This beef bulgogi meatball recipe is a fusion of Korean beef bulgogi with classic meatballs. They are sweet, savory, super tender, and perfect for a hearty meal or your next gathering or Sunday football! We've also provided 3 different cooking methods so that you can make the most of your kitchen!
Are you a big snacker? Because both Kyong and I can literally live on side dishes and snacks! These beef bulgogi meatballs are definitely one of those snacks we can eat as breakfast, lunch, and dinner!
They are incredibly easy to make, takes only 25 minutes or less, and can be made in the oven, air fryer, or the stovetop, which makes them perfect for when you want to max out your kitchen appliances/space and cook up a feast! But don't think that these sweet and savory flavor bombs are only good as a snack or app. They are amazing as a meal over rice or in a noodle salad!
If you're looking for more snacks and appetizers that we love, also check out our air fryer honey garlic chicken wings, Hawaiian spam musubi, Vietnamese egg rolls (chả giò), and Korean cheese corn.
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Ingredients
Please scroll down to the recipe card for the ingredient quantities!
- Ground beef - We recommend ground beef that has a least 20 percent fat. If the ground beef is too lean, the flavor of the meatballs wont be as good, and they will also be dry.
- Bulgogi sauce - Sometimes also labeled as bulgogi marinade or KBBQ marinade. We prefer ones with real pears and apples, but feel free to use what you have or prefer.
- Yellow onion - The best beef bulgogi are those marinated with fruits and onions. So we had to add some yellow onions into our meatballs for best flavors!
- Breadcrumbs - Some plain breadcrumbs will help keep the meatballs tender and juicy. we recommend the plain ones so the flavors won't be affected.
- Green onion - Mostly for color but green onions will also add more flavor.
- Black pepper - Just a small amount to add some black pepper flavor.
- Toasted sesame seeds (optional for garnish)
Instruction
Assemble the meatballs:
1. In a mixing bowl, add the ground beef, ½ cup of the bulgogi sauce, finely chopped onion, breadcrumbs, green onion, and black pepper. Mix until well combined.
2. Using a 1 inch cookie scoop or a tablespoon, portion mixture into 1 inch meatballs. You should get about 20 meatballs. Then, round out the meatballs by rolling each between your palms.
3 methods to cook bulgogi meatballs
Oven method:
1. Have the oven preheated to 425°F and prepare sheet pan lined with foil.
2. Arrange the meatballs on the prepared sheet pan and bake for 10 minutes.
3. After 10 minutes, generously brush each meatball with the remaining ¼ cup of bulgogi sauce. Return the meatballs into the oven and bake for another 5 minutes, or until the meatball is cooked through with the internal temperature registering 160°F and the the sauce on the outside is sticky.
🌟 Pro tip: If you want a bit more color and/or char, you can briefly broil the meatballs on high. Just make sure to keep an eye on them! They can go from perfect to burnt in seconds!
Air fryer method
1. Spray the air fryer basket with some cooking oil and arrange the meatballs in the basket. Try to keep them at least ½ inch apart and in a single layer so that they cook evenly.
2. Air fry the meatball at 400°F for about 8 to 10 minutes. Then, generously brush the meatballs with the remaining ¼ cup of bulgogi sauce. Air fry for another 2 to 3 minutes, or until the sauce is sticky and the meatballs are cooked through (internal temperature of 160°F).
Stovetop method:
1. In a large pan over medium heat, add a small amount of oil.
2. Once the oil is hot, arrange the meatballs in the pan. Sear the meatballs on both sides for a total of 4 to 5 minutes, or until the meatball is cooked through and reaches the internal temperature of 160°F.*If the meatballs are too soft, refrigerate them for about 30 minutes before searing to help them firm up.*
3. Drain the excess fat in the pan if needed and add the remaining ¼ cup of bulgogi sauce to the meatballs. Gently stir until the meatballs are well coated. If you prefer a stickier sauce, cook for another minute or two, until the sauce thickens.
To serve:
Garnish with the meatballs with some sliced green onions and toasted sesame seeds if you like, and serve the meatballs on their own as an appetizer or snack or over some rice as a meat. You can also substitute the chicken in our spicy Korean BBQ chicken rice bowl with beef bulgogi meatballs for a healthy, hearty meal!
Recipe tips
- Don't over mix if you want tender bulgogi meatballs. Over mixing the ground beef will cause the meatball to be tough and dry.
- Don't skip the onions! The onions add a lot of flavor to the meatballs and give it that bulgogi flavor.
- If the meatballs are larger than 1 inch, do adjust the cook time accordingly.
Storage
Before storing into airtight containers, let the leftover meatballs cool completely. Keep them refrigerated and they will be good for up to 3 to 4 days.
If you plan on making extra bulgogi meatballs to freeze, don't apply the sauce! Cook the meatballs throughly, cool, then freeze.
Reheating
Microwave method: Place the meatballs in a microwave save container and cover. Microwave until heated through, about 2 to 3 minutes. Apply more bulgogi marinade if desired. For frozen meatballs, do the same and microwave for 4 to 5 minutes instead and apply the sauce once heated.
Stovetop method: Add the meatballs into a nonstick pan along with a couple tablespoons of water over medium heat. Cover the pan with a lid and let the meatballs cook until heated through. Uncover and let any remaining liquid cook out and apply more bulgogi sauce if desired.
Oven/air fryer method: Wrap the meatballs in foil and reheat in the oven at 350°f for about 10 minutes or until hot or in the air fryer at 325°F for about 8 to 10 minutes or until hot. Reapply sauce if desired. For frozen meatballs, preheat the oven to 425°F and bake for 10 to 15 minutes or until hot. Then apply the sauce and bake for another 3 to 5 minutes. You can also do the same in the air fryer at 375°F.
FAQ
Not over mixing the ground beef is the most important tip for keeping the bulgogi meatballs tender. On top of that, the addition of breadcrumbs, yellow onions, and green onions also helps.
If you’ve made this recipe or any recipes from our blog, please tag us on Instagram using #twoplaidaprons! You can also tag us in your Instagram stories using @two_plaid_aprons. We would love to see your creations! It absolutely makes our day! 🥰
📖 Recipe
Easy Beef Bulgogi Meatballs
Ingredients
- 1 pound ground beef
- ¾ cup bulgogi marinade divided (sometimes called KBBQ marinade)
- ½ cup yellow onion finely chopped (about ¼ of a large onion)
- ¼ cup breadcrumb
- 1 stalk green onion thinly sliced (plus more for garnish)
- ¼ teaspooon cracked black pepper
- Toasted sesame seed optional for garnish
Instructions
Make and assemble the meatballs:
- In a mixing bowl, add the ground beef, ½ cup of the bulgogi sauce, finely chopped onion, breadcrumbs, green onion, and black pepper. Mix until well combined.
- Using a 1 inch cookie scoop or a tablespoon, portion mixture into 1 inch meatballs. You should get about 20 meatballs. Then, round out the meatballs by rolling each between your palms.
Oven method:
- Preheat the oven to 425°F and prepare a sheet pan lined with foil.
- Arrange the meatballs on the prepared sheet pan and bake for 10 minutes.
- After 10 minutes, generously brush each meatball with the remaining ¼ cup of bulgogi sauce. Return the meatballs into the oven and bake for another 5 minutes, or until the meatball is cooked through with the internal temperature registering 160°F and the the sauce on the outside is sticky.*If you want a bit more color and/or char, you can briefly broil the meatballs on high. Just make sure to keep an eye on them! They can go from perfect to burnt in seconds!*
Air fryer method:
- Spray the air fryer basket with some cooking oil and arrange the meatballs in the basket. Try to keep them at least ½ inch apart and in a single layer so that they cook evenly.
- Air fry the meatball at 400°F for about 8 to 10 minutes. Then, generously brush the meatballs with the remaining ¼ cup of bulgogi sauce. Air fry for another 2 to 3 minutes, or until the sauce is sticky and the meatballs are cooked through (internal temperature of 160°F).
Stovetop method:
- In a large pan over medium heat, add a small amount of oil.
- Once the oil is hot, arrange the meatballs in the pan. Sear the meatballs on both sides for a total of 4 to 5 minutes, or until the meatball is cooked through and reaches the internal temperature of 160°F.*If the meatballs are too soft, refrigerate them for about 30 minutes before searing to help them firm up.*
- Drain the excess fat in the pan if needed and add the remaining ¼ cup of bulgogi sauce to the meatballs. Gently stir until the meatballs are well coated. If you prefer a stickier sauce, cook for another minute or two, until the sauce thickens.
To serve:
- Serve the meatballs as a meal over rice or as an appetizer on their own. Garnish with some sliced green onions and toasted sesame seeds if you like.
Notes
- Air fryer method - You can make these bulgogi meatballs in the air fryer too! Please read more about it in the post above!
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