The first time I made these Korean BBQ meatballs, my kitchen smelled like a Seoul street market for an hour.
They’re sweet, salty, and just a touch of heat — the kind of thing you’ll sneak off the plate to taste while the oven is still hot.
This recipe is fast, family-friendly, and scales easily for a party or weeknight dinner.
Why You’ll Love This Recipe
- Ready in about 30 minutes from start to finish (hands-on time is minimal).
- Balanced sweet-salty glaze that caramelizes beautifully on baked meatballs.
- Flexible: use beef or chicken, and swap heat to suit your family.
- Great make-ahead option for busy nights or game-day platters.
The meatballs develop a glossy, slightly sticky exterior from the soy-brown sugar glaze while staying tender inside thanks to breadcrumbs and egg.
The green onions and ginger keep them bright, preventing the flavor from feeling one-note.
These have a satisfying bite without being dry, and the sesame oil ties everything to those classic Korean BBQ flavors.
"Five stars — my kids declared these dinner champions. Bold flavor, easy prep, and they vanished in minutes." — Reader Review
Key Ingredients
Ginger (grated)
Fresh ginger is small but mighty here. It cuts through the richness of the meat and adds a peppery, citrusy lift that makes the glaze pop. Use fresh, not powdered; brands don’t matter as much as the aroma — if it smells bright, use it.
Soy sauce (1/4 cup)
Soy sauce is the backbone of the Korean BBQ profile in this recipe. A naturally brewed or low-sodium soy sauce (Kikkoman or Yamasa) gives depth without being overly salty. It’s in both the meatball mix and the glaze, so it seasons the base and the finish.
Brown sugar (2 tablespoons)
Brown sugar caramelizes and gives that glossy finish to the glaze. Dark or light brown sugar will work, though dark brown offers deeper molasses notes. The balance of sweet to salty is what creates that addictive glaze.
Ground meat (1 pound ground beef or ground chicken)
Choose high-quality ground beef (80/20) if using beef for juicier meatballs, or lean-ground chicken for a lighter option. The fat content affects tenderness and flavor — slightly fattier meat yields a more succulent result.
Full ingredient list:
- 1 pound ground beef or ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 egg
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- Sesame seeds, for garnish
- Additional green onions, for garnish
Step-by-Step Instructions
Making Korean BBQ Meatballs is a simple process that anyone can follow. Here are the step-by-step instructions: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Mix Ingredients: In a large bowl, combine the ground meat, breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, brown sugar, sesame oil, egg, black pepper, and red pepper flakes. Form Meatballs: Using your hands, mix the ingredients until well combined. Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. Place on Baking Sheet: Arrange the meatballs on the prepared baking sheet, leaving some space in between each meatball. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the meatballs are cooked through and golden brown. Prepare Glaze: While the meatballs are baking, you can make the glaze. In a small saucepan, combine 1/4 cup soy sauce, 2 tablespoons brown sugar, and a teaspoon of sesame oil. Heat over medium heat until the sugar is dissolved. Coat Meatballs: Once the meatballs are done baking, drizzle or brush the glaze over them, ensuring they are well-coated. Garnish: Sprinkle sesame seeds and additional chopped green onions on top for added flavor and presentation. Serve Hot: Remove from the oven and serve the meatballs hot. These steps will guide you through creating these incredible Korean BBQ Meatballs with ease!
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper to prevent sticking and promote even browning.
Pro Tip: Let the oven fully reach temperature before baking; a hot oven gives a better crust.
Step 2: Mix the Meatball Base
In a large bowl, add the ground meat, breadcrumbs, chopped green onions, minced garlic, and grated ginger.
Add the soy sauce, brown sugar, sesame oil, egg, black pepper, and red pepper flakes if using.
Use your hands or a rubber spatula to combine gently until just mixed.
Pro Tip: Don’t overwork the meat—mix until combined. Overhandling makes meatballs tough.
Step 3: Shape the Meatballs
Form the mixture into 1 to 1.5-inch meatballs using your palms.
Place them spaced apart on the prepared baking sheet.
Pro Tip: Use a small cookie scoop for even-sized meatballs; even cooking is easier when sizes match.
Step 4: Bake Until Just Done
Bake the meatballs for 20–25 minutes.
They should be golden brown on the outside and 160°F internal (if using chicken, target 165°F).
Pro Tip: Slide a thermometer into the center of a meatball to confirm doneness without slicing them open.
Step 5: Make the Glaze
While the meatballs bake, combine 1/4 cup soy sauce, 2 tablespoons brown sugar, and 1 teaspoon sesame oil in a small saucepan.
Warm over medium heat until the sugar dissolves and the sauce thickens slightly.
Pro Tip: Reduce the glaze a minute longer if you want a syrupier coating; keep stirring to avoid burning.
Step 6: Glaze and Garnish
Brush or drizzle the warm glaze over the cooked meatballs so they’re evenly coated.
Sprinkle with sesame seeds and extra chopped green onions before serving.
Pro Tip: For a sticky finish, toss the meatballs quickly in a bowl with the glaze, then return them to the baking sheet under the broiler for 30–60 seconds — watch closely.
Expert Tips for Success
- Measure the salt flow: Soy sauce seasons both the meat and glaze. If you use a very salty soy sauce, reduce added salt in the mix to avoid over-salting.
- Choose the right meat ratio: For beef, an 80/20 blend gives juicy meatballs; for a lighter option, use ground chicken but add an extra tablespoon of oil to keep them moist.
- Breadcrumbs are texture anchors: Use plain breadcrumbs — panko will give a lighter crumb and slightly airier meatballs while regular breadcrumbs create a denser, more cohesive bite.
- Egg technique matters: The egg acts as binder and adds tenderness. Lightly beat the egg before adding for even distribution.
- Work cold if needed: If your kitchen is warm, keep the meat mixture slightly chilled; cold fat binds better and prevents greasy meatballs.
- Don’t overcrowd the baking sheet: Give each meatball space so heat circulates and they brown instead of steam.
- Temperature checks are non-negotiable: For beef, aim for 160°F; for poultry, 165°F. Use an instant-read thermometer inserted into the center.
- Glaze timing: Glaze immediately after baking while meatballs are hot; the heat helps the glaze adhere and slightly caramelize.
- Make-ahead glaze tip: The glaze stores well in the fridge for a week. Reheat gently and whisk before using.
- For crispier exteriors: After glazing, broil on high for 30–60 seconds to create tiny charred spots — but watch carefully to prevent burning.
- Sweetness balance: If your family prefers less sweet, cut brown sugar in both the mix and glaze by half and taste-test the glaze before coating.
- Spice control: Red pepper flakes add a light kick; you can substitute gochugaru (Korean chili flakes) for a more authentic flavor profile.
- Use a silicone spatula for glazing: It’s flexible and helps coat meatballs evenly without smashing them.
- Serving tools: Toothpicks or small skewers make them perfect for parties; a squeeze bottle keeps glaze application tidy.
Storage & Freezing
Fridge: Store cooled meatballs in an airtight container for up to 4 days.
Keep the glaze separate if you plan to reheat to avoid sogginess.
Freezer: Freeze baked meatballs in a single layer on a sheet pan until solid, then transfer to a freezer bag for up to 3 months.
Label with the date and number of servings for easy meal planning.
Reheat: Thaw in the fridge overnight if frozen.
To reheat from chilled, place meatballs on a baking sheet and warm in a 350°F oven for 10–15 minutes until heated through.
For frozen meatballs, reheat at 350°F for 20–25 minutes, then brush with warmed glaze and broil briefly for shine.
Microwave option: For quick reheating, microwave individual portions covered with a damp paper towel for 1–2 minutes, then brush with warm glaze to freshen the exterior.
Variations & Substitutions
- Swap the protein: Use ground turkey for a leaner version, or a pork-beef mix (50/50) for richer flavor.
- Make them vegetarian: Replace meat with a blend of cooked lentils, shredded tofu, and breadcrumbs; bind with an extra egg or a flax egg.
- Add kimchi: Finely chopped, drained kimchi folded into the mix adds tang and a fermented depth.
- Heat variations: Replace red pepper flakes with gochujang (Korean chili paste) in the glaze for a deeper, savory heat. Add 1–2 teaspoons to taste.
- Serve suggestions: Turn into bowls over rice, stuff into slider buns with Asian slaw, or skewer with scallions for appetizers.
Frequently Asked Questions
Q: Can I make these meatballs ahead of time for a party?
A: Yes. Bake them fully, cool, and refrigerate up to 4 days. Reheat in the oven at 350°F for 10–15 minutes and glaze just before serving. For large parties, keep glaze warm in a slow cooker on low and toss meatballs in it as needed.
Q: What’s the best way to keep meatballs moist?
A: Don’t overmix the meat. Use the right fat percentage in the meat and include breadcrumbs and an egg to trap moisture. Slightly underbaking by a minute and then allowing carryover cooking can help prevent dryness.
Q: Can I use gluten-free breadcrumbs or soy sauce?
A: Absolutely. Swap in gluten-free panko or almond flour for breadcrumbs, and use tamari or a gluten-free soy alternative for the same flavor balance.
Q: How do I scale this recipe for a crowd?
A: Multiply ingredient ratios linearly and bake on multiple sheets, rotating halfway through. If you need to make thousands, bake in batches to avoid overcrowding and steaming. The glaze can be tripled easily and stored warm in a slow cooker.
Q: Can I make these in an air fryer?
A: Yes. Air fry at 375°F for 10–12 minutes, shaking once, then toss with glaze and air fry an additional 1–2 minutes to set the glaze.
Final Thoughts
These Korean BBQ meatballs are an easy, crowd-pleasing mashup of home-cooked comfort and bold Asian flavors.
They’re perfect for weeknight dinners, meal prep, or party platters and simple to adapt to what you have on hand.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
If you want more ideas or variations to try after this recipe, check a few thoughtful takes on Korean-style meatballs and slow-cooker adaptations.
See a well-tested version at Korean Barbecue-Style Meatballs Recipe for a slightly different glaze profile.
For an easy make-ahead approach, this crockpot method is useful: Crockpot Korean BBQ Meatballs with a Homemade Korean BBQ ….
If you’re serving lighter, noodle-based bowls, this zoodles variation is a great idea: Korean BBQ Meatballs with Zoodles – My Mommy Style.
And if you want another slow-cooker sweet-savory meatball inspiration, try this honey-garlic style for a different take: Slow Cooker Honey Garlic Meatballs – Love to be in the Kitchen.
Korean BBQ Meatballs
Ingredients
Meatball Ingredients
- 1 pound ground beef or ground chicken Choose high-quality ground beef (80/20) for juicier meatballs or lean ground chicken for a lighter option.
- 1/2 cup breadcrumbs Use plain breadcrumbs for best results.
- 1/4 cup green onions, chopped Chop finely for even mixing.
- 2 cloves garlic, minced Add flavor depth.
- 1 tablespoon ginger, grated Use fresh ginger for best flavor.
- 1/4 cup soy sauce Low-sodium soy sauce may be used.
- 2 tablespoons brown sugar Use dark brown sugar for a richer flavor.
- 1 tablespoon sesame oil
- 1 large egg Lightly beaten.
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional) Adjust for spice preference.
- to taste sesame seeds, for garnish
- to taste additional green onions, for garnish
Glaze Ingredients
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground meat, breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, brown sugar, sesame oil, egg, black pepper, and red pepper flakes.
- Using your hands, mix until well combined, then shape the mixture into meatballs, about 1 to 1.5 inches in diameter.
- Arrange the meatballs on the prepared baking sheet, leaving some space in between each meatball.
- While the meatballs are baking, prepare the glaze by combining 1/4 cup soy sauce, 2 tablespoons brown sugar, and 1 teaspoon sesame oil in a small saucepan over medium heat until the sugar dissolves.
Cooking
- Bake the meatballs for 20-25 minutes, until cooked through and golden brown.
- Once cooked, drizzle or brush the glaze over the meatballs, ensuring they are well-coated.
- Garnish with sesame seeds and additional chopped green onions before serving.
