Description
These Korean BBQ meatballs are tender, juicy, and coated in a sticky, spicy-sweet glaze. Perfect for parties, meal prep, or a flavorful dinner.
Ingredients
Scale
For the Meatballs:
- 1 pound ground beef (80/20)
- 2 teaspoons gochujang
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon soy sauce
- 2 teaspoons grated fresh ginger
- 4 cloves garlic, minced
- ⅓ cup green onions, thinly sliced
- ½ cup crushed buttery crackers
- Toasted sesame seeds (for garnish)
For the Glaze:
- 4 cloves garlic, minced
- 2 tablespoons rice vinegar
- ¾ cup beef broth
- ⅓ cup brown sugar
- ⅓ cup soy sauce
- 1 tablespoon gochujang
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha
- 2 teaspoons cornstarch
- 1 tablespoon water
Instructions
- Prepare Meatballs – Combine all meatball ingredients in a bowl. Mix gently, then chill for 30 minutes.
- Shape & Bake – Preheat oven to 450°F (220°C). Roll mixture into 12 meatballs and place on a baking sheet. Bake for 20 minutes.
- Make the Glaze – In a skillet, sauté garlic, then deglaze with vinegar and soy sauce. Add sugar, broth, gochujang, sesame oil, and Sriracha. Simmer for 5 minutes.
- Thicken Sauce – Mix cornstarch with water, then stir into sauce until thickened.
- Coat Meatballs – Add meatballs back to the skillet, tossing in sauce. Simmer for 3–5 minutes.
- Garnish & Serve – Sprinkle with sesame seeds and green onions. Serve with rice, noodles, or slaw.
Notes
- Adjust spice level by adding more/less gochujang or Sriracha.
- Use ground chicken or turkey for a lighter version.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 3 meatballs
- Calories: 290
- Sugar: 6g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 65mg