These Korean meatballs are juicy beef meatballs made with garlic, ginger, and soy sauce then baked and simmered in a sweet and spicy sauce. Serve as an appetizer or over rice!

Korean meatballs in a skillet.

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Sweet and Spicy Korean BBQ Meatballs

Korean recipes always do a mouthwatering job of combining sweet, sour, and spicy flavors with tons of umami deliciousness. This is why Korean beef bulgogi and Korean ground beef bowls are among my favorite dishes ever!

Right up there with ground beef and broccoli, these Korean meatballs have also become one of my favorite easy ground beef recipes that provide signature flavors in a sauce drenched over Korean-inspired homemade meatballs!

Why I Love This Recipe

  • Versatile. This Korean meatballs recipe can be a main meal or appetizer.
  • Ready in about an hour. Even made from scratch, they come together quickly.

Ingredients Notes

Korean meatballs ingredients.

Find the full printable recipe with specific measurements below.

  • Ground beef: Any type of ground beef will work, however I prefer lean ground beef (80/20).
  • Fresh ginger: I love the use of fresh ginger, but if powdered ginger is what you have, you can use 1/2 teaspoon.
  • Panko crumbs: Used to bind the meatballs, I do enjoy the texture of the larger, crispier flakes, but regular plain breadcrumbs will also do the job.
  • Soy sauce: Needed for both the meatballs and the sauce. Low sodium or regular works.
  • Sesame oil: A nutty, sesame-flavored oil adds a depth of flavor. Not to be confused with toasted sesame oil which isn’t quite as mild.
  • Brown sugar: To sweeten the sauce and give Korean barbecue meatballs a sticky finish that makes it look so appealing!

How to Make Korean Meatballs

In a large mixing bowl, combine ingredients for the meatballs and mix with a fork (or your hands) until combined. Cover with bowl with plastic wrap and refrigerate for 30 minutes.

Roll chilled meat mixture into 12 meatballs and place in a cast iron skillet. Bake at 450°F for 20 minutes. Remove meatballs to a plate to rest then drain any grease from skillet.

Showing how to make korean meatballs.

Whisk sauce ingredients together in a small bowl, adjusting spice level as preferred. Then, pour into the skillet over medium-high heat and simmer for a couple of minutes.

Add Korean meatballs back into the skillet, gently baste with the sauce, and simmer until the heated through. Garnish with green onions and sesame seeds then serve over rice!

Korean meatballs in a skillet.

Recipe Tips

  • No cast-iron skillet? Bake meatballs on a baking sheet lined with parchment paper.
  • Even-sized meatballs. Use a cookie scoop to scoop out the meat mixture before rolling them up, so they’re all the same size and will bake evenly.
  • Test for doneness. Use a meat thermometer to test the internal temperature of the Korean meatballs. They’re ready once they’ve reached 160°F.
  • Make it saucy: If you prefer extra sauce, to serve over rice, double the recipe.
  • Add extra spice: Gochujang, a fermented red chili paste, or sriracha sauce would help ramp up the sweet and spicy Korean meatballs.
  • Serving: Make a sticky Korean meatball bowl with my perfect rice on the stovetop and steamed vegetables. This coconut rice would also be worth a try!

More Korean inspired recipes to try include these beef bulgogi bowls!

More Meatball Recipes

Korean meatballs in a skillet.

Korean Meatballs

4.67 from 3 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 30 minutes
Rest Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4
These Korean meatballs are juicy beef meatballs made with garlic, ginger, and soy sauce then baked and simmered in a sweet and spicy sauce. Serve as an appetizer or over rice!
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Ingredients 

Meatballs

  • 1 pound ground beef
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoon low-sodium soy sauce
  • 1 teaspoon grated fresh ginger , or paste
  • 3-4 cloves minced garlic , or 2 teaspoons
  • ⅓ cup panko crumbs
  • 1 egg
  • ¼ cup sliced green onions

Sauce

  • ⅓ cup low-sodium soy sauce , or coconut aminos
  • ¼ cup water , more if desired
  • 3 Tablespoons brown sugar
  • 1-2 teaspoons sesame oil
  • 1 ½ teaspoons cornstarch
  • crushed red pepper flakes

Instructions

  • Mix meatball ingredients: In a large mixing bowl, add 1 pound ground beef, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 Tablespoon soy sauce, 1 teaspoon fresh ginger, 4 cloves minced garlic, 1/4 cup sliced green onions, and 1/3 cup panko crumbs. Mix with a fork until combined.
  • Rest: Cover with plastic wrap and place in the refrigerator for 30 minutes.
  • Preheat oven: Preheat the oven to 450°F.
  • Form meatballs: Form 12 meatballs and place in a cast iron skillet.
  • Bake: Bake for 20 minutes. Transfer meatballs to a plate as you will use the skillet for the sauce.
  • Make sauce: In a small bowl, whisk together 1/3 cup low-sodium soy sauce, 1/4 cup water, 3-4 Tablespoons brown sugar, 1-2 teaspoons sesame oil, 1 1/2 teaspoons cornstarch and a pinch of red pepper flakes. Add more if you like spice.
  • Cook sauce: Drain grease from the meatballs. Add sauce to skillet. On the stove over medium-high heat, bring to a light simmer for 1 to 2 minutes. Taste and add more water if needed to thin or cornstarch to thicken.
  • Serve: Add meatballs back into the skillet and gently baste with the sauce. Simmer until meatballs are heated through, about 3 to 5 minutes. Serve.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Heat: If you want to take the heat up a little add in gochujang (Korean hot pepper paste) or sriracha sauce. 
Sauce: If you want extra sauce for rice, double the sauce. Make sure you’re using low-sodium soy sauce, so these aren’t too salty. We retested this recipe and it is best with brown sugar not honey.
Serving: This dish tastes great with rice and steam vegetables.

Nutrition

Calories: 361kcal, Carbohydrates: 23g, Protein: 29g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 115mg, Sodium: 2587mg, Potassium: 532mg, Fiber: 1g, Sugar: 16g, Vitamin A: 149IU, Vitamin C: 3mg, Calcium: 62mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions and Variations

  • Swap ground beef and make ground chicken meatballs or turkey meatballs.
  • Try half ground beef and half ground turkey for a lighter flavorful option.
  • Use crushed saltine crackers if you don’t have any breadcrumbs.

Recipe FAQs

Can I make Korean meatballs ahead of time?

You can form the meatballs and keep them refrigerated overnight until you’re ready to bake them.

You can also fully bake them and store them either frozen or in the fridge, then make the sauce separately when you’re ready to serve.

How to store leftovers?

Store everything in an airtight container for up to 4 days.

Are they freezer-friendly?

Yes! You can freeze them before or after baking. I like to flash-freeze them solid so they can be transferred to a freezer bag and not stick together as they freeze. They can be kept frozen for up to 3 months.