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Korean BBQ Meatballs with Vegetables – Sweet, Savory & Flavor-Packed

These Korean BBQ Meatballs with Vegetables are tender, juicy, and coated in a sweet-savory glaze that’s bursting with flavor! Paired with roasted or stir-fried veggies, this dish is perfect for an easy weeknight dinner, meal prep, or even entertaining guests. A delicious fusion of comfort food and Korean-inspired taste!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Main Dish
Cuisine Asian-Inspired, Korean-Inspired
Servings 6 (about 20 meatballs)
Calories 320 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Baking sheet or air fryer basket
  • Parchment paper
  • Skillet (for sauce)
  • Wooden spoon or spatula

Ingredients
  

For the Meatballs:

  • 1 lb (450 g) ground beef or pork (or turkey/chicken for lighter version)
  • 1/2 cup breadcrumbs (panko or regular; gluten-free if needed)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tsp sesame oil
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1/4 tsp black pepper

For the Korean BBQ Sauce:

  • 3 tbsp gochujang (Korean chili paste)
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar (or honey/monk fruit for low-carb)
  • 1 tbsp rice vinegar
  • 2 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1/4 cup water

Optional Garnishes & Sides:

  • Sliced green onions
  • Sesame seeds
  • Fresh cilantro
  • Steamed rice, noodles, or lettuce wraps

Instructions
 

Prepare Meatball Mixture:

  • In a large bowl, combine ground meat, breadcrumbs, egg, garlic, ginger, sesame oil, soy sauce, and black pepper. Mix gently until just combined.

Shape Meatballs:

  • Roll mixture into 1–1.5 inch balls (about 20 total). Place on a parchment-lined baking sheet.
  • Cook Meatballs:
    Oven: Bake at 400°F (200°C) for 18–20 minutes, or until golden and cooked through.
    Air Fryer (Optional): Cook at 375°F (190°C) for 12–14 minutes, shaking halfway.

Make Korean BBQ Sauce:

  • In a skillet, whisk together gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and water. Simmer for 3–4 minutes until slightly thickened.

Combine & Coat:

  • Add cooked meatballs to the skillet and toss in the sauce until fully coated.

Serve & Garnish:

  • Sprinkle with sesame seeds, sliced scallions, and cilantro. Serve hot over rice, noodles, or wrapped in lettuce leaves.

Notes

  • Spice Control: Adjust gochujang amount depending on heat preference.
  • Make-Ahead: Meatballs can be prepped ahead and stored raw in the fridge for up to 24 hours.
  • Storage: Refrigerate leftovers for 3–4 days or freeze for up to 2 months.
  • Vegetarian Option: Substitute lentils, tofu, or chickpeas for meat.
  • Gluten-Free: Use tamari and gluten-free breadcrumbs.
Keyword Asian appetizers, gochujang meatballs, Korean BBQ Meatballs, Korean fusion recipes, Party Food, weeknight dinner