Description
These Easy Korean BBQ Meatballs are flavorful, tender, and perfect for a crowd. Made with ground beef and seasoned with traditional Korean ingredients like gochujang and ginger, they are baked to perfection and glazed with a sweet and spicy sauce for a delicious appetizer or main dish.
Ingredients
Meatballs
- 1 ½ pounds ground beef (90/10, or ground turkey or chicken)
- 1 small red onion, finely chopped (yellow onion may also be used)
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1/3 cup panko breadcrumbs (Gluten-free panko if needed)
- 1 tablespoon gochujang Korean chili paste
- 2 teaspoons fresh ginger, minced
- 2 tablespoons low-sodium soy sauce (or substitute like Coconut Aminos)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Glaze
- ¼ cup brown sugar (light, packed)
- 2 tablespoons low-sodium soy sauce (or substitution)
- 1 teaspoon cornstarch
- 1 tablespoon gochujang Korean chili paste
- 1 teaspoon sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
Instructions
- Prepare oven and pan. Preheat your oven to 400°F (205°C). Line a baking sheet with aluminum foil or parchment paper to prevent sticking and help with easy cleanup.
- Combine main meatball ingredients. In a large mixing bowl, combine 1 ½ pounds ground beef, finely chopped red onion, minced garlic, lightly beaten egg, panko breadcrumbs, 1 tablespoon gochujang Korean chili paste, minced fresh ginger, 2 tablespoons low-sodium soy sauce, kosher salt, and black pepper.
- Mix carefully without overmixing. Gently mix the ingredients until just combined, taking care not to overwork the mixture to avoid tough meatballs.
- Shape the meatballs. Using your hands or a medium cookie scoop, form the mixture into golf ball-sized meatballs and arrange them evenly spaced on the prepared baking sheet.
- Bake the meatballs. Place the baking sheet in the preheated oven and bake the meatballs for 15-20 minutes until they are cooked through and lightly browned on the outside.
- Prepare the glaze. While the meatballs bake, combine brown sugar, soy sauce, cornstarch, and gochujang in a small saucepan. Stir well to combine all ingredients evenly.
- Cook the glaze. Heat the saucepan over medium heat, stirring constantly to dissolve the cornstarch and prevent burning. Reduce heat and simmer for 3-5 minutes until the glaze thickens slightly. Remove from heat.
- Glaze the meatballs. Once the meatballs are done baking, remove them from the oven and brush them evenly with the prepared glaze.
- Garnish and serve. Arrange the glazed meatballs on a serving platter and garnish with chopped green onions and sesame seeds. Serve immediately while hot.
Notes
- Use ground turkey or chicken for a leaner variation.
- Substitute gluten-free panko to make this recipe gluten-free.
- If you don't have gochujang, mix 1 tablespoon of miso paste with a teaspoon of chili paste as a substitute.
- Be careful not to overmix the meat mixture to keep the meatballs tender.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
