Description
These Korean BBQ Meatballs are juicy, flavorful, and coated in a deliciously sticky Korean BBQ glaze made with gochujang and soy sauce. Served alongside a creamy and spicy mayo dip, they make a perfect appetizer or party snack. You can cook the meatballs by pan-frying, baking, or air frying, making them versatile for any kitchen setup.
Ingredients
Scale
Meatballs
- 1½ lb ground beef or chicken
- 2 eggs
- ½ cup breadcrumbs
- 1 tbsp brown sugar
- 1 tbsp gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 tbsp chopped red onion
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
Glaze
- 5 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp gochujang
- 2 tbsp honey or brown sugar
- 1 tsp minced garlic
- 1 tsp cornstarch mixed with 2½ tbsp water (cornstarch slurry)
- 1 tsp minced ginger
Spicy Mayo Dip
- ½ cup mayonnaise
- 1 tsp honey
- 1 tbsp sweet chili sauce
- ½ tsp garlic powder
- 1 tbsp lime juice
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Mix Meatball Ingredients: In a large bowl, combine the ground meat, eggs, breadcrumbs, brown sugar, gochujang, minced garlic, chopped red onion, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix just until everything is incorporated to keep the meatballs tender; avoid overmixing.
- Form Meatballs: Shape the mixture into 1 to 1½-inch meatballs and set them aside ready for cooking.
- Cook Meatballs: Choose your cooking method:
- Pan-fry: Heat oil in a skillet over medium heat and cook the meatballs, turning occasionally, until browned and cooked through, about 10–12 minutes.
- Bake: Preheat oven to 400°F (200°C), place meatballs on a lined baking sheet, and bake for 18–20 minutes until cooked through.
- Air fry: Preheat air fryer to 375°F (190°C) and air fry meatballs for 10–12 minutes, shaking the basket halfway through.
- Prepare Korean BBQ Glaze: While meatballs are cooking, combine the glaze ingredients—soy sauce, sesame oil, rice vinegar, gochujang, honey (or brown sugar), minced garlic, and minced ginger—in a small saucepan. Simmer gently, then stir in the cornstarch slurry. Continue cooking until slightly thickened and glossy.
- Coat Meatballs in Glaze: Place the cooked meatballs in a bowl and toss to coat evenly with the Korean BBQ glaze.
- Make Spicy Mayo Dip: In a separate bowl, whisk together mayonnaise, honey, sweet chili sauce, garlic powder, and lime juice until smooth and creamy.
- Serve: Garnish the glazed meatballs with toasted sesame seeds and chopped green onions. Serve immediately alongside the spicy mayo dip for dipping.
Notes
- You can use either ground beef or chicken for the meatballs depending on your preference.
- Adjust the amount of gochujang in the meatballs and glaze to your preferred spice level.
- If baking, line the sheet with parchment paper to prevent sticking and for easy cleanup.
- For an extra crispy texture, pan-frying or air frying are great options.
- The spicy mayo dip can be made ahead and refrigerated for up to 2 days.
- Serve these meatballs as a party appetizer or alongside steamed rice for a complete meal.
