Korean barbeque is one of my family’s favorite cuisines. Great Korean style meat unfortunately, is quite pricey and sometimes hard to find. This Korean meatballs recipe has the same flavor as the infamous Korean bbq, but with a more affordable protein. This is a sweet and spicy dish rolled into one.
Affordable and Tasty Ground beef is generally more economical as far as cost is concerned. Even the organic grass fed variety is much cheaper than most steak varieties. My family loves the flavors of Korean barbeque. This is how this recipe came to life. I also get to skip a trip to the Korean grocery store to find Korean style meat, which is a short rib flanken type of beef. That’s a win in my book! My son will literally eat 2 pounds of the traditional Korean beef if I let him! With most all you can eat barbeque places closed, this is a fast fix for his favorite cuisine!
This recipe is also a great idea for meal prep. Busy days mean skipped meals or unhealthy fast food for me. I love having this ready in the refrigerator for fast reheating. This asian Meatballs recipe is also great to serve as an appetizer for get togethers like the super bowl.
Why You’ll Love This Korean Barbeque Style Meatballs Recipe
- Protein Rich – The meatballs are made from lean ground beef. It helps keep you full longer.
- Veggie Packed – Instead of rice, I use riced cauliflower. Cauliflower is rich in vitamins and also fiber. It’s a low carb grain free alternative to white rice.
- Baked Not Fried – This recipe is baked not fried. That said, you can air fry it or even cook it in a little oil in a pan if you’re strapped for time.
How to Make Meal Prep Meatballs
Start by preheating the oven to 400F and lining a baking sheet with non-stick spray or parchment paper. You’ll want to get your ingredients in order as well.
Next in a large bowl stir together the ground beef, green onions, egg, ginger, garlic powder, soy sauce, honey, vinegar and bread crumbs. Mix until the meat mixture is well combined.
Scoop into even size meatballs and line the rimmed baking sheet. (around 1 ½ – 2-inch balls). Bake for 20-22 minutes.
While the meatballs are baking, whisk together brown sugar, gochujang paste, green onions, soy sauce, water and vinegar in a small pot. This is a great time to adjust your seasonings if needed. Sometimes, I add rice vinegar as well to create a little tang. Since taste is so subjective, this is a great time to make optional changes by adding more gochujang if you like more spice or more sugar if you enjoy a sweeter sauce.
Bring to a boil for 1-2 minutes, then reduce to a simmer on low for 3 minutes, stirring occasionally. When done set aside to cool a bit.
When meatballs are cooked, toss them in meatballs then serve over cauliflower rice or white rice.
To make cauliflower rice, sauté riced cauliflower over medium-high heat in sesame oil. Season with salt and pepper to taste. In a pinch I just buy the frozen packages and microwave it. I do find the frozen packages however aren’t the best for meal prep and must be eaten right away.
Use up the leftover meatballs for lunches throughout the week!
Serve with kimchi or any other korean side dishes you might have.
- Feel free to add carrots and finely chopped spinach to the meatball ingredients if you want to add some vegetables to the mix.
- Use a cookie scoop for easy and uniform meatballs
- The spice level will depend on the Gochujang Paste brand you use. You can omit this as well, but it does add an authentic kick and spice to the dish.
- You may sub ground beef for ground turkey to reduce saturated fat.
- For garnish, add sliced scallions and sesame seeds if desired.
- If you don’t want to fire up your oven, you can cook the meatballs in an airfryer or in a pan with olive oil as well. Just use a meat thermometer to check doneness. To give you an idea medium rare beef is 145F.
Can you freeze these meatballs?
- Meatballs can be frozen for up to 6 months in an air tight container. Reeat by baking at 350F for 12 minutes or microwaving.
- Sauce needs to be frozen separately and up to 1 month. Reheat for a few minutes in microwave.
- How long will it keep in the fridge?
- You can happily keep them in the fridge for 3 days. Either reheat it in pan for a crispy texture or microwave it for a few seconds
- What is gochujang?
- Gochujang is a red chili paste that is made from chili powder and glutinous rice among other seasonings. Depending on the brand of gochujang, the flavor notes may vary. It’s generally a savory, sweet, and spicy combination.
- Where can I buy gochujang?
- Most asian stores carry this, especially Korean stores because it is definitely a staple ingredient.
- What should I serve with Korean Meatballs
- If you’re stopping by a Korean market, buy the ready made side dishes.
Tried this Korean Meatballs recipe and love it? Leave me a comment and rating below. It helps me gauge if you’re liking the recipes I create for you! For more inspiration follow us on Instagram Or like us on Facebook
- 1 ½ lb. Ground Beef
- ¼ cup Green Onions sliced
- 1 Egg
- 2 tsp Ground Ginger
- 1 tsp Garlic Powder
- 2 tbs Soy Sauce
- 2 tbs Honey
- 2 tbs Vinegar
- ½ cup Bread Crumbs may sub crushed crackers or pretzels
- 1/3 c brown sugar
- 2 tbs water
- 1 tbs gochujang paste
- 1 tbs green onions sliced
- 2 tsp soy sauce
- 1 tbs vinegar
Optional Cauliflower Rice
- 16 oz cauliflower riced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tbs. sesame oil
- Start by preheating the oven to 400F and lining a baking sheet with non-stick spray or parchment paper.
- In a large bowl stir together the ground beef, green onions, egg, ginger, garlic powder, soy sauce, honey, vinegar and bread crumbs. Mix until well combined.
- Scoop into even size balls and line the baking sheet. (around 1 ½ – 2-inch balls). Bake for
- Bake for 20-22 minutes.
- While the meatballs are baking, whisk together brown sugar, gochujang paste, green onions, soy sauce, water and vinegar in a small pot.
- Bring to a boil for 1-2 minutes, then reduce to a simmer on low for 3 minutes, stirring occasionally. When done set aside to cool a bit.
- When meatballs are cooked, toss them in meatballs then serve over cauliflower rice or rice.
- To make cauliflower rice, sauté riced cauliflower over medium-high heat in sesame oil. Season with salt and pepper to taste.