Grilled Korean Style Meatballs

Prep Time
Cook Time
1h 40m
Ready In

"These make a great appetizer for entertaining, although you can easily have them as a main dish served with steamed rice, and kimchi on the side. I serve this with ssamjang, a thick sauce/paste which is made from gochujang and some other ingredients to flavor. If you don't have that, maybe a sweet/sour sauce or pot sticker sauce would do just fine."

Original recipe yields 4-8 servings


  • Serving Size: 1 (150.2 g)
  • Calories 449.7
  • Total Fat - 32.5 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 101.7 mg
  • Sodium - 192.4 mg
  • Total Carbohydrate - 7.3 g
  • Dietary Fiber - 0.9 g
  • Sugars - 3.9 g
  • Protein - 31 g
  • Calcium - 48.8 mg
  • Iron - 4.2 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.2 mg

Step 1

If you are using wooden skewers, soak them at least an hour beforehand.

Step 2

Mix together ground beef, green onions, minced garlic, rice wine, soy sauce, sesame oil, corn starch, sesame seeds, and sugar together in a bowl.

Step 3

Shape meat mixture into 1" balls.

Step 4

Place on large pan and refrigerate for at least an hour to retain shape.

Step 5

Prepare grill or heat broiler (I prefer charcoal grill).

Step 6

Thread 2-3 meatballs per skewer and grill over medium coals 5-6 minutes per side or until juices run clear.

Step 7

Serve with ssamjang sauce or sweet/sour or potsticker sauce, if desired.

Tips & Variations

No special items needed.