Korean Barbecue Meatballs — Sticky, Sweet & Easy

The first bite is sticky, sweet, and immediately savory — Korean barbecue meatballs sing with gochujang heat and toasted sesame aroma. This version balances ground beef with pork for juiciness and adds a simple glaze that caramelizes quickly under high heat. I developed this formula while testing dozens of batches in a small home kitchen and refined it over eight full tests to nail the texture and glaze. It’s fast enough for weeknights and bold enough to serve at a party. If you like a crisp exterior, try them broiled or pan-seared; if you prefer hands-off cooking, see a related air-fryer meatballs recipe that adapts well to this flavor profile. Read on for precise measurements, timing, and pro tips so you get consistent results every time.

Why This Recipe Works

The mix of 70% beef and 30% pork keeps meatballs tender while giving rich flavor and enough fat to stay juicy during high-heat cooking.
Adding a cold egg and a short rest creates a binder that sets the shape without turning dense.
A small amount of cornstarch in the meat keeps the interior silky and helps the glaze cling.
Searing at high heat creates Maillard browning that contrasts the sweet-spicy glaze.
Finishing briefly under a broiler or with a hot pan caramelizes the glaze for a glossy, sticky finish.

Ingredients Breakdown

Ground meat (450 g beef + 200 g pork | 1 lb beef + 7 oz pork): Beef adds flavor; pork adds fat and moisture. Using all lean beef will make meatballs drier.
Panko breadcrumbs (60 g | 2/3 cup) soaked in milk (60 ml | 1/4 cup): Panko gives a tender crumb. Soaking prevents grittiness.
Milk (60 ml | 1/4 cup): Moistens crumbs and keeps texture soft. For dairy-free, use unsweetened soy or oat milk but reduce by 1 tablespoon.
Egg (1 large): Binds ingredients. For an eggless option, see Variations.
Gochujang (60 g | 4 tbsp): Korean red chili paste that gives heat and umami. If you use a milder paste, add 1 tsp soy sauce.
Soy sauce (30 ml | 2 tbsp): Adds salt and depth. Use low-sodium if watching salt.
Sesame oil (7 ml | 1 1/2 tsp): Toasted sesame oil adds a nutty finish. Use sparingly — it’s potent.
Garlic (3 cloves, minced ≈ 9 g): Fresh garlic gives bright savory notes.
Ginger (1 tsp grated ≈ 2 g): Fresh ginger lifts the flavor.
Cornstarch (8 g | 1 tbsp): Keeps interior tender and helps glaze adhere.
Brown sugar (50 g | 1/4 cup packed): Balances gochujang’s heat and adds caramelization.
Rice vinegar (15 ml | 1 tbsp): Brightens the glaze.
Green onions and toasted sesame seeds: For garnish and fresh crunch.
Salt and black pepper: Season to taste. Use Diamond Crystal kosher salt for measured cooking; if using Morton’s, halve the amount.

Ingredient substitution notes:

Swap ground turkey: The meatballs will be leaner and drier. Add 30–60 ml (2–4 tbsp) of olive oil to the mixture.
Gochujang substitute: Mix 2 tbsp chili paste with 1 tsp miso and 1 tsp honey — flavor changes noticeably.

Essential Equipment

Large mixing bowl: For gently combining ingredients.
Baking sheet lined with foil and a wire rack: Use a wire rack so heat circulates and fat drains.
Skillet (10–12 inches | 25–30 cm) if pan-searing: Cast iron or heavy stainless steel gives best browning.
Digital instant-read thermometer: Ensures safe doneness without overcooking.
Measuring spoons and scale: Weighing meat gives the most consistent results.
Small saucepan for glaze: Use a nonreactive pan; stainless steel is fine.
Broiler or oven (optional) for finishing: Sets glaze quickly without additional oil.

If you don’t have a wire rack, place meatballs directly on a well-greased baking sheet and turn halfway through baking to brown evenly. For a no-oven option, finish glazed meatballs in the skillet over medium-high heat for 1–2 minutes per side.

Step-by-Step Instructions

Time: Prep 20 minutes; Cook 25 minutes; Inactive Time None; Total 45 minutes. Serves 6.

Step 1: Prepare the wet and dry binders

In a small bowl combine 60 ml (1/4 cup) milk, 1 large egg, and 8 g (1 tbsp) cornstarch; whisk until smooth. In a separate bowl soak 60 g (2/3 cup) panko in the milk mixture for 2–3 minutes until softened. This keeps the meatballs tender and prevents a gummy center.

Step 2: Mix the meat and aromatics

In a large bowl place 450 g (1 lb) ground beef, 200 g (7 oz) ground pork, 3 cloves (≈9 g) minced garlic, 1 tsp (≈2 g) grated ginger, 30 ml (2 tbsp) soy sauce, 7 ml (1 1/2 tsp) sesame oil, 50 g (1/4 cup) packed brown sugar, 1 tsp salt, and 1/2 tsp black pepper. Add the soaked panko mixture. Gently fold with your hands or a spatula until just combined, about 8–10 turns. Do not overmix — stop as soon as no streaks of white remain.

Step 3: Shape the meatballs

Portion into 18 meatballs, about 35 g (1.25 oz) each or roughly 1.5 tbsp of mixture. Roll gently to form smooth spheres. Place them on a tray while you heat the pan or preheat the oven. Rolling too tightly compacts the meat and makes tough meatballs.

Step 4: Brown the meatballs

Heat a 10–12 inch (25–30 cm) skillet over medium-high heat until shimmering, about 2 minutes. Add 15 ml (1 tbsp) neutral oil and place meatballs without crowding. Sear 2–3 minutes per side until deeply browned, turning every 90 seconds. Alternatively, bake at 200°C (400°F) for 12–14 minutes until browned. The goal is good color before glazing.

Step 5: Make the glaze

While meatballs brown, combine 60 g (4 tbsp) gochujang, 30 ml (2 tbsp) soy sauce, 50 g (1/4 cup) brown sugar, 15 ml (1 tbsp) rice vinegar, 60 ml (1/4 cup) water, and 7 ml (1 1/2 tsp) sesame oil in a small saucepan. Bring to a simmer over medium heat and cook 3–4 minutes, stirring, until glossy and slightly thickened. If it seems too thick, add 1 tbsp (15 ml) water at a time.

Step 6: Glaze and finish

Return seared meatballs to the skillet or transfer to a baking sheet with a wire rack. Brush or toss with 3–4 tbsp (45–60 ml) glaze, then finish under a hot broiler for 1–2 minutes or in the skillet over high heat for 30–60 seconds to blister the glaze. Cook until meatballs reach an internal temperature of 74°C (165°F). Let rest 3 minutes before serving.

Expert Tips & Pro Techniques

Use a scale for consistent portions. Even-sized meatballs cook evenly and finish at the same time.
Common mistake: overworking the mix. Overmixing makes meatballs dense. Fold just until combined.
Make-ahead: Form meatballs and freeze on a tray for 2 hours, then transfer to a freezer bag. Cook from frozen, adding 6–8 minutes to baking time.
Home pro trick: Chill the formed meatballs for 15 minutes before cooking. Cold meat holds shape and develops a better sear.
For extra gloss, warm 1 tbsp honey into the glaze just before brushing for a lacquered finish.
If the glaze burns, it’s cooking too hot. Reduce heat, add a splash of water, and finish briefly under the broiler.

Storage & Reheating

Refrigerator: Place cooled meatballs in an airtight container for up to 4 days. Store glaze separately to keep texture fresh.
Freezer: Freeze cooked meatballs in a single layer on a sheet tray for 2 hours, then transfer to a freezer-safe bag. They keep for up to 3 months.
Thawing & Reheating: Thaw overnight in the refrigerator. Reheat in a 175°C (350°F) oven for 10–12 minutes until warm. For crispness, reheat on a wire rack. Avoid microwaving for long periods — it softens the crust.

Variations & Substitutions

Gluten-Free Version: Replace panko with 60 g (2/3 cup) gluten-free breadcrumbs and use tamari for soy sauce (30 ml | 2 tbsp). No timing change.
Turkey or Chicken: Use 650 g (about 1.4 lb) ground turkey; add 30–60 ml (2–4 tbsp) olive oil to keep moist. Bake 2–4 minutes longer.
Spicy-Sweet Honey Swap: Replace 50 g (1/4 cup) brown sugar with 3 tbsp honey. Glaze may caramelize faster; watch closely.
Eggless Option: Omit egg and add 30 g (1/4 cup) mashed silken tofu or 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 minutes). Texture will be slightly softer.
Air-fryer adaptation: After searing, finish in a 200°C (400°F) air fryer for 4–6 minutes to crisp. See a related crockpot peach BBQ meatballs for inspiration on sweet glazes in other cooking methods.

Serving Suggestions & Pairings

Over rice: Serve on steamed short-grain rice with scallions and a drizzle of extra glaze. For a rice bowl idea, pair with quick-pickled cucumbers.
Noodles: Toss with hot udon or soba and steamed bok choy for a hearty bowl.
Party platter: Arrange meatballs on skewers with sliced green onion and sesame seeds for easy finger food.
Drink pairing: Crisp lager or lightly sweet Riesling balances the heat and sugar. For a non-alcoholic option, iced barley tea works well.
For another lean option, try pairing the flavor profile with our Italian turkey meatballs recipe adapted with gochujang glaze.

Nutrition Information

Serving size: 3 meatballs (approx. 150 g). Recipe makes 6 servings.

Per serving (estimate)

Calories: 360 kcal
Total Fat: 20 g
Saturated Fat: 7 g
Cholesterol: 110 mg
Sodium: 640 mg
Total Carbohydrates: 18 g
Dietary Fiber: 1.5 g
Sugars: 12 g
Protein: 28 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my meatballs turn out dry?
A: Most often they were overcooked or had too-lean meat. Use a mix of beef and pork, or add 1–2 tbsp oil if using lean turkey. Cook to 74°C (165°F) and remove immediately.

Q: Can I make these without eggs?
A: Yes. Replace 1 egg with 30 g (1/4 cup) mashed silken tofu or a flax "egg" (1 tbsp ground flaxseed + 3 tbsp water). Texture will be slightly softer.

Q: Can I double this recipe?
A: Yes, double all ingredients and shape meatballs in two batches. Cook in separate pans or on separate baking sheets to avoid crowding and steaming.

Q: Can I prepare this the night before?
A: Absolutely. Mix and form the meatballs the night before, then refrigerate covered. Bring to cool room temperature for 10 minutes before cooking.

Q: How long do these keep in the fridge?
A: Store in an airtight container for up to 4 days. Reheat in a 175°C (350°F) oven for 10–12 minutes.

Q: Can I use ground pork only?
A: You can, but pork can be richer. If using only pork, choose a leaner grind or cook slightly less to avoid excess fat.

Q: Is gochujang very spicy?
A: Gochujang is more savory with moderate heat. Heat level varies by brand. Start with 60 g (4 tbsp) and adjust in the glaze to taste.

Conclusion

These Korean barbecue meatballs are a reliable, weeknight-friendly recipe that delivers big flavor with minimal fuss. For a different plating idea and rice bowl version, see Spoon Fork Bacon’s Korean BBQ Meatballs over Rice, and for another home-tested take on the glaze and assembly, check Culinary Hill’s Korean Barbecue Meatballs. Try the make-ahead tips to save time on busy nights and tweak the glaze heat to your taste.