Name: Korean BBQ Meatballs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean Fusion
Ingredients: 1 lb ground beef; 2 cloves garlic, minced; 1/2 inch ginger, grated; 2 green onions, finely chopped; 1 egg; 1/4 cup breadcrumbs; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon gochujang (Korean chili paste); 1 tablespoon brown sugar; 1 teaspoon rice vinegar; 1 teaspoon cornstarch (optional, for binding); Salt and black pepper to taste; Toasted sesame seeds and chopped scallions for garnish; 1/2 cup mayonnaise; 1 tablespoon gochujang; 1 teaspoon lime juice; 1/2 teaspoon honey

Jump to Recipe

If you love dishes that burst with flavor and bring people together, then you are absolutely going to adore these Korean BBQ Meatballs. They perfectly capture the essence of Korean cuisine with their savory, sweet, and spicy layers, all rolled into juicy, tender meatballs. Whether you’re looking for a weeknight dinner to impress or a crowd-pleasing appetizer for your next gathering, these Korean BBQ Meatballs deliver an irresistible punch of flavor in every bite. Trust me, once you try them, you’ll be making them again and again!

Korean BBQ Meatballs Recipe - Recipe Image

Ingredients You’ll Need

Getting started with these Korean BBQ Meatballs is a breeze because the ingredients are simple, yet each one plays a crucial role in building bold tastes and vibrant textures. From the fragrant ginger to the rich gochujang chili paste, every component enhances the final dish in a unique way.

1 lb ground beef: Choose fresh, high-quality beef for juicy, flavorful meatballs.
2 cloves garlic, minced: Adds a fragrant punch that deepens the savory notes.
1/2 inch ginger, grated: Brings a bright, slightly spicy warmth unique to Korean cuisine.
2 green onions, finely chopped: Adds a fresh crispness and a mild onion flavor.
1 egg: Acts as a binder, helping the meatballs hold together perfectly.
1/4 cup breadcrumbs: Keeps the meatballs tender and moist.
2 tablespoons soy sauce: Provides a deep umami saltiness that infuses the meat.
1 tablespoon sesame oil: Offers a toasty, nutty aroma that’s signature in Korean dishes.
1 tablespoon gochujang (Korean chili paste): This is the star that delivers bold heat and complexity.
1 tablespoon brown sugar: Balances the spice with a touch of sweetness.
1 teaspoon rice vinegar: Adds a subtle tang to brighten up the flavors.
1 teaspoon cornstarch (optional, for binding): Helps the meatballs firm up nicely as they bake.
Salt and black pepper to taste: Essential seasonings that enhance every ingredient.
Toasted sesame seeds and chopped scallions for garnish: Adds texture and a pop of color to the finished dish.
Spicy Mayo Dip ingredients: Mayonnaise, gochujang, lime juice, and honey combine into a creamy, zesty sauce that complements the spicy meatballs perfectly.

How to Make Korean BBQ Meatballs

Step 1: Preparing the Mixture

Start by combining the ground beef with minced garlic, grated ginger, and chopped green onions in a large bowl. Add the egg and breadcrumbs to help bind everything together, then mix in the soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, and season lightly with salt and pepper. If you want firmer meatballs, sprinkle in the optional cornstarch. Use your hands or a spoon to mix everything thoroughly until it’s well combined and fragrant.

Step 2: Forming the Meatballs

Shape the mixture into 1-inch meatballs for even cooking and perfect bite-sized portions. This is the fun part—roll them gently to avoid compacting too much, which keeps them tender after baking. Lay them out on a baking sheet lined with parchment paper to keep things clean and help with easy removal once cooked.

Step 3: Baking the Meatballs

Preheat your oven to 400°F (200°C). Bake the meatballs for about 18 to 20 minutes until they are cooked through and develop a beautiful browned crust. The heat ensures the sweet and spicy flavors caramelize slightly, making every bite rich and irresistible. Keep an eye on them so they don’t dry out, but rest assured they remain juicy and packed with flavor.

Step 4: Whipping Up the Spicy Mayo Dip

While your meatballs bake, whisk together mayonnaise, gochujang, lime juice, and honey in a small bowl. This creamy, slightly tangy dip is the perfect accompaniment, cutting through the richness of the meatballs with just the right touch of sweetness and heat. It’s a surefire way to amp up the flavor experience!

How to Serve Korean BBQ Meatballs

Garnishes

Finishing these Korean BBQ Meatballs with toasted sesame seeds and chopped scallions not only adds a delightful crunch but also brings beautiful visual appeal. The sesame seeds’ nuttiness perfectly complements the deep flavors inside the meatballs, while scallions provide a fresh, herbaceous contrast that brightens every bite.

Side Dishes

These meatballs shine when paired with simple steamed rice or fluffy jasmine rice to soak up all the delicious sauce. You can also serve them alongside crispy roasted vegetables or a quick cucumber salad for a refreshing contrast to the meat’s richness. Pickled radishes or kimchi make excellent traditional sides that enhance the authentic Korean experience.

Creative Ways to Present

Thinking outside the box? Try sliding these Korean BBQ Meatballs into slider buns with a drizzle of the spicy mayo and some crunchy slaw for delicious Asian-inspired sandwiches. They also work wonders on a grain bowl, atop noodles, or as a hearty party appetizer with toothpicks for easy serving. No matter how you present them, these meatballs are guaranteed to be the star of the show!

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Korean BBQ Meatballs in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to 3 days, making them a fantastic option for quick lunches or snacks during busy days.

Freezing

If you want to prepare ahead even more, these meatballs freeze beautifully. Arrange them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. They keep well for up to 3 months and make an easy, crowd-pleasing frozen meal option.

Reheating

To bring back all their juicy deliciousness, reheat the meatballs in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also gently reheat them on the stovetop over low heat or in the microwave, but watch closely to avoid drying them out. Don’t forget to refresh your spicy mayo dip for serving!

FAQs

Can I use ground chicken or pork instead of beef?

Absolutely! Ground chicken or pork can be excellent alternatives and will change the flavor profile slightly while keeping the meatballs delicious. Just watch the cooking time as leaner meats sometimes cook faster or dry out more easily.

How spicy are Korean BBQ Meatballs?

The level of heat primarily comes from gochujang, which has a balanced spicy and sweet flavor. If you prefer milder meatballs, you can reduce the gochujang or swap it with a less spicy chili paste. For more heat, feel free to add some crushed red pepper or extra gochujang.

Can I make these meatballs gluten-free?

Yes! Swap the regular breadcrumbs for gluten-free breadcrumbs or use almond flour to keep the meatballs tender without gluten. Just double-check that your soy sauce is gluten-free or use tamari as a substitute.

What’s the best way to serve Korean BBQ Meatballs for a party?

They’re perfect as bite-sized appetizers! Serve them warm with toothpicks alongside small bowls of the spicy mayo dip and garnishes like sesame seeds and scallions. Easy finger food that’s sure to impress your guests.

Can I cook these meatballs in a skillet instead of baking?

Yes, pan-frying is a great option! Use a bit of oil in a skillet over medium heat, turning frequently to brown all sides and cook through evenly. This method gives a nice crust but keep an eye to avoid overcooking.

Final Thoughts

I cannot recommend these Korean BBQ Meatballs enough if you’re craving a dish that’s packed with bold flavors, simple to make, and endlessly versatile. Whether for a comforting dinner or a festive appetizer, they bring a delightful blend of Korean-inspired tastes to your table with ease. So go ahead and give them a try — I promise they’ll become an instant favorite in your recipe rotation!

Korean BBQ Meatballs Recipe

★★★★★

4.8 from 22 reviews

Author: Lily
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

Korean BBQ Meatballs with Spicy Mayo Dip are a flavorful fusion dish inspired by traditional Korean barbecue. These meatballs combine ground beef with garlic, ginger, green onions, and Korean staples like gochujang and soy sauce, delivering a perfect balance of sweet, spicy, and savory flavors. Baked to juicy perfection and served with a creamy, spicy mayo dip, they make an irresistible appetizer or main course that’s sure to impress.

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the meatballs don’t stick.
Mix Ingredients: In a large mixing bowl, combine the ground beef, minced garlic, grated ginger, finely chopped green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, and salt and black pepper. Optionally, add cornstarch to help bind the mixture if needed. Mix thoroughly until all ingredients are evenly incorporated.
Form Meatballs: Shape the mixture into 1-inch meatballs, making sure they are uniform in size to cook evenly. Place them spaced apart on the prepared baking sheet.
Bake Meatballs: Bake in the preheated oven for 18–20 minutes or until the meatballs are cooked through and nicely browned on the outside.
Prepare Spicy Mayo: While the meatballs bake, whisk together mayonnaise, gochujang, lime juice, and honey in a small bowl until smooth and creamy. This will be served as a dipping sauce or drizzled over the meatballs.
Serve: Remove the meatballs from the oven and transfer to a serving platter. Garnish with toasted sesame seeds and chopped scallions. Serve warm with the spicy mayo drizzle or dip on the side.

Notes

You can substitute ground beef with ground pork or chicken for a different taste.
Adjust the amount of gochujang according to your spice preference.
For a gluten-free version, use gluten-free soy sauce and breadcrumbs or substitute with crushed rice crackers.
The cornstarch is optional but helps keep the meatballs tender and together.
Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer, Main Course
Method: Baking
Cuisine: Korean Fusion