Easy Korean BBQ Meatballs

These easy Korean BBQ meatballs are tender, juicy, and coated in a glossy sweet and savory sauce with gentle heat. The texture is soft inside with lightly caramelised edges, and the flavour balances soy, garlic, ginger, and brown sugar beautifully. This is a straightforward, family friendly recipe that suits confident beginners. From start to finish, it takes about 40 minutes, making it perfect for weeknights or casual entertaining.

Ingredients

For the meatballs

• 500 g ground beef or pork
• 1 large egg
• 60 g breadcrumbs
• 2 cloves garlic, finely minced
• 1 tsp fresh ginger, finely grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 spring onions, finely chopped
• 0.5 tsp black pepper

For the Korean BBQ sauce

• 120 ml soy sauce
• 75 g brown sugar
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp gochujang
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp sesame oil
• 1 tbsp cornflour mixed with 2 tbsp water

To finish

• 1 tbsp sesame seeds
• 2 spring onions, thinly sliced

Method

Prepare the oven

Preheat the oven to 200°C, 180°C fan. Line a large baking tray with baking parchment and set aside.

Mix the meatballs

Place the minced meat, egg, breadcrumbs, garlic, ginger, soy sauce, sesame oil, spring onions, and black pepper into a large bowl. Mix gently with your hands until just combined. Avoid overworking the mixture as this can make the meatballs dense.

Shape and bake

Roll the mixture into evenly sized meatballs, about the size of a walnut. Arrange them on the prepared tray with a little space between each one. Bake for 18 to 22 minutes, turning once halfway through, until cooked through and lightly golden.

Make the sauce

While the meatballs bake, add all the sauce ingredients except the cornflour mixture to a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Add the cornflour mixture and cook for 1 to 2 minutes until thick and glossy.

Coat and finish

Remove the meatballs from the oven and transfer them to the saucepan. Gently turn to coat them evenly in the sauce. Sprinkle with sesame seeds and sliced spring onions before serving.

Tips

Why are my meatballs dry?

Dry meatballs usually mean the mixture was overmixed or baked too long. Mix gently and remove them from the oven as soon as they are cooked through.

Can I make these less spicy?

Yes. Reduce the gochujang to half a tablespoon or replace it with tomato paste for a mild version.

How do I get evenly sized meatballs?

Use a tablespoon or small cookie scoop to portion the mixture. This helps them cook evenly.

Serving Suggestions

• Serve over steamed jasmine rice
• Pair with stir fried vegetables or broccoli
• Add to lettuce cups for a lighter option
• Offer as party bites with cocktail sticks

Storage

Room temperature

These meatballs should not be kept at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob or in the microwave until hot.

Freezing

Freeze cooked meatballs with or without sauce for up to 2 months. Defrost overnight in the refrigerator before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28 g
• Protein: 26 g
• Fat: 24 g
• Saturated Fat: 8 g
• Sodium: 980 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I use chicken instead of beef?

Yes, ground chicken works well. The meatballs will be slightly lighter in texture but still very flavourful.

Can these be pan fried instead of baked?

They can. Fry in a large non stick pan with a little oil, turning often, until cooked through.

Is gochujang essential?

It adds authentic flavour, but if unavailable, use chilli paste or a mild chilli sauce as a substitute.

Can I prepare these ahead of time?

Yes. You can shape the meatballs up to 24 hours in advance and keep them covered in the refrigerator until ready to bake.