Korean Meatball Recipe

Okay. So. I had these meatballs last week and—honestly—I haven’t stopped thinking about them.

Like. At 2 a.m. I was like, “Kelsey, remember that gochujang glaze?” And I wasn’t even hungry. Just haunted by flavor.

These aren’t your grandma’s Swedish meatballs. Nope. These are Korean BBQ meatballs —juicy, sticky, slightly sweet, a little spicy, and packed with that umami punch that makes you go, “Wait. What just happened?”

And the spicy mayo? Oh, don’t get me started. It’s creamy. It’s tangy. It’s got a kick. It’s the kind of sauce you wanna put on everything —toast, eggs, sad leftovers.

I made this for dinner, served it over rice with some quick-pickled cucumbers, and my husband said, “You’re not allowed to lose this recipe.”

So. Here it is.

And no, you don’t need a fancy grill. Just a pan, some ground beef, and one weird red paste you might not know yet. (We’ll get to that.)

Reasons to love this Korean Meatball Recipe

You wanna know why I keep making these?

Because they’re easy . Like, throw-it-together-on-a-Tuesday kind of easy.

They’re fun . Sticky fingers, bold flavors, that sizzle when the meat hits the pan.

They’re flexible . No beef? Try turkey or pork. No rice? Eat ‘em with noodles, in a bun, or straight off the spoon. (I won’t tell.)

They’re crowd-pleasers . Kids? They like the sweet glaze. Spice lovers? They’ll go for the mayo. Picky eaters? Hide the ginger, call it “BBQ meatballs,” and watch ‘em vanish.

And honestly? They feel fancy but take zero effort.

Also—leftovers are better . Cold truth.

Key Ingredients for Korean BBQ Meatballs (and why they matter)

Let’s break it down. Not science. Just real talk.

Ground beef (1 lb)
The star. I use 85/15—enough fat to keep ‘em juicy, not so much they fall apart. Lean beef dries out. Don’t do it.

Panko (½ cup)
Not regular breadcrumbs. Panko’s lighter, crunchier, soaks up moisture without making the meatballs dense. Texture hero.

Egg (1)
Binder. Holds everything together. No egg? Try a tbsp of mashed potato or flax meal. But egg works best.

Garlic (5 cloves, minced)
Yeah, five. I know. Your breath will suffer. But garlic = flavor. Roast it if you wanna mellow it. Or just own it. “Sorry, I’m delicious.”

Ginger (1 tbsp, minced)
Fresh, not powdered. Gives that little zing. That “I’m not just sweet, I’m interesting” vibe. Grate it on a microplane if you got one. Or chop fine.

Gochujang (2 tbsp in meatballs, 1 in sauce)
Spicy, sweet, fermented chili paste. We’ll talk more about it. But trust me—it’s the secret. Like ketchup’s cool cousin.

Soy sauce (2 tbsp in meatballs, ¼ cup in sauce)
Salty depth. Umami bomb. Use regular or low-sodium, just don’t skip it.

Sesame oil (1 tsp in meatballs, 1 tsp in sauce)
Not for frying. It’s for flavor . Just a drizzle. Strong stuff. Smells like heaven.

Brown sugar (2 tbsp in meatballs, 1 tbsp in sauce)
Balances the spice. Gives that caramelized edge when you sear the meatballs. Yum.

Green onions (3, sliced)
Half in the meat, half on top. Fresh bite. Color. Crunch. Don’t sleep on ‘em.

What is Gochujang Chili Paste?

Alright. Let’s talk about the ingredient.

Gochujang (say it: go-choo-jang ) is a Korean fermented red chili paste.

It’s thick.
It’s spicy.
It’s sweet.
It’s savory.
It’s got depth .

Think: sriracha + miso + brown sugar had a baby.

It’s made from chili powder, glutinous rice, fermented soybeans, and salt. Fermented = flavor that builds.

You’ll find it in the international aisle, near the soy sauces. Comes in a tub or squeeze bottle.

And once you have it? You’ll use it for everything . Stir into ramen. Mix with mayo. Glaze salmon.

It keeps forever in the fridge. Like, seriously. Mine’s been there six months and still vibing.

What can I use if I don’t have gochujang?

Okay. So you’re staring at the recipe. No gochujang.

Don’t panic.

You can make a fake version. Not perfect, but close.

Try this mix:

• 1 tbsp sriracha (for heat)
• 1 tbsp hoisin sauce (for sweetness and depth)
• ½ tsp soy sauce
• Tiny pinch of garlic powder

Use it in place of gochujang in both meatballs and sauce.

It won’t be authentic , but it’ll still be tasty.

Or—just go buy the real thing. It’s not expensive. And you’ll thank me later.

How to Make Korean BBQ Meatballs

Step 1: Get your stuff ready

Chop the garlic. Mince the ginger. Slice the green onions.

Do this first. Trust me. You don’t wanna be mincing garlic while meatballs burn.

Also—mix the cornstarch slurry: 1 tbsp cornstarch + 2 tbsp water. Shake it in a jar or whisk it. Set aside.

Step 2: Make the meatballs

In a big bowl, dump in the beef, panko, egg, garlic, ginger, 2 tbsp gochujang, 2 tbsp soy sauce, 1 tsp sesame oil, 2 tbsp brown sugar, and half the green onions.

Now—mix.

But don’t overdo it . Use your hands. Just until it comes together. Overmixing = tough meatballs. We don’t want hockey pucks.

Roll into 1-inch balls. Should make about 16–20.

Pro tip: Wet your hands a little. Stops the meat from sticking. Works every time.

Step 3: Brown the meatballs

Grab a skillet. Medium heat. A little oil if you want, but the beef will release fat.

Cook the meatballs in batches. Don’t crowd the pan. You want browning , not steaming.

Roll ‘em around every few minutes. Get color on all sides. Takes 12–15 minutes total.

They don’t need to be fully cooked yet—just seared and caramelized.

When done, pull ‘em out. Set aside. Wipe the pan if there’s burnt stuff. We want flavor, not ash.

Step 4: Make the glaze

Same pan. Keep it warm.

Add:

• ¼ cup soy sauce
• 1 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tsp sesame oil

Stir. Let it simmer for a minute. Smell that? That’s good .

Now—pour in the cornstarch slurry. Stir fast. Watch it thicken. 30 seconds. That’s it.

Sauce should coat the back of a spoon. Glossy. Sticky. Perfect.

Step 5: Glaze the meatballs

Turn off the heat.

Add the meatballs back in. Gently toss to coat. Don’t smash ‘em.

Let ‘em sit for a minute. Soak up that sauce.

They’ll finish cooking from the residual heat. Juicy. Tender. Glazed like donuts.

Step 6: Make the spicy mayo

While the meatballs cook, whip up the sauce.

In a small bowl:

• ½ cup mayo
• 1 tsp gochujang
• 1 tsp sesame oil
• Juice of ½ lime

Stir. Taste. Want more heat? Add another ½ tsp gochujang. More tang? More lime.

This stuff? It’s magic.

Keep it cold. Drizzle it on at the end.

Tips and Tricks

• Don’t overmix the meat. Seriously. Use your hands, but stop when it’s mixed. Tender meatballs = gentle touch.
• Use a cookie scoop for even meatballs. Saves time, looks nice.
• Want extra sticky? Brush meatballs with extra sauce while serving. Glossy = good.
• No panko? Regular breadcrumbs work. Just use a little less. Panko soaks up more liquid.
• Make ‘em ahead. Roll meatballs, store in the fridge (uncooked) for up to 24 hours. Saves time.
• Air fryer option? Yeah. 375°F for 12–15 mins, flip halfway. Then glaze. Crispy outside, juicy inside.
• Double the spicy mayo. You’ll want it for leftovers. Or toast. Or just a spoon.

Are these meatballs kid-friendly?

Honestly? Most kids go nuts for them.

Wait—what? Spicy Korean meatballs? For kids?

Hear me out.

The gochujang isn’t just spicy—it’s sweet and savory too.
And in the meatballs and sauce, it’s mellow. Not fire-hot.

I’ve served these to my nephew (age 6) and he ate three, asked for more sauce, and dipped his nuggets in the spicy mayo.

If you’re worried?
Just reduce the gochujang by half in the meatballs and sauce.
Keep the spicy mayo on the side.
Call ‘em “BBQ beef balls” — works every time.

They’re like little flavor bombs with a sneaky veggie boost (ginger, garlic, green onions).

So yeah.
Kids love ‘em.
Even the picky ones.
Just don’t tell them it’s “Korean” — call it “special meatballs.”
Magic.

Storage And Leftovers

Leftovers? Yeah, right. Like you’ll have any.

But if you do:

Store in an airtight container in the fridge for 3–4 days .

Reheat in a pan with a splash of water or broth. Keeps the sauce from drying out. Microwaving works, but stir often.

Freeze? Yes. Without the mayo. Put meatballs and sauce in a freezer bag. Thaw overnight. Reheat on stove.

Spicy mayo? Keep it separate. Lasts 5 days in the fridge.

And fun fact: cold meatballs taste like Korean BBQ candy. No shame.

Can I Make These Meatballs in The Oven Instead of The Stovetop?

Yeah, totally.

If you don’t feel like standing over the pan (some days are like that), just pop ‘em in the oven.

Preheat to 400°F.
Line a baking sheet with parchment or foil.
Arrange the meatballs so they’re not touching.

Bake for 18–20 minutes, until browned and cooked through.
Then—optional move—toss ‘em in the sauce and let them simmer a few minutes to soak up flavor.

Or, broil them for 2–3 mins after baking to get that caramelized edge. Chef kiss.

Easier cleanup, same great taste. Win-win.

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So. There you go.

Korean BBQ meatballs. Sticky. Spicy. Sweet. With a creamy kick from that mayo.

Make ‘em for dinner. Make ‘em for meal prep. Make ‘em just because you deserve something good.

And when someone asks, “What’s that smell?” Just say, “Dinner. And also, excellence.”

—Kelsey 🌶️🥢 (and yes, I ate three straight off the spoon)