Go Back
- 1 pound ground beef (or a mix of beef and pork) - 1/4 cup breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1 large egg - 1 teaspoon sesame oil - Salt and pepper to taste The main ingredients for Sticky Korean BBQ Meatballs are simple yet packed with flavor. Ground beef or a mix of beef and pork gives the meatballs a rich taste. Breadcrumbs add texture, while green onions, garlic, and ginger bring in that classic Korean zing. An egg helps bind the mixture, and a bit of sesame oil gives it a nice, nutty flavor. - 1/2 cup gochujang (Korean chili paste) - 1/4 cup honey - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon rice vinegar - Sesame seeds (for garnish) - Extra green onions for garnish The BBQ glaze is where the magic happens. Gochujang is a key ingredient. It brings heat and depth. Honey balances the heat with sweetness. Soy sauce (or tamari) adds umami flavor, while rice vinegar gives a tangy kick. Garnish with sesame seeds and green onions for a beautiful finish. This glaze coats the meatballs perfectly, making them sticky and irresistible. {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). - Line a baking sheet with parchment paper. - In a large bowl, combine: - 1 pound ground beef (or a mix of beef and pork) - 1/4 cup breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1 large egg - 1 teaspoon sesame oil - Salt and pepper to taste - Mix until all ingredients are well combined. This step is key for flavor. - Shape the mixture into meatballs about 1 inch wide. - Place them on the prepared baking sheet, leaving space between each one. - Bake for 15-20 minutes, or until they are cooked through and lightly browned. - In a small saucepan, mix: - 1/2 cup gochujang - 1/4 cup honey - 2 tablespoons soy sauce (or tamari) - 1 tablespoon rice vinegar - Simmer this mixture over medium heat until it thickens slightly, about 5 minutes. - After baking, transfer the meatballs to a large bowl. - Pour the BBQ glaze over them. Toss gently to coat. - Return the glazed meatballs to the baking sheet. Bake for an extra 5 minutes. - Garnish with sesame seeds and extra green onions. - Serve with steamed rice or wrap in lettuce for a fun meal! To get meatballs that cook evenly, space them out on the baking sheet. This allows hot air to flow around each ball. If they are too close, some can cook faster than others. To keep your meatballs moist, don't overmix the ingredients. Overmixing makes them tough. Just combine until everything is mixed well. You can also add a bit more sesame oil for extra moisture. You can experiment with spices and herbs to boost flavor. Try adding a touch of black pepper or some chopped cilantro. If you want more heat, add red pepper flakes. Adjusting sweetness is easy too! If you like it sweeter, add more honey to the glaze. If you want less sweet, reduce the honey. Just taste as you go! For mixing, a large mixing bowl works best. It gives you space to combine all the ingredients well. Use a baking sheet lined with parchment paper. This helps with easy cleanup and prevents sticking. For cooking, a good pair of tongs is helpful. They make it easy to toss the meatballs in the glaze without making a mess. A whisk is great for mixing the glaze to keep it smooth. Pro Tips Use a Mix of Meats: Combining ground beef with pork adds a richer flavor and juiciness to the meatballs. Chill Before Baking: Refrigerating the meatball mixture for 30 minutes before baking helps them hold their shape better. Adjust the Spice: If you prefer a milder flavor, reduce the amount of gochujang in the glaze, or add a bit of ketchup for sweetness. Make Ahead: These meatballs can be made in advance and stored in the freezer. Just reheat with the glaze before serving. {{image_2}} You can switch up the meat in these meatballs. Ground turkey or chicken works great. These meats are leaner, so they reduce fat. You can still keep the same taste with the right spices. Plant-based meat substitutes are another option. Products like lentils or chickpeas can create a hearty dish. Just remember to adjust cooking times and spices. If you need gluten-free meatballs, use gluten-free breadcrumbs. They work just as well in binding the meat. You can also swap the soy sauce with tamari. It gives the same flavor without gluten. Always check labels to ensure they fit your needs. Want to add a twist? Toss in some finely chopped vegetables to the meat mixture. Carrots or bell peppers give a nice crunch and flavor. You can also infuse different sauces for coating. Try teriyaki or sweet chili sauce for a unique taste. Each variation brings out new flavors that keep meals exciting. To keep your Sticky Korean BBQ Meatballs fresh, store leftovers in the fridge. Place the meatballs in an airtight container. This will help keep them moist and tasty. Make sure to cool them down before sealing. They can last in the fridge for up to three days. When it's time to enjoy your leftovers, you have a few options. Use the oven for the best texture. Preheat it to 350°F (175°C). Place the meatballs on a baking sheet and heat for about 10-15 minutes. You can also use the microwave for a quick option. Heat them in 30-second bursts, checking often. This way, they stay juicy and do not dry out. If you want to save some meatballs for later, freezing is a great choice. First, let the meatballs cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to an airtight container or a freezer bag. They can last for up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat as mentioned above for the best results. Gochujang is a Korean chili paste. It has a rich, spicy, and sweet flavor. This paste comes from fermented soybeans, red chili powder, and glutinous rice. You can use it in marinades, soups, and stews. It adds heat and depth to many dishes, making it perfect for meatballs. Yes, you can bake the meatballs. Baking is healthier than frying. It uses less oil, which cuts down on fat. Baking keeps the meatballs juicy while allowing the outside to brown nicely. You also save time since you don’t need to flip them while cooking. To adjust spice, you can add or reduce gochujang. For less heat, use less gochujang. You can also mix in some honey or sugar for sweetness. If you want more heat, add red pepper flakes or more gochujang. Taste as you go to find your perfect balance. These meatballs pair well with many sides. Here are some great options: - Steamed rice - Lettuce wraps - Pickled vegetables - Asian slaw - Noodles Each side adds a unique flavor and texture, enhancing your meal. Cooked meatballs can last in the fridge for about three to four days. Store them in an airtight container. Make sure they cool completely before sealing. If you want to keep them longer, consider freezing the meatballs. They can stay fresh in the freezer for up to three months. In this article, I shared how to make tasty Korean BBQ meatballs. You learned about key ingredients, like ground beef and gochujang for the glaze. I provided simple steps for mixing, baking, and glazing the meatballs. Tips on storage, reheating, and fun variations help you customize your dish. Try these meatballs at your next meal. They're easy to make, fun to eat, and sure to impress. Enjoy your cooking adventure!

Sticky Korean BBQ Meatballs

Delicious meatballs coated in a sticky Korean BBQ glaze, perfect for serving with rice or lettuce wraps.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Korean
Servings 4

Ingredients
  

  • 1 pound ground beef (or a mix of beef and pork)
  • 0.25 cup breadcrumbs
  • 0.25 cup green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 large egg
  • 1 teaspoon sesame oil
  • to taste salt and pepper
  • 0.5 cup gochujang (Korean chili paste)
  • 0.25 cup honey
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame seeds (for garnish)
  • extra green onions for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground beef (or mix), breadcrumbs, chopped green onions, minced garlic, grated ginger, egg, sesame oil, salt, and pepper. Mix until all ingredients are well incorporated.
  • Using your hands, shape the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet, spaced apart.
  • Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and slightly browned.
  • While the meatballs are baking, whisk together the gochujang, honey, soy sauce, and rice vinegar in a small saucepan over medium heat. Bring the mixture to a gentle simmer and cook for about 5 minutes until slightly thickened. Remove from heat.
  • When the meatballs are done baking, remove them from the oven and transfer them to a large bowl. Pour the BBQ glaze over the meatballs and gently toss until they are well coated.
  • Return the coated meatballs to the baking sheet. Bake again for an additional 5 minutes to allow the glaze to become sticky and shiny.
  • Garnish with sesame seeds and extra chopped green onions. Serve the sticky meatballs with steamed rice or lettuce wraps for a delightful meal!

Notes

For a gluten-free option, use tamari instead of soy sauce.
Keyword appetizer, Korean BBQ, meatballs