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These spicy Korean Barbecue Meatballs are brushed with a sweet, sticky glaze and make a fantastic appetizer or hearty meal prep option. Pair with fluffy white rice and cool, crisp cucumbers for a Korean barbecue-inspired bowl.
After the runaway success of Turkey Meatballs on the site, I set out to create more easy main dishes that work well in bowls or meal prep containers. Korean Barbecue Meatballs are a new favorite.
They are packed with flavors like garlic, scallions, ginger, soy sauce, sesame oil, and gochujang. I didn’t grow up eating gochujang, but I learned about this Korean chile paste in culinary school and wow, such flavor! It reminds me of Harissa Paste (a Tunisian chile paste) but their flavor profiles are totally different.
If you’re an adventurous cook or eater, gochujang is definitely worth seeking out. You can use it here, of course, but it’s good on all kinds of things like shrimp, chicken, and vegetables. It might turn out to be your new favorite condiment!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Ground beef: For best results, use beef that is 85% lean (or 80% lean for even juicier meatballs).
- Ritz crackers: Club crackers or even plain dried bread crumbs can be used in place of the Ritz.
- Gochujang: This spicy Korean chili paste is available in the Asian aisle of many grocery stores. Or, you can buy it on Amazon (this is the Gochujang I always buy).
Step-by-step instructions
To make the meatballs:
- Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. In a large bowl, add ground beef, egg, scallions, garlic, gochujang, soy sauce, ginger, sesame oil, black pepper, and red pepper flakes. Using your hands, mix gently to combine.
- Using a strong spatula or your hands (I like to wear latex gloves), mix well (you will have about 1 ½ pounds of meat mixture). Shape the mixture into 2-ounce, 2-inch balls (you should have around 12 total).
- Arrange meatballs on rack and bake until browned, about 15 to 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).
To glaze and serve:
- While the meatballs are baking, in a small pot over medium heat, add apricot preserves, 2 tablespoons gochujang, rice vinegar, and 1 tablespoon soy sauce. Cook until glaze is heated through and slightly thickened, about 5 minutes.
- Brush the meatballs with warm glaze.
- Sprinkle with scallions and sesame seeds and serve with cooked rice if desired.
Recipe tips and variations
- Yield: This recipe makes 12 large Korean Barbecue Meatballs, enough for 4 servings of 3 meatballs each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Prepare the meatball mixture a day in advance and store covered in the refrigerator. The extra marinating time will lead to even more flavorful meatballs.
- Barbecue sauce: While not traditional, your favorite barbecue sauce will taste great instead of the apricot glaze, if you prefer.
- Serving suggestions: Serve Korean Barbecue Meatballs with plenty of rice (white rice, brown rice, or even cooked quinoa). Add a cold, crunchy element such as cucumber salad, pickles, sauerkraut, or fresh greens like Bok Choy Salad. Top everything with toasted sesame seeds.
Recipe FAQs
Korean meatballs are typically made with ground beef, crumbs, eggs, and Asian flavors like gochujang, garlic, scallions, ginger, and soy sauce.
This spicy Korean chili paste is made with sun-dried red chiles, rice, sugar, garlic, and spices. It adds a sweet, spicy, and umami flavor to many Asian recipes.
It’s pronounced GO-chew-jahng.
Traditional Korean barbecue is usually made with grilled beef short ribs (galbi) or thinly-sliced sirloin, ribeye, or brisket (bulgogi).
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Korean Barbecue Meatballs
Ingredients
For the meatballs:
- 1 pound ground beef (see note 1)
- 1/2 cup crushed Ritz crackers or Club crackers (about 12 crackers, see note 2)
- 1/2 cup thinly sliced scallions (from 1 bunch)
- 1 large egg
- 6 cloves garlic minced (2 tablespoons)
- 2 tablespoons gochujang (Korean chile paste, see note 3)
- 2 tablespoons soy sauce
- 1 tablespoon minced fresh ginger
- 1/2 tablespoon sesame oil
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes or to taste
For the glaze:
- 1/3 cup apricot preserves
- 2 tablespoons gochujang (see note 3)
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon soy sauce
For serving:
- thinly sliced scallions for garnish (from 1 bunch)
- Sesame seeds for garnish
- Cooked rice optional
Instructions
To make the meatballs:
- Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, add ground beef, egg, scallions, garlic, gochujang, soy sauce, ginger, sesame oil, black pepper, and red pepper flakes. Using your hands, mix gently to combine.
- Using a strong spatula or your hands (I like to wear latex gloves), mix well (you will have about 1 ½ pounds of meat mixture). Shape the mixture into 2-ounce, 2-inch balls (you should have around 12 total).
- Arrange meatballs on rack and bake until browned, about 15 to 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).
To glaze and serve:
- While the meatballs are baking, in a small pot over medium heat, add apricot preserves, 2 tablespoons gochujang, rice vinegar, and 1 tablespoon soy sauce. Cook until glaze is heated through and slightly thickened, about 5 minutes.
- Brush the meatballs with warm glaze. Sprinkle with scallions and sesame seeds and serve with cooked rice if desired.
Notes
- Ground beef: For best results, use beef that is 85% lean (or 80% lean for even juicier meatballs).
- Ritz crackers: Club crackers or even plain dried bread crumbs can be used in place of the Ritz.
- Gochujang: This spicy Korean chili paste is available in the Asian aisle of many grocery stores. Or, you can buy it on Amazon (this is the Gochujang I always buy).
- Yield: This recipe makes 12 large Korean Barbecue Meatballs, enough for 4 servings of 3 meatballs each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Prepare the meatball mixture a day in advance and store covered in the refrigerator. The extra marinating time will lead to even more flavorful meatballs.
- Adapted from the New York Times.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Absolutely delicious! Easy to follow. And came out just as pictured! Can’t wait to make it again! Thank you Meggan!😊
You’re so welcome, Kaceey! Thanks for taking the time to try my recipe and write. I’m happy you loved them! – Meggan