Korean BBQ Meatballs are an explosion of bold flavors, featuring juicy, tender meatballs coated in a sweet and savory glaze. Paired with a creamy and spicy mayo dip, this dish is the ultimate appetizer or dinner option. Whether you’re preparing a meal for a family dinner, hosting a game day party, or simply craving a taste of Korean cuisine, these meatballs are guaranteed to impress.
Why You’ll Love This Recipe
- Packed with Flavor: The combination of soy sauce, gochujang, garlic, and ginger creates an irresistible taste.
- Versatile Cooking Methods: You can pan-fry, bake, or air fry the meatballs, making them adaptable to your kitchen setup.
- Perfect for Any Occasion: These meatballs work great as a main course, appetizer, or even a meal prep option.
- Easy to Store and Reheat: Enjoy them fresh or store them in the fridge or freezer for later.
Ingredients for Korean BBQ Meatballs
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 green onions, finely chopped
For the Korean BBQ Glaze:
- ¼ cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp cornstarch mixed with 2 tbsp water (to thicken)
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1 tbsp gochujang
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp garlic powder
For Garnish:
- Sesame seeds
- Chopped green onions
How to Make Korean BBQ Meatballs
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until all ingredients are well incorporated.
Step 2: Shape the Meatballs
Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place them on a plate or baking sheet until ready to cook.
Step 3: Cook the Meatballs
You can cook these Korean BBQ Meatballs using three different methods:
- Pan-frying method: Heat a tablespoon of oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned and fully cooked (about 10-12 minutes).
- Baking method: Preheat the oven to 400°F (200°C). Arrange the meatballs on a baking sheet lined with parchment paper and bake for 18-20 minutes, or until fully cooked.
- Air fryer method: Preheat the air fryer to 375°F (190°C). Arrange the meatballs in a single layer in the air fryer basket and cook for 10-12 minutes, shaking the basket halfway through.
Step 4: Make the Korean BBQ Glaze
While the meatballs are cooking, prepare the glaze. In a small saucepan over medium heat, combine the soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Bring to a simmer, then stir in the cornstarch slurry to thicken the glaze.
Step 5: Coat the Meatballs
Once the meatballs are cooked, transfer them to a large bowl and pour the warm glaze over them. Toss gently to coat each meatball evenly.
Step 6: Make the Spicy Mayo Dip
In a small bowl, whisk together the mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. This creamy and spicy dip perfectly complements the meatballs.
Step 7: Garnish and Serve
Transfer the glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve with the spicy mayo dip on the side.
Tips for the Best Korean BBQ Meatballs
- Don’t overmix the meat: Overworking the meat mixture can result in dense meatballs. Mix until just combined.
- Use a cookie scoop: This helps to create uniform-sized meatballs, ensuring even cooking.
- Adjust the spice level: If you prefer a milder version, reduce the amount of gochujang in both the meatballs and the glaze.
- For extra crispiness: If pan-frying, sear the meatballs well before lowering the heat to cook through.
- Make ahead: Prepare the meatballs in advance and store them in the fridge for up to 24 hours before cooking.
What to Serve with Korean BBQ Meatballs
These meatballs pair well with:
- Steamed rice for a complete meal.
- Cucumber salad for a refreshing contrast.
- Korean pickled radish (Danmuji) for a tangy side.
- Lettuce wraps for a low-carb option.
Storage and Reheating Instructions
- Refrigeration: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked meatballs on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
- Reheating: Warm meatballs in a skillet over medium heat or microwave them in short intervals.
Frequently Asked Questions
Can I use a different protein?
Yes! Ground chicken, turkey, or even plant-based meat substitutes can be used instead of beef.
How do I make this recipe gluten-free?
Use gluten-free panko breadcrumbs and tamari instead of soy sauce.
Is gochujang very spicy?
Gochujang has a mild heat balanced with a slightly sweet and umami-rich taste. Adjust the amount to suit your preference.
Final Thoughts
Korean BBQ Meatballs are a must-try dish, offering the perfect blend of sweet, savory, and spicy flavors. Whether served as an appetizer, party dish, or main course, these meatballs are sure to be a hit with family and friends. Try them today and enjoy a bite of Korean-inspired goodness!
For more delicious recipes, be sure to check out our collection of easy, flavorful dishes that bring excitement to your dining table. Happy cooking!
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🔥 Korean BBQ Meatballs with Spicy Mayo Dip 🔥
- Total Time: 40 minutes
- Yield: 4 1x
Description
There’s something special about homemade meatballs—especially when they’re packed with bold Korean BBQ flavors! These juicy, tender bites are coated in a sweet and savory glaze and paired with a creamy, spicy mayo dip. Whether you’re serving them as a party appetizer or a family dinner, they’ll disappear fast! 🍽️ Try them out and let me know what you think!
Ingredients
For the Meatballs:
- 1 lb (450g) ground beef (or mix of beef & pork)
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 green onions, chopped
For the Korean BBQ Glaze:
- ¼ cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp cornstarch + 2 tbsp water (to thicken)
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1 tbsp gochujang
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp garlic powder
Garnish:
- Sesame seeds
- Chopped green onions
Instructions
1️⃣ Prepare the Meatball Mixture – Mix all the meatball ingredients in a bowl until just combined.
2️⃣ Shape the Meatballs – Form into 1-1.5 inch balls.
3️⃣ Cook the Meatballs:
- Pan-fry: Heat oil in a skillet, cook for 10-12 min, turning occasionally.
- Bake: Preheat oven to 400°F (200°C) and bake for 18-20 min.
- Air Fryer: Preheat to 375°F (190°C) and cook for 10-12 min, shaking halfway.
4️⃣ Make the Korean BBQ Glaze – Simmer all glaze ingredients in a saucepan, then stir in cornstarch slurry to thicken.
5️⃣ Coat the Meatballs – Toss cooked meatballs in the warm glaze.
6️⃣ Make the Spicy Mayo Dip – Whisk all dip ingredients until smooth.
7️⃣ Garnish & Serve – Sprinkle sesame seeds & green onions on top. Serve with the spicy mayo dip!
Notes
✔️ Store leftovers in the fridge for up to 3 days or freeze for 3 months.
✔️ Adjust gochujang for spice level.
✔️ Add crushed peanuts for extra crunch!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4
- Calories: 380 per serving
- Sugar: 9g
- Fat: 22g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 22g