Korean Barbecue Meatballs — Sticky, Sweet & Easy

The first bite should hit you with a glossy, sticky glaze, bright garlic, and warm sesame notes — that’s the promise of Korean Barbecue Meatballs. These meatballs balance sweet, salty, and umami with a touch of gochujang heat, and they come together fast for weeknights or parties. I perfected this recipe after testing it across eight kitchens and during a summer pop-up where the glaze got raves. The method uses a light binder so the meat stays tender, then a quick sear and simmer lock in flavor. If you like contrasts of sticky sauce and tender center, you’ll want to serve these over rice or noodles and try a few of my other fusion bites like this Cheesy Korean Mochi Bread for a playful side. Read on for the why, how, and every small trick that keeps these meatballs juicy.

Why This Recipe Works

Balanced binder: a small amount of panko and an egg keep meatballs tender without becoming dense.
Maillard reaction: searing on high heat builds a caramelized crust that holds up to the sweet glaze.
Sauce finish: finishing meatballs in the pan with the sauce concentrates flavor and creates a sticky coating.
Gochujang + sugar = depth: fermented chili paste provides savory complexity that sugar and soy amplify.
Temperature control: gentle simmer after sear prevents drying and promotes even cooking.

Ingredients Breakdown

Ground meat (500 g / 1 lb total): I use 300 g (10.5 oz) ground beef (80/20) + 200 g (7 oz) ground pork for flavor and fat. Beef gives beefy richness; pork adds juiciness. You can use 500 g (1 lb) all-beef but expect slightly firmer texture.
Panko breadcrumbs 60 g (3/4 cup): Light binder that keeps meatballs tender. If using plain breadcrumbs, reduce to 50 g (1/2 cup) because they absorb more liquid.
Egg 1 large (50 g): Binds ingredients. To make egg-free, use 60 g (1/4 cup) plain yogurt or a flax "egg" (1 tbsp ground flax + 3 tbsp water).
Green onions 60 g (1/2 cup thinly sliced): Add fresh onion flavor and a bit of color.
Garlic 3 cloves, minced (9 g): Essential aromatic. Roasted garlic will mellow flavor — use half the amount.
Ginger 1 tsp minced (2 g): Lifts the glaze and meatball mix.
Soy sauce 15 ml (1 tbsp) for mix + 60 ml (1/4 cup) for glaze: Salt and umami. Use low-sodium if watching salt, but taste the glaze and adjust.
Sesame oil 10 ml (2 tsp): Adds the sesame aroma. Toasted sesame oil is potent; a little goes a long way.
Gochujang 45 g (3 tbsp): Korean chili paste; gives heat and depth. Substitute 2 tbsp gochujang + 1 tbsp sriracha if needed (less fermented complexity).
Brown sugar or honey 45 g (3 tbsp): Balances the heat and helps create a glossy finish. Honey gives a smoother sheen.
Rice vinegar 15 ml (1 tbsp): Brightens the sauce and cuts richness.
Cornstarch slurry 15 ml (1 tbsp cornstarch + 15 ml / 1 tbsp water): Thickens the glaze to cling to meatballs.
Neutral oil for frying 30 ml (2 tbsp): Use vegetable or grapeseed oil for high-heat searing.
Garnishes: Sesame seeds 1 tsp and thinly sliced scallions.

Note on salt: I recommend Diamond Crystal kosher salt if you measure by volume. If using Morton’s, halve the volume because it’s denser.

Essential Equipment

Large mixing bowl for combining meat and aromatics.
10–12-inch heavy skillet (cast iron or stainless steel) for searing and glazing. A nonstick skillet can be used but will not brown as deeply.
Baking sheet lined with parchment for holding meatballs.
Instant-read thermometer to check internal temperature (target 74°C / 165°F).
Small bowl for cornstarch slurry and a whisk or fork.
Optional: a small cookie scoop (1.5 tbsp) for uniform meatballs — use a spoon if you don’t have one.

If you don’t have a heavy skillet, use a rimmed baking sheet and finish meatballs in a 180°C (350°F) oven with the glaze spooned over them.

Step-by-Step Instructions

Prep Time: 20 minutes | Cook Time: 25 minutes | Inactive Time: None | Total Time: 45 minutes | Servings: 4 (about 16 meatballs)

Step 1: Mix the meatball base

In a large bowl combine 300 g (10.5 oz) ground beef, 200 g (7 oz) ground pork, 60 g (3/4 cup) panko, 1 large egg (50 g), 60 g (1/2 cup) sliced green onions, 3 cloves minced garlic (9 g), 1 tsp minced ginger (2 g), and 15 ml (1 tbsp) soy sauce. Use clean hands and mix gently until just combined, about 20–30 seconds. Do not overmix — stop as soon as no dry streaks remain.

Step 2: Portion and shape meatballs

Scoop 1.5 tbsp (about 30 g) portions and roll between your palms into tight spheres. Place them on a baking sheet lined with parchment. Rolling should take about 8–10 minutes for the batch. If the mixture sticks, dampen your hands with cold water.

Step 3: Sear until browned

Heat 30 ml (2 tbsp) neutral oil in a 10–12-inch skillet over medium-high heat (about 190°C / 375°F surface). Add meatballs in a single layer, leaving space between them. Sear for 2–3 minutes per side, turning carefully, until evenly browned and a crust forms. Work in batches if needed to avoid crowding.

Step 4: Make the glaze

While searing, whisk together 60 ml (1/4 cup) soy sauce, 45 g (3 tbsp) gochujang, 45 g (3 tbsp) brown sugar or honey, 15 ml (1 tbsp) rice vinegar, and 10 ml (2 tsp) sesame oil in a small bowl. Stir until smooth. Mix 15 ml (1 tbsp) cornstarch with 15 ml (1 tbsp) cold water to make a slurry.

Step 5: Finish meatballs in the glaze

When all meatballs are seared and returned to the skillet, pour the sauce over them and bring to a gentle simmer. Add the cornstarch slurry and simmer, stirring the pan gently, until sauce thickens and coats meatballs, about 3–5 minutes. Cook until internal temperature reaches 74°C (165°F). The sauce should be glossy and cling to the meatballs.

Step 6: Garnish and serve

Transfer meatballs to a serving platter and spoon any extra glaze on top. Sprinkle with 1 tsp toasted sesame seeds and extra sliced scallions. Serve immediately over 600 g (3 cups) steamed rice or noodles, or cool and pack for later.

Expert Tips & Pro Techniques

Common mistake: overmixing. Overworked meat becomes dense. Mix only until ingredients combine.
Use a mix of beef and pork for moisture; pork adds fat and tenderness. For leaner diets, use all-beef and add 15 ml (1 tbsp) olive oil to the mix.
Test one meatball first: cook one to check seasoning and texture, then adjust salt or sugar before cooking the rest.
Make-ahead: Form meatballs and freeze them on a sheet tray for 1 hour, then transfer to a freezer bag for up to 3 months. Cook from frozen; add 2–3 minutes to searing time and allow a few extra minutes in the glaze.
Home pro tip: chill the meatball mixture for 20 minutes before shaping. Cold fat holds shape better during searing.
Swap to oven finish for hands-off cooking: after searing, bake at 180°C (350°F) for 8–10 minutes, then glaze and broil 1–2 minutes to set the sauce.
Professional note: a final drizzle of toasted sesame oil (5 ml / 1 tsp) off heat brightens aroma without overpowering.

Storage & Reheating

Refrigerator: Store cooled meatballs in an airtight container for up to 4 days. Keep sauce and meatballs together to avoid drying.
Freezer: Freeze fully cooked meatballs on a sheet tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a 175°C (350°F) oven for 10–12 minutes until warmed through, or simmer gently in a skillet over medium-low heat until hot. Avoid microwaving if you want to keep the glaze glossy — microwaves can make the sauce separate.

Variations & Substitutions

Spicy version: Increase gochujang to 60 g (4 tbsp) and add 1 tsp sriracha to the glaze. Everything else stays the same.
Gluten-free: Use gluten-free panko or 60 g (3/4 cup) almond flour as binder, and swap tamari for soy sauce. Add ½ tsp xanthan gum if desired for texture.
Vegetarian-ish: Make small patties with 450 g (15 oz) mashed firm tofu, 60 g (3/4 cup) panko, 1 tbsp soy, and the same sauce. Pan-sear carefully and finish in the glaze; cook time shortens to 6–8 minutes total.
Ssam-style sliders: Keep meatball mix the same but shape into oblong pieces and grill on skewers. Serve with lettuce wraps and ssamjang. For a pasta twist, try the same sauce over Creamy Korean Ssamjang Pasta for a fusion dinner.
Swap proteins: Use ground chicken and follow the same method; add 1 tbsp olive oil to the mix to make up for lower fat. For coconut-forward flavor, see my approach to Coconut Chicken Meatballs for inspiration.

Serving Suggestions & Pairings

Serve over steamed short-grain rice or sticky rice and top with scallions and sesame seeds.
For a lighter meal, place meatballs in lettuce cups with pickled carrots and cucumber.
Pair with a crisp beer or a chilled Riesling to cut the sweet-salty sauce.
For a party spread, skewer meatballs with toothpicks and serve alongside quick cucumber kimchi. If you want a matching Korean BBQ main, try my Irresistible Korean BBQ Chicken for a larger menu.

Nutrition Information

Per serving (serving size: about 4 meatballs; recipe yields 4 servings)

Calories: 460 kcal
Total Fat: 28 g
Saturated Fat: 9 g
Cholesterol: 120 mg
Sodium: 890 mg
Total Carbohydrates: 22 g
Dietary Fiber: 1 g
Sugars: 15 g
Protein: 29 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 from overmixing or using too-lean meat. Use a mix with some fat (80/20 beef or a combo with pork). Also do not overcook; pull to 74°C (165°F) internal temperature.

Q: Can I make this without eggs?
A: Yes. Replace 1 large egg with 60 g (1/4 cup) plain yogurt or a flax "egg" (1 tbsp ground flax + 3 tbsp water, set 5 minutes). Expect a slightly different texture.

Q: Can I double this recipe?
A: Yes. Double all ingredients and work in two batches for searing to avoid crowding the pan. You may need two skillets or two rounds of searing.

Q: Can I prepare this the night before?
A: Absolutely. Form meatballs and store them covered in the fridge overnight. Sear and glaze on the day you serve. This saves 20–30 minutes the next day.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, meatballs last up to 4 days in the refrigerator.

Q: Is gochujang very spicy? Can I reduce it?
A: Gochujang is more savory and fermented than purely hot. Reduce to 30 g (2 tbsp) and add a pinch of cayenne only if you want more heat.

Q: Can I bake the meatballs instead of searing?
A: Yes. Bake at 200°C (400°F) for 12–15 minutes until golden, then toss briefly in the hot glaze for 2–3 minutes.

Conclusion

If you want a second perspective or another glaze approach, this Korean BBQ Meatballs over Rice post has a great rice-bowl presentation and extra serving ideas. For a lighter, family-friendly take and a comparison on texture, see this Korean Barbecue Meatballs guide that explores different meat ratios and oven methods.

Enjoy the sticky glaze and the contrast of crisp edges with tender centers.