Description
These Korean BBQ Meatballs are juicy, flavorful, and coated in a sweet and spicy glaze inspired by authentic Korean flavors. Served with a creamy and zesty spicy mayo dip, they make a perfect appetizer or party snack that’s easy to prepare and sure to impress.
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
Korean BBQ 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
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef or chicken, eggs, breadcrumbs, brown sugar, gochujang, minced garlic, chopped red onion, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix just until combined, being careful not to overmix to keep the meatballs tender.
- Form the Meatballs: Shape the mixture into 1 to 1½-inch meatballs and place them aside on a plate or tray.
- Cook the Meatballs: Choose your preferred cooking method:
- Pan-fry: Heat a little oil in a skillet over medium heat. Cook the meatballs, turning occasionally, until browned and cooked through, about 10–12 minutes.
- Bake: Preheat the 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 the air fryer to 375°F (190°C). Air fry meatballs for 10–12 minutes, shaking the basket halfway through cooking.
- Make the Korean BBQ Glaze: While the meatballs cook, combine soy sauce, sesame oil, rice vinegar, gochujang, honey or brown sugar, minced garlic, and minced ginger in a small saucepan. Simmer gently over medium-low heat, then stir in the cornstarch slurry and cook until the sauce thickens slightly.
- Glaze the Meatballs: Transfer the cooked meatballs to a bowl and toss them with the Korean BBQ glaze, ensuring they are evenly coated in the flavorful sauce.
- Prepare the Spicy Mayo Dip: In a separate bowl, whisk together mayonnaise, honey, sweet chili sauce, garlic powder, and lime juice until smooth and well combined.
- Serve: Arrange the glazed meatballs on a serving platter. Garnish with sesame seeds and chopped green onions. Serve immediately alongside the spicy mayo dip for dipping.
Notes
- You can use ground chicken or beef depending on your preference for a milder or richer flavor.
- If you prefer a gluten-free option, use gluten-free breadcrumbs and tamari instead of soy sauce.
- The glaze can be made ahead and stored refrigerated for up to 2 days.
- Adjust the level of gochujang to control the spice level to your liking.
- These meatballs reheat well in the oven or air fryer to maintain a crispy exterior.
