Sticky Korean BBQ Meatballs Recipe
The Sticky Korean BBQ Meatballs Recipe features juicy beef, garlic, ginger, soy sauce, and brown sugar in a rich, glossy, sweet-savory sauce.
Equipment
- Mixing bowl
- Baking tray or sheet pan
- Parchment paper
- Small saucepan
- Whisk
- Tongs or spoon
- Oven
Ingredients
For the Meatballs:
- 500 g ground beef or chicken
- 1/2 cup breadcrumbs
- 1 egg
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons green onions chopped
- 1/2 teaspoon black pepper
For the Korean BBQ Sauce:
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon gochujang Korean chili paste
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water slurry
Optional garnish:
- Sesame seeds
- Sliced green onions
Instructions
Step 1: Preheat oven
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Step 2: Prepare the meatball mixture
- In a large bowl, combine ground meat, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, green onions, and black pepper. Mix gently until just combined.
Step 3: Shape the meatballs
- Roll the mixture into small meatballs (about 1–1.5 inches each) and place them evenly on the baking tray.
Step 4: Bake
- Bake for 18–20 minutes or until fully cooked and slightly browned.
Step 5: Make the sauce
- In a saucepan, combine soy sauce, brown sugar, honey, garlic, ginger, gochujang, rice vinegar, and sesame oil. Bring to a simmer over medium heat.
Step 6: Thicken the sauce
- Add the cornstarch slurry and stir until the sauce thickens into a glossy, sticky consistency.
Step 7: Coat the meatballs
- Add the cooked meatballs to the sauce and toss until fully coated.
Step 8: Garnish and serve
- Sprinkle sesame seeds and green onions on top. Serve warm.