Name: Easy Korean BBQ Meatballs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean-Inspired
Ingredients: 1 pound ground beef; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon brown sugar; 1 large egg; 1/2 cup panko breadcrumbs; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons mayonnaise; 2 tablespoons sour cream or Greek yogurt; 1 tablespoon gochujang; 1 teaspoon rice vinegar; 2 tablespoons chopped green onions; 1 tablespoon oil (for pan-frying)

I’m so excited to share this Easy Korean BBQ Meatballs Recipe—a go-to dish I whip up when I’m craving something bold, juicy, and a little different from the usual. These meatballs pack the sweet, salty, and umami-rich flavors of Korean barbecue into bite-sized, pan-seared perfection. Coated in a creamy, slightly spicy sauce and garnished with fresh scallions, they hit every note on the flavor spectrum. Whether I’m serving them up as a party appetizer or a weeknight dinner with rice, they’re always a hit.

What makes this dish such a winner for me is how easy it is to throw together with simple ingredients, yet the end result feels like something you’d get at a trendy Korean gastropub. That glossy, sticky glaze clings to each meatball, and when the sauce melts over it—wow. It’s addictive. You don’t need to be an expert in Korean cuisine to pull this off, and it’s versatile enough to serve in so many different ways. Let’s dive into what makes these meatballs so lovable.

Why You’ll Love This Easy Korean BBQ Meatballs Recipe

This recipe is the perfect blend of comforting and adventurous. The meatballs are tender and juicy, flavored with garlic, ginger, sesame oil, and soy sauce. Then they’re glazed with a Korean-inspired BBQ sauce that’s both sweet and savory. But the magic doesn’t stop there—just wait until that creamy gochujang sauce hits them.

You’ll love this recipe if:

You enjoy bold, layered flavors.
You want something quick but impressive.
You’re looking for a crowd-pleasing appetizer or a new twist on dinner.
You appreciate meals that feel indulgent but are easy to prepare.

What Kind of Ground Meat Should I Use?

For these Korean BBQ meatballs, I’ve found that ground beef gives the juiciest, most flavorful result. An 80/20 beef-to-fat ratio works best because the fat keeps the meatballs tender and rich. But don’t feel limited—ground pork adds incredible depth, and a blend of beef and pork is heavenly. If you want a leaner option, ground chicken or turkey also works, but be sure to add a bit more moisture with ingredients like grated onion or an extra egg yolk to avoid drying them out.

Options for Substitutions

This recipe is super flexible and can be adjusted to suit your pantry or dietary preferences:

Ground Meat: As mentioned, beef, pork, chicken, or turkey all work. Even plant-based ground meat substitutes hold up well in this recipe.
Breadcrumbs: Panko is my favorite for texture, but regular breadcrumbs or even crushed crackers will do in a pinch.
Soy Sauce: Swap with tamari or coconut aminos for a gluten-free option.
Gochujang: This Korean chili paste brings depth and mild heat. If you can’t find it, mix miso paste with a dash of sriracha as an easy substitute.
Creamy Sauce Base: I like a mix of mayo and sour cream, but Greek yogurt or vegan mayo also blend beautifully.

The key is to balance salty, sweet, spicy, and creamy—it’s the contrast that makes each bite pop.

Ingredients for This Easy Korean BBQ Meatballs Recipe

Ground Beef (or your preferred ground meat)
The base of the meatballs—rich, tender, and flavorful. It carries all the spices and soaks up the glaze beautifully.
Garlic (minced)
Essential for adding sharp, aromatic depth to the meatballs.
Fresh Ginger (grated)
Gives a warm, peppery kick and balances the savory flavors with brightness.
Soy Sauce
Provides salty umami and infuses the meat with classic Korean BBQ flavor.
Sesame Oil
Adds that signature nutty, toasty aroma that makes these meatballs stand out.
Brown Sugar
A touch of sweetness to balance the soy and enhance caramelization during cooking.
Egg
Acts as a binder to hold the meatballs together.
Panko Breadcrumbs
Keeps the meatballs moist and tender without making them dense.
Gochujang (Korean Chili Paste)
For that subtle heat and deep, fermented flavor in the creamy sauce.
Mayonnaise & Sour Cream (or Greek Yogurt)
Used in the sauce to add creaminess and a slight tang that contrasts the savory meatballs.
Green Onions (chopped)
Fresh and vibrant, perfect for garnish and added crunch.
Salt & Black Pepper
To round out the seasoning and bring all the flavors together.

Step 1: Mix the Meatball Ingredients

In a large mixing bowl, combine ground beef, minced garlic, grated ginger, soy sauce, sesame oil, brown sugar, egg, panko breadcrumbs, salt, and pepper. Mix gently with your hands or a spoon until just combined—don’t overmix or the meatballs can become tough.

Step 2: Form the Meatballs

Scoop out about 1 to 1.5 tablespoons of the mixture and roll it into a ball using your palms. Repeat until all the mixture is used. You should get about 18–20 meatballs, depending on size.

Step 3: Sear the Meatballs

Heat a tablespoon of oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Sear them for about 2–3 minutes per side, turning to brown all sides evenly.

Step 4: Cook Through

Once browned, reduce the heat to low and cover the skillet with a lid. Let the meatballs cook for another 5–6 minutes, or until they’re fully cooked through (internal temp should reach 160°F for beef or 165°F for poultry).

Step 5: Make the Creamy Gochujang Sauce

While the meatballs finish cooking, whisk together mayonnaise, sour cream (or Greek yogurt), gochujang, and a tiny splash of rice vinegar in a small bowl. Taste and adjust for heat or creaminess as desired.

Step 6: Drizzle and Garnish

Plate the meatballs and generously drizzle the creamy gochujang sauce over them. Sprinkle chopped green onions on top for freshness and color. Serve warm.

How Long to Cook the Easy Korean BBQ Meatballs

The total cooking time for these meatballs is about 12 to 15 minutes.

Searing takes about 2–3 minutes per side, depending on your stove and pan.
Simmering with the lid on takes another 5–6 minutes to fully cook through.

Always check that the internal temperature reaches 160°F for beef or 165°F for poultry using a meat thermometer for safety and doneness.

Tips for Perfect Easy Korean BBQ Meatballs

Don’t Overmix: Mix the ingredients just until combined. Overworking the meat makes the texture dense and rubbery.
Uniform Size Matters: Keep your meatballs roughly the same size so they cook evenly. A small cookie scoop helps a lot here.
Hot Pan, Medium Heat: Make sure your skillet is hot before adding the meatballs, but cook over medium heat to avoid burning the outside before the inside is cooked.
Rest Before Serving: Let them sit for 2–3 minutes after cooking so the juices redistribute.
Adjust the Sauce Heat: Gochujang varies in spiciness by brand. Taste before adding too much, and blend with mayo or yogurt to mellow it out if needed.
Double the Sauce: If you’re serving these with rice or noodles, consider doubling the sauce—it’s that good.

Watch Out for These Mistakes While Cooking

Skipping the Sear: Browning the meatballs adds a ton of flavor. Don’t skip it—even if you’re short on time, a quick sear makes a big difference.
Overcrowding the Pan: This leads to steaming instead of browning. Cook in batches if needed so each meatball gets that perfect crust.
Using Lean Meat Without Adjustments: If you go lean (like turkey), add moisture—grated onion or extra fat—so they don’t turn dry.
Undercooking the Center: Always check for doneness. The outside can look ready while the inside is still raw.
Adding Too Much Breadcrumbs: More isn’t better here. Too many breadcrumbs will make the texture tough and dry.
Skipping Sauce Balance: Gochujang is powerful. Taste the sauce as you go, and balance it with mayo, sour cream, or even a dash of honey if needed.

What to Serve With Easy Korean BBQ Meatballs?

Steamed White or Jasmine Rice

A classic pairing that absorbs all the sauce and complements the bold flavors.

Pickled Vegetables

Something crunchy and tangy like pickled radish or kimchi cuts through the richness perfectly.

Cucumber Salad

Crisp, refreshing, and cooling—just the contrast you want with the spicy glaze.

Stir-Fried Noodles

Toss some veggies and noodles in sesame oil and garlic for a satisfying side.

Lettuce Wraps

Wrap the meatballs in butter lettuce with some rice and sauce for a Korean-inspired handheld bite.

Roasted Broccoli or Brussels Sprouts

Their deep, roasted flavor works great next to the sweet-savory meatballs.

Fried Rice

Use leftover rice, throw in some egg and scallions, and you’ve got a great companion dish.

Korean Pancakes (Pajeon)

A fun and unexpected option—savory scallion or veggie pancakes are an excellent match.

Storage Instructions

These meatballs store beautifully, making them a great make-ahead option for busy weeks or party prep.

Refrigerator: Store cooked meatballs in an airtight container in the fridge for up to 4 days. Keep the sauce separate if you can to maintain the texture.
Freezer: Freeze the meatballs (without sauce) in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm them in a skillet over low heat or microwave in 30-second bursts. If reheating from frozen, bake at 350°F for about 15–20 minutes or until heated through.

Estimated Nutrition

(Per 1 serving of 4 meatballs with sauce — approximate)

Calories: 320
Protein: 18g
Carbohydrates: 12g
Fat: 22g
Saturated Fat: 7g
Sugar: 5g
Fiber: 1g
Sodium: 650mg
Cholesterol: 90mg

These numbers will vary slightly based on the specific ingredients and meat used, but this gives you a solid general idea.

Frequently Asked Questions

How spicy are these Korean BBQ meatballs?

They have a mild to medium heat thanks to the gochujang. You can easily adjust the spiciness by using less gochujang or blending it with more mayo or yogurt.

Can I make the meatballs ahead of time?

Yes! You can prepare and shape the meatballs up to a day ahead and store them in the fridge. Just cook them fresh when you’re ready to serve.

Is there a way to make them gluten-free?

Absolutely. Use gluten-free breadcrumbs or crushed rice crackers in place of panko, and substitute tamari or coconut aminos for soy sauce.

Can I bake instead of pan-fry the meatballs?

Yes! Bake at 400°F (200°C) for about 15–18 minutes, flipping halfway through. They won’t have the same seared crust but will still be delicious.

What’s a good alternative to gochujang?

Mix miso paste with a little sriracha or red pepper flakes. It won’t be quite the same, but it mimics the sweet-spicy-savory profile well.

Can I freeze the creamy sauce too?

It’s better fresh. Mayo- or yogurt-based sauces can separate in the freezer. Instead, make a fresh batch after reheating your meatballs.

How do I know when the meatballs are done?

Use a meat thermometer—beef should reach 160°F, and poultry 165°F. Or cut one open to check that it’s no longer pink inside.

Can I serve these cold for a party?

You can, though they’re best warm. If serving at room temp, make sure they’ve cooled properly and been kept out no longer than 2 hours.

Conclusion

These Easy Korean BBQ Meatballs are everything I want in a comfort food: flavorful, saucy, satisfying, and surprisingly simple. Whether you’re planning a cozy dinner, a game-day appetizer, or meal prep for the week, this recipe delivers bold Korean flavors with minimal fuss. The creamy gochujang sauce ties everything together, and you’ll find yourself reaching for just one more bite—again and again. Try them once, and they just might become your new weeknight favorite.