Homemade Korean BBQ Meatballs Recipe

I created Korean Barbecue Style Meatballs using 100% real-food ingredients and a refined-sugar-free, from-scratch Korean BBQ sauce, which comes together quickly and is ideal served over rice or noodles.

I never thought meatballs could be this addictive until I made Homemade Korean BBQ Meatballs. I use ground beef and a pile of green onions and then smother them in a from-scratch Korean BBQ sauce thats refined sugar free yet weirdly sticky and bright, its sweet and tangy at the same time.

They feel fancy but still totally weeknight friendly, youre gonna want to serve them over rice or noodles. Call them Korean Bbq Meatballs or even Spicy Korean Meatballs at the table and watch people fight over the last one.

I cant wait for you to try them, the first bite will make you rethink takeout.

Ingredients

• Ground beef: Packed with protein, makes meatballs juicy and rich, higher fat means more flavor.
• Panko breadcrumbs: Light, airy crumbs add crunch, soak up juices, mostly carbs not much fiber.
• Green onions: Fresh, sharp oniony notes, low calorie, brightens dish and looks pretty.
• Garlic: Gives punchy savory flavor, small calories, has healthful compounds, smells amazing when cooked.
• Soy sauce or tamari: Big salty umami boost, deepens flavor and balances sweetness, watch the sodium.
• Honey or maple syrup: Adds sticky sweet glaze and caramel notes, balances spicy and salty, high sugar.
• Gochujang: Fermented chili paste, sweet spicy complexity, gives color, depth and a gentle kick.
• Sesame oil: Toasty nutty finish, use sparingly it’s strong, makes sauce taste authentic.

Ingredient Quantities

• 1 lb ground beef, 85% lean (or mix with pork if you like)
• 1 large egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped green onions, plus extra for garnish
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp low sodium soy sauce or tamari
• 1 tsp toasted sesame oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup low sodium soy sauce or tamari (for sauce)
• 3 tbsp honey or pure maple syrup
• 2 tbsp rice vinegar
• 1 tbsp gochujang (Korean chili paste), optional for heat
• 2 more cloves garlic, minced (for sauce)
• 1 tsp fresh ginger, grated (for sauce)
• 1 tbsp sesame oil (for sauce)
• 1 tsp arrowroot or cornstarch (to thicken)
• 1 tbsp toasted sesame seeds for garnish
• Cooked rice or noodles for serving (optional)

How to Make this

1. Preheat oven to 400 F and line a baking sheet with parchment or foil, lightly oil the surface so meatballs wont stick.

2. In a large bowl combine 1 lb ground beef, 1 large beaten egg, 1/2 cup panko, 1/4 cup finely chopped green onions, 2 cloves garlic minced, 1 tsp fresh grated ginger, 1 tbsp low sodium soy sauce or tamari, 1 tsp toasted sesame oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Mix gently with your hands until just combined, dont overmix or they get tough.

3. Scoop and roll into about 1 inch meatballs using a spoon or cookie scoop, place them on the prepared sheet and chill 10 minutes to help them hold shape.

4. Bake meatballs 12 to 15 minutes until browned and cooked through to 160 F, or fry in a skillet over medium oil for about 8 to 10 minutes turning so they brown evenly. Remove and set aside.

5. While meatballs cook make the sauce by whisking together 1/3 cup low sodium soy or tamari, 3 tbsp honey or pure maple syrup, 2 tbsp rice vinegar, 1 tbsp gochujang if using, 2 more cloves garlic minced, 1 tsp fresh grated ginger and 1 tbsp sesame oil.

6. Bring the sauce to a gentle simmer in a small saucepan over medium heat. In a tiny bowl mix 1 tsp arrowroot or cornstarch with about 1 tbsp cold water until smooth, then whisk that slurry into the simmering sauce.

7. Simmer 1 to 2 minutes more until the sauce is glossy and slightly thickened, taste and adjust sweet or heat if needed.

8. Add the cooked meatballs to the pan with the sauce and toss or spoon to coat, simmer together 2 to 3 minutes so the flavors marry and the meatballs heat through. Reserve a little sauce if you want to drizzle over rice or noodles.

9. Serve over cooked rice or noodles, sprinkle with extra chopped green onions and 1 tbsp toasted sesame seeds for garnish.

10. Quick tips: dont overwork the meat, chilling helps them keep shape, a cookie scoop gives even sizes, flatten slightly for faster cooking if you are in a hurry, and add more gochujang if you like heat.

Equipment Needed

1. Oven plus a rimmed baking sheet lined with parchment or foil, lightly oiled so meatballs dont stick
2. Large mixing bowl for the beef, egg and panko
3. Measuring cups and spoons
4. Cookie scoop or two spoons to portion and roll 1 inch meatballs
5. Cutting board and chef knife (for green onions, garlic) and a microplane or grater for ginger
6. Small saucepan and a whisk for the sauce
7. Tiny bowl for the arrowroot or cornstarch slurry and a tablespoon to mix it
8. Skillet and tongs or a spatula if you choose to fry, plus an instant read thermometer to check 160 F

FAQ

Homemade Korean BBQ Meatballs Recipe Substitutions and Variations

• Ground beef: swap with ground pork (same amount, juicier), ground turkey or chicken (same amount; leaner so add 1 tbsp oil to keep meatballs moist), or finely chopped mushrooms plus firm tofu (use equal weight, add an extra egg or flax egg to bind for a veg version).
• Panko breadcrumbs: use regular plain breadcrumbs (same volume), crushed saltine or Ritz crackers (pulse in a bag), or quick oats (pulse briefly for a finer texture) — they’ll absorb liquids a little differently so watch the mix.
• Gochujang (optional): if you don’t have it try sambal oelek or sriracha mixed with 1 tsp miso paste (for depth), or a blend of chili garlic sauce plus a touch of honey to mimic sweet heat.
• Arrowroot or cornstarch (to thicken): substitute all purpose flour slurry (mix 1 tbsp flour with 2 tbsp water), tapioca starch (same amount as arrowroot), or simply simmer the sauce longer to reduce and thicken without starch.

Pro Tips

1) Dont overwork the meat, seriously. Mix just until everything’s combined, then stop. Use a cookie scoop so all the balls cook the same, and chill them for 10 minutes before cooking so they hold together. If you’re in a hurry flatten them a little so they cook faster but dont make them paper thin.

2) Always fry or pan-sear one small test meatball first to check seasoning and doneness time. The sauce is salty and sweet, so you might want to dial back the soy a bit in the meat mixture if it tastes too salty when the test ball is done.

3) For the sauce, mix your arrowroot or cornstarch with cold water first then whisk into a simmering sauce so you dont get lumps. Turn the heat off and stir in the sesame oil at the end for the best aroma, and reserve a little sauce to drizzle over rice or noodles.

4) Make ahead hacks: you can bake or pan-fry, then cool and freeze the meatballs on a sheet before bagging them. Reheat straight in the sauce from frozen on low so they warm through without falling apart. If you want extra crispiness, give them a quick blast under the broiler or in a hot skillet for a minute after saucing.