Korean-Inspired Meatball Bowls

These Korean-Inspired Meatball Bowls are a flavorful, easy dinner that hits all the right notes – sweet, savory, just a little spicy, and totally satisfying. Juicy meatballs made with ground beef and pork sausage are brushed with gochujang, baked until golden, then served over rice with spicy mayo, tangy kimchi, sesame seeds, and a handful of green onions for a fresh finish.

These bowls are inspired by the bold flavors of Korean cuisine, with the warmth of fresh ginger and garlic and the deep umami of soy sauce and sesame oil. The meatballs come out tender and packed with flavor, and that spicy mayo drizzle pulls everything together.

I created this recipe because I wanted something that felt fun and fresh but was still easy enough to make on a weeknight. It’s one of those meals that always gets a cheer from the table – comforting, full of flavor, and endlessly customizable. 

We love serving the meatballs over warm jasmine rice or coconut rice, but they’re just as good wrapped in lettuce or piled into veggie-packed power bowls!

If you love punchy sauces and comforting bowls, make sure to check out my Korean Beef Tacos (Bulgogi), Mongolian Beef, Oven Baked Korean BBQ Chicken Wings, Thai Drunken Noodles, and Easy Beef and Broccoli.

Why We Love This Recipe

• Serve it over rice, in lettuce wraps, or as part of a power bowl – this one’s easy to make your own.
• Sweet, spicy, and savory all in one bite – gochujang, brown sugar, and soy sauce pack big flavor into every meatball.
• Quick to prep with simple ingredients like garlic, ginger, and green onions, it’s weeknight-friendly but never boring.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Olive Oil – Just a little on your hands keeps the meatball mixture from sticking while rolling.
• Panko or Regular Unseasoned Breadcrumbs – Help bind the meatball mixture and keep them light and tender.
• Greek Yogurt or Sour Cream – Adds moisture and a touch of tang to balance the rich flavors.
• Ground Beef and Ground Pork Sausage – A flavorful combo for juicy, savory meatballs; swap in ground turkey or chicken if you prefer.
• Gochujang or Sriracha – Korean chili paste brings heat and sweetness; sriracha works too, though the flavor will be a bit different.
• Toasted Sesame Oil and Soy Sauce – Add deep, nutty, umami flavor that’s essential to Korean-style dishes.
• Freshly Minced Garlic, Ginger Paste, and Green Onions – Fresh aromatics that give the meatballs their fragrant, zesty backbone.
• Eggs – Help hold the mixture together and give the meatballs structure.
• Black Pepper and Crushed Red Pepper Flakes – Add warmth and spice; adjust to your heat preference.
• Mayonnaise, Lime Juice, and Soy Sauce – The trio creates a creamy, tangy, spicy mayo drizzle that ties every bite together.
• Uncooked Rice – Jasmine or white rice makes a perfect base for soaking up sauce and flavor.
• Cabbage Kimchi – Brings crunch and a fermented tang that balances the richness of the dish.
• Sesame Seeds – A final sprinkle that adds texture and a pop of nutty flavor.

How to Make Korean Meatball Rice Bowls

1. Combine ingredients. In a large bowl, add the ground beef, pork sausage, breadcrumbs, Greek yogurt, eggs, garlic, ginger, fresh green onion, gochujang, soy sauce, sesame oil, black pepper, and red pepper flakes. 
2. Mix and chill mixture. Use your hands to mix until everything is evenly incorporated. Cover and refrigerate for 30 minutes to make it easier to roll and help the flavors come together.

3. Form meatballs. Lightly coat your hands with olive oil and roll the chilled mixture into evenly-sized meatballs, about 1.5 tablespoons each.
4. Arrange and bake. Line a baking sheet with parchment paper and space the meatballs out evenly. Bake in a 425°F oven for 15-20 minutes, or until golden brown and the internal temperature hits 160°F.

5. Make spicy mayo. While the meatballs bake, whisk together the mayonnaise, gochujang, lime juice, sesame oil, and soy sauce in a small bowl until smooth and creamy.

6. Cook rice & assemble the bowls. Prepare jasmine or white rice according to the package directions so it’s hot and ready when the meatballs are done. Spoon rice into bowls and top with 4-5 meatballs per serving. Drizzle generously with spicy mayo, then finish with sliced green onions, sesame seeds, and a scoop of cabbage kimchi.

Recipe FAQ’s

Tips for Success

• Wait to drizzle the spicy mayo until just before serving – this keeps it fresh and creamy, and really makes the whole bowl pop with flavor and color.
• Don’t skip chilling the meatball mixture – it helps the Korean meatballs hold their shape in the oven and makes rolling them so much easier (especially if little hands are helping!).
• I like to use a cookie scoop so all the meatballs are the same size – they bake more evenly this way and look extra cute and tidy in your Korean meatball bowls.
• Lightly oil your hands before rolling to keep the meat mixture from sticking and to give the meatballs a nice smooth finish.
• Keep an eye on the oven during the last few minutes. You’re looking for that golden brown color and slightly crisp edges without drying them out.

Substitutions and Variations

• Add sautéed bell pepper, shredded carrots, or sliced cucumber to build out a colorful Korean-inspired power bowl.
• Swap the ground beef and pork for ground turkey or chicken for a leaner version with the same great texture.
• If you don’t have Greek yogurt, sour cream or plain full-fat yogurt will work just fine in the meatball mixture.
• Use sriracha instead of gochujang if needed – just know it brings a bit more heat and a slightly different flavor.
• Gluten-free breadcrumbs work great here if you’re cooking for someone with dietary needs. Just make sure they’re unseasoned so they don’t compete with the other flavors.
• Feel free to skip the rice and serve the Korean meatballs in lettuce wraps or over cauliflower rice for a low-carb option.
• We also love these over coconut rice or even brown rice when we want to mix things up – both are great for soaking up that spicy mayo and gochujang glaze.

More Korean & Asian Inspired Recipes

• Homemade Egg Rolls
• Slow Cooker Korean Beef Short Ribs (Kalbi)
• Korean Pancakes with Scallions (Pajeon)
• Honey Walnut Shrimp
• Grilled Thai Pork Tenderloin
• Asian Slaw with Ginger Peanut Dressing
• Asian Lettuce Wraps
• Vegetable Tempura