Introduction
Let’s be real: weeknights can be chaotic. Between work, errands, and trying to relax for five minutes, the last thing anyone wants is a complicated dinner that keeps you chained to the stove. But what if I told you that you can whip up something bold, flavorful, and totally irresistible in under 40 minutes?
That’s where these Korean BBQ Meatballs you can make on a weeknight come in. They’re juicy, tender, coated in a sticky-sweet-spicy glaze, and packed with all those crave-worthy Korean BBQ flavors—ginger, garlic, sesame, and a kick of heat.
I first made these on a Wednesday night when my fridge was almost empty, and I was this close to ordering takeout. Instead, I grabbed some ground beef, threw in a few pantry staples (hello soy sauce and brown sugar!), and suddenly—bam!—a new family favorite was born. Since then, these meatballs have become my go-to when I want comfort food that feels special but doesn’t require an all-day commitment.
The best part? They’re versatile. Serve them over rice, tuck them into lettuce wraps, or stick a toothpick in them and call it the world’s easiest party appetizer. However you plate them, I promise these meatballs will vanish fast.
Ingredients
Here’s everything you’ll need to make these Korean BBQ Meatballs You Can Make on a Weeknight:
For the Meatballs
- 1 lb ground beef (or ground pork, chicken, or turkey)
- ½ cup panko breadcrumbs (or gluten-free breadcrumbs)
- 1 egg
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 green onions, finely chopped
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp honey or brown sugar
- ½ tsp black pepper
For the Korean BBQ Sauce
- ¼ cup soy sauce
- 3 tbsp brown sugar (or coconut sugar)
- 2 tbsp rice vinegar
- 2 tbsp gochujang (Korean chili paste, adjust to heat preference)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch mixed with 1 tbsp water (slurry for thickening)
For Garnish
- Toasted sesame seeds
- Extra chopped green onions
- Optional: thinly sliced red chili for extra spice
Substitution Ideas
- Healthier option: Use lean ground turkey and swap panko with rolled oats.
- Vegan version: Try plant-based ground “meat” and use a flax egg (1 tbsp ground flax + 3 tbsp water).
- Low-sodium: Use reduced-sodium soy sauce or coconut aminos.
- Spice level: Adjust the amount of gochujang or substitute with sriracha if you don’t have it.
Step-by-Step Instructions
Step 1: Make the Meatball Mixture
In a large mixing bowl, combine ground beef, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, sesame oil, honey, and black pepper. Use your hands or a spatula to mix until just combined.
Pro Tip: Don’t overmix—this keeps the meatballs tender instead of dense.
Step 2: Form the Meatballs
Scoop about 1 ½ tablespoons of mixture and roll into balls. Place them on a parchment-lined baking sheet. You should get about 18–20 meatballs.
Step 3: Cook the Meatballs
Preheat your oven to 400°F (200°C). Bake the meatballs for 15–18 minutes, or until cooked through and slightly golden on the outside.
Alternative: Pan-fry in a skillet with a little oil for extra crisp edges.
Step 4: Make the Korean BBQ Sauce
While the meatballs are baking, whisk soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, garlic, and ginger in a saucepan over medium heat. Bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens and coats the back of a spoon (about 2–3 minutes).
Step 5: Coat the Meatballs
Once the meatballs are cooked, transfer them into the saucepan with the Korean BBQ sauce. Gently toss until fully coated in that glossy, sticky glaze.
Step 6: Garnish & Serve
Sprinkle with sesame seeds, green onions, and optional red chili slices. Serve hot and watch them disappear!
Extra Tips
Serving Suggestions
- Classic: Serve over a bed of steamed jasmine rice with kimchi on the side.
- Lettuce wraps: Wrap meatballs in butter lettuce or romaine for a low-carb option.
- Party bites: Stick toothpicks in them and serve as appetizers.
- Noodle bowls: Add meatballs to a bowl of rice noodles with stir-fried veggies.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce.
- Freeze meatballs (without sauce) for up to 2 months. Thaw, then coat in fresh sauce before serving.
Variations
- Make them spicier by adding red pepper flakes to the sauce.
- Swap beef for ground chicken for a lighter version.
- Add finely shredded carrots or zucchini into the meatball mix for extra veggies.
Nutritional Information (per serving, approx. 4 servings)
- Calories: 310
- Protein: 19g
- Carbohydrates: 20g
- Fat: 18g
- Fiber: 1g
- Sugar: 10g
(Based on ground beef; values will vary with substitutions.)
Frequently Asked Questions
How long does it take to make Korean BBQ Meatballs you can make on a weeknight?
From start to finish, about 35–40 minutes—perfect for a quick dinner!
Can I substitute gochujang?
Yes! While gochujang gives authentic flavor, you can swap with sriracha or chili garlic sauce for a similar spicy kick.
Can I freeze these meatballs?
Definitely. Freeze cooked meatballs (without sauce) on a tray, then transfer to a freezer bag. Reheat and toss in sauce before serving.
Are these Korean BBQ Meatballs gluten-free?
Yes—just use tamari instead of soy sauce and gluten-free breadcrumbs.
Conclusion
And there you have it—Korean BBQ Meatballs You Can Make on a Weeknight that are juicy, flavorful, and way more exciting than your average weeknight dinner. They’re quick, customizable, and so versatile that you’ll find yourself making them again and again.
Whether you serve them over rice, tuck them into lettuce wraps, or bring them to your next potluck, these little flavor bombs are guaranteed to be a hit.
So next time you’re tempted to order takeout, give these meatballs a try instead. You’ll be amazed at how fast, fun, and delicious dinner can be!
👉 If you make this recipe, let me know in the comments below or tag me on Instagram—I’d love to see your creations.