Description
These Korean BBQ Meatballs are a flavorful and tender appetizer featuring a mix of ground beef and classic Korean seasonings, baked or air-fried to perfection, then coated in a sweet and spicy Korean BBQ glaze. Served with a creamy spicy mayo dip, they’re perfect for parties or a tasty 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
Korean BBQ 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)
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 large mixing bowl, combine ground beef, 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 evenly sized meatballs, about 1 to 1.5 inches in diameter for even cooking and perfect bite-sized pieces.
- Cook the Meatballs: Baking option: Preheat the oven to 400°F (200°C) and bake the meatballs on a lined baking sheet for 18-20 minutes until cooked through. Air fryer option: Preheat the air fryer to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through to ensure even cooking.
- Make the Korean BBQ Glaze: In a saucepan over medium heat, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Simmer gently and then stir in the cornstarch slurry to thicken the sauce to a syrupy consistency.
- Coat the Meatballs: Toss the cooked meatballs in the warm Korean BBQ glaze until fully coated, allowing them to absorb the flavors of the sauce.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy, balancing spicy and tangy notes.
- Garnish and Serve: Transfer glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions for fresh, nutty garnish, and serve alongside the spicy mayo dip for dipping.
Notes
- For a leaner option, use ground turkey or chicken instead of beef.
- The glaze can be adjusted for sweetness or spice to suit your preference.
- If using the air fryer, shake the basket halfway through cooking to prevent sticking and promote even browning.
- Gochujang can be found in most Asian grocery stores or online.
- These meatballs can be made ahead and reheated gently in the oven or air fryer before glazing.
- Try serving over steamed rice or with a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Keywords: Korean meatballs, BBQ meatballs, Korean BBQ glaze, spicy mayo dip, party appetizers, Korean recipes
