Korean BBQ Meatballs

Korean BBQ Meatballs are bursting with incredible umami flavor with a little heat. They are easily made in a slow cooker and can be served as an appetizer or main dish.

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Korean BBQ Meatballs are a super flavorful, super easy to make, slow cooker recipe. They have a much more intense, yet very tasty, flavor. It’s the kind of food where you want to keep eating just one more.

Korean style barbecue sauce is soy based rather than vinegar based like most American sauces. It has an umami flavor that is tangy, sweet, and spicy.

Meatballs are a fun food to experiment with using different flavors, especially sauces. Another unique, yet very flavorful meatball recipe you may enjoy is my recipe for Coconut Curry Meatballs. 

Why This Recipe Works

This is a very easy crockpot recipe. It’s made using frozen meatballs which saves a ton of time, but if you prefer to make your own you definitely can.

These meatballs are very flavorful. The sauce is sweet and tangy, yet a bit on the spicier side.

You can serve these meatballs as an appetizer or main dish over rice with veggies on the side.

Step-By-Step Instructions

Ingredients

• 1 32 ounce bag frozen meatballs: you can use beef, turkey, pork or chicken.
• 1/3 cup brown sugar (packed)
• 1/4 cup low sodium soy sauce
• 2 tablespoons Gochujang: Gochujang is a Korean chili paste that is spicy with umami flavor. It can be found in the Asian condiment section of your local grocery store or at an Asian grocery market. You can substitute with Asian chili paste or sriracha, if needed.
• 2 tablespoons ketchup
• 2 garlic cloves (minced)
• 1 teaspoon fresh ginger (grated or minced)
• 1 teaspoon onion powder
• 1/4 teaspoon pepper
• 3 teaspoons sesame seeds (garnish)
• 2 sliced green onions (garnish)

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Mince the garlic and ginger. Slice the green onions and keep in a container with a lid in the refrigerator until you are ready to serve the meatballs.

Create!

Add the frozen meatballs to the bottom of a six quart or larger slow cooker.

In a small bowl, whisk together the brown sugar, soy sauce, Gochujang, ketchup, garlic, ginger, onion powder, and pepper until well combined.

Pour the sauce over the meatballs.

Cover the slow cooker with the lid and cook on high for 1-2 hours or low for 4-6 hours, or until the meatballs are heated through and the sauce has thickened.

Chef’s Tip: if you’d like your sauce thicker you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir the mixture into the meatballs 30 minutes before it has finished cooking.

Present!

Garnish with the sesame seeds and sliced green onions just prior to serving.

Tips and Techniques

• Gochujang can be substituted with Asian chili paste or sriracha, if needed.
• For a thicker sauce you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir the mixture into the meatballs 30 minutes before it has finished cooking.
• Add toothpicks or mini forks to the meatballs to serve as appetizers.
• Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
• These meatballs can also be frozen for up to 3 months.

FAQ’s

Is Gochujang Really Spicy?

The spice level of Gochujang will depend on the brand used, but in general it does have some level of heat to it which can sometimes be very spicy.

What Do You Serve With Korean BBQ Meatballs?

This recipe pairs especially well with rice, like Coconut Rice, if you are serving it as a main dish. You can serve a variety of vegetable side dishes, such as roasted broccoli, green beans, or aspragus.

More Recipes

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