Go Back
To make spicy Korean BBQ meatballs, you will need: - 1 pound ground beef or turkey - 1/2 cup breadcrumbs - 1/4 cup green onions, chopped - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 1 large egg - 1 tablespoon soy sauce - 2 tablespoons gochujang (Korean chili paste) - 1 tablespoon sesame oil - 1 tablespoon brown sugar - Salt and pepper to taste - Sesame seeds for garnish - Fresh cilantro for garnish This mix of flavors makes each bite pop. The gochujang adds heat and depth, while sesame oil brings a lovely nutty taste. You can change the recipe to fit your taste. Here are some ideas: - Add diced bell peppers for crunch. - Mix in chopped carrots for sweetness. - Use different herbs like parsley or basil for a fresh touch. - Swap the beef or turkey for pork or chicken for a different flavor. These tweaks can make your meatballs unique and fun. If you don’t have some ingredients, don’t worry. Here are some easy swaps: - Use panko instead of regular breadcrumbs for more crunch. - If you can’t find gochujang, sriracha can work, though it’s not as rich. - Coconut aminos can replace soy sauce for a gluten-free option. - You can omit the egg and use flaxseed meal mixed with water as a binder. These substitutions help you enjoy the dish even if you're missing something! For the full recipe, check out the details above. To start, gather your ingredients. You will need ground beef or turkey, breadcrumbs, green onions, garlic, and ginger. In a large bowl, mix the ground meat with breadcrumbs, green onions, garlic, and ginger. This blend gives your meatballs a great flavor. In another bowl, whisk the egg, soy sauce, gochujang, sesame oil, brown sugar, salt, and pepper. This sauce adds moisture and spice. Pour this mixture into the meat mixture. Use your hands or a spatula to mix everything well. Make sure all ingredients are combined. Now it’s time to shape the meatballs. Take a small amount of the mixture and roll it into balls about 1 to 1.5 inches wide. Place them on a baking sheet lined with parchment paper. Make sure to space them out. Preheat your oven to 400°F (200°C). Bake the meatballs for 15 to 20 minutes. They should be nicely browned and cooked through. For extra crispiness, switch to broil for the last 2 to 3 minutes. Keep an eye on them to avoid burning. To get the best texture, don’t overmix the meat. Use your hands to gently combine. If the mixture feels too wet, add a bit more breadcrumbs. This will help hold the meatballs together. Let the meatballs cool for a few minutes after baking. This helps them firm up. Garnish with sesame seeds and fresh cilantro before serving. Enjoy your Spicy Korean BBQ Meatballs with a side of extra gochujang for dipping! For the full recipe, refer to the earlier section. To make your spicy Korean BBQ meatballs, you need a few basic tools. Here’s what I recommend: - Large mixing bowl - Small mixing bowl - Baking sheet - Parchment paper - Whisk - Measuring cups and spoons - Cookie scoop or spoon for shaping These tools help you mix, shape, and cook the meatballs with ease. When making these meatballs, watch out for some common errors: - Overmixing the meat mixture can make the meatballs tough. - Not preheating the oven may lead to uneven cooking. - Skipping the broil step can prevent a nice char. - Forgetting to use parchment paper can cause sticking. Avoid these mistakes for the best results. Want to kick up the flavor? Try these tips: - Add chopped bell peppers or carrots for extra crunch and sweetness. - Mix in some chopped kimchi for a spicy twist. - Serve with a tangy dipping sauce made from soy sauce and vinegar. - Drizzle with a bit of honey for a sweet contrast. These enhancements can make your meatballs even more exciting. For the full recipe, refer to the original instructions above. Enjoy your cooking! {{image_2}} You can use different proteins for your spicy Korean BBQ meatballs. Ground beef gives a rich flavor. Ground turkey is leaner but still tasty. If you want a vegetarian option, try using lentils or chickpeas. You can mash them for a great texture. Make sure to adjust the seasonings to match the protein you choose. Each option will bring its own unique twist to the dish. The spice level is easy to change. If you like it hot, add more gochujang. You can also mix in some red pepper flakes for extra heat. For a milder taste, reduce the gochujang and add more soy sauce. You can serve extra gochujang on the side. This way, everyone can adjust the heat to their liking. Serve your meatballs in many delicious ways. You can place them on a bed of rice or noodles. This makes a hearty meal. Pair them with fresh veggies, like cucumbers or carrots, for a crunchy side. You can also serve them as an appetizer. Just put toothpicks in the meatballs for easy eating. For a full experience, add some kimchi or pickled radishes on the side. For the full recipe, check out the guide to make your cooking even easier! After cooking, let the meatballs cool down. Place them in an airtight container. This keeps them fresh. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. Just make sure they are completely cool before storing. To freeze the meatballs, first, line them on a baking sheet. Make sure they are not touching. Freeze them for about one hour. Once they are firm, transfer them to a freezer bag or container. Label the bag with the date. They will stay good for up to three months. When you are ready to eat, just thaw them overnight in the fridge. Reheating meatballs can be simple and tasty. You can use the oven, microwave, or stovetop. For the oven, preheat to 350°F (175°C). Place meatballs on a baking sheet and heat for about 10-15 minutes. If using a microwave, heat in 30-second bursts until warm. On the stovetop, add a splash of water or broth to a pan, cover, and heat on low. This keeps them juicy. Enjoy your flavorful meal! To make these meatballs gluten-free, you can use gluten-free breadcrumbs. Many stores sell these. You can also use crushed gluten-free crackers. Ensure your soy sauce is gluten-free too. Tamari is a great option. This way, you enjoy the same great taste without gluten. Yes, you can use a slow cooker! First, mix the meatball ingredients as usual. Form the meatballs and place them in the slow cooker. Pour the sauce over them. Cook on low for four to five hours. The meatballs will soak up all the flavors. These meatballs pair well with many sides. Try serving them with rice or noodles. You can also add steamed veggies for color and nutrition. A fresh salad is another great option. Don’t forget to offer extra gochujang for dipping! For the full recipe, check out the earlier section. In this article, we explored making Spicy Korean BBQ Meatballs. We covered all the ingredients, including substitutions and optional items for customization. You learned step-by-step instructions for mixing, forming, and baking perfectly textured meatballs. We also shared tips and tricks for tools, mistakes to avoid, and ways to enhance flavor. Lastly, we discussed variations, storage, and reheating methods. Keep these tips in mind. With good preparation, these meatballs can be a hit at any meal. Enjoy your cooking!

Spicy Korean BBQ Meatballs

Savor the bold flavors of Fiery Korean BBQ Meatballs with this easy recipe! Made with tender ground beef or turkey, zesty gochujang, and fresh herbs, these meatballs are perfect for a weeknight dinner or party appetizer. Just mix, bake, and enjoy! Ready to spice up your meal plan? Click through to explore this delicious recipe and impress your friends and family with a taste of Korea straight from your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 pound ground beef or turkey

1/2 cup breadcrumbs

1/4 cup green onions, chopped

2 cloves garlic, minced

1 tablespoon ginger, minced

1 large egg

1 tablespoon soy sauce

2 tablespoons gochujang (Korean chili paste)

1 tablespoon sesame oil

1 tablespoon brown sugar

Salt and pepper to taste

Sesame seeds for garnish

Fresh cilantro for garnish

Instructions
 

In a large mixing bowl, combine the ground beef (or turkey), breadcrumbs, chopped green onions, minced garlic, and ginger.

    In a separate small bowl, whisk together the egg, soy sauce, gochujang, sesame oil, brown sugar, salt, and pepper until well combined.

      Pour the wet mixture into the meat mixture and blend all the ingredients thoroughly with your hands or a spatula until everything is well incorporated.

        Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

          Form the meat mixture into small meatballs, about 1-1.5 inches in diameter, and place them evenly spaced on the baking sheet.

            Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and slightly browned on the outside.

              For a charred finish, switch to broil for the last 2-3 minutes of cooking, watching closely to prevent burning.

                Remove from the oven and let cool for a couple of minutes before transferring to a serving platter.

                  Sprinkle sesame seeds and fresh cilantro on top for garnish. Serve them warm alongside a small bowl of extra gochujang for dipping.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4