Description
These Korean BBQ Meatballs are a flavorful fusion of tender ground beef and Korean-inspired spices, glazed with a sweet and spicy sauce, and served with a creamy and zesty spicy mayo dip. Perfect as a party appetizer or a savory main dish, they combine the bold flavors of gochujang, garlic, and ginger for an irresistible bite.
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 (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 Meatball Ingredients: In a mixing bowl, combine ground beef (or 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.
- Form Meatballs: Shape the mixture into 1 to 1.5-inch meatballs, ensuring they are evenly sized for consistent cooking.
- Cook Meatballs: Preheat your oven to 400°F (200°C) or an air fryer to 375°F (190°C). Bake the meatballs in the oven for about 18-20 minutes or air fry for 10-12 minutes until fully cooked through and browned.
- Prepare the Glaze: In a saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Bring to a simmer.
- Thicken Glaze: Stir in the cornstarch slurry (cornstarch mixed with water) and cook until the glaze thickens to a syrupy consistency.
- Coat Meatballs: Toss the cooked meatballs in the thickened glaze until they are evenly coated and glossy.
- Make the Spicy Mayo Dip: Whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder in a small bowl until smooth and creamy.
- Serve: Garnish the glazed meatballs with sesame seeds and chopped green onions. Serve alongside the spicy mayo dip for a delicious accompaniment.
Notes
- Using a mix of ground beef and pork can add extra flavor and moisture to the meatballs.
- Adjust the amount of gochujang according to your heat preference.
- The glaze can be made ahead and stored in the refrigerator for up to 3 days.
- If you don’t have panko breadcrumbs, regular breadcrumbs can be used but panko provides better texture.
- These meatballs pair well with steamed rice or as a party appetizer with toothpicks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (oven) or 12 minutes (air fryer)
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Keywords: Korean BBQ meatballs, spicy meatballs, gochujang recipe, party appetizer, Korean cuisine, spicy mayo dip
