Korean BBQ Meatballs
Korean BBQ Meatballs are basically the reason I fell in love with my air fryer all over again. I know, I know—everyone’s obsessed with air fryers these days, but hear me out. These little flavor bombs changed my entire weeknight dinner game, and I’m not even being dramatic about it.
So here’s how this whole thing started. My sister came back from some fancy Korean restaurant in the city, raving about these amazing meatballs they had as an appetizer. She kept going on and on about the sweet-spicy glaze and how they were perfectly crispy on the outside but still juicy inside. Naturally, I got curious because… well, meatballs are life, right?
But then I looked up the restaurant menu online and saw they wanted like $18 for six meatballs. Eighteen dollars! For meatballs! That’s when I decided I was going to figure out how to make Korean BBQ Meatballs at home, and spoiler alert—they’re actually better than the restaurant version. And way cheaper.
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My Korean BBQ Meatball Journey (AKA Trial and Error)
Look, I’m gonna be honest with you. The first batch of Korean BBQ Meatballs I made were… not great. Actually, they were pretty terrible. I tried to get fancy and make my own Korean BBQ sauce from scratch, but I completely messed up the ratios and ended up with something that tasted like sweet soy soup. My husband took one bite, made this face like he was trying not to hurt my feelings, and quietly ordered Chinese food.
Round two wasn’t much better. I overcompensated on the garlic (shocking, I know—I always overdo the garlic), and the meatballs came out tasting like garlic bombs with a hint of meat. My 12-year-old actually said, “Mom, I think you broke flavor.” Harsh but fair.
It wasn’t until attempt number three that I finally got it right, and honestly, it was mostly by accident. I ran out of my fancy homemade sauce disaster and just grabbed a bottle of Korean BBQ sauce from the grocery store—you know, the kind that’s like $3 and comes in a squeeze bottle. Game changer.
Why Air Fryer Korean BBQ Meatballs Work So Well
The air fryer is honestly perfect for these Korean BBQ Meatballs. They get this amazing crispy exterior while staying super juicy inside, and you don’t have to deal with oil splattering all over your stove or the weird smell that lingers when you pan-fry meatballs.
Plus—and this might be the best part—you can make a huge batch at once. I usually double the recipe because my family goes through these things like they’re going out of style. My teenage son can easily eat 10 of these in one sitting, which should probably concern me, but they’re mostly meat and vegetables, so I’m calling it a win.
The Korean BBQ sauce gets all caramelized and sticky in the air fryer, which is exactly what you want. It’s like magic, except it’s just science and I don’t have to understand it to appreciate it.
What You Need for Perfect Korean BBQ Meatballs
Alright, let’s talk ingredients. And before you ask—yes, I’ve tried making substitutions for almost everything, and I’ll tell you what works and what absolutely doesn’t.
For the meatballs:
- 1 lb ground beef (80/20 is perfect—don’t go leaner or they’ll be dry)
- 1/2 lb ground pork (trust me on this—the pork makes them extra juicy)
- 1/2 cup panko breadcrumbs (regular breadcrumbs work too, but panko is better)
- 1 egg
- 3 green onions, finely chopped (don’t skip these—they add freshness)
- 3 cloves garlic, minced (I use more because I’m predictable)
- 1 tablespoon fresh ginger, grated (the jarred stuff works in a pinch)
- 1 teaspoon sesame oil (this is non-negotiable)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Korean BBQ glaze:
- 1/2 cup Korean BBQ sauce (I use Bulgogi sauce from the Asian section)
- 2 tablespoons soy sauce
- 1 tablespoon honey (or brown sugar if that’s what you have)
- 1 tablespoon rice vinegar (regular vinegar works too)
- 1 teaspoon sesame oil
- 1 teaspoon gochujang (optional but recommended if you like heat)
- 1 tablespoon sesame seeds for garnish
- More green onions for garnish because they make everything look fancy
Shopping tip: If you can’t find Korean BBQ sauce, you can use teriyaki sauce and add a bit of gochujang or sriracha. It’s not exactly the same, but it’s close enough and still delicious.
How to Make These Addictive Korean BBQ Meatballs
Here’s where I walk you through the process, complete with all the little things I learned the hard way so you don’t have to.
Step 1: Make the Meatball Mixture
In a large bowl, combine the ground beef and pork. I know some people are weird about mixing meats with their hands, but honestly, it’s the best way to get everything evenly combined. Just wash your hands really well before and after.
Add the panko breadcrumbs, egg, chopped green onions, minced garlic, grated ginger, sesame oil, salt, and pepper. Mix everything together gently—don’t overwork it or you’ll end up with tough meatballs. I learned this from my Italian grandmother, who would literally slap my hand if she saw me mixing meatballs too aggressively.
The mixture should hold together but not be dense. If it feels too wet, add a bit more panko. If it’s too dry (which is less likely), add another egg yolk.
Step 2: Shape the Korean BBQ Meatballs
Here’s where I always get a little obsessive. I like my meatballs to be roughly the same size so they cook evenly, but I’m also too impatient to use one of those fancy portion scoops. So I just eyeball it and aim for golf ball-sized portions.
Wet your hands slightly when rolling the meatballs—it prevents the meat from sticking to your fingers. I usually get about 20-24 meatballs from this recipe, depending on how big I make them.
Place the shaped meatballs on a plate or baking sheet. Don’t worry if they’re not perfect—rustic is good. We’re going for homemade, not restaurant-perfect.
Step 3: Preheat Your Air Fryer
Set your air fryer to 375°F and let it preheat for about 3 minutes. I know some people skip this step, but preheating really does make a difference in getting that crispy exterior.
Step 4: First Cook
Place the meatballs in the air fryer basket in a single layer. Don’t overcrowd them—you might need to cook them in batches. I can usually fit about 12 meatballs in my air fryer at once.
Cook for 10 minutes, then flip them carefully with tongs. They should be nicely browned on the bottom. Cook for another 5-7 minutes until they’re cooked through and golden brown all over.
Step 5: Make the Korean BBQ Glaze
While the meatballs are cooking, whisk together all the glaze ingredients in a small bowl. Taste it and adjust—if you want it sweeter, add more honey. If you want more heat, add more gochujang. This is your sauce, make it how you like it.
Step 6: Glaze and Finish
Here’s the fun part. Remove the meatballs from the air fryer and toss them in a large bowl with about half of the Korean BBQ glaze. Make sure they’re all coated.
Put them back in the air fryer for 2-3 more minutes to caramelize the glaze. They should look sticky and glossy when they’re done.
Step 7: Serve These Korean BBQ Meatballs
Transfer to a serving bowl, drizzle with the remaining glaze, and sprinkle with sesame seeds and chopped green onions. Serve immediately while they’re still hot and the glaze is all sticky and delicious.
Korean BBQ Meatball Serving Suggestions
I usually serve these Korean BBQ Meatballs over steamed white rice with some simple steamed broccoli on the side. The rice soaks up all that extra glaze, and honestly, that’s half the reason I make these.
But they’re also amazing as an appetizer for parties. I made them for my book club last month (we were reading some romance novel set in Seoul, seemed fitting), and they disappeared in like 10 minutes. Everyone kept asking for the recipe, which is how I know they’re good.
My kids like them with just plain rice and maybe some cucumber slices. Simple but effective.
You could also serve them with:
- Asian-style coleslaw
- Kimchi (if you’re feeling adventurous)
- Steamed dumplings for a full Korean feast
- Just eat them straight from the bowl like popcorn (no judgment here)
Tips for the Best Korean BBQ Meatballs
Don’t make them too big. I know it’s tempting to make giant meatballs, but smaller ones cook more evenly and are easier to eat. Plus, you get more of that delicious crispy surface area.
Flip them carefully. Use tongs, not a spatula. Trust me on this one—I learned the hard way when I accidentally squished half a batch trying to flip them with a spatula.
Double the glaze. I always make extra glaze because people want to drizzle more on top, and also because I sometimes eat spoonfuls of it while cooking. Don’t judge me.
Let them rest. After the first cook, let them sit for a minute before glazing. They’ll hold together better and won’t fall apart when you toss them.
Why My Family is Obsessed with These Korean BBQ Meatballs
My husband, who usually gives all my experiments the polite “that’s nice, honey” treatment, actually asked me to make these again the next week. My teenagers, who live on snacks and complaints, will actually eat vegetables if I serve them alongside these meatballs.
And me? I love that they’re easy enough for a weeknight but fancy enough that I feel like I’m actually cooking something special. Plus, they reheat well, freeze beautifully, and make the house smell incredible while they’re cooking.
The Korean BBQ flavor is sweet and savory and just a little bit spicy, and somehow it makes everything better. It’s like the culinary equivalent of a warm hug, if warm hugs were sticky and delicious.
Storage and Reheating Your Korean BBQ Meatballs
These Korean BBQ Meatballs keep in the fridge for about 4 days, though they never last that long in my house. To reheat, just pop them back in the air fryer for 2-3 minutes at 350°F, or microwave them for about 30 seconds.
You can also freeze them after cooking. Just let them cool completely, then store in freezer bags for up to 3 months. To reheat from frozen, air fry at 350°F for about 5-7 minutes, or until heated through.
Pro tip: Make a double batch and freeze half. Future you will thank present you when you want Korean BBQ Meatballs but don’t want to do all the prep work.
The Final Word on Korean BBQ Meatballs
Look, I’m not saying these Korean BBQ Meatballs will change your life, but they definitely made my weeknight dinners more interesting. They’re the kind of recipe that makes you feel like you know what you’re doing in the kitchen, even when you’re just following directions and hoping for the best.
They’re also the perfect gateway recipe if you’re trying to get into Korean flavors but don’t want to dive into anything too complicated. Sweet, savory, a little bit spicy, and absolutely delicious—what more do you want from dinner?
Give them a try and let me know what you think! And if you have any Korean BBQ sauce recommendations, I’m always looking for new ones to try.
Now I’m craving these again. Thanks a lot, brain.
