Easy Korean Meatballs Recipe – Sweet, Savory and Oven-Baked

If you are fan of K-dramas you know food is one of the most important aspects of them. Because food is one of the things which creates a sense of home and reflects the culture and tradition of any ethnicity. As someone who loves watching K-dramas I feel compelled to try out Korean foods. It might be because of the sense of familial love that alleviates from it.

Meatballs are part of various countries’ cuisines, similarly Korean meatballs hold a special touch of where they come from. If you want to feel like you have transcended into that world you can try out this easy recipe for meatballs. 

I have tried out various Korean dishes and Korean BBQ meatballs is the one I will share with you today. This recipe is enough for a weeknight but flavourful enough to impress your guests. Lets’ see what is so special about this korean meatballs recipe.

It is:

• Sweet, spicy, savory Korean glaze
• Freezer-friendly
• 30-minute option or meal-prep upgrade
• Kid-approved and customizable

Why You’ll Love This Korean Meatball Recipe

This recipe holds a bold Korean-inspired flavor from gochujang, soy sauce, garlic, and sesame. It can be Fast or fancy, as you have options to cook them in the oven or go chef-style with a cast iron glaze. To avoid soggy meatballs, all you have to do is learn the ginger trick!

What is the ginger trick? Before mixing the ginger into raw meat, you need to deactivate the enzymes by soaking it in vinegar. But what if you are in a hurry? No problem at all, just avoid adding it to raw meat. Just add the ginger to your cooked glaze or sauce instead of the raw meat mix — the heat will deactivate it automatically there. 

You can make these meatballs and freeze them for later use. It can also be made with ground beef, turkey, or chicken. I prefer them with rice bowls and a little spring onion for garnish. You can also serve them with lettuce wraps or other appetizers.

Ingredients Overview

The best thing about this is that it is an easy recipe for meatballs with a Korean spin made with everyday ingredients and ready in under 30 minutes. Serve them over rice, tuck them into lettuce wraps, or enjoy them solo with toothpicks for a fun appetizer.

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This easy Korean meatballs recipe uses pantry staples and lets you customize as needed:

Meatballs

• 1 lb ground beef (80/20 for juicier meatballs, or lean if preferred)
• 3 green onions, thinly sliced
• 2 tsp fresh ginger, soaked in vinegar or microwaved to deactivate enzymes
• 3 cloves garlic, minced
• 1 large egg
• ½ cup panko breadcrumbs or crushed crackers
• 1 tbsp soy sauce
• Optional: 1 tsp lemongrass paste or minced onion for added depth

Korean BBQ Glaze

• 1 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• ¼ cup brown sugar
• 2 cloves garlic, minced
• Optional: 1 tsp Sriracha, 1 tsp sesame oil, splash of beef broth

Substitution Tips:

• No gochujang? Mix sriracha and hoisin for a quick backup.
• Gluten-free? Use GF tamari and breadcrumbs.

Pro Tips Before You Start

• Deactivate the ginger: Soak in 1 tbsp vinegar for 5 mins or microwave for 15–30 seconds to prevent soggy meatballs.
• Mix gently: Overmixing makes meatballs tough.
• Use a cookie scoop or wet hands for evenly sized meatballs.
• Don’t crowd the pan if pan-frying.

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Step-by-Step Instructions

Option A: Quick Weeknight Version

Prep: 10 min | Cook: 15–18 min | Total: 25–30 min

1. Preheat oven to 400°F. Line a baking sheet with foil.
2. In a large bowl, combine all meatball ingredients and mix just until combined.
3. Shape into 18–24 meatballs. Place on the baking sheet.
4. Bake 15–18 minutes or until cooked through (160°F internal temp).
5. Meanwhile, simmer the glaze ingredients in a small saucepan for 5 minutes until thickened.
6. Toss cooked meatballs in glaze. Garnish with green onions and sesame seeds.

Option B: Flavor-Boosted Cast Iron Version

1. Follow steps 1–3 above.
2. Sear meatballs in a cast iron skillet until browned. Finish in the oven for 10–12 minutes.
3. Remove meatballs and make the glaze in the same skillet (deglaze with soy sauce + vinegar).
4. Simmer glaze, add a cornstarch slurry (1 tbsp water + 2 tsp cornstarch), and reduce until thick.
5. Return meatballs to the skillet. Baste and caramelize for 2–3 minutes.

Make-Ahead & Storage Tips

• Refrigerate cooked (unglazed) meatballs for up to 3 days. Reheat and glaze before serving.
• Freeze baked meatballs on a tray. Once frozen, transfer to a bag. Reheat and glaze.
• Meal prep tip: Pack with jasmine rice and steamed broccoli or lettuce leaves.

Serving Suggestions

• Serve over steamed white or brown rice.
• Pair with broccoli, snap peas, or carrots
• Tuck into lettuce wraps with shredded carrots and cucumbers.
• Use as a party appetizer with skewers or toothpicks and a glaze for dipping.

Ginger, Gochujang & FAQs

What is gochujang?

A Korean fermented chili paste made with chili powder, rice, soybeans, and salt. Sweet, spicy, and umami-packed.

Where can I buy it?

Most grocery stores carry it near the international aisle, or order it online.

Can I use ground turkey or chicken?

Yes! Use lean turkey or chicken, but avoid overcooking — these cook faster than beef.

Can I make it less spicy?

Absolutely. Reduce or omit gochujang and skip the Sriracha.

What if I don’t have rice vinegar?

Substitute with apple cider vinegar or white wine vinegar.

Can I use store-bought sauce?

Yes! Use your favorite Korean BBQ sauce for a shortcut version.

Nutrition Info (Per Meatball)

(Estimates only)

• Calories: 92
• Protein: 6g
• Carbs: 4g
• Fat: 6g
• WW Points: ~1–2 per meatball, depending on ingredients used

Spice Scale

Spice Level: 3 out of 5

• Mild: Use ½ tbsp gochujang, no Sriracha
• Medium: 1 tbsp gochujang
• Spicy: Add Sriracha and a pinch of red chili flakes.

Korean Meatballs in BBQ flavour

If you love Korean Meatballs, you will love this simple and easy-to-make recipe. You can serve it with the side dish of your choice and garnish it with more sesame seeds and spring onions. Do try it, and if you are new to Korean cooking, this recipe is the best start for you.