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Super Easy Weeknight Korean BBQ Meatballs

Name: Super Easy Weeknight Korean BBQ Meatballs
Cuisine: Korean
Ingredients: 2.5 lb ground beef; 2.5 lb ground pork; 5 eggs; 1/4 cup tamari; 1/4 cup dried minced onion; 3 tbsp granulated garlic; 3 tbsp ginger powder; 2 tbsp honey; 2 tbsp sesame oil; 1.5 cups panko (or GF crumbs!); 2 tsp salt; 2 tsp pepper; 1/2 cup tamari; 2 tbsp gochujang (I always double it ); 1/4 cup rice vinegar; 2 tbsp honey; 4 grated garlic cloves; 2 inches grated ginger; 2 tbsp cornstarch; 2 tbsp water (plus more to thin as it cooks); 2 tsp sesame oil; Optional toppings: sesame seeds + sliced green onion

No chopping, high-protein, gluten-free friendly, and wildly delicious — this is the weeknight win you didn’t know you needed.

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Super Easy Weeknight Korean BBQ Meatballs

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No chopping, high-protein, gluten-free friendly, and wildly delicious — this is the weeknight win you didn’t know you needed.

These come together so fast you’ll honestly be shocked at how little effort it takes to get BIG flavor. Perfect for meal prep, busy nights, or when you want something cozy + bold without spending all night in the kitchen.

Super Easy Weeknight Korean BBQ Meatballs

Recipe: Super Easy Weeknight Korean BBQ Meatballs

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Ingredients & Method

MEATBALLS

2.5 lb ground beef
2.5 lb ground pork
5 eggs
1/4 cup tamari
1/4 cup dried minced onion
3 tbsp granulated garlic
3 tbsp ginger powder
2 tbsp honey
2 tbsp sesame oil
1.5 cups panko (or GF crumbs!)
2 tsp salt
2 tsp pepper

SAUCE / GLAZE

1/2 cup tamari
2 tbsp gochujang (I always double it )
1/4 cup rice vinegar
2 tbsp honey
4 grated garlic cloves
2 inches grated ginger
2 tbsp cornstarch
2 tbsp water (plus more to thin as it cooks)
2 tsp sesame oil
Optional toppings: sesame seeds + sliced green onion

Mix your meatball ingredients, roll into balls, and bake at 400°F for ~15 minutes (or until 165°). Transfer to a big pan.
Whisk together your glaze, pour it over the meatballs, and simmer on medium until the sauce bubbles and thickens into that glossy, sticky, finger-licking perfection.
Serve with hot rice, kimchi, cucumber salad (oi muchim if you’ve got it!), herbs, and yes… a squeeze of sriracha if you’re like me

Kara’s Notes

This makes a big batch. Trust me - you’ll want it. These disappear FAST.

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

Good to know

These baked beef and pork meatballs are coated in a sticky, glossy glaze made with gochujang, tamari, garlic, and ginger. They bake in the oven at 400°F before simmering on the stove for a quick and flavorful meal.

Substitutions

Panko breadcrumbs: Swap with gluten-free breadcrumbs to keep the recipe gluten-free.
Ground meat: Use all ground beef or all ground pork instead of a equal blend of both.
Gochujang: Double the amount of gochujang if extra heat and spicy flavor are desired.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days or freeze for up to 3 months. Reheat in a pan over medium heat or in the microwave until heated through to an internal temperature of 165°F.

Common questions

How long do the meatballs need to bake?

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

How do you make the glaze thick and glossy?

Mix 2 tablespoons of cornstarch with 2 tablespoons of water, whisk it into the glaze ingredients, and simmer on medium heat until bubbly.

What can be served with these meatballs?

Serve the meatballs with hot rice, kimchi, cucumber salad, fresh herbs, sliced green onions, sesame seeds, or a squeeze of sriracha.

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