KoreanMainsGluten-Free

Korean BBQ Meatballs (Small Batch)

Name: Korean BBQ Meatballs (Small Batch)
Cuisine: Korean
Ingredients: ½ lb ground beef; ½ lb ground pork; 3 cloves garlic, finely minced; 1 small green onion, finely chopped; 1 tbsp tamari; 1 tbsp sesame oil; 1 tbsp honey; 1 tsp ginger powder; 1 egg; ¼ cup gluten-free breadcrumbs (or panko if not GF); ½ tsp salt; ¼ tsp black pepper; 2 tbsp tamari; 1 tbsp gochujang (Korean chili paste); 1 tbsp honey; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tbsp corn starch (made into a slurry with water); 1 tsp toasted sesame seeds (for garnish); Optional: finely sliced green onion for topping

Gluten-free, dairy-free, sticky, glazed and on the table fast.

Jump to Recipe

📌 Pin

Korean BBQ Meatballs (Small Batch)

Recipe: Korean BBQ Meatballs (Small Batch)

ScaleUnits

Pin It

Ingredients & Method

For the meatballs

½ lb ground beef
½ lb ground pork
3 cloves garlic, finely minced
1 small green onion, finely chopped
1 tbsp tamari
1 tbsp sesame oil
1 tbsp honey
1 tsp ginger powder
1 egg
¼ cup gluten-free breadcrumbs (or panko if not GF)
½ tsp salt
¼ tsp black pepper

For the glaze/sauce

2 tbsp tamari
1 tbsp gochujang (Korean chili paste)
1 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp corn starch (made into a slurry with water)
1 tsp toasted sesame seeds (for garnish)
Optional: finely sliced green onion for topping

Basically just mix all the meatball ingredients together, form into balls, place on a parchment lined baking sheet and bake at 400° for ~15 minutes. Or until 165°
Remove to a pan in a single layer.
Mix all glaze ingredients together, pour over the meatballs, place over medium heat and allow the glaze to cook until bubbly and thickened.
Serve with Oi Muchim (Korean pickled cucumbers), kimchi, and white rice!

Kara’s Notes

I kinda just threw this recipe together so feel free to message me if you have further questions.

https://karajonescooks.com/recipes/korean-bbq-meatballs-small-batch/ · Recipe by Kara Jones Cooks

Good to know

These small-batch Korean BBQ meatballs combine ground beef and pork with garlic, ginger, and tamari for a quick and flavorful dish. Baked and then tossed in a sticky gochujang glaze, they are quick to assemble and cook.

Substitutions

Panko breadcrumbs: Use in place of gluten-free breadcrumbs if gluten is not a concern.
Tamari: Substitute with regular soy sauce if a gluten-free option is not required.
Ground meat: Use 1 lb of all ground beef or all ground pork instead of a mix.
Honey: Swap with maple syrup or brown sugar to sweeten the meatballs and glaze.

Storage & reheating

Keep leftover meatballs and glaze in an airtight container in the refrigerator for up to 3 to 4 days or freeze for up to 3 months. Reheat thoroughly in a skillet over medium heat or in the microwave until hot throughout.

Common questions

How long should the meatballs bake in the oven?

Bake the meatballs at 400° for around 15 minutes, or until they reach an internal temperature of 165°.

What side dishes pair best with these meatballs?

Serve these glazed meatballs with white rice, kimchi, and Oi Muchim (Korean pickled cucumbers).

How is the sauce thickened?

Mix the glaze ingredients with a cornstarch and water slurry, pour over the baked meatballs in a pan, and cook over medium heat until bubbly and thick.

I made this

Be the first to share your version.

Share your photo