If you love our Korean Ground Beef, wait until you try these One Pot Korean Meatballs. They capture the same sweet and savory flavors in juicy, tender meatball form and all come together in one pan—perfect for an easy weeknight dinner.
Serve these meatballs over fluffy rice and finish with sliced green onions and toasted sesame seeds for a dish that tastes like takeout but is simple to make at home.
On the same day I was thinking about turning our famous sauce into meatballs, a reader named Patty suggested transforming our Korean ground beef into meatballs. It was an obvious next step—so I made them! This recipe is one of those dinners everyone devours: the sweet and savory Korean sauce is rich, slightly sweet, a little tangy, and glossy thanks to a cornstarch slurry. Using frozen meatballs makes it especially fast; you can have dinner on the table in about 20 minutes with minimal prep.
Why You’ll Love These Korean Meatballs
- One pot: Everything cooks in a single skillet for easy cleanup.
- Family friendly: The sauce has a gentle heat that suits both kids and adults.
- Quick and easy: Frozen meatballs speed up the process—brown and simmer in the sauce and dinner is ready in about 20 minutes.
- Korean-inspired flavor: Soy sauce, garlic, sesame oil, orange, brown sugar and sweet chili sauce create a bold sweet-and-savory glaze reminiscent of your favorite takeout.
Ingredients You’ll Need
These Korean glazed meatballs require only a handful of pantry-friendly ingredients. Frozen meatballs make this recipe fast and convenient.
- Canola or vegetable oil – to sauté the garlic and brown the meatballs.
- Frozen meatballs – the quickest shortcut; they soak up the sauce beautifully.
- Garlic – minced for savory depth and aroma.
- Soy sauce – provides salty, umami richness.
- Orange juice – bright citrus sweetness to balance the soy.
- Brown sugar – for deep sweetness and a sticky glaze.
- Sweet chili sauce – adds a mild sweet heat and tang.
- Toasted sesame oil – a small drizzle for nutty aroma.
- Cornstarch – makes a smooth slurry to thicken the sauce.
- Green onions – sliced for a fresh garnish.
- Toasted sesame seeds – for crunch and finish.
How to Make Korean Meatballs
- Brown the meatballs. Heat oil in a large skillet over medium-high heat. Add meatballs and brown until nearly cooked through; work in batches if needed.
- Mix the sauce. Whisk together soy sauce, orange juice, brown sugar, sweet chili sauce, toasted sesame oil, minced garlic and cornstarch in a bowl until smooth.
- Simmer. Pour the sauce over the browned meatballs and simmer until the sauce thickens and becomes glossy, coating the meatballs.
- Serve. Spoon meatballs over rice or mashed potatoes, add steamed vegetables if desired, and garnish with sliced green onions and toasted sesame seeds.
What Makes These Meatballs So Flavorful?
The combination of soy sauce, sesame oil, garlic and sweet chili sauce builds a classic Korean-inspired profile: savory, slightly sweet and aromatic. For more heat and authentic depth, stir in a teaspoon of gochujang paste to the sauce.
Tips for Perfect Korean Meatballs
Heat the meatballs through first. Browning them before simmering helps develop flavor and ensures they absorb the sauce.
Don’t skip the garlic. Fresh minced garlic adds essential savory depth.
Whisk the cornstarch. Mix cornstarch thoroughly into the sauce before adding to the skillet so it thickens smoothly without lumps.
Simmer until glossy. Let the sauce bubble and reduce a few minutes until it’s rich and sticky enough to coat the meatballs.
Finish with fresh toppings. Green onions and toasted sesame seeds add color, crunch and brightness.
Can I Use Homemade Meatballs?
Yes. Use your favorite homestyle meatball recipe, cook them in a skillet until mostly done, then simmer them in the Korean-style sauce until thickened and heated through.
Can I Make These in a Slow Cooker?
Yes. Add frozen meatballs to a slow cooker, pour the sauce over them and cook on low for 5–6 hours. In the last hour, stir in a cornstarch slurry to thicken the sauce.
What to Serve with Korean Meatballs
These meatballs are classic over steamed white rice, but they’re also excellent over mashed potatoes or noodles. For sides, try steamed broccoli, sautéed snap peas or grilled asparagus. A crisp Asian cucumber salad pairs well if you want a lighter, refreshing side.
Make Ahead and Storage
These meatballs store and reheat well. Allow them to cool, then keep in an airtight container in the refrigerator for up to 4–5 days. Reheat gently in a skillet; add a little beef broth or water if the sauce needs loosening. They can also be frozen for longer storage.
If you need a quick dinner that delivers big flavor, this One Pot Korean Meatballs recipe will become a regular on your weeknight menu. The sticky, sweet-and-savory sauce clings to every meatball, making them irresistible over a bowl of rice.
More Asian-Inspired Meals
- Korean Ground Beef
- Asian Lettuce Wraps
- Bacon Fried Rice
- Teriyaki Chicken
- Korean Ground Beef and Noodles
Recipe Card
Korean Meatballs
Ingredients
- 1 Tbsp canola or vegetable oil
- 32 oz frozen meatballs
- 4 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup orange juice
- 1/4 cup brown sugar
- 1/4 cup sweet chili sauce
- 2 tsp toasted sesame oil
- 1 Tbsp cornstarch
- 2 green onions, sliced, for garnish
- 2 tsp toasted sesame seeds, for garnish
Instructions
- Heat oil in a large skillet over medium-high heat. Add frozen meatballs and brown until nearly cooked through.
- In a bowl, whisk together soy sauce, orange juice, brown sugar, sweet chili sauce, toasted sesame oil, minced garlic and cornstarch until smooth.
- Pour the sauce over the meatballs and simmer until the sauce thickens and becomes glossy.
- Serve over rice with steamed vegetables and garnish with sliced green onions and toasted sesame seeds.
Nutrition (approx.)
Serving: 1 cup • Calories: 521 kcal • Carbohydrates: 20 g • Protein: 28 g • Fat: 36 g
Nutrition information is an estimate and should be used as a guide.