Description
These Korean BBQ Meatballs are a flavorful and delicious appetizer or main dish, combining tender ground beef meatballs with a sweet and spicy Korean glaze, finished with a creamy, tangy spicy mayo dip. Perfectly baked for a caramelized exterior and juicy interior, this recipe brings classic Korean flavors to your kitchen in under an hour.
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 the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Make the meatballs: In a large bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, finely chopped green onions, 2 tablespoons soy sauce, 1 tablespoon sesame oil, grated ginger, and black pepper. Mix gently 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: Place the baking sheet in the preheated oven and bake the meatballs for 18 to 20 minutes until they are cooked through and browned on the outside.
- Prepare the glaze: While the meatballs are baking, combine 1/3 cup soy sauce, brown sugar, rice vinegar, gochujang, and 1 teaspoon sesame oil in a saucepan. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking until the glaze thickens to a syrupy consistency. Remove from heat.
- Glaze the meatballs: Once baked, toss the cooked meatballs in the prepared glaze, ensuring they are evenly coated. Return the glazed meatballs to the baking sheet and place them back in the oven for an additional 5 minutes to caramelize the glaze.
- Make the spicy mayo dip: In a small bowl, whisk together mayonnaise, sriracha to taste, lime juice, and honey until smooth and well combined.
- Serve: Serve the Korean BBQ meatballs warm, drizzled with the spicy mayo or with the spicy mayo dip on the side for dipping.
Notes
- Ground beef can be substituted with a mix of ground pork and beef for a richer flavor.
- Adjust the amount of gochujang and sriracha according to your preferred spice level.
- Panko breadcrumbs help keep the meatballs tender and light; regular breadcrumbs can be used but might alter texture slightly.
- Make sure not to overmix the meatball mixture to keep them tender.
- These meatballs can be made ahead and reheated in the oven before serving.
