Craving something warm, comforting, and bursting with flavor? These Korean BBQ Meatballs are the answer! I whipped up this easy Korean BBQ Meatballs recipe with sweet potatoes one busy weeknight when I needed something quick but satisfying. The aroma of ginger and garlic sizzling in the pan instantly transported me to my favorite Korean restaurant. What I love most is the perfect balance of sweet, savory, and just a hint of spice. Every bite is an explosion of flavor. This isn’t just another meatball recipe; it’s a ticket to a delicious, fuss-free dinner. Ready to spice up your dinner?
Why You’ll Love These Korean BBQ Meatballs
- Flavor explosion: Seriously, these aren’t your grandma’s meatballs! They’re sweet, savory, and have a little spicy kick that’ll keep you coming back for more.
- Quick prep: You can have these babies on the table in under 40 minutes. I mean, who doesn’t love a speedy dinner when you’re hangry?
- Healthy option: Packed with protein and loaded with sweet potatoes and brussels sprouts – you can totally feel good about eating this.
- Budget-friendly: No fancy, expensive ingredients here! Just simple, affordable stuff you can easily find at your local grocery store.
- Easy cleanup: Hello, one-pan meal! That’s right, less time washing dishes and more time relaxing.
- Perfect for meal prep: Make a batch on Sunday and enjoy them throughout the week. They taste even better the next day!
- Customizable: Not a fan of spice? No problem, dial down the Gochujang. Want more heat? Go wild! This recipe is super flexible.
Ingredients for Korean BBQ Meatballs
- 2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes: These add a touch of sweetness and a whole lotta nutrients to the dish. Don’t skip ’em!
- 12 oz brussels sprouts trimmed and cut in half: Roasting these brings out a delicious, slightly bitter, and crispy counterpoint to the sweet potatoes and the Korean BBQ glaze.
- 2 Tablespoons sesame oil divided: This is my secret weapon for adding that nutty, irresistible flavor. We’ll use some for roasting and some for the meatballs.
- 1/4 cup panko bread crumbs gluten-free if needed (I like Aleia’s): These act as a binder, keeping our little meat orbs perfectly formed. If you’re gluten-free, make sure to grab the GF kind!
- 1/4 cup milk: Just a splash! This helps keep the meatballs moist and tender. Trust me.
- 1 lb ground beef: I usually go for lean ground beef, but honestly, whatever you have on hand works!
- 3 scallions thinly sliced and white ends and greens separated: These add a mild oniony kick. We’re separating the white and green parts because the white will go into the meatballs, and the greens are for garnish (fancy!).
- 1 teaspoon fresh grated ginger: Fresh ginger is a MUST. It brings warmth and a little zing that’s just amazing.
- 2 cloves garlic minced: Because everything’s better with garlic, right?
- 1 teaspoon kosher salt plus more to taste: Gotta season those meatballs! Don’t be shy!
- 1 teaspoon Gochujang or sriracha sauce: This is where the magic happens! Gochujang is a Korean chili paste that adds a sweet and spicy depth. Sriracha works too, if that’s what you’ve got. Adjust to your spice preference – I like a little kick!
- 1/2 cup low sodium soy sauce or coconut aminos: This is the base of our sauce, adding that umami goodness. I like to use low sodium so I can control the saltiness.
- 1/3 cup maple syrup or brown sugar: This is what gives our sauce that sticky-sweet glaze. I prefer maple syrup, but brown sugar is a great substitute.
- 2 Tablespoons rice vinegar: This balances the sweetness with a little tang. Don’t skip it!
- 2 cloves garlic minced: Yep, more garlic for the sauce!
- 2 teaspoons fresh ginger grated: And more ginger! It’s what makes it so fragrant and tasty.
- 1 Tablespoons Gochujang or sriracha sauce, plus more to taste: Seriously, taste as you go! Add more if you like it hotter.
- 1 Tablespoon cornstarch + 1 Tbsp water: This is our thickening agent. Mix it together into a slurry before adding it to the sauce.
- Toppings: sesame seeds and green onion: These add a little visual flair and a final burst of flavor. Don’t skip ‘em!
How to Make Korean BBQ Meatballs
- Step 1: Let’s get started! Preheat your oven to 425°F (220°C). Position the rack to the top – we want those meatballs and veggies to get nice and crispy! Lightly grease a large baking sheet. I usually just drizzle a bit of olive oil, but parchment paper works too for super easy cleanup.
- Step 2: Now, for the veggies. In a bowl, toss the sweet potatoes and brussels sprouts with 1 Tablespoon of sesame oil and a sprinkle of salt to taste. Spread them in a single layer on one half of the baking sheet, making sure the brussels sprouts are cut-side down. Pop them in the preheated oven and roast for 15 minutes. You’ll start to smell a light, earthy aroma – yum!
- Step 3: While those veggies are doing their thing, let’s get our hands dirty with the meatballs. In a large bowl, combine the panko breadcrumbs and milk. Let it sit for about 5 minutes – this helps soften the breadcrumbs and keeps the meatballs nice and tender. Now’s a good time to chop those scallions and mince the garlic, too.
- Step 4: To the breadcrumb mixture, add the ground beef, the white parts of the sliced scallions, grated ginger, minced garlic, salt, and Gochujang (or sriracha). Get in there with your clean hands and mix everything together until just combined. Don’t overmix! Use a medium cookie scoop to form the mixture into 1 1/2-inch meatballs. You should end up with around 20-22.
- Step 5: Time to add the meatballs to the party! Carefully remove the baking sheet from the oven. Place the meatballs on the other side of the sheet pan in a single layer. Drizzle the meatballs with the remaining sesame oil.
- Step 6: Back into the oven they go! Bake for 14-16 minutes, or until the internal temperature of the meatballs reaches 165°F (74°C). The sweet potatoes should be tender when pierced with a fork, and the brussels sprouts should be golden brown and crispy on the edges. You’ll notice the meatballs are beautifully browned – almost there!
- Step 7: While those delicious Korean BBQ meatballs are baking, let’s whip up the star of the show – the Korean BBQ sauce. In a medium saucepan, combine all of the sauce ingredients (except for the cornstarch slurry). Bring it to a boil over medium-high heat. The kitchen will fill with a rich aroma of soy sauce, garlic, and ginger – trust me, you’ll want to bottle that scent!
- Step 8: Time to thicken things up! In a small bowl, mix together the cornstarch and water until smooth. This is our slurry. Slowly whisk the cornstarch mixture into the bubbling BBQ sauce. Continue to stir and boil for 1-2 minutes, until the sauce thickens to your liking. Remove the saucepan from the heat and set aside about 1/3 cup of the sauce – we’ll use this for drizzling later.
- Step 9: Okay, now for the grand finale! Carefully remove the baked meatballs from the oven. Transfer the meatballs to the saucepan with the Korean BBQ sauce and gently toss to coat them evenly. Place the saucy meatballs back on the baking pan, nestling them amongst the sweet potatoes and brussels sprouts. Turn the oven to broil and broil for 2-3 minutes, until the BBQ sauce is bubbly and caramelized, and the potatoes get slightly crispy. Keep a close eye on them, so they don’t burn! The BBQ sauce should be shiny and perfectly caramelized – yum!
- Step 10: Serve immediately! Drizzle the Korean BBQ meatballs and roasted veggies with the reserved BBQ sauce. Sprinkle generously with sliced green onions and sesame seeds. Get ready for a flavor explosion!
Pro Tips for the Best Korean BBQ Meatballs
Want to take your Korean BBQ meatball game to the next level? Here are a few of my go-to secrets that’ll make all the difference. Trust me, these little tweaks make a BIG impact on flavor and texture!
What’s the secret to perfect Korean BBQ Meatballs?
Consistency is key! Use a cookie scoop to portion out the meatball mixture – this ensures they all cook evenly and look uniform. Plus, it just makes life easier. I always use mine. Also, don’t skip the step where you let the breadcrumbs soak in the milk. It makes the meatballs so tender!
Can I make Korean BBQ Meatballs ahead of time?
Absolutely! Meal prep is my best friend. Cook the meatballs and sauce separately, then store them in airtight containers in the fridge. When you’re ready to serve, just combine and heat through. It’s a total lifesaver on busy weeknights!
How do I avoid common mistakes with Korean BBQ Meatballs?
Whatever you do, DON’T overmix the meatball mixture! Overmixing develops the gluten in the beef, resulting in tough, dense meatballs. Mix just until everything is combined, and you’ll be golden. Also, keep a close eye on the broiler – those babies can burn fast!
Best Ways to Serve Korean BBQ Meatballs
These sweet and spicy Korean BBQ Meatballs are super versatile! For a complete and satisfying meal, I love serving them over a bed of fluffy rice or quinoa. Don’t forget a generous sprinkle of sesame seeds and a shower of fresh, sliced green onions for that extra pop of flavor and visual appeal. Want something lighter? These savory Korean-style meatballs also make a fantastic appetizer for parties or gatherings. Just pop them on a platter with some toothpicks! You can even serve them in crisp lettuce wraps for a fun, low-carb option. Trust me, there is no wrong way to enjoy these flavor-packed bites.
Nutrition Facts for Korean BBQ Meatballs
Alright, let’s talk numbers! Here’s what you’re looking at, per serving (and remember, this is just an estimate!):
- Calories: 413kcal
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Cholesterol: 60mg
- Sodium: 1551mg
- Carbohydrates: 52g
- Fiber: 6g
- Sugar: 19g
- Protein: 27g
Keep in mind that this information is just an estimate and can totally vary depending on the specific ingredients and serving sizes you use. But hey, at least you have a general idea!
How to Store and Reheat Korean BBQ Meatballs
Got leftovers? Lucky you! These Korean BBQ meatballs are just as delicious the next day. To keep them fresh, pop any uneaten portions into an airtight container and store them in the refrigerator for up to 4 days. Want to keep them longer? No problem! Just spread the cooked meatballs on a baking sheet and freeze them individually. Once frozen solid, transfer them to a freezer bag. They’ll keep for up to 3 months! When you’re ready to enjoy them again, thaw the Korean style meatballs in the fridge overnight. To reheat, I usually warm them in a skillet over medium heat with a splash of water or broth to keep them moist. You can also bake them at 350°F (175°C) for 10-12 minutes. Trust me, they’ll taste just as amazing as the first time!
Frequently Asked Questions About Korean BBQ Meatballs
Got questions about making these amazing Korean BBQ meatballs? I’ve got answers! Here are some of the most common questions I get asked, along with my tried-and-true tips to help you nail this recipe.
Can I use ground turkey or chicken instead of ground beef?
Absolutely! You can totally swap out the ground beef for ground turkey or chicken in this recipe. Will the cooking time be the same? Yep, the cooking time should stay the same—just make sure the internal temperature reaches 165°F (74°C) to ensure they’re cooked through. Will the taste differ? Of course, the taste will be a bit different, but trust me, they’ll still be absolutely delicious! It’s a great way to lighten things up.
Can I make this recipe vegan?
Yes, you can definitely make a plant-based version of these Korean BBQ meatballs! Just substitute the ground beef with your favorite plant-based ground meat alternative. What about the sauce? Easy peasy – just make sure all your sauce ingredients are vegan-friendly. Use maple syrup instead of honey, and you’re good to go!
How spicy is this recipe?
As written, this recipe has a mild kick, thanks to the Gochujang. But spice is totally subjective, so adjust to your taste! Can I make it spicier? You bet! Add more Gochujang or sriracha to the meatball mixture and the sauce. A pinch of red pepper flakes will also do the trick. Can I make it less spicy? No problem at all! Just reduce the amount of Gochujang, or even omit it entirely for a milder flavor. The key is to taste as you go and make it your own!
Variations of Korean BBQ Meatballs You Can Try
Want to mix things up? These Korean BBQ Meatballs are super adaptable! Here are a few fun variations to try, whether you’re catering to dietary needs or just craving a different flavor profile.
- Gluten-Free: No problem! Simply swap the regular panko breadcrumbs for gluten-free panko breadcrumbs, and make sure to use gluten-free tamari or soy sauce. You’ll never know the difference!
- Vegan: Going plant-based? Use your favorite plant-based ground meat alternative. Just double-check that all of your sauce ingredients are vegan-friendly, like using maple syrup instead of honey.
- Grilled: For a smoky twist, try grilling the meatballs instead of baking them! Thread them onto skewers and grill over medium heat, turning occasionally, until cooked through and slightly charred. The smoky flavor adds a whole new dimension.
- Spicy: Craving some serious heat? Kick things up a notch by adding an extra tablespoon of Gochujang or a pinch of red pepper flakes to both the sauce and the meatball mixture. Handle with caution – these will be HOT!
Devour Outrageous Korean BBQ Meatballs in 40 Minutes
- Total Time: 35 minutes
- Yield: 5 servings 1x
- Diet: Gluten Free
Description
Korean BBQ meatballs with a sweet glaze, served with crispy brussels sprouts and sweet potatoes. This easy meal is perfect for a weeknight dinner or appetizer.
Ingredients
- 2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
- 12 oz brussels sprouts trimmed and cut in half
- 2 Tablespoons sesame oil divided
- 1/4 cup panko bread crumbs gluten-free if needed (I like Aleia’s)
- 1/4 cup milk
- 1 lb ground beef
- 3 scallions thinly sliced and white ends and greens separated
- 1 teaspoon fresh grated ginger
- 2 cloves garlic minced
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon Gochujang or sriracha sauce
- 1/2 cup low sodium soy sauce or coconut aminos
- 1/3 cup maple syrup or brown sugar
- 2 Tablespoons rice vinegar
- 2 cloves garlic minced
- 2 teaspoons fresh ginger grated
- 1 Tablespoons Gochujang or sriracha sauce, plus more to taste
- 1 Tablespoon cornstarch + 1 Tbsp water
- Toppings: sesame seeds and green onion
Instructions
- Preheat the oven to 425°F and arrange the oven rack to the top position. Gently grease a large baking sheet with olive oil or line with parchment paper.
- Place the sweet potatoes and brussels sprouts on one half of the sheet pan. Drizzle with 1 Tablespoon of sesame oil and sprinkle with salt to taste. Toss to coat and arrange them in a single layer with the brussels sprouts cut side down. Roast in the preheated oven for 15 minutes.
- While they’re roasting, make the meatballs. Add the breadcrumbs to a large bowl and pour the milk on top. Let it sit for 5 minutes. Now is a good time to chop the scallions and garlic. Separate the scallion white from the green ends and mince the white bulb ends. Save the green ends to garnish.
- To the breadcrumb mixture, add the beef, scallion whites, ginger, garlic, salt, and Gochujang. Use clean hands to mix until well combined. Use a medium cookie scoop to form the meatballs into 1 1/2-inch meatballs. You should have 20-22 meatballs.
- Remove the veggies from the oven and place the meatballs in a single layer on the other side of the sheet pan. Drizzle with the remaining sesame oil.
- Bake for 14-16 minutes, or until the internal temperatures reaches 165°F and the sweet potatoes are tender and the brussels sprouts are golden and crispy.
- While they’re baking, make the Korean BBQ sauce. Combine all of the ingredients, except the cornstarch, in a medium saucepan and bring to a boil over medium-high heat.
- Combine the cornstarch and water in a small bowl until dissolved and whisk it into the BBQ sauce. Continue to stir and boil for 1-2 minutes, until thickened. Remove from heat and separate 1/3 cup to a separate bowl for drizzling.
- Carefully remove the baked meatballs from the pan and add them to the saucepan with the bbq sauce and toss to coat. Place them back on the baking pan. Turn the oven to broil and broil the meatballs and veggies for 2-3 minutes, until the BBQ sauce bubbles and the potatoes get slightly crispy. Serve with the remaining BBQ sauce and sprinkle with green onions and sesame seeds.
Notes
- Spice Level: Adjust Gochujang to your preference. Add red pepper flakes for more heat.
- Appetizer (Omit Veggies): Serve meatballs and sauce with rice or as an appetizer.
- Store: Leftover meatballs can be stored in the refrigerator for up to 4 days.
- Freeze: Freeze cooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reheat: Thaw meatballs in the fridge overnight. Warm them in a skillet over medium heat with a splash of water or bake at 350°F for 10-12 minutes.
- Gochujang: Find this Korean chili paste at most grocery stores. Adjust the amount for desired spice level.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 413kcal
- Sugar: 19g
- Sodium: 1551mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 60mg
