Korean Barbecue-Style Meatballs are so easy to make at home! I love how these juicy meatballs have that sweet and spicy Korean flavor. You just mix ground beef with gochujang and other simple ingredients. Then we bake them and coat with a sticky glaze that tastes amazing. These meatballs are perfect for dinner with rice or noodles.

Why You’ll Love These Korean Barbecue Meatballs

You will love these meatballs because they have the perfect balance of sweet and spicy flavors. The gochujang gives them that authentic Korean taste but it’s not too hot. I like how easy they are to make – you just mix, bake, and glaze. The sauce gets sticky and coats each meatball perfectly. They smell incredible while cooking and taste even better!

Ingredients Needed

For the Meatballs:

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
4 cloves garlic, finely minced
⅓ cup thinly sliced green onions, plus more for garnish
½ cup finely crushed buttery round crackers (like Ritz)
toasted sesame seeds for garnish

For the Glaze:

4 cloves garlic, minced
2 tablespoons rice wine vinegar
¾ cup beef broth or water
⅓ cup brown sugar
⅓ cup soy sauce
1 tablespoon gochujang
1 teaspoon sesame oil
1 teaspoon Sriracha hot sauce
2 teaspoons cornstarch
1 tablespoon water

How To Make Korean Barbecue Meatballs

Mix the meatballs: Put ground beef in a big bowl. Spread gochujang all over the meat. Then add salt, pepper, and soy sauce on top. Add ginger, garlic, green onions, and cracker crumbs. Mix everything with a fork until it looks even.
Chill the mixture: Cover the bowl and put it in the fridge for 30 minutes. This helps the flavors mix together.
Heat your oven: Set oven to 450°F (220°C).
Make the meatballs: Wet your hands with water. Roll the meat into 12 balls that are all the same size. Put them in a cast iron skillet.
Bake them: Cook meatballs for 20 minutes until they turn brown and look nice.
Start the glaze: Take meatballs out and put them on a plate. Pour out most of the grease from the skillet but leave about 1 teaspoon.
Cook the sauce: Put the skillet on the stove over medium-high heat. Add garlic and cook for 1 minute until it smells good. Add rice vinegar and soy sauce. Then stir in brown sugar, beef broth, gochujang, sesame oil, and Sriracha. Let it bubble and cook until it gets smaller by about one third.
Thicken it: Mix cornstarch and water in a small bowl. Turn heat to medium-low. Pour this mixture into the sauce while stirring fast. Keep cooking until the sauce gets thick and cuts in half.
Finish: Put meatballs back in the skillet. Spoon sauce over them many times. Cook for 3-5 minutes so they get hot and covered with sauce.
Serve: Put sesame seeds and green onions on top before serving.

Do I Have To Use Beef?

No, you don’t have to use beef! You can try ground pork or ground turkey instead. Ground pork works really well because it stays juicy. If you use turkey, add a little extra oil so they don’t get dry. You can also mix half beef and half pork for extra flavor.

How to Serve

I like to serve these meatballs over white rice or brown rice. You can also try them with noodles or quinoa. Put some steamed vegetables on the side like broccoli or snap peas. The sauce is so good that you want something to soak it up. You can also serve them as an appetizer with toothpicks.

Expert Tips

Wet your hands when rolling meatballs so the meat doesn’t stick
Don’t mix the meat too much or the meatballs get tough
Use a cookie scoop to make all meatballs the same size
Let the sauce reduce slowly so it gets really thick
Taste the sauce and add more gochujang if you want it spicier

Make Ahead

You can make these meatballs ahead of time! Roll them and put them on a tray in the fridge for up to 24 hours. You can also freeze them before cooking for up to 3 months. The sauce can be made 2 days early and kept in the fridge. Just reheat everything when you’re ready to eat.

Storage Tips

Keep leftover meatballs in the fridge for up to 4 days. Put them in a container with the sauce. To reheat, use the microwave or warm them in a pan with a little water. You can also freeze cooked meatballs for up to 3 months. Thaw them overnight before reheating.

FAQs

Can I make these less spicy?
Yes! Use less gochujang or skip the Sriracha. You can also add more brown sugar to make the sauce sweeter.

What if I can’t find gochujang?
You can use Sriracha or another hot sauce instead. The flavor will be different but still good.

Can I use regular breadcrumbs instead of crackers?
Yes, regular breadcrumbs work fine. The crackers just add a little buttery taste.

How do I know when meatballs are done?
They should be brown on the outside and reach 160°F inside when you check with a thermometer.

Can I make these in a slow cooker?
Yes! Brown the meatballs first, then put everything in the slow cooker on low for 2-3 hours.