Best Korean BBQ Meatballs Recipe (Sweet, Sticky & Spicy)

Korean BBQ Meatballs are everything I love in a dinner: bold, saucy, craveable—and totally unfussy. They’re sweet and sticky, with just the right kiss of heat, and they come together in under 30 minutes. They’re the kind of weeknight dinner I want to eat on repeat, and honestly, they tell a little piece of my cooking story.

When I first started playing in the kitchen, I wasn’t thinking about anything fancy. I just wanted to cook food that made me excited to sit down and eat. That’s still the vibe. My style is all about big flavor with minimal drama, and these meatballs are a prime example. Inspired by my obsession with Korean BBQ—the kind of food that clings to your fingers and lives rent-free in your dreams—this recipe is a total flavor bomb.

I remember eating Korean barbecue at this late-night spot with friends, dipping sizzling meats in spicy sauces, and wondering how I could bring that same addictive flavor home. These meatballs were born out of that craving. They’re punchy with gochujang, a little sweet from honey, and glazed in the kind of sticky sauce that makes you want to lick the bowl clean.

They’re not traditional, but they are delicious. And if you’re like me—someone who believes food should be joyful, messy, and never too serious—then you’re going to love what comes next.

Why You’ll Love These Korean BBQ Meatballs

• Flavor-Packed – They hit all the right notes: spicy, sweet, salty, and umami.
• Weeknight-Ready – From mixing bowl to plate in under 30 minutes.
• Versatile – Serve them over rice, in lettuce wraps, or as party apps.
• Prep-Friendly – Freeze, reheat, and enjoy all week.
• Crowd-Pleasers – Great for family dinners or group gatherings.

What You’ll Need

For the Meatballs:

• 1 lb ground beef (or pork, turkey, or chicken)
• 1 egg
• 1/2 cup panko breadcrumbs
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 2 tbsp chopped scallions
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Salt & pepper to taste

For the Glaze:

• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil
• 1 tsp garlic, minced
• Optional: 1 tsp cornstarch + 2 tbsp water (to thicken)

For Serving:

• Steamed jasmine rice or noodles
• Sesame seeds
• Chopped green onions
• Spicy mayo

What is Gochujang?

Gochujang is the real MVP of this dish. It’s a thick, fermented Korean chili paste that’s sweet, spicy, and full of umami. Think of it as ketchup’s bold, edgy cousin—with way more personality. You’ll find it in most Asian markets or international aisles. Can’t find it? Use sriracha mixed with a dash of honey and miso.

Step-by-Step Instructions

Step 1: Make the Meatballs

Toss everything for the meatballs into a bowl. Mix with your hands or a spatula until just combined—don’t overwork it or you’ll end up with rubbery meatballs.

Step 2: Shape & Cook

Roll into 1.5-inch balls. Sear them in a hot skillet with a little oil until they’re golden-brown and cooked through—about 10–12 minutes.

Step 3: Make the Sauce

In a small pot, whisk together the glaze ingredients. Bring to a simmer and cook until thick and glossy. If you want that extra clingy texture, add the cornstarch slurry.

Step 4: Glaze & Serve

Toss the cooked meatballs into the sauce and coat them fully. Let them bubble for another minute so the sauce seeps in. Top with sesame seeds and scallions. Boom—done.

Ways to Serve Korean BBQ Meatballs

• Classic: Over white rice with kimchi and roasted broccoli.
• Low-Carb: In butter lettuce cups with spicy mayo.
• Fusion Bowl: With pickled veggies, edamame, and a soft egg.
• Party Style: Skewered on toothpicks with a dipping station.
• Noodle Night: With soba or rice noodles and sesame oil drizzle.

Crockpot Korean BBQ Meatballs

Yes, you can totally let your slow cooker do the work. Place raw or frozen meatballs in the crockpot, pour the glaze on top, and cook on low for 4–5 hours or high for 2–3. For crispy edges, give them a quick broil before serving.

Korean BBQ Meatballs with Spicy Mayo

Want to level up? Mix 1/4 cup mayo, 1 tbsp gochujang (or sriracha), 1 tsp rice vinegar, and 1/2 tsp sesame oil. Drizzle it on top or serve on the side. It’s next-level delicious and perfect for rice bowls or wraps.

Make Ahead & Store

• Fridge: Store glazed meatballs in an airtight container for up to 4 days.
• Freezer: Flash freeze cooked or uncooked meatballs. Store in freezer bags for 2–3 months.
• Reheat: Warm in the microwave or stovetop with a splash of water or sauce.

Nutrition Breakdown (Per Serving)

• Calories: ~310
• Protein: ~22g
• Carbs: ~14g
• Fat: ~18g
• Sodium: ~620mg

Note: Values vary based on ingredients and serving size.

History of Korean BBQ Flavors

Korean barbecue, or “gogigui,” is all about balance and boldness. The marinades typically include soy, garlic, sugar, and sesame oil—with gochujang bringing the fire. These meatballs aren’t traditional, but they channel those BBQ hallmarks in every bite.

Best Side Dishes

If you’re going full spread, add:

• Kimchi or cucumber salad
• Japchae (glass noodles)
• Quick pickled radish
• Gyeran mari (Korean rolled omelet)
• Roasted sesame broccoli or carrots

Variations You Can Try

• Use ground turkey or chicken for a leaner version.
• Make it plant-based with vegan ground meat.
• Add shredded carrots or zucchini to the mix.
• Amp the heat with chili flakes or hot honey.
• Grill the meatballs on skewers for a summer cookout.

Tips for Entertaining with This Recipe

Planning a dinner party? Build a Korean BBQ bar:

• Offer the meatballs in multiple spice levels.
• Serve rice and lettuce wraps side-by-side.
• Include pickled veggies and sauces in cute ramekins.
• Add sake, soju, or a citrusy mocktail.

FAQs

Final Thoughts

Korean BBQ Meatballs are loud in all the right ways. They’re sweet and spicy, rich and sticky, and built for repeat dinners. Whether you’re looking for a new meal prep staple or something to wow your friends, this recipe checks all the boxes. It’s not about being perfect—it’s about making something that makes you happy to eat.

This dish is how I like to cook: bold flavor, zero stress, and maximum enjoyment.

Save This Recipe for Later

Pin it. Share it. Bookmark it. Then make it again and again. Your taste buds will thank you.

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