Description
These Korean BBQ Meatballs are packed with bold flavors from a mix of ground beef and fragrant Korean seasonings. They’re baked or air-fried to juicy perfection and coated in a tangy-sweet-spicy glaze. Served with a creamy, spicy gochujang mayo dip, they make a perfect appetizer or main dish that’s easy to prepare and irresistibly tasty.
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 for thickening)
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
- Prepare the Meatball Mixture: In a mixing bowl, combine ground beef (or the beef and pork mix), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and finely chopped green onions. Mix gently until all ingredients are just combined, being careful not to overmix to keep meatballs tender.
- Shape the Meatballs: Form the mixture into meatballs about 1 to 1.5 inches in diameter, ensuring they are evenly sized for uniform cooking.
- Cook the Meatballs: Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). If using the oven, arrange the meatballs on a lined baking sheet and bake for 18-20 minutes, turning halfway through if desired. If using an air fryer, arrange the meatballs in a single layer and cook for 10-12 minutes until fully cooked and browned on the outside.
- Make the Glaze: While the meatballs cook, prepare the glaze by combining soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger in a small saucepan. Bring it to a simmer over medium heat. Stir in the cornstarch slurry and cook for an additional 1-2 minutes until the glaze thickens and becomes glossy.
- Coat Meatballs in Glaze: Once meatballs are cooked, toss them gently in the warm glaze until they are fully coated and shiny.
- Prepare the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and well combined.
- Serve: Arrange the glazed meatballs on a platter, garnish with sesame seeds and chopped green onions, and serve alongside the spicy mayo dip for dipping.
Notes
- You can substitute ground pork or a mix of pork and beef for a different flavor profile.
- If you prefer spicier meatballs, increase the amount of gochujang in both the meatball mixture and glaze.
- For gluten-free option, use gluten-free breadcrumbs and soy sauce.
- These meatballs can also be pan-fried in a skillet if you don’t have an oven or air fryer; cook over medium heat until browned and cooked through.
- The glaze can be made ahead and reheated before tossing with meatballs.
- Leftover meatballs keep well refrigerated for 3 days and reheat nicely in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Keywords: Korean BBQ, meatballs, spicy mayo, gochujang, appetizer, Korean cuisine, party food, baked meatballs
