Description
These flavorful Korean BBQ meatballs are juicy, sweet, and savory, with a slight kick. Paired with a creamy, spicy mayo dip, they’re perfect as an appetizer, snack, or main dish. A crowd-pleaser for any occasion!
Ingredients
Units
Scale
For the Meatballs:
- 1 lb (500g) ground beef or pork (or a mix)
- 1/2 cup breadcrumbs (use panko for extra texture)
- 1 egg, lightly beaten
- 2 green onions, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1/2 teaspoon black pepper
For the Korean BBQ Glaze:
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)
For the Spicy Mayo Dip:
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha or gochujang (Korean chili paste)
- 1 teaspoon lime juice or rice vinegar
- 1/2 teaspoon honey (optional, for a touch of sweetness)
For Garnish:
- Sesame seeds
- Additional chopped green onions
Instructions
- Prepare the Meatballs:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine all meatball ingredients (ground meat, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, brown sugar, and black pepper). Mix until just combined.
- Roll the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
- Bake the Meatballs:
- Bake the meatballs for 15–18 minutes, or until fully cooked (internal temperature of 165°F/74°C).
- Make the Korean BBQ Glaze:
- While the meatballs bake, prepare the glaze. In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
- If a thicker glaze is desired, stir in the cornstarch slurry and cook for 1–2 minutes until thickened. Remove from heat.
- Toss the Meatballs in the Glaze:
- Once the meatballs are cooked, toss them in the Korean BBQ glaze until evenly coated.
- Prepare the Spicy Mayo Dip:
- In a small bowl, whisk together mayonnaise, Sriracha or gochujang, lime juice, and honey (if using). Adjust spiciness to taste.
- Serve and Garnish:
- Transfer the glazed meatballs to a serving dish. Sprinkle with sesame seeds and additional green onions. Serve warm with the spicy mayo dip on the side.
Notes
- For extra spice, add red pepper flakes to the meatball mixture or glaze.
- These meatballs freeze well—freeze before glazing for up to 2 months, then glaze after reheating.
- Serve over steamed rice or noodles for a hearty main dish.