Korean BBQ Savory Meatballs

These savory Korean BBQ meatballs have become my go to for quick weeknight dinners and easy entertaining alike The sweet and umami rich glaze paired with tender juicy meatballs is always a crowd pleaser whether you serve them as a main dish over rice or put out a platter for game day

I made these first as a last minute party snack and after watching the plate disappear within minutes they quickly became a family regular Friends now request them for every potluck and I never mind making extra

Ingredients

• Ground beef: High quality eighty twenty ground beef makes these juicy and flavorful Look for bright red fresh ground beef with a soft texture
• Breadcrumbs: Help keep the meatballs tender and moist Choose plain or panko for best texture
• Green onions: Offer fresh flavor and color Use both green and white parts and look for crisp bright stalks
• Garlic: Brings depth and classic savory aroma Fresh minced is best but pre minced from a jar works too
• Soy sauce: Delivers signature Korean salty umami flavor Choose a naturally brewed or low sodium option
• Brown sugar: Balances the salty notes and creates that signature caramelization Use dark for deeper flavor
• Sesame oil: Adds toasted nutty fragrance Choose toasted sesame oil with a strong aroma
• Ginger: Fresh ginger gives a little zip and tenderness Grate from fresh root for most vibrant flavor
• Black pepper: Adds warmth and subtle spice Always use freshly cracked if you can
• Red pepper flakes: For gentle heat and a little punch Add more if you like it spicier

Instructions

Mix the Meatball Base:

Combine ground beef breadcrumbs chopped green onions minced garlic soy sauce brown sugar sesame oil grated ginger black pepper and red pepper flakes if using in a large mixing bowl Use clean hands or a sturdy spoon to mix gently but thoroughly until everything is just combined

Shape the Meatballs:

Scoop out equal portions of the mixture about an inch across Roll each gently into a ball Avoid packing them too tightly which keeps them light Once all are shaped set them evenly spaced onto a parchment lined baking sheet

Bake the Meatballs:

Slide the tray into a preheated four hundred degree oven for twenty to twenty five minutes The meatballs should be browned and cooked through with juices running clear Give the pan a gentle shake halfway if you want even browning

Optional Sauce Glaze:

If you like you can brush with extra Korean BBQ or teriyaki sauce after baking for even more flavor Return to the oven for a couple of minutes for a sticky glossy finish

Serve:

Transfer the warm meatballs to a platter Add a sprinkle of extra green onion or sesame seeds Serve as an appetizer with toothpicks or make a meal with steamed rice and veggies

My favorite part is the sticky sweet glaze which transforms the whole dish I love using toasted sesame oil for its deep aroma and it always reminds me of family gatherings where these meatballs brought everyone to the table My kids love getting hands on with rolling the meatballs which turns it into a fun family activity

Storage Tips

Store cooled leftovers in an airtight container in the fridge for up to three days These reheat beautifully in the microwave or oven For longer storage freeze cooked meatballs on a sheet pan then transfer to a zip bag and keep in the freezer up to two months I recommend thawing before reheating for best texture

Ingredient Substitutions

You can easily swap ground turkey chicken or pork if you prefer Swap gluten free breadcrumbs if needed For more heat add a squeeze of gochujang Korean chili paste or extra red pepper flakes If you do not have sesame oil use a neutral oil and a dash more soy sauce

Serving Suggestions

Serve these meatballs over steamed jasmine rice for a classic meal A side of kimchi or pickled veggies adds freshness They also work great on slider buns with crunchy slaw for a party friendly twist Try topping with a fried egg for a rice bowl dinner

Cultural Context

Korean cuisine is known for its balance of sweet salty spicy and umami flavors These meatballs take inspiration from bulgogi style marinades with soy sauce brown sugar garlic and sesame While not a traditional Korean dish this recipe brings those favorite flavors in an easy family friendly way

Seasonal Adaptations

In summer serve as part of an outdoor barbecue platter In winter add the meatballs to a simmering soup base with vegetables For fall try pairing with roasted sweet potatoes or squash

These meatballs are always the first thing gone at parties and make for the easiest weeknight comfort meal Try them once and you will want to double the batch every time

Fragen & Antworten zu Rezepten

→ Can I use ground pork instead of beef?

Yes, ground pork works well and adds a slightly different flavor and tenderness to the meatballs.

→ How do I make the meatballs spicier?

Add more red pepper flakes or a splash of gochujang for an extra spicy kick.

→ Can these meatballs be frozen?

Absolutely. Freeze baked or raw meatballs in an airtight container for up to 2 months.

→ What's the best way to serve these meatballs?

Serve with steamed rice, sautéed vegetables, or toss in extra BBQ sauce for extra flavor.

→ Are these meatballs gluten free?

No, but you can substitute gluten-free breadcrumbs and tamari to make them gluten free.