A Family Favorite
Korean BBQ Meatballs have become one of my go-to recipes for family dinners and special occasions. I remember the first time I made Korean BBQ Meatballs; it was on a chilly evening when I wanted something warm and comforting. The sweet and spicy flavors, mixed with the savory taste of soy sauce and ginger, immediately won over my family. Everyone gathered around the table, eager to try something new, and those meatballs did not disappoint. The combination of Korean BBQ Meatballs with fluffy rice has now become a tradition, something we all look forward to.
Simple Yet Flavorful
The beauty of these Korean BBQ Meatballs lies in their simplicity. When I first developed the recipe, I wanted to create something easy but full of bold, authentic Korean flavors. The gochujang adds the perfect amount of heat, balanced by the sweetness of brown sugar in the glaze. Each time I make Korean BBQ Meatballs, the kitchen fills with the mouthwatering aroma of garlic and sesame, making it nearly impossible to wait until dinner is ready. I love how such simple ingredients can come together to create something so delicious and satisfying.
Perfect for Any Occasion
Whether it’s a cozy night in or a lively dinner party, Korean BBQ Meatballs always seem to be a hit. I’ve made them for game nights, where they’re devoured just as quickly as they’re served, and for quiet family meals where we savor every bite. The versatility of Korean BBQ Meatballs makes them a staple in my kitchen. Sometimes I serve them as an appetizer, and other times as the main course, but they’re always the star of the meal. There’s something special about sharing these flavorful meatballs with loved ones, knowing they’re a dish that brings everyone together.
A Recipe Worth Sharing
Creating this recipe for Korean BBQ Meatballs has been a joyful journey. I’ve had friends and family ask for the recipe after trying it, eager to recreate that burst of flavor in their own homes. The fact that it’s dairy-free and can be adapted for different dietary needs makes it even more appealing. It’s a recipe that I’m proud to share, knowing it will bring as much joy to others as it has to my family. I hope you enjoy making and eating these Korean BBQ Meatballs as much as we do—every bite is a taste of love, warmth, and home.
Table of Contents
Chef’s Notes- Korean BBQ Meatballs
- Ginger Preparation: Properly deactivate the ginger by heating it to 150°F or soaking it in vinegar. This step is crucial to prevent the meatballs from becoming mushy, as raw ginger contains an enzyme that can break down proteins in the meat.
- Meatball Texture: For tender meatballs, mix the ingredients gently and avoid overworking the meat mixture. Overmixing can lead to dense and tough meatballs.
- Resting Time: Don’t skip the 30-minute resting period in the fridge. This allows the flavors to meld and makes it easier to shape the meatballs.
- Shaping the Meatballs: Wet your hands slightly before shaping the meatballs. This prevents the mixture from sticking to your hands and helps you form smooth, evenly-sized balls.
- Adjusting Spice Levels: The spice level can be adjusted by increasing or reducing the amount of gochujang or Sriracha. Taste the glaze as it simmers and adjust the seasoning according to your preference.
- Serving Suggestions: Serve the meatballs over steamed jasmine rice or noodles. You can also add a side of steamed vegetables like bok choy or broccoli for a complete meal.
- Make Ahead and Storage: These meatballs are perfect for meal prep. Make them ahead of time and store them in an airtight container in the fridge for up to two days. Reheat them in the skillet with a splash of water or broth to keep them moist.
Korean BBQ Meatballs
4
servings20
minutes30
minutes558
kcal30
minutes1
minuteDive into the savory world of Korean BBQ with these mouthwatering meatballs! Packed with bold flavors, these meatballs are sweet, spicy, and incredibly satisfying. Perfectly paired with plain rice, they make for an unforgettable meal. Follow this simple recipe to create a dish that will impress your family and friends. Enjoy the culinary adventure!
Ingredients
For the Meatballs
1 pound ground turkey
2 teaspoons Korean chili paste (gochujang)
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1 tablespoon tamari or soy sauce
2 teaspoons fresh ginger (heated to 150°F or soaked in vinegar)
4 cloves garlic, finely chopped
1/3 cup finely chopped scallions (plus extra for garnish)
1/2 cup finely crushed saltine crackers
Toasted sesame seeds for garnish
For the Glaze
4 cloves garlic, minced
2 tablespoons rice vinegar
3/4 cup chicken broth or water
1/3 cup dark brown sugar
1/3 cup tamari or soy sauce
1 tablespoon Korean chili paste (gochujang)
1 teaspoon toasted sesame oil
1 teaspoon hot sauce (Sriracha)
2 teaspoons cornstarch
1 tablespoon water
- Alternative Ingredients:
Ground Turkey: Can be replaced with ground chicken or pork.
Tamari: Substitute with regular soy sauce for non-gluten-free option.
Saltine Crackers: Use gluten-free crackers or panko breadcrumbs.
Chicken Broth: Vegetable broth can be used for a lighter flavor.
Directions
- Mixing Meatball Ingredients – In a large bowl, combine ground turkey with gochujang, sea salt, black pepper, and tamari. Add ginger and garlic evenly over the mixture. Incorporate scallions and crushed crackers into the meat mixture. Mix gently with a fork until well combined.
- Forming Meatballs – Cover the bowl and refrigerate for about 30 minutes to let the flavors meld. Preheat your oven to 450°F (220°C). Using wet hands, shape the mixture into 12 equal-sized balls and place them in a cast iron skillet. Bake in the preheated oven until browned and cooked through, approximately 20 minutes.
- Preparing Glaze – While meatballs bake, drain most of the grease from the skillet leaving about 1 teaspoon. Place skillet over medium-high heat and sauté minced garlic until fragrant (about 1 minute). Deglaze skillet with rice vinegar and tamari. Stir in brown sugar, chicken broth, gochujang, sesame oil, and Sriracha. Bring to a simmer and cook until reduced by a third.
- Thickening Sauce – Mix cornstarch with water to create a slurry. Reduce heat to medium-low and whisk slurry into the sauce until it thickens. Return meatballs to the skillet and baste with the sauce. Simmer for an additional 3-5 minutes until meatballs are well-coated and heated through.
- Serving – Garnish with toasted sesame seeds and extra scallions before serving.
Equipment
- Chef’s Knife
- Cutting Board
- cast iron skillet
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 558kcal
- Fat: 39g
- Saturated Fat: 12g
- Cholesterol: 110mg
- Sodium: 1200mg
- Potassium: 500mg
- Carbohydrates: 27g
- Fiber: 2g
- Sugar: 15g
- Protein: 23g
- Vitamin A: 10IU
- Vitamin C: 8mg
- Calcium: 6mg
- Iron: 15mg
FAQs- Korean BBQ Meatballs
Can I use a different type of meat?
Yes, you can substitute ground turkey with ground chicken or pork. Just note that different meats may slightly alter the cooking time.
How can I make this dish less spicy?
To reduce the spice, use less gochujang and Sriracha in the glaze. You can also add a bit more sugar to balance out the heat.
Can I freeze the meatballs?
Absolutely! You can freeze the uncooked meatballs on a baking sheet, then transfer them to a freezer bag. When ready to use, thaw them in the fridge overnight and bake as directed.
What can I use instead of saltine crackers?
If you’re gluten-free, you can use gluten-free crackers or panko breadcrumbs. Almond flour is also a good alternative for a low-carb option.
Can I make the glaze thicker?
If you prefer a thicker glaze, increase the amount of cornstarch slurry or reduce the sauce longer by simmering. Just keep an eye on it to prevent burning.
