Can I make these Korean Barbecue Meatballs ahead of time for a party?

Absolutely! You can prepare the Korean Barbecue Meatballs up to the baking stage and refrigerate them for up to 24 hours. The sauce can be made 3-4 days in advance. On the day of your party, simply bake the meatballs and glaze them with the reheated sauce.

How spicy are these Korean Barbecue Meatballs? Can I adjust the heat level?

The spice level is moderate and can be easily adjusted. For milder Korean Barbecue Meatballs, reduce the gochujang to 2 tablespoons and increase the brown sugar slightly. For extra heat, add 1-2 teaspoons of Korean red pepper flakes (gochugaru) to the sauce.

Is there a vegetarian alternative for this Korean Barbecue Meatballs recipe?

Yes! Substitute the meat with a combination of finely chopped mushrooms (8 oz), crumbled firm tofu (8 oz), and cooked brown rice (1 cup). Add 1 tablespoon of nutritional yeast for umami flavor and proceed with the recipe as written to create vegetarian Korean Barbecue Meatballs.

What's the best type of meat to use for juicy Korean Barbecue Meatballs?

A combination of 80/20 ground beef and ground pork yields the juiciest results. The fat content helps keep the Korean Barbecue Meatballs tender, while the blend of meats creates complex flavor. If using leaner meat, consider adding 1-2 tablespoons of olive oil to the mixture.

Can I use store-bought barbecue sauce instead of making my own for Korean Barbecue Meatballs?

While convenient, store-bought barbecue sauce lacks the authentic Korean flavors. If pressed for time, doctor a regular barbecue sauce by adding 2 tablespoons of gochujang, 1 teaspoon of sesame oil, and 1 teaspoon of grated ginger to get closer to the intended flavor profile for your Korean Barbecue Meatballs.

How to Make the Best Korean Barbecue Meatballs Ever

Description

Deliciously tender meatballs glazed with sweet and spicy Korean barbecue sauce, perfectly balancing savory, sweet, and spicy flavors in every bite.

Ingredients

Scale

For the meatballs:

1 pound ground beef (80/20 lean-to-fat ratio)
1/2 pound ground pork
1/4 cup finely chopped green onions, plus more for garnish
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon grated fresh ginger
1/4 cup panko breadcrumbs
1 large egg, beaten
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon black pepper
1/2 teaspoon salt

For the Korean barbecue sauce:

1/3 cup gochujang (Korean red pepper paste)
1/4 cup brown sugar
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
2 tablespoons water (to adjust consistency)

For garnish:

2 tablespoons toasted sesame seeds
1/4 cup chopped green onions
Thinly sliced fresh red chili peppers (optional)

Instructions

In a large mixing bowl, combine ground beef and pork. Mix gently until just combined, being careful not to overwork the meat.
Add green onions, minced garlic, grated ginger, breadcrumbs, beaten egg, soy sauce, sesame oil, black pepper, and salt to the meat mixture. Fold gently until ingredients are evenly distributed.
With slightly damp hands, form the mixture into 1.5-inch diameter meatballs (about 2 tablespoons each). Place formed meatballs on a parchment-lined baking sheet.
Refrigerate meatballs for 15 minutes. Meanwhile, preheat oven to 400°F (200°C).
In a medium saucepan over medium heat, combine all sauce ingredients: gochujang, brown sugar, soy sauce, rice vinegar, minced garlic, sesame oil, and grated ginger. Whisk continuously until sugar dissolves and sauce is smooth. Simmer for 5 minutes, then remove from heat.
Bake chilled meatballs for 15-18 minutes, or until internal temperature reaches 165°F (74°C).
Remove meatballs from oven and brush generously with half of the Korean barbecue sauce. Return to oven for additional 5 minutes to allow glaze to caramelize.
Transfer glazed meatballs to a serving dish. Drizzle with remaining sauce or serve it on the side. Garnish with toasted sesame seeds, chopped green onions, and optional sliced chili peppers.

Notes

Meat Selection: For juiciest results, use ground beef with at least 20% fat content. The combination of beef and pork creates optimal flavor and texture.
Make Ahead: Form meatballs up to 24 hours in advance and refrigerate uncooked. The sauce can be prepared 3-4 days ahead and stored in an airtight container.
Storage: Refrigerate leftover meatballs and sauce separately in airtight containers for up to 3 days. Freeze for up to 3 months.
Reheating: For best results, reheat in a 350°F (175°C) oven for 10-12 minutes until warmed through.
Spice Adjustment: Reduce gochujang to 2 tablespoons for milder meatballs or add 1-2 teaspoons of Korean red pepper flakes (gochugaru) for extra heat.
Gluten-Free Option: Substitute regular panko with gluten-free breadcrumbs and use tamari instead of soy sauce.
Serving Suggestions: Serve over rice with quick-pickled vegetables, in lettuce wraps with kimchi, or as sliders with gochujang mayo and pickled slaw.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Dish/Appetizer
Method: Baking
Cuisine: Korean-Fusion

Nutrition

Serving Size: 4 meatballs with sauce
Calories: 385
Sugar: 10g
Sodium: 890mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1.5g
Protein: 24g
Cholesterol: 95mg

Keywords: Korean Barbecue Meatballs, Korean Meatballs, Gochujang Meatballs, Asian Fusion, Korean BBQ