Name: Korean BBQ Meatballs (Sweet & Savory Glazed)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean-Inspired
Ingredients: 1 lb ground beef (or chicken/turkey); 1 egg; ½ cup breadcrumbs; 2 green onions, finely chopped; 2 garlic cloves, minced; 1 tbsp soy sauce; 1 tsp sesame oil; ½ tsp black pepper; ½ cup soy sauce; 3 tbsp honey (or brown sugar); 2 tbsp rice vinegar; 2 tbsp ketchup; 2 garlic cloves, minced; 1 tsp fresh ginger, grated; 1 tsp sesame oil; 1 tbsp cornstarch + 2 tbsp water (slurry, for thickening); Sesame seeds; Sliced green onions

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These Korean BBQ Meatballs are juicy, flavorful, and coated in a glossy, sweet-savory sauce that’s packed with garlic, ginger, and sesame. They’re baked until tender, then tossed in a sticky glaze that clings to every bite. Whether you serve them as a fun appetizer, in rice bowls, or as a main dish, these meatballs are a crowd-pleaser that works for weeknights or parties.

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Why You’ll Love This Recipe

Juicy baked meatballs with bold Korean BBQ flavors.
Sticky, glossy sauce that coats perfectly.
Great as an appetizer, party food, or main dish.
Easy to make with pantry staples.
Halal-friendly and customizable with beef, chicken, or turkey.

Tools and Preparation

Mixing Bowl: To combine meatball ingredients.
Baking Sheet with Parchment: For even cooking and easy cleanup.
Saucepan & Whisk: To cook the Korean BBQ glaze.
Tongs or Spoon: To toss meatballs in the sauce.
Measuring Cups & Spoons: For sauce accuracy.

These basic tools keep the process smooth and fuss-free.

Ingredients

For the Meatballs:

1 lb ground beef (or chicken/turkey)
1 egg
½ cup breadcrumbs
2 green onions, finely chopped
2 garlic cloves, minced
1 tbsp soy sauce
1 tsp sesame oil
½ tsp black pepper

For the Sauce:

½ cup soy sauce
3 tbsp honey (or brown sugar)
2 tbsp rice vinegar
2 tbsp ketchup
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 tsp sesame oil
1 tbsp cornstarch + 2 tbsp water (slurry, for thickening)

For Garnish:

Sesame seeds
Sliced green onions

How to Make Korean BBQ Meatballs

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine ground meat, egg, breadcrumbs, green onions, garlic, soy sauce, sesame oil, and pepper. Mix until just combined.
Form into small meatballs and place on the prepared baking sheet.
Bake for 18–20 minutes, or until meatballs are fully cooked through.
While meatballs bake, prepare the sauce: In a saucepan, combine soy sauce, honey, rice vinegar, ketchup, garlic, ginger, and sesame oil. Bring to a gentle simmer.
Stir in the cornstarch slurry and cook for 1–2 minutes, until sauce thickens and becomes glossy.
Toss baked meatballs in the sauce until well coated.
Garnish with sesame seeds and sliced green onions before serving.

How to Serve Korean BBQ Meatballs

As an appetizer on skewers or toothpicks.
Over steamed rice or noodles for a full meal.
In lettuce wraps with extra sauce for freshness.
With stir-fried veggies for a balanced dinner.
As a party platter with dipping sauce on the side.

Tips for Success

Use ground beef with some fat for juicy meatballs.
Don’t overmix the meatball mixture — it keeps them tender.
Bake instead of frying for less mess and healthier results.
Make extra sauce for drizzling over rice or veggies.
Toast sesame seeds before garnishing for added flavor.

Best Side Dishes

Steamed jasmine rice or brown rice.
Garlic stir-fried green beans.
Kimchi for a tangy kick.
Asian cucumber salad.

Common Mistakes to Avoid

Overbaking meatballs: They can dry out; check at 18 minutes.
Sauce too thin: Simmer until glossy before tossing meatballs.
Skipping breadcrumbs/egg: These bind the meatballs together.
Adding sauce too early: Wait until meatballs are fully baked.
Overcrowding baking sheet: Space them for even cooking.

Storage & Reheating Instructions

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze baked (unsauced) meatballs for up to 2 months. Thaw, then toss in sauce.
Reheating: Warm in a skillet with extra sauce, or bake at 350°F for 10 minutes.

Frequently Asked Questions

Can I make the meatballs ahead?
Yes. Form meatballs and refrigerate up to 24 hours before baking.

Can I use panko instead of breadcrumbs?
Yes. Panko gives a lighter, fluffier texture.

Can I make this gluten-free?
Yes. Use gluten-free soy sauce and breadcrumbs.

Can I use store-bought Korean BBQ sauce?
Yes, but homemade sauce is fresher and less sweet.

Final Thoughts

Korean BBQ Meatballs are juicy, flavorful, and sticky in all the best ways. They’re versatile enough to serve as a party appetizer or as the star of a weeknight dinner. With bold flavors of soy, garlic, ginger, and honey, these meatballs deliver comfort and excitement in every bite. Once you make them, they’ll become a go-to favorite in your recipe rotation.

Korean BBQ Meatballs (Sweet & Savory Glazed)