Sticky Korean BBQ Meatballs Recipe

If you love bold flavors, you will love this Sticky Korean BBQ Meatballs Recipe. These meatballs are juicy, sweet and slightly spicy.

The sauce is thick and glossy. It sticks perfectly to every bite. This Sticky Korean BBQ Meatballs Recipe is easy to make at home. You do not need special skills.

If you want to learn How to make Sticky Korean BBQ Meatballs, this guide will help you. The Ingredients for Sticky Korean BBQ Meatballs are simple and easy to find.

My Experience With This Recipe

The first time I made these meatballs, I was surprised. The flavor was sweet, salty, and spicy at the same time. The sauce covered each meatball perfectly.

My family loved them right away. They asked for more. The kitchen smelled amazing while cooking. The garlic, soy sauce and sesame oil mixed together beautifully.

Now I make this dish for parties and dinners. It is always a big hit. These meatballs look fancy but are very simple.

Recipe Card info

• Recipe Name: Sticky Korean BBQ Meatballs
• Servings: 6
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Course: Appetizer / Main Course
• Cuisine: Korean-inspired
• Calories: 310 kcal per serving

Equipment List

• Large mixing bowl
• Small saucepan
• Baking tray
• Parchment paper
• Measuring cups
• Measuring spoons
• Whisk
• Oven

Ingredients You Need for Sticky Korean BBQ Meatballs

For the Meatballs:

• 500g ground beef
• 1 egg
• ½ cup breadcrumbs
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon black pepper
• 2 tablespoons green onions, chopped

For the Sauce:

• ½ cup soy sauce
• ¼ cup brown sugar
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang (Korean chili paste)
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

1. Preheat the Oven

Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper. This prevents sticking and makes cleaning easier later.

2. Mix the Meatball Ingredients

In a large bowl, add ground beef, egg, breadcrumbs, garlic, soy sauce, sesame oil, pepper and green onions. Mix gently using your hands until well combined.

3. Shape the Meatballs

Roll the mixture into small balls using your hands. Make them equal in size for even cooking. Place them on the prepared tray with space between each one.

4. Bake the Meatballs

Place the tray in the oven. Bake for 15 to 18 minutes. The meatballs should be cooked through and slightly browned on the outside.

5. Prepare the Sauce

While meatballs bake, add soy sauce, brown sugar, honey, rice vinegar, gochujang, garlic, ginger and sesame oil into a saucepan. Stir well before heating.

6. Cook the Sauce

Heat the saucepan over medium heat. Stir often. When it starts to simmer, add the cornstarch mixture. Continue stirring until the sauce becomes thick and glossy.

7. Combine Meatballs and Sauce

Remove meatballs from the oven. Place them into the saucepan carefully. Toss gently until every meatball is fully coated with sticky sauce.

8. Final Simmer

Let the meatballs simmer in the sauce for two minutes. This helps the flavor soak in. Turn off heat once sauce sticks nicely.

9. Garnish and Serve

Sprinkle extra green onions and sesame seeds on top. Serve warm for best flavor. Enjoy immediately while the sauce is sticky and fresh.

Recipe Tips

• Do not overmix the meat mixture. It can make meatballs tough.
• Use wet hands when shaping to prevent sticking.
• Adjust spice by adding more or less gochujang.
• For extra flavor, add a splash of lime juice.
• You can fry instead of baking if preferred.
• Double the sauce if serving with rice.

Nutrition Information

Nutrient	Amount per Serving
Calories	310 kcal
Protein	20 g
Carbohydrates	24 g
Fat	14 g
Sugar	15 g
Sodium	780 mg

Serving Suggestions

This Sticky Korean BBQ Meatballs Recipe tastes best when served hot. You can serve it over steamed white rice. The extra sauce tastes amazing on rice.

You can also serve it with noodles or inside lettuce wraps. These meatballs work well as party appetizers too. Just place toothpicks in them and serve on a platter.

Best Sides To Serve With

Serve these meatballs with steamed rice, fried rice or garlic noodles. You can add stir-fried vegetables like broccoli or carrots. Kimchi also pairs well. A light cucumber salad balances the rich sauce.

Storage and Reheating Tips

Let the meatballs cool completely before storing. Place them in an airtight container. Keep in the fridge for up to four days.

To reheat, place in a pan over low heat. Add a small splash of water. Stir gently until warm. You can also microwave for one to two minutes.

These meatballs freeze well. Store in freezer for up to two months. Thaw overnight in fridge before reheating.

Read More: Japanese BBQ Fried Rice Recipe

FAQs about Sticky Korean BBQ Meatballs

1. Can I use chicken instead of beef?

Yes, you can use ground chicken or turkey. The flavor will be lighter but still delicious. Make sure not to overcook, as chicken can dry faster.

2. How to make Sticky Korean BBQ Meatballs less spicy?

Reduce the amount of gochujang. You can also add more honey to balance the heat. Adjust slowly and taste as you cook.

3. Can I make this recipe ahead of time?

Yes, you can prepare the meatballs earlier. Store them in the fridge. Cook the sauce fresh for best sticky texture and flavor.

4. What makes the sauce sticky?

The cornstarch mixture thickens the sauce. Brown sugar and honey also help create a glossy and sticky texture.

5. Are these meatballs good for parties?

Yes, they are perfect for gatherings. They stay flavorful and juicy. Serve them warm with toothpicks for easy eating.

Conclusion

This Sticky Korean BBQ Meatballs Recipe is full of bold flavor. It is sweet, savory and slightly spicy.

Now you know How to make Sticky Korean BBQ Meatballs step by step. The Ingredients for Sticky Korean BBQ Meatballs are simple and easy to find.

This dish is perfect for family dinners or parties. Try it once and it may become your favorite homemade meatball recipe.