For best results, use high-quality ground beef with a good fat content to ensure juicy meatballs. Don't overmix the meatball mixture, as this can result in tough meatballs. Mix just until the ingredients are combined. If you don't have a cast-iron skillet, a regular baking sheet works just as well. Line it with parchment paper for easy cleanup. Adjust the amount of gochujang and Sriracha to suit your spice preference. These meatballs are delicious served over rice, noodles, or as sliders on toasted buns.
Korean Barbecue-Style Meatballs
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 20 mins
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SERVING4 People
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VIEWS112
Embark on a culinary adventure with these Korean Barbecue-Style Meatballs, where savory ground beef meets the fiery kick of gochujang and the umami depth of soy sauce. Baked to golden perfection and then simmered in a luscious, homemade Korean BBQ sauce, these meatballs are a flavor explosion in every bite. Perfect as an appetizer, a main course, or even nestled in a slider bun, they're a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol97 mg
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Fiber1 g
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Protein23 g
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Saturated Fat14 g
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Sodium2502 mg
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Fat39 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a mixing bowl, gently combine ground beef, gochujang, salt, pepper, soy sauce, ginger, garlic, green onions, and cracker crumbs. Mix until just combined to avoid overworking the meat. (5 minutes)
02
StepCover the meatball mixture and refrigerate for at least 30 minutes to allow the flavors to meld and the meatballs to firm up. (30 minutes)
03
StepPreheat oven to 450°F (232°C).
04
StepUsing wet hands, form the mixture into 12 equal-sized meatballs. Place them in a cast-iron skillet or on a baking sheet lined with parchment paper.
05
StepBake the meatballs for 20 minutes, or until they are nicely browned and cooked through. (20 minutes)
06
StepRemove the meatballs from the skillet/baking sheet and set aside. If using a skillet, drain off most of the grease, leaving about 1 teaspoon in the pan.
07
StepPlace the skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute. Deglaze the skillet with rice wine vinegar and soy sauce. (2 minutes)
08
StepStir in brown sugar, beef broth, and gochujang. Bring the mixture to a simmer and cook until the sauce has reduced by about a third. (5 minutes)
09
StepIn a small bowl, whisk together cornstarch and water to create a slurry. Reduce the heat to medium-low and whisk the slurry into the simmering sauce. Continue to simmer until the sauce thickens, about 2-3 minutes. (3 minutes)
10
StepReturn the meatballs to the skillet and coat them generously with the sauce. Simmer for another 3-5 minutes, basting frequently, until the meatballs are heated through and well-coated with the Korean BBQ sauce. (5 minutes)
11
StepGarnish with toasted sesame seeds and sliced green onions before serving.
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Dedrick Konopelski
Mar 26, 2025These were a huge hit at my party! Everyone loved them!
Davon Reichert
Jan 23, 2025My kids even loved these, and they are usually picky eaters!
Bert Hackett
Dec 28, 2024The sauce is amazing! I could eat it with a spoon.
Mac Reichert
Sep 27, 2024I added a little grated apple to the meatballs for some extra sweetness.
Quinton Huels
Jun 28, 2024So easy to make and so delicious! This is going into my regular rotation.