Korean BBQ-Style Meatballs Recipe (2024)

- Double recipe- ADD (per lb): 2tbsp gochujang, 1tbsp ginger, more garlicGlaze: 1/3cup apricot preserves2tablespoons gochujang (Korean chili paste)1 1/2tablespoons rice vinegar1tablespoon soy sauceMeanwhile, in small saucepot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened. To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds.

I followed another reviewer's lead and omitted the additional salt, added in sesame seed oil (1/2 tbsp), ginger (1 tbsp), extra scallions and a few red pepper flakes --- with these modifications, these were super flavorful and moist! I did not find them bland or dry at all.

I recently saw a cooking show with Kenji Lopez-Alt as a guest. He demonstrated why salt is a critical ingredient in meatballs because it allows the proteins to stick together. The ratio of salt to meat is important for texture, so if you reduce the salt, the meatballs would likely be crumbly. Hope that helps.

This recipe seems so nineteen fifties—Ritz crackers!—but, it is really good and easy to make. But, could someone tell me why I am supposed to use low sodium soy sauce and then to add a teaspoon of salt?

Used 2 Tbsp regular soy sauce and reduced salt to 1/4 tsp. Added 1 Tbsp minced ginger, 1/2 tsp red chile flakes and 1 tsp sesame oil, and an extra 1/2 tsp black pepper. The ritz crackers added a nice buttery richness to the meatballs, vs panko. I mixed the meat mixture in the morning and let it marinate in the fridge all day. I made 30 meatballs from 1 lb beef, as we like them bite-sized. Baked at 425* for 9 min. Served with steamed rice and stir fried peppers and onions. Yummy.

Similar to my mom's fantastic Korean-style barbecue marinade, but missing one crucial flavor! Add maybe a tablespoon of toasted sesame seed oil.

This would have been pretty boring without 'jazzing' it up a bit. Added a little worschestire sauce and hoisin as well as an egg. Served with rice and a fresh slaw with cabbage, carrot, mint, basil, red onion and a little mayo/hoisin/soy/sesame oil.

These were delicious with a few key tweaks: to really get the flavour the recipe describes you need to measure out your pepper and not just grind in a random amount. Also like most good Korean bbq, it needs sugar. I added 2 tbsp brown sugar to the mix. Another reviewer suggested sesame oil and I added a tsp. They caramelized when they baked and we ate them in soft rolls with sriracha mayo and pickled jalapeños. Not authentic to anything but the cult of the delicious sandwich.

These are fine - I would not make again, as I thought they were dry and bland. I added gochugaru for spice and subbed gluten-free breadcrumbs. A dipping sauce is a must -- I'd suggest a combination of soy sauce, sesame oil, sesame seeds, crushed ginger, scallion, and gochugaru.

Just curious--what makes this a Korean BBQ style meatball? I would simply call it an asian meatball.

Used pork/beef mixture and added sriracha, gochuchuang, fish sauce, ginger and an egg. Used panko instead of ritz. This recipe is quick, easy and delicious. Throw it over cauliflower rice with some kimchi and pickles for a quick weeknight meal.

Easy and tasty. Served with white rice. Put everything on a bed of raw baby spinach sprinkled with fresh lime juice. Used hot pepper jelly as a condiment.

The low sodium Kikkoman soy sauce has a better flavor, in my opinion.

If you can, go with the Ritz crackers... first time I made this I used an Australian brand of crackers (Arnott's Jatz) which look identical but was like crushing poker chips. Ritz are buttery and light; better than panko crumbs, too.

I’m afraid this was a real disappointment. The brown rice we cooked it with had more flavour. I would add more of everything and include ginger, maybe some chilli oil to give it a little heat...

Instead of Ritz crackers, I like to use crushed sesame sticks like the ones you get on top of a Asian inspired salad. I buy mine at Trader Joe's. Adds more of an elevated sesame flavor! I serve the meatballs with rice drizzled in rice vinegar.

2 tbsp brown sugar

Made with pork rather than beef (bc that’s what we had). No other modifications. Excellent dinner with jasmine rice sautéed bok choy!

Added a big tablespoon of gochujang, another of ginger, extra garlic, and probably doubled the scallions because I like them. Used ground chicken. Made them somewhat larger and in a muffin tin because why not. They came out fantastic.

Followed others advice and added freshly grated ginger and 1 tablespoon gochujang. Tasty

Added gochujang sauce and hot honey chili crunch to the mix for some added heat

Doubled the recipe.Added: 2 Tablespoons fresh minced ginger 1 Teaspoon sesame oil Made the apricot glaze

This is not a 20m prep time! I had all of the items on hand and pre-minced garlic and it took 20m!

So good! Added about 1t gochugaru to the meatballs and maybe .5t sesame oil. Served with brown basmati rice and the apricot glaze someone else suggested (used apricot preserves, rice vinegar, soy sauce, gochugaru).

Great potential here. Definitely cut back on the salt given the soy, especially is you add something like gochujang, as others have suggested. I did so, and it helped overall — but the end result was a tad too salty.

Has anyone tried these with Impossible plant ground?

Made as written additions from review notes of sesame oil & 1/4 c brown sugar. Would have added hoisin but was out. My family loved it (my 15 yo wanted nothing to do with them at first then after she tried them she loved them and asked if I could include in our regular rotation). Served with jasmine steamed rice, steamed broccoli and honey roasted carrots. I doubled the recipe and used a Tbsp cookie scoop; there were maybe 6 left which my husband called dibs on for his lunch. So easy & good!

Very good! Based on other reviews, I doubled the garlic (fresh, minced by me) and added heaping tbsp of fresh garlic paste (in a tube in refrigerated section), and 1 tbsp brown sugar. Served over rice with Okinawa sweet potato, baby arugula and mild kimchi.

This is a great recipe--everyone liked it, and it was easy. I followed it, except I didn't want to go to the store for Ritz crackers, so used plain panko. The meatballs got nicely browned and were delicious, juicy with a great texture. I served them with oven roasted zucchini, rice and cucumber-avocado salad (found in NYT Cooking).

I added an egg, extra soy sauce, red chili flakes, sesame oil and some gyoza sauce. Really moist and tasty but fall apart a bit.