Korean BBQ meatballs bring that perfect balance of sweet and savory right to your dinner table, and I’ve been making this version for years whenever my family needs something hearty but exciting. There’s something magical about how that glossy sauce coats each tender meatball while sweet potatoes caramelize and Brussels sprouts get all crispy on the same pan.
The first time I adapted this recipe in my Midwest kitchen, I was looking for a way to bring those bold Asian flavors my grandchildren love into a practical weeknight meal. I remembered Sunday dinners at Grandma’s farm, where everything cooked together in one big roasting pan – that same efficiency, but with a Korean twist. The aroma of ginger, garlic, and that sticky-sweet sauce reminds me that good cooking doesn’t need to be complicated. When those meatballs come out of the oven with caramelized edges and the vegetables are perfectly roasted, your kitchen smells wonderful. Time to get our hands floury!
What Makes These Korean BBQ Meatballs So Special
I’ve made countless meatball recipes over the years, but these Korean BBQ meatballs have earned a permanent spot in my weekly rotation. The beauty of this recipe is how it combines bold flavors with genuine practicality – something I always prioritize in my kitchen.
- Everything cooks on one sheet pan, which means you’re not juggling multiple pots and pans during dinner prep
- Ready in under 45 minutes, making it perfect for those busy Tuesday evenings when everyone’s hungry
- Packed with protein from the ground beef, delivering about 25-30 grams per serving to keep everyone satisfied
- The sticky Korean BBQ sauce creates that restaurant-quality glaze without any complicated techniques
- Minimal cleanup means more time with family and less time scrubbing dishes
- Excellent for meal prep, as these meatballs reheat beautifully throughout the week
Ingredient Spotlight
Ground beef forms the protein-rich base of these meatballs, and I always choose 85/15 blend for the perfect balance of flavor and moisture without excess grease.
Panko breadcrumbs soaked in milk create incredibly tender meatballs – this is a technique my grandmother taught me decades ago, and it never fails to deliver that melt-in-your-mouth texture.
Gochujang brings authentic Korean heat and depth, though I’ve found sriracha works wonderfully if that’s what you have in your pantry.
Sweet potatoes add natural sweetness that complements the savory meatballs while providing fiber and vitamins my family needs.
Brussels sprouts turn crispy and caramelized in the oven, and even my grandkids who once claimed to hate them ask for seconds.
Fresh ginger and garlic provide that aromatic foundation that makes Korean BBQ meatballs so irresistible – I never use powdered versions here.
Sesame oil delivers a nutty richness that ties all the flavors together, and just a tablespoon goes a long way.
Maple syrup creates the sticky-sweet glaze in the sauce, and I prefer it over brown sugar for its smooth consistency and deeper flavor.
Soy sauce brings essential umami and saltiness, though coconut aminos work perfectly for anyone avoiding soy.
Rice vinegar adds brightness that cuts through the richness and keeps the sauce balanced.
How to Make Korean BBQ Meatballs
Step 1. I always preheat the oven to 425°F with the rack in the top position, which ensures everything gets that beautiful caramelization.
Step 2. Arrange your sweet potato cubes and Brussels sprouts on half the sheet pan, drizzle with sesame oil and salt, then toss them well – Betty’s tip: place Brussels sprouts cut-side down for maximum crispiness.
Step 3. While the vegetables roast for 15 minutes, soak your breadcrumbs in milk for 5 minutes; I’ve learned that this simple step prevents dry, tough meatballs.
Step 4. Combine the beef, soaked breadcrumbs, scallion whites, ginger, garlic, salt, and gochujang using clean hands until just mixed – overmixing makes meatballs dense.
Step 5. Use a cookie scoop to form 20-22 meatballs of uniform size, which ensures they cook evenly and look beautiful on the plate.
Step 6. After the initial vegetable roasting time, place the meatballs on the empty half of the sheet pan, drizzle with remaining sesame oil, and bake for 14-16 minutes until they reach 165°F internally.
Step 7. While everything bakes, simmer the soy sauce, maple syrup, rice vinegar, garlic, ginger, and gochujang in a saucepan, then whisk in the cornstarch slurry and boil for 1-2 minutes until beautifully thickened.
Step 8. Toss the baked meatballs in the Korean BBQ sauce, return them to the pan, then broil everything for 2-3 minutes – through trial and error, I learned this final step creates that glossy, caramelized finish.
Step 9. Serve immediately with the reserved sauce drizzled over everything and sprinkle with green onions and sesame seeds for that authentic presentation.
Keeping These Korean BBQ Meatballs Fresh
I typically store leftover meatballs and vegetables in separate airtight containers in the refrigerator, where they’ll stay fresh for up to 4 days. The meatballs actually taste even better the next day once the flavors have had time to meld together. Keep any extra sauce in a small jar – it’s perfect for drizzling over rice or stirring into grain bowls throughout the week.
These Korean BBQ meatballs freeze exceptionally well, which I discovered when I made a double batch for my daughter. Place cooled meatballs in a freezer-safe bag with parchment paper between layers, and they’ll keep for up to 3 months. Betty’s freezing method works well because the sauce acts as a protective coating that prevents freezer burn.
For the best texture, I reheat the meatballs in a 350°F oven for about 10-12 minutes until warmed through. The microwave works in a pinch (2-3 minutes on medium power), but the oven brings back that slightly crispy exterior. If reheating from frozen, add an extra 5-7 minutes to the oven time and check that they’re hot throughout before serving.
Perfect Partners for Korean BBQ Meatballs
Steamed jasmine rice or brown rice soaks up that delicious Korean BBQ sauce and turns this into a complete, satisfying meal – my family prefers jasmine for its subtle floral aroma. If you’re looking for more rice-based dishes, try my honey BBQ chicken rice for another sweet and savory combination.
Simple cucumber salad with rice vinegar provides a cool, refreshing contrast to the rich, savory meatballs and adds pleasant crunch to every bite.
Stir-fried bok choy or snap peas brings additional vegetables to the table while maintaining the Asian-inspired theme of the meal. For another sheet pan dinner option, check out my sheet pan sausage and veggies recipe.
Kimchi or quick-pickled vegetables adds authentic Korean flavor and that tangy punch that cuts through the sweetness of the sauce.
Steamed edamame sprinkled with sea salt offers extra protein and a fun appetizer while the sheet pan finishes in the oven.
Betty’s simple coleslaw with sesame dressing complements the warm meatballs beautifully and adds cool, crispy texture contrast. For another Korean-inspired bowl, my Korean ground beef bowl pairs wonderfully with similar flavors.
If you love meatballs as much as I do, you’ll also enjoy my easy mongolian meatballs and sticky mongolian meatballs and broccoli – both feature that same sweet and savory glaze that makes these dishes so addictive.
FAQs
I recommend ground turkey or chicken as excellent substitutions, though you’ll want to add an extra tablespoon of sesame oil to the meat mixture since these leaner proteins can dry out more easily during baking.
Sriracha sauce works perfectly as a substitute, or you can use a combination of red pepper flakes and a touch of tomato paste for similar heat and depth.
Many home cooks find success with forming the raw meatballs up to 24 hours in advance and storing them covered in the refrigerator – just bring them to room temperature for 15 minutes before baking.
Korean BBQ Meatballs with Roasted Vegetables
Ingredients
Equipment
Method
- Preheat the oven to 425°F and arrange the oven rack to the top position. Gently grease a large baking sheet with olive oil or line with parchment paper.
- Place the sweet potatoes and Brussels sprouts on one half of the sheet pan. Drizzle with 1 tablespoon of sesame oil and sprinkle with salt to taste. Toss to coat and arrange them in a single layer with the Brussels sprouts cut side down. Roast in the preheated oven for 15 minutes.
- While the vegetables are roasting, add the breadcrumbs to a large bowl and pour the milk on top. Let it sit for 5 minutes. Chop the scallions and garlic, separating the scallion white from the green ends. Mince the white bulb ends and save the green ends for garnish.
- To the breadcrumb mixture, add the beef, scallion whites, ginger, garlic, salt, and Gochujang. Use clean hands to mix until well combined. Use a medium cookie scoop to form the meatballs into 1 1/2-inch portions. You should have 20-22 meatballs.
- Remove the vegetables from the oven and place the meatballs in a single layer on the other side of the sheet pan. Drizzle with the remaining sesame oil.
- Bake for 14-16 minutes, or until the internal temperature reaches 165°F and the sweet potatoes are tender and the Brussels sprouts are golden and crispy.
- While they’re baking, make the Korean BBQ sauce. Combine the soy sauce, maple syrup, rice vinegar, garlic, ginger, and Gochujang in a medium saucepan and bring to a boil over medium-high heat.
- Combine the cornstarch and water in a small bowl until dissolved and whisk it into the BBQ sauce. Continue to stir and boil for 1-2 minutes, until thickened. Remove from heat and separate 1/3 cup to a separate bowl for drizzling.
- Turn the oven to broil and broil the meatballs and vegetables for 2-3 minutes, until the BBQ sauce bubbles and the potatoes get slightly crispy. Serve with the remaining BBQ sauce and sprinkle with green onions and sesame seeds.
