Barbecued Meatballs, Korean Style

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“These don't have a bbq sauce on them at all, but are cooked over coals. I like to have these around when having a cook-out and serving guests. They make a great appetizer, placed in lettuce cups and served with dipping sauces.”
1hr 40mins
20 appetizers

Ingredients Nutrition


  1. Mix together ground beef, green onions.
  2. minced garlic, rice wine, soy sauce, sesame oil, corn starch, sesame seeds, and sugar together in a bowl.
  3. Shape meat mixture into 1" balls.
  4. Place on large pan and refrigerate for at least an hour to retain shape.
  5. Soak approximate 20-25 wooden skewers in warm water for 20-30 minutes (this prevents the wood from burning).
  6. Prepare grill or heat broiler (I prefer charcoal grill).
  7. Thread 2-3 meatballs per skewer and grill over medium coals 5-6 minutes per side or until juices run clear.
  8. Serve with sweet and sour sauce and hot table mustard, if desired.
  9. To prepare a simple table dipping mustard, mix mustard powder with a small amount of water to make a pleasant consistency; allow to ripen 5-10 minutes.

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