Korean BBQ Meatballs

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These Korean BBQ meatballs are a cozy, crowd-pleasing recipe that brings sweet heat and savory depth to any table. Ready in under an hour, they make a perfect appetizer for a casual gathering or a speedy weeknight dinner over steamed rice. The sticky gochujang glaze caramelizes just enough to give each bite a glossy, addictive finish. If you love bold flavors and easy prep, these meatballs will quickly become a go-to. For a different Korean-inspired treat, try this hotteok recipe that pairs well with bold savory dishes.

Why This Recipe Is a Great Choice

This recipe shines because it balances savory beef with the fermented tang of gochujang and the toasty warmth of sesame oil. Breadcrumbs and egg keep the meatballs tender while garlic and soy sauce bring an umami backbone that sings when baked. Baking instead of frying makes cleanup simple and keeps the texture uniform, perfect for serving a crowd. The quick honey glaze turns the finished meatballs into glossy morsels that look as good as they taste. Serve them on skewers for a party platter or spoon them over rice for a comforting bowl.

Flavor and Texture

Expect a lively combination of sweet, spicy, and savory in every bite. The gochujang delivers a deep, slightly fermented chili flavor that is balanced by the honey for sweetness and soy for salty umami. Sesame oil provides a subtle nuttiness that lingers on the palate and ties the flavors together. Texture is equally satisfying the outside caramelizes while the interior stays juicy thanks to the breadcrumbs and egg. Garnishing with sesame seeds and thinly sliced green onions adds a fresh crunch and visual pop.

Ingredients

1 pound ground beef
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1/4 cup gochujang
1 tablespoon honey
1/4 cup breadcrumbs
1 egg
Salt and pepper to taste
Sesame seeds for garnish
Green onions, chopped for garnish

Step by Step Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, combine ground beef, minced garlic, soy sauce, sesame oil, gochujang, honey, breadcrumbs, egg, salt, and pepper. Mix until well combined.
Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through.
In a small saucepan, combine any remaining gochujang with a bit of honey over low heat to create a glaze.
Toss the cooked meatballs in the glaze before serving.
Garnish with sesame seeds and chopped green onions. Serve warm as an appetizer or over rice as a main dish.

Tips for Best Results

Use room temperature beef and handle the mixture gently to avoid dense meatballs. If the mix feels too wet, add an extra tablespoon of breadcrumbs one at a time until it holds together easily. For even browning, rotate the baking sheet halfway through cooking. If you prefer a touch more sweetness, increase the honey in the glaze by a teaspoon or two. For a hands-off side that complements bold flavors, pair these meatballs with a slow cooked favorite like this crockpot BBQ beef ribs.

Storage and Make Ahead

Once cooled, store the meatballs in an airtight container in the refrigerator for up to three days. To freeze, place frozen or chilled meatballs on a tray until firm, then transfer to a freezer-safe bag for up to three months. Reheat gently in a low oven or warm them in a skillet with a splash of water and extra glaze to revive the sauce. If making ahead, underbake by a couple minutes and finish them in the glaze just before serving for freshest texture.

Final Thought

These Korean BBQ meatballs are an effortless way to introduce vibrant Korean flavors to any meal. They are flexible, forgiving, and impressive on a platter or in a bowl. Keep the glaze sticky and the garnishes fresh for maximum appeal.

Conclusion

For a similar take and additional tips, check out this detailed Korean Barbecue-Style Meatballs Recipe on Allrecipes: Korean Barbecue-Style Meatballs Recipe.