant nutty oil
• Gochujang the secret weapon Korean chili paste that brings sweet heat
• Brown sugar caramelizes during cooking for that authentic Korean BBQ flavor
• Rice vinegar adds brightness and balances the richness
• Cornstarch optional but helps bind juicier meatballs
• Sesame seeds and scallions these garnishes add texture and visual appeal

Step-by-Step Instructions

Prep Your Oven And Ingredients

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This temperature creates the perfect environment for browning while keeping the inside juicy. Meanwhile gather and measure all ingredients so everything is ready to go.

Create The Meatball Mixture

In a large mixing bowl add all meatball ingredients from the ground beef to the seasonings. The key here is not to overwork the meat mixture just mix until the ingredients are evenly distributed. Overworking will make your meatballs tough rather than tender.

Form Perfect Meatballs

Using slightly wet hands which prevents sticking roll the mixture into consistent 1inch balls. Aim for around 20 meatballs from this recipe. The uniform size ensures they cook evenly and look professional when served.

Bake To Perfection

Arrange the meatballs on your prepared baking sheet leaving a little space between each one. This allows hot air to circulate and create that beautiful caramelization on all sides. Bake for exactly 1820 minutes they should register 165°F on a meat thermometer when done.

Prepare The Spicy Mayo

While the meatballs are baking whisk together the mayo gochujang lime juice and honey in a small bowl until completely smooth. This creamy spicy dip provides the perfect cooling contrast to the savory meatballs.

Garnish And Serve

Once the meatballs are done transfer them to a serving dish and sprinkle generously with toasted sesame seeds and freshly chopped scallions. Serve immediately with the spicy mayo either drizzled over top or on the side for dipping.

Bookmark

The gochujang is truly the heart and soul of this recipe. I remember the first time I introduced my mother in law to these meatballs she was skeptical about the Korean flavors but ended up asking for the recipe before the night was over. Now she makes them for her bridge club every month!

Make Ahead and Storage

These meatballs actually taste even better the next day after the flavors have had time to meld together. You can prepare the entire recipe up to two days ahead and store in an airtight container in the refrigerator. To reheat simply place in a 350°F oven for about 10 minutes or microwave for 60 seconds. The spicy mayo can be stored separately for up to a week making this perfect for meal prep.

Variations and Substitutions

While this recipe is perfect as written you can easily adapt it to what you have on hand. Ground turkey or chicken works beautifully for a lighter version just add an extra tablespoon of oil to keep them moist. No gochujang? Substitute with 1 tablespoon of sriracha plus 1 teaspoon of honey. For a glutenfree version replace breadcrumbs with cooked and cooled quinoa or crushed rice crackers. Vegetarians can swap in plant based ground meat alternatives with excellent results.

Serving Suggestions

These versatile meatballs shine in so many presentations. For an easy weeknight dinner serve over steamed rice with kimchi on the side. Create a build your own meatball bar with lettuce cups rice paper wrappers various sauces and pickled vegetables. Thread onto skewers with chunks of pineapple and bell pepper for a Korean twist on kebabs. For an impressive party presentation arrange on a platter with the spicy mayo in a small bowl surrounded by cucumber slices for scooping.

Recipe Q&A

→ Can I use a different type of ground meat?

Yes, you can substitute ground beef with ground chicken, turkey, or pork. Each will provide a different flavor profile, with chicken and turkey offering lighter options. If using leaner meats, consider adding a tablespoon of oil to the mixture to maintain juiciness.

→ What can I use if I don't have gochujang?

If gochujang isn't available, you can substitute with sriracha mixed with a bit of miso paste for umami. Alternatively, a combination of red pepper flakes, a touch of sugar, and soy sauce can approximate the sweet-spicy flavor profile, though it won't be identical to authentic gochujang.

→ How do I make these meatballs gluten-free?

To make these gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs or crushed rice crackers. Also, ensure you're using gluten-free soy sauce or tamari, as traditional soy sauce contains wheat.

→ Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatball mixture up to 24 hours in advance and keep it refrigerated. Alternatively, form and cook the meatballs, then refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.

→ What are some serving suggestions for these meatballs?

These versatile meatballs work beautifully in several presentations: serve over steamed rice with vegetables for a complete meal, offer them as appetizers with toothpicks, add them to lettuce cups for a low-carb option, incorporate into noodle bowls, or serve alongside kimchi and other Korean side dishes for an authentic experience.

→ How spicy are these meatballs?

With 1 tablespoon of gochujang, these meatballs have a moderate heat level. The spiciness is balanced by the brown sugar and other ingredients. For milder meatballs, reduce the gochujang to 1-2 teaspoons. For spicier results, increase to 2 tablespoons or add a pinch of Korean chili flakes (gochugaru).