Korean BBQ Meatball Appetizers

These tiny sticky-sweet Korean BBQ meatball appetizers are my go-to party trick when I want to seem like I planned ahead, but actually made them between referee-ing a sibling fight and finding a mysteriously sticky sock under the couch. They’re little flavor bombs—soy, gochujang sass, a hint of pineapple tang—and perfect for people who like to eat with one hand and scroll with the other. Try them because they’re addictive, impressive, and guilt-free if you call them “protein bites.”

My husband once insisted he could “just watch” the meatballs while I did other things. Two minutes later he texted me a blurry photo of a smoke alarm and a pan I definitely told him was too small. The kids thought the leftover glaze was dipping sauce and applied it to everything from carrots to a Lego pirate. I learned three things that day: trust the recipe, do not hand over the pan, and label the glaze jar “not toothpaste.”

Time-Saving Hacks

– Buy pre-chopped garlic and ginger. I judge myself silently, then use them anyway.
– Use store-bought meatballs if you must. Call it “lazy gourmet.” No one will check.
– Roast on a sheet pan instead of frying in batches—fewer pans, fewer witnesses.
– Make the sauce in a mason jar and shake it like your life depends on it. Zero extra dishes if you count drinking straight from jars as a personality trait.

Serving Ideas

– Stick them on toothpicks and call it fancy. Bonus points if you arrange them in a swirl.
– Serve with a simple cucumber salad to pretend you ate something green.
– Pair with cold beer or a spicy margarita—serve with wine if the kids drove you nuts.
– Offer plain steamed rice for the carb-committed and lettuce cups for the health-pretenders.

What to Serve It With

A pile of napkins, ambitions of cooking less next week, and maybe some scallion slaw or kimchi if you want to flex your fermentation cred.

✔Tips & Mistakes

– Don’t overcrowd the pan/sheet. Meatballs need breathing room; so do you.
– Taste the sauce before glazing—adjust the sweetness or heat like you actually have a palate.
– If they fall apart, congratulate yourself on making meatball crumble and call it a deconstructed appetizer.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. To actually store: cool completely, then keep in an airtight container for 3–4 days. Reheat in a 350°F oven to avoid rubbery microwave regrets.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try ground chicken or turkey for a lighter version, or add finely chopped kimchi to the mix for an extra punch.

Frequently Asked Questions

Korean BBQ Meatball Appetizers

Deliciously savory Korean BBQ meatballs perfect for any gathering.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb ground beef
• ▢ 1 cup panko breadcrumbs
• ▢ 3 tbsp soy sauce
• ▢ 2 tbsp sesame oil
• ▢ 1 tbsp garlic, minced
• ▢ 0.5 cup scallions, chopped
• ▢ 1 tbsp ginger, grated
• ▢ 1 egg large

Instructions

Preparation Steps

• Preheat the oven to 400°F.
• In a large bowl, combine ground beef, panko, soy sauce, sesame oil, garlic, scallions, ginger, and egg. Mix well.
• Shape the mixture into meatballs, about 1 inch in diameter.
• Place meatballs on a baking sheet lined with parchment paper.
• Bake for 20-25 minutes until cooked through. Serve warm.

Notes

Try serving with a spicy dipping sauce or alongside fresh veggies for crunch!