Description
Juicy Korean BBQ meatballs tossed in a sweet, sticky glaze and paired with a creamy spicy mayo dip. These bold, flavor-packed meatballs are perfect as a party appetizer or served over rice for dinner.
Ingredients
For the Meatballs:
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1 lb (450g) ground beef (or half pork, half beef)
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½ cup panko breadcrumbs
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1 egg
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2 cloves garlic, minced
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1-inch piece fresh ginger, grated
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2 tbsp soy sauce
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1 tbsp gochujang (Korean chili paste)
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1 tbsp brown sugar
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1 tbsp sesame oil
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½ tsp salt
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¼ tsp black pepper
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2 green onions, finely chopped
For the Korean BBQ Glaze:
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¼ cup soy sauce
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2 tbsp honey or brown sugar
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1 tbsp gochujang
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1 tbsp rice vinegar
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1 tbsp sesame oil
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1 tsp garlic, minced
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1 tsp ginger, minced
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1 tsp cornstarch mixed with 2 tbsp water
For the Spicy Mayo Dip:
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½ cup mayonnaise
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1 tbsp gochujang
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1 tbsp lime juice
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1 tsp honey
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½ tsp garlic powder
For Garnish:
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Sesame seeds
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Chopped green onions
Equipment
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Large mixing bowl
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Skillet, oven, or air fryer
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Saucepan
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Whisk
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Serving plate or platter
Instructions
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Make the meatball mixture: In a large bowl, combine ground meat, breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix just until combined—don’t overmix.
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Shape the meatballs: Roll the mixture into 1 to 1½ inch balls. You should get around 20 meatballs.
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Cook the meatballs using one of the following methods:
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Skillet: Heat a bit of oil in a skillet over medium heat. Add meatballs and cook for 10–12 minutes, turning to brown all sides, until cooked through.
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Oven: Preheat to 400°F (200°C). Arrange meatballs on a baking sheet and bake for 18–20 minutes.
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Air Fryer: Preheat to 375°F (190°C). Cook meatballs for 10–12 minutes, shaking halfway.
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Make the glaze: In a small saucepan, combine all glaze ingredients except cornstarch slurry. Simmer over medium heat for 2–3 minutes. Stir in the slurry and cook another 1–2 minutes until thick and glossy.
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Glaze the meatballs: Toss the cooked meatballs in the hot glaze until evenly coated.
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Make the spicy mayo: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
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Garnish and serve: Transfer meatballs to a plate. Sprinkle with sesame seeds and green onions. Serve with spicy mayo dip on the side.
Notes
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Storage: Store cooked meatballs in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months.
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Reheating: Reheat in the oven or microwave. Reheat glaze separately to refresh its texture.
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Make ahead: Meatballs can be shaped a day in advance and kept refrigerated until ready to cook.
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Customization: Adjust spice by adding more or less gochujang or stir in a bit of sriracha. Want it milder? Use ketchup in place of some of the gochujang in the dip.
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Serving ideas: Serve as an appetizer with toothpicks, or over steamed rice or noodles for a full meal.
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Add crunch: Try topping with crushed roasted peanuts or crispy shallots for added texture.