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korean bbq meatballs

Korean Meatballs with Stir-fry Zucchini Noodles

These Korean meatballs have an authentic taste and can be made the day of or frozen for later. Included are instructions on how to make stir-fry zucchini noodles.
Prep Time 30 mins
Cook Time 25 mins
Resting Time 2 hrs
Total Time 2 hrs 55 mins


  • wok or large saute pan
  • spiralizer


Korean Meatballs

  • 2 lbs 80/20 ground beef
  • 2 eggs
  • 3/4 cup panko
  • 1 tbsp minced fresh ginger
  • 2 chopped green onions
  • 1 tbsp tamari sauce found in the international section
  • 1 tbsp minced garlic
  • 1 tsp each Kosher salt and black pepper

Zucchini Noodle Stir-fry

  • 3 spiralized zucchini
  • 2 julienned carrots
  • 1 medium julienned onion
  • 1 tbsp sesame oil

Stir-Fry Sauce

  • 1 1/2 tbsp reduced-sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tsp minced garlic
  • dash salt and pepper
  • dash sesame seeds


To Make the Korean Meatballs

  • Place all the ingredients into a large bowl and mash together until well incorporated.
  • Roll into 18-21 golf ball-sized balls and place 1 inch apart on a cookie sheet.
  • Let rest 2 hours in the refrigerator or freeze for later.
  • When thawed or after resting, bake at 400 degrees for 20-25 minutes. Let rest before serving.

To Make the Zucchini Noodle Stir-fry

  • Spiralize the zucchini and julienne the carrots and onion.
  • Heat the oil in a wok or large saute pan. Stir-fry the vegetables until tender, about 5 to 7 minutes. Set aside.
  • Whisk the stir-fry sauce in a small bowl and then toss with vegetables. Reserve some sauce to brush on top of meatballs.
  • Place zucchini noodles in the bottom of a bowl, top with a few meatballs, and then brush on some of the reserved stir-fry sauce.