Description
These Korean BBQ Meatballs are tender, juicy, and coated in a sweet-savory gochujang glaze, served with a creamy, spicy mayo dip for the ultimate flavor combo. Packed with garlic, ginger, and umami-rich sauce, they’re irresistible as a starter or served over rice for a full meal.
Ingredients
Scale
- Meatball Base
- 1 lb ground beef (80/20) or a pork-beef blend
- ½ cup panko breadcrumbs
- 1 large egg, lightly beaten
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely sliced
- Salt and pepper, to taste
- Korean BBQ Glaze
- ⅓ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons gochujang
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch slurry (1 tsp cornstarch + 1 tbsp water)
- Spicy Mayo Dip
- ½ cup mayonnaise
- 1–2 tablespoons gochujang (or sriracha)
- ½ teaspoon sesame oil
- ½ teaspoon lime juice
- Pinch garlic powder
Instructions
1. Make the Meatballs
- Preheat oven to 400°F (200°C).
- In a large bowl, combine ground meat, breadcrumbs, egg, green onion, garlic, ginger, soy sauce, sesame oil, and pepper.
- Mix just until combined. Form into 1½-inch meatballs and place on a baking sheet lined with parchment.
- Bake for 15–18 minutes, or until browned and cooked through.
2. Make the Korean BBQ Glaze
- While meatballs bake, whisk glaze ingredients in a small saucepan over medium heat.
- Bring to a simmer and cook for 2–3 minutes until slightly thickened (add cornstarch slurry if you prefer a stickier sauce).
- Toss cooked meatballs in the warm glaze to coat.
3. Prepare Spicy Mayo Dip
- In a small bowl, mix mayo, sriracha, lime juice, and sesame oil until smooth. Refrigerate until serving.
4. Serve
- Arrange glazed meatballs on a platter with toothpicks or serve over rice.
- Add a side of spicy mayo dip and garnish with sesame seeds and green onion.
Notes
- Make it Spicier: Add extra gochujang to the glaze or sriracha to the dip
- Dairy-Free: Use dairy-free mayo
- Gluten-Free: Use GF soy sauce and breadcrumbs
- Meal Prep Friendly: Meatballs can be frozen before or after baking
- Appetizer Style: Serve in a mini slow cooker to keep warm at parties
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Korean
Nutrition
- Calories: 340 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 80 mg