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Sweet and Spicy Korean BBQ Meatballs: Best Easy Recipe

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These Sweet and Spicy Korean BBQ Meatballs are deeply savory with a kick that builds slowly, featuring a signature sticky, caramelized glaze that makes them completely irresistible. Perfect for a party or a simple Tuesday night dinner.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 ground chuck)
  • 1/2 cup (30g) panko breadcrumbs
  • 1 large egg, at room temperature
  • 3 green onions, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp low-sodium soy sauce
  • 1 tsp sesame oil
  • Salt and black pepper to taste
  • 3 tbsp (45g) gochujang
  • 3 tbsp (40g) brown sugar, packed
  • 1/4 cup (60ml) low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/4 cup (60ml) water
  • 1 tbsp cornstarch
  • 2 tbsp water (for slurry)
  • 1 tbsp sesame seeds, toasted
  • Extra green onions, sliced for garnish
  • 1 tbsp vegetable or canola oil (for searing)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix gently with your hands until just combined, about 30 seconds.
  3. Scoop out about 1.5 tablespoons of the mixture and roll into smooth balls. You should get about 20-22 meatballs. Place them on the prepared baking sheet.
  4. Heat 1 tablespoon of vegetable or canola oil in a large skillet over medium-high heat. Once shimmering, add meatballs in a single layer (work in batches if needed). Sear for 2-3 minutes per side until nicely browned on all sides.
  5. While meatballs sear, make the glaze: In a small bowl, whisk together gochujang, brown sugar, soy sauce, rice vinegar, sesame oil, and water. In a separate tiny bowl, stir together cornstarch and 2 tablespoons of water to make the slurry.
  6. Return all seared meatballs to the skillet. Pour the glaze mixture over them and gently toss to coat evenly.
  7. Place the skillet over medium heat and bring the sauce to a gentle simmer. Pour in the cornstarch slurry while stirring constantly. Let simmer for about 1 minute until the sauce thickens and becomes glossy.
  8. Transfer the skillet (if oven-safe) to the preheated oven. If not oven-safe, transfer meatballs and sauce to a baking dish. Bake for 10-12 minutes until meatballs are cooked through (internal temperature of 165°F / 74°C).
  9. Remove from oven and let rest for 5 minutes. Sprinkle generously with toasted sesame seeds and sliced green onions before serving.

Notes

Don’t overmix the meatball mixture to keep them tender. Use a meat thermometer to ensure doneness without drying out. Toast sesame seeds for maximum flavor. The glaze can be made ahead (minus slurry) up to 3 days in advance.

Nutrition

Keywords: Korean BBQ meatballs, sweet and spicy meatballs, gochujang meatballs, easy meatball recipe, appetizer, dinner

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