If you are looking for a meal that packs a punch of flavor, these Korean BBQ Meatballs are the perfect solution. Combining the savory richness of ground beef with the spicy-sweet kick of gochujang, this dish is a guaranteed crowd-pleaser for both weeknight dinners and game-day appetizers.
Table of Contents
Why You Will Love This Recipe
These Korean BBQ Meatballs stand out because they strike a perfect balance between sweet, salty, and spicy. Unlike traditional meatballs that can sometimes be heavy, these are lightened up with aromatic ginger and garlic, then finished with a glossy, addictive glaze. The use of buttery round crackers adds a unique texture that keeps the meat tender, while the high-heat baking method ensures a beautiful brown crust without the mess of stovetop frying.
Ingredients
- 1 pound ground beef
- 2 teaspoons gochujang (Korean hot pepper paste)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon soy sauce
- 2 teaspoons grated fresh ginger (soaked in 1 tablespoon vinegar for 5 minutes)
- 4 cloves garlic, finely minced
- 1/3 cup thinly sliced green onions
- 1/2 cup finely crushed buttery round crackers
- 4 cloves garlic, minced (for the glaze)
- 2 tablespoons rice wine vinegar
- 3/4 cup beef broth or water
- 1/3 cup brown sugar
- 1/3 cup soy sauce (for the glaze)
- 1 tablespoon gochujang (for the glaze)
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha hot sauce
- 2 teaspoons cornstarch
- 1 tablespoon water
- Toasted sesame seeds for garnish
Step-by-Step Instructions
- Prepare the Meat Mixture: In a large bowl, spread the ground beef out. Evenly distribute the gochujang, salt, pepper, and soy sauce over the meat. Add the treated ginger (see tips below), minced garlic, green onions, and crushed crackers. Use a fork to mix quickly until just combined, being careful not to overwork the meat.
- Chill: Cover the bowl and refrigerate the mixture for approximately 30 minutes to allow the flavors to meld.
- Preheat and Prep: Preheat your oven to 450 degrees F (230 degrees C). Lightly grease a cast iron skillet or baking dish.
- Form and Bake: Using wet hands to prevent sticking, roll the mixture into 12 equal-sized meatballs. Place them in the skillet and bake in the preheated oven for about 20 minutes, or until they are nicely browned and cooked through.
- Start the Glaze: Remove the meatballs from the skillet and set them aside on a plate. Drain all but 1 teaspoon of grease from the skillet and place it on the stove over medium-high heat.
- Sauté and Deglaze: Add the minced garlic for the glaze and cook until fragrant (about 1 minute). Pour in the rice vinegar and soy sauce to deglaze the pan, scraping up any browned bits.
- Simmer: Stir in the brown sugar, beef broth, and gochujang. Add the sesame oil and Sriracha. Bring the sauce to a simmer and let it cook until it has reduced by about one-third.
- Thicken: In a small bowl, whisk together the cornstarch and water to create a slurry. Lower the heat to medium-low and whisk the slurry into the sauce. Continue to simmer until the sauce is thick and glossy.
- Combine: Return the meatballs to the skillet. Baste them generously with the glaze and simmer for another 3 to 5 minutes until everything is heated through and the meatballs are well-coated.
- Garnish: Serve immediately, topped with toasted sesame seeds and extra sliced green onions.
Expert Tips / Pro Tips
The Ginger Secret: Fresh ginger contains enzymes that can break down meat proteins, potentially making your meatballs mushy. To avoid this, always deactivate the enzymes by soaking the grated ginger in vinegar for 5 minutes or heating it to 150 degrees F before adding it to the meat. Alternatively, you can simply add the ginger to the sauce instead of the meat mixture.
Don’t Over-Mix: When combining your ingredients, use a light touch. Over-handling the ground beef can lead to tough, dense meatballs.
Wet Your Hands: When rolling the meatballs, keep a small bowl of water nearby. Wetting your palms prevents the meat from sticking to your skin and helps create a smooth surface.
Variations & Substitutions
Protein Swap: While ground beef is traditional for that BBQ flavor, you can easily substitute ground pork, turkey, or chicken. If using poultry, you may want to add a teaspoon of oil to the mix to ensure they stay juicy.
Gluten-Free Option: Use gluten-free tamari instead of soy sauce and swap the buttery crackers for gluten-free cracker crumbs or panko.
Heat Level: If you prefer a milder meatball, reduce the Sriracha and gochujang. If you love heat, feel free to double the Sriracha in the glaze.
Serving Suggestions
These Korean BBQ Meatballs are incredibly versatile. For a complete meal, serve them over a bed of steamed white rice or brown rice to soak up the extra glaze. They also pair beautifully with a side of kimchi, pickled cucumbers, or steamed bok choy. If you are serving them as an appetizer, stick a toothpick in each one and serve them on a platter for easy grabbing.
Storage, Freezing & Reheating
Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze these meatballs either cooked or uncooked. To freeze cooked meatballs, let them cool completely and store them in a freezer-safe bag for up to 3 months.
Reheating: For the best results, reheat the meatballs in a skillet over medium-low heat with a splash of water or beef broth to loosen the sauce. You can also reheat them in the oven at 350 degrees F until warmed through.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 558 kcal |
| Total Fat | 39g |
| Saturated Fat | 14g |
| Cholesterol | 97mg |
| Sodium | 2502mg |
| Total Carbohydrates | 27g |
| Dietary Fiber | 1g |
| Protein | 23g |
Korean BBQ Meatballs
Ingredients
Equipment
Method
- Prepare the Meat Mixture: In a large bowl, spread the ground beef out. Evenly distribute the gochujang, salt, pepper, and soy sauce over the meat. Add the treated ginger (see tips below), minced garlic, green onions, and crushed crackers. Use a fork to mix quickly until just combined, being careful not to overwork the meat.1 pound ground beef, 2 teaspoons gochujang, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 tablespoon soy sauce, 2 teaspoons fresh ginger, 4 cloves garlic, 1/3 cup green onions, 1/2 cup buttery round crackers
- Chill: Cover the bowl and refrigerate the mixture for approximately 30 minutes to allow the flavors to meld.
- Preheat and Prep: Preheat your oven to 450 degrees F (230 degrees C). Lightly grease a cast iron skillet or baking dish.
- Form and Bake: Using wet hands to prevent sticking, roll the mixture into 12 equal-sized meatballs. Place them in the skillet and bake in the preheated oven for about 20 minutes, or until they are nicely browned and cooked through.
- Start the Glaze: Remove the meatballs from the skillet and set them aside on a plate. Drain all but 1 teaspoon of grease from the skillet and place it on the stove over medium-high heat.
- Sauté and Deglaze: Add the minced garlic for the glaze and cook until fragrant (about 1 minute). Pour in the rice vinegar and soy sauce to deglaze the pan, scraping up any browned bits.4 cloves garlic, 2 tablespoons rice wine vinegar, 1/3 cup soy sauce
- Simmer: Stir in the brown sugar, beef broth, and gochujang. Add the sesame oil and Sriracha. Bring the sauce to a simmer and let it cook until it has reduced by about one-third.1/3 cup brown sugar, 3/4 cup beef broth or water, 1 tablespoon gochujang, 1 teaspoon sesame oil, 1 teaspoon Sriracha hot sauce
- Thicken: In a small bowl, whisk together the cornstarch and water to create a slurry. Lower the heat to medium-low and whisk the slurry into the sauce. Continue to simmer until the sauce is thick and glossy.2 teaspoons cornstarch, 1 tablespoon water
- Combine: Return the meatballs to the skillet. Baste them generously with the glaze and simmer for another 3 to 5 minutes until everything is heated through and the meatballs are well-coated.
- Garnish: Serve immediately, topped with toasted sesame seeds and extra sliced green onions.Toasted sesame seeds
Notes
FAQ
What is gochujang?
Gochujang is a savory, sweet, and spicy fermented Korean condiment made from red chili powder, glutinous rice, fermented soybeans, and salt. It is a staple in Korean cooking and provides the deep, complex heat found in these meatballs.
Can I make these ahead of time?
Yes! You can prepare the meat mixture and form the balls a day in advance. Just be sure to deactivate the ginger enzymes as mentioned in the tips, or the meat texture will change overnight.
What if I don’t have Ritz crackers?
You can substitute the buttery crackers with panko breadcrumbs or standard breadcrumbs, though you may lose a bit of that specific buttery richness the crackers provide.
Is this recipe very spicy?
The recipe has a moderate kick due to the gochujang and Sriracha. On a scale of 1 to 10, it is roughly a 5. You can easily adjust the heat by increasing or decreasing the amount of hot pepper paste used.