Korean BBQ meatballs are baked beef meatballs tossed in a sticky, sweet, savory, and slightly spicy sauce inspired by Korean barbecue flavors. This version uses gochujang for deeper flavor and a more classic Korean BBQ taste, with a simple sriracha option if you want a more pantry-friendly swap.
A Quick Look at the Recipe
✅ Recipe Name: Korean BBQ Meatballs
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~380 per serving (estimated)
🥣 Main Ingredients: Ground beef, panko, soy sauce, garlic, ginger, gochujang or sriracha, maple syrup, sesame oil
📖 Dietary Info: Easily gluten-free with GF panko and tamari
👌 Difficulty: Easy - mix, bake, simmer sauce, toss
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These Korean BBQ meatballs are an easy 30-minute dinner with plenty of protein, and they work well for meal prep too. The meatballs bake in the oven while the sauce simmers on the stove, then everything gets tossed together for a glossy finish that coats every bite.
If you are building out an easy dinner rotation, you can also try recipes like our Santa Fe Chicken Skillet, Teriyaki Salmon Bowl, or Spinach Artichoke Chicken for more simple meals with plenty of flavor.
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Why You'll Love these Korean BBQ Meatballs:
Easy 30-minute dinner: The meatballs bake in the oven while the sauce comes together on the stove, so the whole recipe is simple and efficient.
High-protein and satisfying: Made with ground beef and served in a rich, flavorful sauce, these Korean BBQ meatballs make a filling dinner or meal prep option.
Pantry-friendly option: Gochujang gives the sauce a deeper Korean BBQ flavor, but sriracha works well when you need an easy swap.
Great for meal prep: These reheat well and can be served with rice, vegetables, or lettuce wraps for easy lunches and dinners throughout the week.
Key Ingredients:
- ground beef. Use 80/20 for the best flavor and juicy texture. Ground turkey also works if you want a leaner option.
- gochujang. This gives the sauce its deeper Korean BBQ flavor with a mix of heat, sweetness, and savory richness. Sriracha works as a pantry-friendly substitute.
- soy sauce. Adds salty, savory depth to both the meatballs and the sauce. Tamari can be used for a gluten-free option.
- garlic and ginger. These give the meatballs and sauce that classic bold flavor and make everything taste fresher and more balanced.
- panko. Helps keep the meatballs tender while also binding the mixture. Gluten-free panko works well here too.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Swap the panko for gluten-free panko and use tamari instead of soy sauce.
- Swap the protein: Ground turkey, chicken, or pork all work well in place of ground beef.
- Use sriracha instead: If you do not have gochujang, sriracha makes an easy pantry-friendly substitute.
- Adjust the spice: Add a little extra gochujang or sriracha for more heat, or use less for a milder sauce.
- Change the sweetness: Add a bit more maple syrup if you want the sauce slightly sweeter and less spicy.
How to Make Korean BBQ Meatballs:
- Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, mix together the ground beef, panko, soy sauce, ginger paste, garlic, green onion whites, and sriracha until just combined.
- Step 2: Roll the mixture into meatballs, about 1 to 1½ tablespoons each, and place them on the prepared pan. Bake for 15 to 18 minutes, or until cooked through and browned.
- Step 3: While the meatballs bake, add the soy sauce, maple syrup, rice vinegar, gochujang or sriracha, garlic, ginger, and sesame oil to a small saucepan over medium heat. Stir and bring to a gentle simmer.
- Step 4: In a small bowl, whisk the cornstarch with 1 tablespoon water until smooth. Pour it into the sauce and stir until the sauce thickens and turns glossy. Add the meatballs and toss until evenly coated.
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Recipe Notes & Tips:
- Keep them even: Roll the meatballs about 1½ inches in size so they bake evenly. A cookie scoop makes this easier.
- Use the green onions correctly: Mix the white parts into the meatballs for flavor, then save the green tops for garnish at the end.
- Check for doneness: The meatballs are done when they are cooked through and reach an internal temperature of 160°F.
- Adjust the sauce as needed: If the sauce gets too thick, whisk in 1 to 2 teaspoons of water until it reaches your preferred consistency.
- Control the heat: Use more gochujang or sriracha for a spicier sauce, or use less for a milder version.
- Serve it different ways: These are great over white rice, fried rice, or noodles, and they also pair well with steamed or roasted vegetables.
How to Store:
Refrigerator: Store cooled meatballs and sauce in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm them in the microwave or in a skillet over medium heat until heated through. If the sauce thickens too much, add a splash of water to loosen it.
Freezer: Freeze the cooked meatballs without the sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then toss with freshly made sauce before serving.
Make ahead: You can shape the meatballs up to 1 day ahead and keep them covered in the refrigerator until ready to bake.
Korean BBQ Meatballs FAQs:
Korean BBQ meatballs are usually mildly to moderately spicy, depending on how much gochujang or sriracha is used in the sauce. Gochujang adds more depth and a balanced heat, while sriracha gives a more straightforward spicy kick. Many of the top-ranking recipes note that the heat level can be adjusted up or down, which makes Korean BBQ meatballs easy to customize for kids or for anyone who prefers a milder dinner.
Korean BBQ meatballs are most often served with white rice, brown rice, noodles, or lettuce wraps, plus a simple vegetable side like broccoli, bok choy, or cucumber salad. Several top results also suggest serving them as an appetizer or meal prep bowl, which fits how people commonly use this type of recipe. For your version, rice and a quick green vegetable will be the most natural pairing for an easy weeknight dinner.
Yes, Korean BBQ meatballs can be made with ground turkey, ground chicken, or ground pork instead of ground beef. Beef gives the richest flavor, but other ground meats still work well with the same Korean BBQ sauce because the glaze provides so much of the recipe's sweet, savory, and spicy character. Competing recipes and related Korean meatball posts commonly recommend these swaps, which makes this a strong FAQ for both usability and search intent.
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Korean BBQ Meatballs
Ingredients
- 1 pound ground beef
- ¼ cup panko
- 2 tablespoons soy sauce
- 1 tablespoon ginger paste
- 3 garlic cloves, minced
- 2 green onions
- 1 teaspoon gochujang or sriracha
- ½ cup soy sauce
- ¼ cup maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang or sriracha
- 2 garlic cloves, minced
- 2 teaspoons ginger paste
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 400°F and line a baking sheet or baking dish with parchment paper.
- In a large bowl, mix together the ground beef, panko, soy sauce, ginger paste, minced garlic, green onion whites, and sriracha until just combined. Do not over mix.
- Roll the mixture into meatballs, about 1 to 1½ tablespoons each, and place them on the prepared pan. Bake for 15 to 18 minutes, or until cooked through and browned.
- While the meatballs bake, add the soy sauce, maple syrup, rice vinegar, gochujang or sriracha, garlic, ginger, and sesame oil to a small saucepan over medium heat. Stir and bring to a gentle simmer.
- In a small bowl, whisk the cornstarch with 1 tablespoon water until smooth. Pour it into the sauce and stir for 1 to 2 minutes, until the sauce thickens and turns glossy.
- Add the baked meatballs to the saucepan or transfer them to a bowl and pour the sauce over top. Toss until evenly coated, then top with the green onion greens before serving.
Nutrition
Notes
- Keep them even: Roll the meatballs about 1½ inches in size so they bake evenly. A cookie scoop makes this easier.
- Use the green onions correctly: Mix the white parts into the meatballs for flavor, then save the green tops for garnish at the end.
- Check for doneness: The meatballs are done when they are cooked through and reach an internal temperature of 160°F.
- Adjust the sauce as needed: If the sauce gets too thick, whisk in 1 to 2 teaspoons of water until it reaches your preferred consistency.
- Control the heat: Use more gochujang or sriracha for a spicier sauce, or use less for a milder version.
- Serve it different ways: These are great over white rice, fried rice, or noodles, and they also pair well with steamed or roasted vegetables.
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