Description
This Easy Korean BBQ Meatballs recipe features juicy, flavorful meatballs made from ground beef seasoned with traditional Korean ingredients like gochujang, ginger, and garlic. Baked to perfection and glazed with a sweet and spicy Korean BBQ sauce, these meatballs are perfect for a crowd-pleasing appetizer or a comforting main dish. Ready in just 45 minutes and bursting with authentic Korean flavors.
Ingredients
Meatball Mixture
- 1 ½ pounds ground beef (90/10 lean, or substitute ground turkey or chicken)
- 1 small red onion, finely chopped (yellow onion may be used)
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1/3 cup panko breadcrumbs (use gluten-free panko if needed)
- 1 tablespoon gochujang Korean chili paste
- 2 teaspoons fresh ginger, minced
- 2 tablespoons low-sodium soy sauce (or soy substitute like Coconut Aminos)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Glaze
- 1/4 cup brown sugar (light, packed)
- 2 tablespoons low-sodium soy sauce (or substitute)
- 1 teaspoon cornstarch
- 1 tablespoon gochujang Korean chili paste
Garnish
- 1 teaspoon sesame seeds
- 2 green onions, chopped
Instructions
- Prepare oven and pan: Preheat your oven to 400°F (205°C). Line a baking sheet with aluminum foil or parchment paper and set aside.
- Combine beef and seasonings: In a large mixing bowl, combine 1 ½ pounds ground beef, finely chopped red onion, minced garlic, beaten egg, panko breadcrumbs, 1 tablespoon gochujang, minced ginger, 2 tablespoons low-sodium soy sauce, kosher salt, and black pepper.
- Mix gently: Mix the ingredients until just combined, being careful not to overmix to prevent tough meatballs.
- Shape meatballs: Using your hands or a medium cookie scoop, form the mixture into golf ball-sized meatballs and place them evenly spaced on the prepared baking sheet.
- Bake meatballs: Place the baking sheet in the preheated oven and bake for 15-20 minutes until meatballs are cooked through and lightly browned.
- Prepare the glaze: While baking, combine brown sugar, soy sauce, cornstarch, and gochujang in a small saucepan. Stir well to combine.
- Cook glaze: Heat the saucepan over medium heat, stirring constantly. Reduce heat to a simmer and cook until the glaze thickens slightly, about 3-5 minutes. Remove from heat.
- Glaze meatballs: When meatballs are done, remove from oven and brush generously with the prepared glaze.
- Garnish and serve: Arrange glazed meatballs on a serving platter, sprinkle with chopped green onions and sesame seeds, and serve hot.
Notes
- You can substitute ground turkey or chicken for beef for a leaner option.
- Use gluten-free panko breadcrumbs and double-check soy sauce ingredients for a gluten-free meal.
- If you don’t have gochujang, you can substitute with a mixture of Korean chili flakes (gochugaru) and a bit of miso paste.
- Do not overmix the meatball mixture to keep them tender and juicy.
- For extra crispiness, broil the meatballs for 1-2 minutes after glazing, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
