When you crave bold flavors and comforting bites all in one dish, Korean BBQ Meatballs are the perfect solution. These juicy, tender meatballs take inspiration from the rich and savory notes of Korean barbecue—sweet, salty, smoky, and just a touch spicy. Instead of firing up the grill, this recipe transforms the flavors of traditional Korean BBQ into a family-friendly meal that’s easy to prepare any night of the week. The meatballs are seasoned with garlic, ginger, soy sauce, sesame oil, and green onions, then glazed with a sticky Korean-style BBQ sauce that clings to every bite.
What makes this recipe special is the way it captures the essence of Korean cuisine while keeping the preparation simple and approachable. You don’t need special equipment or hard-to-find ingredients; everything can be made in one pan, and the glaze comes together in just a few minutes. The aroma that fills your kitchen as the meatballs cook will instantly make your family gather around the table, eager to dig in.
Whether you’re hosting a casual dinner, meal-prepping for the week, or looking for a creative twist on classic meatballs, this recipe delivers. Serve them over steamed rice, noodles, or even tucked into lettuce wraps for a lighter option. However you enjoy them, Korean BBQ Meatballs bring warmth, comfort, and irresistible flavor straight to your plate.
Benefits of Korean BBQ Meatballs
One of the biggest advantages of Korean BBQ Meatballs is how versatile they are. They can be served as an appetizer at parties, a quick family dinner, or even meal prep for busy weekdays. Their compact size makes them easy to portion and reheat, so you can enjoy them fresh out of the pan or as leftovers the next day without losing flavor or texture.
Another benefit is the balanced flavor profile. The glaze combines soy sauce, garlic, ginger, brown sugar, and sesame oil to create a sauce that’s savory, sweet, tangy, and slightly spicy. This harmony of flavors makes them appealing to both adults and kids, offering something for everyone at the table. They’re also a great introduction to Korean-inspired cooking for anyone curious about trying new cuisines.
These meatballs are also nutrient-rich and customizable. Made with ground beef, chicken, or turkey, they provide a solid source of protein. Adding ingredients like finely grated carrots or zucchini not only enhances nutrition but also keeps the meatballs moist and tender. The sesame seeds and scallions add extra vitamins and minerals, making the dish wholesome as well as delicious.
Korean BBQ Meatballs are time-efficient. With a short ingredient list and simple steps, they can be prepared in under 40 minutes from start to finish. This makes them a go-to recipe when you want something homemade but don’t have hours to spend in the kitchen. The glaze can even be prepared in advance, saving you more time during busy evenings.
Finally, they’re crowd-pleasers. Whether served at a game-day gathering, a potluck, or a cozy family dinner, these meatballs always get attention. Their glossy glaze and vibrant garnishes make them visually appealing, while their bold flavors make them unforgettable. With just one bite, you’ll understand why they’re a favorite among those who love Korean BBQ flavors in a fun, bite-sized package.
Nutritional Information (Approx. per Serving)
The following values are estimates for one serving (about 4–5 meatballs with sauce). Actual nutrition will vary based on the type of ground meat and exact portion sizes.
- Calories: ~320 kcal
- Protein: ~20 g
- Carbohydrates: ~18 g
- Total Fat: ~18 g (Saturated ~5 g)
- Sodium: ~750 mg
- Cholesterol: ~80 mg
Key takeaways: These meatballs are rich in protein and provide energy-dense carbs from the glaze. The fat content can be adjusted by choosing leaner meats like ground turkey or chicken.
Health tips: Add shredded vegetables such as zucchini or carrots to increase fiber and reduce calorie density. Serve with steamed rice and vegetables to balance the meal.
Creative Variations
Lean & Light: Swap ground beef for ground turkey or chicken to cut down on fat and calories while keeping the protein high.
Vegetable-Boosted: Add shredded carrots, zucchini, or mushrooms into the meat mixture for extra moisture, flavor, and nutrients.
Spicy Kick: Stir in gochujang (Korean chili paste) or increase red pepper flakes for an extra punch of heat.
Gluten-Free: Use gluten-free breadcrumbs or cooked quinoa instead of regular breadcrumbs.
Low-Sodium: Choose low-sodium soy sauce and reduce added salt in the meat mixture.
Party-Style: Make mini bite-sized meatballs and serve with toothpicks as appetizers.
Meal Prep: Freeze uncooked or cooked meatballs in a single layer, then transfer to a bag or container. Reheat in the oven or skillet when needed.
Ingredients Table
These amounts yield ~20 meatballs (4–5 servings).
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground beef (or chicken/turkey) | 1 lb (450 g) | Lean meat preferred |
| Breadcrumbs | 1/2 cup (50 g) | Regular or panko |
| Egg | 1 large | Binds mixture |
| Garlic | 2 cloves, minced | Fresh for best flavor |
| Ginger | 1 tsp, grated | Fresh or ground |
| Soy sauce | 2 tbsp | Use low-sodium if needed |
| Sesame oil | 1 tsp | For nutty aroma |
| Green onions | 2 tbsp, finely chopped | Plus extra for garnish |
| Brown sugar | 2 tbsp | Balances savory notes |
| Rice vinegar | 1 tbsp | For tangy depth |
| Red pepper flakes | 1/2 tsp (optional) | For heat |
| Sesame seeds | 1 tbsp | Garnish |
Step-by-Step Instructions
- Mix the meatballs: In a bowl, combine ground meat, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, green onions, brown sugar, and red pepper flakes. Mix gently until just combined; do not overwork.
- Shape: Scoop ~1 tbsp of mixture and roll into 20 even meatballs. Chill 10 minutes for easier handling.
- Cook (skillet): Heat a little oil over medium heat. Sear meatballs 6–8 minutes, turning to brown on all sides until cooked through (165°F / 74°C). Remove to a plate. Oven option: Bake at 400°F (200°C) for 12–15 minutes, then broil 1–2 minutes to brown.
- Make the glaze: In the same pan, whisk 1/3 cup soy sauce, 1/3 cup water, 3 tbsp brown sugar, 1 tbsp rice vinegar, 1–2 tsp gochujang (optional heat), 1 tsp grated garlic, 1 tsp grated ginger. Bring to a gentle simmer.
- Thicken: Stir in a slurry of 1 tsp cornstarch + 1 tbsp cold water. Simmer 30–60 seconds until glossy and slightly thick.
- Coat: Return meatballs to the pan and toss until fully glazed, 1–2 minutes. Adjust seasoning (more vinegar for tang, more sugar for sweetness).
- Finish: Sprinkle sesame seeds and extra sliced green onions. Serve hot.
Serving Suggestions
Serve over steamed jasmine rice or garlic fried rice with a side of quick cucumber salad and kimchi. For lighter options, try lettuce wraps with shredded carrots and pickled onions, or toss with noodles and sautéed veggies for a complete bowl. They’re also great in slider buns with a swipe of mayo–gochujang sauce.
Conclusion
Korean BBQ Meatballs bring the sweet–savory punch of K-BBQ to a simple, weeknight-friendly dish. Juicy inside, lacquered in a sticky glaze, and easy to customize for spice or leaner proteins, they’re guaranteed crowd-pleasers—whether you serve them as party bites or a full dinner bowl.
