Description
These Korean BBQ Meatballs are succulent, flavorful bites made from a blend of ground beef and classic Korean seasonings, baked to perfection and coated in a smoky, sweet-spicy glaze. Paired with a creamy, spicy mayo dip, they make an irresistible appetizer or party snack that’s easy to prepare and delightfully satisfying.
Ingredients
Scale
Meatballs
- 1 lb ground beef (or beef/pork mix)
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1/2 tsp black pepper
Glaze
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tsp water (for thickening)
Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha (to taste)
- 1 tsp lime juice
- 1 tsp honey
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make the meatballs: In a large bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, chopped green onions, soy sauce, sesame oil, grated ginger, and black pepper. Gently mix until just combined to avoid tough meatballs. Form the mixture into evenly sized balls and place them on the prepared baking sheet.
- Bake the meatballs: Bake the meatballs in the preheated oven for 18–20 minutes, or until they are fully cooked through and nicely browned on the outside.
- Prepare the glaze: While the meatballs bake, combine soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil in a saucepan. Bring the mixture to a simmer over medium heat, then stir in the cornstarch slurry to thicken the sauce. Simmer for a couple more minutes until glossy and thickened.
- Glaze the meatballs: Remove the meatballs from the oven and toss them gently in the prepared glaze to coat evenly. Return the glazed meatballs to the oven and bake for an additional 5 minutes to caramelize and intensify the flavors.
- Make the spicy mayo dip: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth and creamy. Adjust sriracha to your preferred level of heat.
- Serve: Serve the meatballs warm on a platter, either drizzled with the spicy mayo or with the dip served on the side for dipping.
Notes
- For best texture, do not overmix the meatball mixture to keep them tender.
- Panko breadcrumbs help keep meatballs light; you can substitute with regular breadcrumbs if needed.
- Adjust the amount of gochujang and sriracha according to your spice tolerance.
- These meatballs can be made ahead and reheated with the glaze for quick serving.
- If you prefer, swap ground beef with a mixture of beef and pork for added juiciness.
