Description
These Korean BBQ Meatballs are juicy, flavorful, and coated in a savory-spicy glaze inspired by classic Korean flavors. Made with ground beef or a beef-pork blend, seasoned with garlic, ginger, and gochujang, then baked or air-fried until perfectly cooked. Served with a creamy, spicy mayo dip, they are perfect as an appetizer or party snack.
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 (slurry 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 ground beef (or beef-pork mix), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until just combined to avoid tough meatballs.
- Shape the Meatballs: Form the mixture into 1 to 1.5-inch meatballs, ensuring they are uniformly sized for even cooking.
- Cook the Meatballs: Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Place the meatballs on a baking sheet or air fryer basket and cook them for about 18-20 minutes in the oven or 10-12 minutes in the air fryer until cooked through and browned on the outside.
- Prepare the Glaze: While meatballs cook, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and ginger in a small saucepan. Simmer gently and stir occasionally. Add the cornstarch slurry and continue cooking until the glaze thickens to a syrupy consistency.
- Coat the Meatballs: Once cooked, toss the meatballs in the warm glaze until they are fully coated with the glossy sauce.
- Make the Spicy Mayo Dip: In a bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy.
- Serve: Arrange glazed Korean BBQ meatballs on a platter, sprinkle with sesame seeds and chopped green onions. Serve alongside the spicy mayo dip for dipping.
Notes
- You can use ground pork, beef, or a combination for varied flavor and texture.
- For extra crispiness, broil the meatballs for 2-3 minutes after glazing.
- Adjust the amount of gochujang based on your spice tolerance.
- Panko breadcrumbs keep the meatballs light and tender.
- Leftover glaze can be refrigerated for up to 3 days.
- These meatballs can be made ahead and reheated; just recoat with glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Keywords: Korean BBQ meatballs, Korean appetizer, spicy meatballs, gochujang recipes, party appetizers
