Korean Meatballs | Homemade Korean Meatball Recipe

PUBLISHED August 11, 2025· MODIFIED August 11, 2025 · by the author listed in the recipe card 1313 words. · About 7 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· Leave a Comment

If you’re craving savory, tender meatballs with a hint of sweetness and a spicy kick, these Korean Meatballs are the perfect choice! Discover how to make these flavorful meatballs, cooked to perfection and coated in a sticky, spicy Korean-inspired sauce that will leave you reaching for seconds.

Why You’ll Love These Magnificent Meatballs

Quick & Easy. Ready in under 30 minutes, perfect for busy weeknights.
Packed with Flavor. A perfect balance of sweet, savory, and spicy.
Versatile. Enjoy as an appetizer, main dish, or party favorite!
Freezer-Friendly. Perfect for meal prep; just make a big batch and freeze.

These Korean meatballs are a crowd-pleaser, perfect for a weeknight dinner or a fun appetizer at gatherings. Juicy, flavorful, and satisfying, they’re bound to become a new family favorite!

What Do Korean Meatballs Taste Like?

Korean meatballs are a fusion of flavors, combining the umami richness of soy sauce, the sweetness of brown sugar, and a touch of spice from Korean chili paste (gochujang). Each bite offers a juicy, well-seasoned meatball that’s sticky on the outside with a soft, tender interior.

What Is The Secret To A Tender Meatball?

The secret to making tender, melt-in-your-mouth meatballs lies in a few key techniques and ingredients:

Don’t Overmix. Gently mix the ingredients until just combined. Overmixing makes the meat tough and dense, so mix by hand or use a fork to lightly incorporate the ingredients.
Add a Binder. Ingredients like breadcrumbs, soaked bread, or panko act as a binder to prevent meatballs from becoming dense. Soaking the breadcrumbs or bread in milk before adding them also increases tenderness. This technique, called a panade, adds moisture, keeping the meatballs juicy.
Incorporate Eggs Sparingly. Eggs help bind the meat, but too many can make meatballs stiff. Use one egg per pound of meat or fewer if using other binders.
Form Lightly. Avoid packing the meatballs too tightly when shaping them. Gently roll them into shape without squeezing, which allows for more even cooking and tenderness.

Ingredients You’ll Need

Ground Beef– The main protein; you can also use a mixture of beef and pork for extra juiciness.
Panko Breadcrumbs– For a light, crispy texture.
Egg– Helps bind the meatballs together.
Green Onions– Adds freshness and a mild onion flavor.
Garlic– For that essential aromatic depth.
Ginger– A traditional Korean flavor that adds warmth and zest.
Soy Sauce– Adds a salty, umami-rich base.
Gochujang (Korean Chili Paste)– For a hint of spice; can be adjusted to taste.
Brown Sugar– Balances the flavors with a touch of sweetness.
Sesame Oil– Adds a nutty aroma typical in Korean cooking.
Sesame Seeds– For garnish, adding a nice crunch.
Optional Garnishes– Sliced green onions and additional sesame seeds.

How To Make Korean Meatballs

Prepare the Meatball Mixture. In a large bowl, combine the ground beef, panko breadcrumbs, egg, green onions, minced garlic, and grated ginger. Season with salt and pepper, then mix until just combined. Avoid overmixing to keep the meatballs tender.
Form the Meatballs. Roll the mixture into 1-inch balls. Place them on a baking sheet lined with parchment paper for easy cleanup.
Cook the Meatballs. Heat a large skillet over medium heat and add a drizzle of sesame oil. Once hot, add the meatballs in batches, browning each side until fully cooked. Transfer cooked meatballs to a plate.
Make the Sauce. In the same skillet, combine soy sauce, gochujang, brown sugar, and a bit of water. Stir until the sauce thickens slightly and becomes sticky, about 2-3 minutes.
Coat the Meatballs. Return the meatballs to the skillet, tossing to coat them in the sticky sauce until each meatball is well-glazed.
Garnish and Serve. Transfer the meatballs to a serving platter, then garnish with sesame seeds and chopped green onions for a burst of color and flavor.

Tips And Tricks

Creating the perfect Korean meatballs is all about balancing flavors and textures. Here are a few tips to help you make the most delicious Korean meatballs:

Don’t Overmix. When combining ingredients, mix gently to avoid overworking the meat, which can lead to dense meatballs.
Adjust the Spice. If you prefer a milder flavor, reduce the gochujang or replace it with a small amount of ketchup for sweetness without the heat.
Brown for Flavor. Make sure to sear the meatballs on all sides to achieve a golden-brown crust, which enhances the flavor.
Simmer in Sauce. For extra flavor, let the meatballs simmer briefly in the sauce to absorb its taste fully.

Variations

Once you’ve mastered the classic Korean meatball, try these creative twists:

Spicy– For extra heat, add a teaspoon of red pepper flakes or more gochujang to the sauce.
Teriyaki-Style– Add a touch of honey and rice vinegar to the sauce for a sweet-and-sour flavor similar to teriyaki.
Vegetarian– Substitute ground meat with mashed tofu or mushrooms for a vegetarian option that still packs in the flavor.

What To Eat With Korean Meatballs

These Korean meatballs are incredibly versatile and can be paired with a variety of sides to complete the meal:

Rice– Classic and simple, steamed rice is the perfect neutral base to soak up the delicious sauce.
Kimchi– A traditional Korean fermented side dish that adds a tangy, spicy kick.
Cucumber Salad– Refreshing and crunchy, cucumber salad balances the rich flavors of the meatballs.
Lettuce Wraps– Wrap meatballs in lettuce leaves for a fresh, low-carb option with added crunch.

How Long Do They Last?

Store leftover Korean meatballs in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if the sauce has thickened too much.

Can You Freeze Them?

Yes, these Korean meatballs are freezer-friendly! Place the cooked, cooled meatballs on a baking sheet in a single layer. Freeze until solid, then transfer them to a freezer-safe bag or container.

To reheat, thaw them overnight in the refrigerator, then reheat on the stovetop in a bit of sesame oil until warmed through.

Frozen Korean meatballs will keep for up to 2 months, so you’ll always have a quick, flavorful meal on hand.

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