Description
These Korean BBQ Meatballs are packed with savory, sweet, and spicy flavors, featuring ground beef mixed with traditional Korean ingredients such as gochujang and sesame oil. They are baked or air fried to perfection and coated in a sticky, umami-rich glaze. Served with a cooling yet spicy mayo dip, these meatballs make a perfect appetizer or main dish for any occasion.
Ingredients
Scale
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
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 glaze)
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
- Mix the Meatball Ingredients: In a mixing bowl, combine the ground beef (or beef and pork mix), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and finely chopped green onions. Mix gently until just combined to avoid tough meatballs.
- Form Meatballs: Shape the mixture into 1 to 1.5-inch meatballs, ensuring they are evenly sized for consistent cooking.
- Cook the Meatballs: Preheat your oven to 400°F (200°C) or an air fryer to 375°F (190°C). Bake the meatballs in the oven for 18-20 minutes or air fry for 10-12 minutes, until cooked through and browned on the outside.
- Prepare the Glaze: While the meatballs cook, simmer soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger together in a saucepan. Stir in the cornstarch slurry gradually to thicken the glaze, ensuring it becomes glossy and slightly syrupy.
- Coat the Meatballs: Toss the cooked meatballs in the warm glaze until they are fully coated and sticky. This adds a rich and flavorful finish.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy, balancing heat with tanginess and sweetness.
- Serve: Plate the glazed meatballs, garnish with sesame seeds and chopped green onions, and serve with the spicy mayo dip on the side for dipping.
Notes
- You can substitute ground pork or a mix of both beef and pork for juicier meatballs.
- Adjust the amount of gochujang in the meatballs and glaze according to your spice preference.
- For a gluten-free version, use gluten-free soy sauce and panko alternatives.
- Meatballs can be made ahead and reheated in the oven or air fryer before glazing.
- If you don’t have cornstarch, you can use arrowroot powder to thicken the glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Keywords: Korean BBQ meatballs, spicy meatballs, Korean appetizer, gochujang recipes, party meatballs, spicy mayo dip
