Name: Sweet & Spicy Korean BBQ Meatballs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: 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; 1 tbsp sesame oil; 4 garlic cloves; 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 (for slurry); Green onions; Toasted sesame seeds

Jump to Recipe· 4.3 from 74 reviews

If you are craving a flavor-packed dish that combines tenderness with a bold tangy kick, this Sweet & Spicy Korean BBQ Meatballs Recipe is an absolute must-try. These juicy beef meatballs are simmered in a luscious bulgogi-style sauce that is both sweet and spicy, capturing the essence of Korean BBQ right on your stovetop without needing the oven. Whether for a cozy dinner or an impressive appetizer, this recipe delivers vibrant flavor with minimal fuss in just about 30 minutes, making it a fast favorite for any occasion.

Ingredients You’ll Need

The image shows a close-up of many meatballs cooking in a pan filled with bubbling sauce. The meatballs are round and have a reddish-brown color with bits of green herbs and small white pieces inside. The sauce is light brown and frothy, bubbling around the meatballs, with some steam rising above. The pan itself is dark, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this recipe is easy and straightforward, each playing a vital role in building the layers of flavor and texture that make these meatballs irresistible. From the fresh zing of ginger to the umami depth of tamari, every element is essential for creating that perfect balance of sweet and spicy in the sauce and the meatballs themselves.

Ground beef: The hearty base providing rich flavor and tender texture to the meatballs.
Minced green onions: Adds a fresh mild onion flavor and a lovely pop of green color.
Garlic cloves (minced): Brings pungent aroma and savory depth to both meatballs and sauce.
Grated ginger: Offers a warm, slightly spicy kick that brightens the dish.
Tamari sauce or soy sauce: Infuses saltiness and umami while keeping the dish gluten-free if you choose tamari.
Gochujang: A Korean chili paste that provides that iconic sweet-spicy heat essential for authentic flavor.
Cornstarch: Helps bind the meatballs and thickens the sauce for that glossy finish.
Ground black pepper: Adds subtle heat and seasoning to the meat.
Sesame oil: Used in the sauce, it imparts a toasty, nutty aroma that is unmistakably Korean.
Brown sugar: Balances the spice with nuanced sweetness, perfect for the BBQ glaze.
Rice vinegar: Gives a gentle acidic brightness to cut through the richness.
Water: Used in the sauce to create just the right consistency for simmering the meatballs.
Green onions and toasted sesame seeds (for garnish): Bring a fresh crunch and pretty finish to the dish.

How to Make Sweet & Spicy Korean BBQ Meatballs Recipe

Step 1: Prepare Your Meatball Mixture

Start by combining the ground beef, minced green onions, garlic, ginger, tamari sauce, gochujang, cornstarch, and black pepper in a large bowl. Mix everything gently until just combined to ensure your meatballs stay tender and not dense. The gochujang adds a subtle heat that balances wonderfully with the sweet and savory elements to come.

Step 2: Shape and Chill the Meatballs

Using a tablespoon or small scoop, form the mixture into golf-ball-sized portions, roughly 20 meatballs. Placing them in the fridge for about 10 minutes helps them hold their shape better during cooking, making this small wait worthwhile for perfect bites every time.

Step 3: Make the Sauce Base

Heat sesame oil in a large skillet over medium-high heat, then add the garlic and cook for about a minute until you can smell that incredible fragrance. This step unlocks the depth and richness that will carry through the entire dish.

Step 4: Add the Sauce Ingredients and Simmer

Pour in tamari sauce, water, brown sugar, and rice vinegar, stirring everything together. This blend is the heart of your Korean BBQ sauce—sweet, tangy, and layered with umami. Next, add your meatballs carefully to the skillet and bring the mixture to a boil before reducing to a simmer. Cover and let it cook for 10 minutes so the meatballs absorb those wonderful flavors.

Step 5: Thicken the Glaze

Mix cornstarch with water in a small bowl to make a slurry, then remove the skillet lid and stir this in. Simmer for another 5 to 10 minutes until the sauce thickens to a shiny, sticky coating. Spoon the sauce over the meatballs occasionally during this time to ensure every bite is perfectly glazed.

Step 6: Final Taste and Serving

Give the sauce a quick taste and add a little more tamari if you want more saltiness or depth. Once satisfied, remove from heat. These meatballs are delicious served immediately over steamed rice, allowing the extra sauce to soak in for a quick and satisfying meal.

How to Serve Sweet & Spicy Korean BBQ Meatballs Recipe

The dish shows a white bowl filled with two main layers: on one side, there is a pile of plain white rice with a soft and fluffy texture, and on the other side, there are many brown meatballs covered in a shiny dark brown sauce. The meatballs are sprinkled with white sesame seeds and small pieces of fresh green onion on top. A copper-colored sauce pitcher is pouring some sauce over the meatballs, adding a glossy look to them. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing finishes off these meatballs better than a sprinkle of freshly chopped green onions and a handful of toasted sesame seeds. They add that delightful burst of freshness and a light crunch that contrasts the tender meatballs perfectly while also making the dish look irresistibly inviting.

Side Dishes

Pair this Sweet & Spicy Korean BBQ Meatballs Recipe with steamed jasmine or sushi rice to soak up the sauce. For a veggie boost, lightly sautéed bok choy or a crisp cucumber salad with a hint of rice vinegar complements the richness beautifully. If you want a heartier meal, sticky rice cakes or kimchi on the side enhance the Korean-inspired experience.

Creative Ways to Present

Turn these meatballs into a fun party appetizer by serving them on skewers with dipping bowls of extra sauce. Or use them to top a bed of noodles tossed with sesame oil and scallions for a comforting twist. You can even stuff them inside lettuce cups with a drizzle of spicy mayo for a fresh handheld bite that everyone will love.

Make Ahead and Storage

Storing Leftovers

Store any leftover meatballs in an airtight container in the refrigerator for up to 3 to 4 days. They maintain their flavor well and make for a fantastic next-day meal or snack that requires minimal effort to reheat.

Freezing

You can freeze these meatballs for up to 3 months to enjoy later. For best results, freeze the meatballs separately from the sauce since the cornstarch in the glaze may alter texture upon thawing. When ready, thaw and add the sauce fresh during reheating for that perfect glossy finish.

Reheating

To reheat, warm the meatballs gently on the stovetop with the sauce, stirring occasionally until heated through. Microwaving works well for convenience but be careful not to overcook, as you want to keep them juicy and tender.

FAQs

Can I make this recipe without spicy gochujang?

Absolutely! You can omit the gochujang if you prefer a milder version. The tamari sauce and brown sugar still provide plenty of flavor and sweetness to keep the dish deliciously satisfying.

What can I substitute for tamari sauce if I don’t have any?

Soy sauce is a great alternative to tamari. Just keep in mind tamari is usually gluten-free, so opt for gluten-free soy sauce if you need to avoid gluten. The salty umami flavor will be very similar either way.

Are these meatballs good for meal prep?

Yes, these meatballs are perfect for meal prep. They store well in the fridge and freeze beautifully, making it easy to enjoy a quick and flavorful meal any day of the week.

How do I get the sauce extra thick and sticky?

If you want a thicker sauce, simply simmer it a bit longer after adding the cornstarch slurry or add a little more cornstarch mixed with water. This helps achieve that classic glossy glaze that clings beautifully to the meatballs.

Can I use ground chicken or turkey instead of beef?

Definitely! Ground chicken or turkey can be swapped in for ground beef, though the flavor will be lighter. Make sure to watch cooking times closely so the meatballs don’t dry out, and you might want to add a touch more seasoning to boost flavor.

Final Thoughts

I truly hope you give this Sweet & Spicy Korean BBQ Meatballs Recipe a try soon because it’s one of those dishes that feels like a warm hug on a plate. The flavors are addictive, the meatballs are perfectly tender, and the sauce ties everything together in a way that will keep you coming back for more. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to become a beloved favorite in your kitchen!