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Absolutely! Brown the meatballs first as directed, then transfer to a slow cooker with the sauce ingredients. Cook on low for 2-3 hours or high for 1-2 hours. Mix the cornstarch slurry with a bit of the cooking liquid, then stir it back into the slow cooker during the last 30 minutes to thicken the sauce.

Korean BBQ Meatballs Recipe: Sweet & Spicy in 30 Minutes

  • Author: molly
  • Total Time: 30
  • Yield: 4-6 1x

Description

These Korean BBQ meatballs combine tender, juicy beef with a glossy, sweet-and-spicy glaze that caramelizes beautifully in just 30 minutes. Perfect for weeknight dinners or entertaining, these sticky meatballs pack all the bold flavors of traditional Korean barbecue into bite-sized perfection.

Ingredients

Scale
  • For the Meatballs:
  • 1 pound ground beef (80/20 blend)
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil (for cooking)
  • For the Korean BBQ Sauce:
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon gochujang (Korean chili paste)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions, sliced (for garnish)

Instructions

  1. Prepare the meatballs: In a large bowl, combine ground beef, panko breadcrumbs, beaten egg, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix gently until just combined. Roll into 20-24 meatballs, about 1.5 inches in diameter.
  2. Brown the meatballs: Heat vegetable oil in a large skillet over medium-high heat. Add meatballs in a single layer and cook 2-3 minutes per side until golden brown on all sides. Transfer to a plate and set aside.
  3. Make the Korean BBQ sauce: In the same skillet, reduce heat to medium. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant. Add soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil. Whisk together and bring to a simmer.
  4. Thicken the sauce: In a small bowl, whisk cornstarch and water to create a slurry. Add to the simmering sauce and whisk continuously for 1-2 minutes until sauce thickens and becomes glossy.
  5. Glaze the meatballs: Return browned meatballs to the skillet with the Korean BBQ sauce. Gently toss to coat each meatball. Reduce heat to low and simmer 8-10 minutes, stirring occasionally, until meatballs are cooked through (165°F internal temperature) and sauce has thickened to a glaze consistency.
  6. Serve: Remove from heat and garnish with sesame seeds and sliced green onions. Serve immediately over steamed rice or as appetizers with toothpicks.

Notes

Storage: Store leftover meatballs in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat.

Make-ahead: Meatballs can be formed up to 2 days in advance and stored in the refrigerator. The sauce can also be made ahead and stored separately.

Substitutions: If you can’t find gochujang, substitute with 1 tablespoon sriracha mixed with 1 teaspoon tomato paste. For gluten-free, use tamari instead of soy sauce and gluten-free breadcrumbs.

Freezing: These meatballs freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating.

  • Prep Time: 15
  • Cook Time: 15
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Korean-American

Nutrition

  • Serving Size: 4-5 meatballs
  • Calories: 285
  • Sugar: 12
  • Sodium: 890
  • Fat: 16
  • Saturated Fat: 6
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 15
  • Fiber: 1
  • Protein: 22
  • Cholesterol: 75

Keywords: Korean BBQ meatballs, Korean meatballs recipe, gochujang meatballs, Asian meatballs, Korean BBQ sauce, sticky meatballs, 30 minute dinner, weeknight meals, Korean fusion

Find it online: https://recipesmolly.com/korean-bbq-meatballs-recipe-30-minutes/