These Korean BBQ meatballs are juicy, flavorful, and coated in a rich, savory-sweet glaze with a hint of spice. Paired with a creamy spicy mayo dip, they make an irresistible appetizer or a satisfying meal when served with rice or noodles.
Recipe Overview
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: ~280 per serving
Ingredients
For the Meatballs
- 1 lb ground beef (or a mix of beef and pork)
- ½ cup panko breadcrumbs
- 1 egg, beaten
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp honey
- ½ tsp black pepper
For the Korean BBQ Glaze
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp garlic, minced
- ½ tsp ginger, grated
- 1 tsp cornstarch + 1 tbsp water (slurry for thickening)
For the Spicy Mayo Dip
- ¼ cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- ½ tsp honey
Instructions
1. Prepare the Meatballs
In a large bowl, mix the ground beef, panko breadcrumbs, beaten egg, green onions, garlic, ginger, soy sauce, sesame oil, gochujang, honey, and black pepper. Combine until just mixed—don’t overwork the meat. Form into small meatballs, about 1 inch in diameter.
2. Cook the Meatballs
Heat a skillet over medium heat and add a little oil. Cook the meatballs for 3-4 minutes per side until browned and cooked through, about 10-12 minutes total. Alternatively, bake at 400°F (200°C) for 15-18 minutes.
3. Make the Korean BBQ Glaze
In a small saucepan over medium heat, whisk together soy sauce, brown sugar, gochujang, rice vinegar, honey, sesame oil, garlic, and ginger. Bring to a simmer. Mix the cornstarch with water to form a slurry, then stir it into the sauce. Cook for 1-2 minutes until thickened.
4. Coat the Meatballs
Toss the cooked meatballs in the warm Korean BBQ glaze until fully coated.
5. Make the Spicy Mayo Dip
In a small bowl, mix mayonnaise, sriracha, lime juice, and honey until smooth.
6. Serve and Enjoy
Plate the meatballs, drizzle with extra sauce, and sprinkle with sesame seeds or green onions. Serve with the spicy mayo dip and enjoy!
Tips & Variations
- Make it Spicier: Add extra gochujang or red pepper flakes to the sauce.
- Serving Ideas: Enjoy over steamed rice, noodles, or wrapped in lettuce leaves for a low-carb option.
- Air Fryer Option: Cook at 375°F (190°C) for 12 minutes, shaking halfway through.
These Korean BBQ meatballs are packed with umami flavors, a hint of heat, and a deliciously sticky glaze. Perfect for a party, meal prep, or an easy weeknight dinner!
Print
Tender Korean BBQ Meatballs with Spicy Mayo Dip
- Total Time: 35 minutes
Description
These Korean BBQ meatballs are juicy, flavorful, and coated in a rich, savory-sweet glaze with a hint of spice. Paired with a creamy spicy mayo dip, they make an irresistible appetizer or a satisfying meal when served with rice or noodles.
Ingredients
For the Meatballs
- 1 lb ground beef (or a mix of beef and pork)
- ½ cup panko breadcrumbs
- 1 egg, beaten
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp honey
- ½ tsp black pepper
For the Korean BBQ Glaze
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp garlic, minced
- ½ tsp ginger, grated
- 1 tsp cornstarch + 1 tbsp water (slurry for thickening)
For the Spicy Mayo Dip
- ¼ cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- ½ tsp honey
Instructions
1. Prepare the Meatballs
In a large bowl, mix the ground beef, panko breadcrumbs, beaten egg, green onions, garlic, ginger, soy sauce, sesame oil, gochujang, honey, and black pepper. Combine until just mixed—don’t overwork the meat. Form into small meatballs, about 1 inch in diameter.
2. Cook the Meatballs
Heat a skillet over medium heat and add a little oil. Cook the meatballs for 3-4 minutes per side until browned and cooked through, about 10-12 minutes total. Alternatively, bake at 400°F (200°C) for 15-18 minutes.
3. Make the Korean BBQ Glaze
In a small saucepan over medium heat, whisk together soy sauce, brown sugar, gochujang, rice vinegar, honey, sesame oil, garlic, and ginger. Bring to a simmer. Mix the cornstarch with water to form a slurry, then stir it into the sauce. Cook for 1-2 minutes until thickened.
4. Coat the Meatballs
Toss the cooked meatballs in the warm Korean BBQ glaze until fully coated.
5. Make the Spicy Mayo Dip
In a small bowl, mix mayonnaise, sriracha, lime juice, and honey until smooth.
6. Serve and Enjoy
Plate the meatballs, drizzle with extra sauce, and sprinkle with sesame seeds or green onions. Serve with the spicy mayo dip and enjoy!
Notes
- Make it Spicier: Add extra gochujang or red pepper flakes to the sauce.
- Serving Ideas: Enjoy over steamed rice, noodles, or wrapped in lettuce leaves for a low-carb option.
- Air Fryer Option: Cook at 375°F (190°C) for 12 minutes, shaking halfway through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~280 per serving