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Sweet & Spicy Korean BBQ Meatballs Recipe

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★★★★★

4.5 from 141 reviews

These Sweet & Spicy Korean BBQ Meatballs offer a perfect balance of savory, sweet, and spicy flavors, featuring tender beef meatballs infused with garlic, ginger, and gochujang. Coated in a sticky Korean BBQ sauce made from tamari, brown sugar, and rice vinegar, they make a delicious appetizer or main dish served over rice and garnished with green onions and toasted sesame seeds.

Ingredients

Scale

Meatballs

  • 1 lb ground beef
  • 1/2 cup minced green onions
  • 4 garlic cloves, minced
  • 1 inch ginger, grated
  • 2 tbsp tamari sauce (or soy sauce, if not gluten free)
  • 1–2 tsp gochujang (omit for non-spicy)
  • 2 tbsp cornstarch
  • 1 tsp ground black pepper

Korean BBQ Sauce

  • 1 tbsp sesame oil
  • 4 garlic cloves, minced
  • 1/3 cup tamari sauce (or soy sauce, if not gluten free)
  • 1 cup water
  • 3 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 2 tsp cornstarch
  • 1 tbsp water
  • Green onions and toasted sesame seeds, for garnish

Instructions

  1. Mix Meatball Ingredients: Place all meatball ingredients — ground beef, minced green onions, minced garlic, grated ginger, tamari sauce, gochujang, cornstarch, and black pepper — into a large bowl and mix until just combined, taking care not to overmix.
  2. Form Meatballs: Using a two-tablespoon scoop or a rounded tablespoon, roll the mixture into golf-sized meatballs (about 20). Place the formed meatballs in the fridge to chill for approximately 10 minutes.
  3. Prepare Sauce Base: Heat sesame oil in a large skillet with a lid over medium-high heat. Add the minced garlic and cook for 1 minute until fragrant, stirring to prevent burning.
  4. Add Sauce Ingredients: Into the skillet, pour tamari sauce, water, brown sugar, and rice vinegar. Stir to combine and bring the mixture just to a boil.
  5. Cook Meatballs: Add the chilled meatballs into the skillet with the sauce. Allow the mixture to boil briefly, then reduce heat to a simmer. Cover and cook for 10 minutes, ensuring the meatballs are cooked through.
  6. Make Cornstarch Slurry: In a small bowl, mix cornstarch and water until fully combined to create a slurry for thickening the sauce.
  7. Thicken Sauce: Remove the skillet lid and stir in the cornstarch slurry. Continue to simmer uncovered for another 5 to 10 minutes, occasionally spooning the thickened sauce over the meatballs until it reaches your desired thickness.
  8. Final Taste and Serve: Taste the sauce and add more tamari sauce if needed for seasoning. Remove from heat and serve meatballs over rice. Garnish with sliced green onions and toasted sesame seeds for extra flavor and texture.

Notes

  • Need it thicker? Simmer the sauce for an additional two minutes or add ½ teaspoon cornstarch mixed with a splash of water to thicken further.
  • Too sweet? Stir in a dash of rice vinegar to balance the sweetness.
  • Craving more heat? Whisk in an additional teaspoon of gochujang for extra spicy kick.
  • Storage & Freezing: Leftovers can be stored in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stovetop with sauce or in the microwave. Freeze meatballs (preferably without sauce) for up to 3 months. For freezing sauce, omit cornstarch slurry, then add it during reheating to maintain smooth consistency.

Keywords: Korean BBQ meatballs, sweet and spicy meatballs, Korean meatball recipe, tamari meatballs, gochujang meatballs, Korean BBQ sauce

Find it online: https://busyrecipe.com/sweet-and-spicy-korean-bbq-meatballs-recipe/