Save These Korean BBQ meatballs come together quickly and always impress thanks to their sticky-sweet glaze and a rich spicy mayo dip that people cannot stop eating. Whether you serve them as an appetizer or a main course with rice and veggies this recipe is designed for stress-free prep with bold flavor every step of the way.
I tried these first while hosting friends for movie night and the platter vanished quicker than anything else on the table. Now I double the batch because everyone wants seconds.
Ingredients
- Ground beef or chicken: For juicy tender meatballs choose good quality mince with some fat
- Panko breadcrumbs: Create lightness and soak up flavor use fresh if you can
- Egg: Binds the mixture for perfect texture
- Garlic: Fresh and pungent use plump cloves
- Ginger: Adds bright zing pick a firm piece with smooth skin
- Soy sauce: Provides that savory umami choose low-sodium if preferred
- Gochujang: Delivers smoky bold spice look for deep red paste in Asian markets
- Brown sugar: Sweetens and balances the spicy salty flavors opt for dark for richer taste
- Sesame oil: Infuses nutty aroma always use toasted sesame oil
- Salt and black pepper: For seasoning taste freshly ground pepper if possible
- Green onions: Supply fresh crunch select crisp stalks with no limp leaves
- For the glaze: Soy sauce deepens flavor honey or brown sugar give sticky gloss gochujang and rice vinegar sharpen the profile a touch of cornstarch thickens the sauce to coat every meatball
- The spicy mayo: Combines rich mayonnaise gochujang for a spicy kick lime juice for acidity honey for balance and a hint of garlic powder for depth
Instructions
- Prepare the Meatball Mixture
- Combine the ground beef or chicken panko breadcrumbs egg garlic ginger soy sauce gochujang brown sugar sesame oil salt black pepper and chopped green onions in a large mixing bowl. Mix gently until just combined with a spatula or your hands. Be careful not to overwork as this keeps the meatballs soft and tender.
- Shape the Meatballs
- Use your hands or a small scoop to form the mixture into balls about one to one and a half inches in diameter. Arrange them on a plate or baking sheet spacing slightly so they keep their shape.
- Cook the Meatballs
- For pan frying heat a tablespoon of oil in a large skillet on medium. Place the meatballs in a single layer giving each one enough space. Brown them on all sides and let them cook through about ten to twelve minutes. For baking preheat your oven to four hundred degrees Fahrenheit and line a baking sheet. Bake the meatballs for eighteen to twenty minutes or until fully cooked inside. For air frying set the air fryer to three hundred seventy five degrees Fahrenheit. Arrange the meatballs in a single un-crowded layer and cook for ten to twelve minutes shaking halfway to brown evenly.
- Make the Korean BBQ Glaze
- In a small saucepan combine the soy sauce honey or brown sugar gochujang rice vinegar sesame oil garlic and ginger. Heat gently until it simmers. Stir in the cornstarch slurry and cook until the glaze thickens enough to coat a spoon.
- Coat the Meatballs
- Place the cooked meatballs in a large bowl. Pour over the warm glaze and toss gently so every meatball gets a glossy coat.
- Make the Spicy Mayo Dip
- Whisk the mayonnaise gochujang lime juice honey and garlic powder in a small bowl until creamy. Taste and adjust spice with extra gochujang if you like it hotter.
- Garnish and Serve
- Transfer the glazed meatballs to a plate. Sprinkle with sesame seeds and chopped green onions for crunch and pop of color. Serve hot with a generous bowl of spicy mayo dip on the side.
Pin it I am obsessed with gochujang in these meatballs because it not only brings bold flavor but layers of heat and subtle sweetness the first time my son tasted the glaze he could not believe it was homemade and asked to pack extra for lunch the next day.
Storage Tips
Store cooled meatballs and glaze separately in airtight containers in the fridge for up to four days. The spicy mayo dip will also keep well for three or four days covered. For longer storage freeze cooked unglazed meatballs for up to two months then thaw and reheat before glazing.
Ingredient Substitutions
You can swap ground beef with ground turkey for a lighter version. Gluten free panko or oat breadcrumbs work great for those avoiding wheat. If you run out of gochujang use a mix of sriracha and miso paste for similar heat and depth. Regular sugar can stand in for brown or honey but the syrupy versions make a shinier glaze.
Serving Suggestions
Pile the meatballs onto steamed rice or soft lettuce leaves for mains. Add crunchy pickled vegetables and cucumber slices to make it a full Korean meal. For parties skewer the meatballs and set out the dip for easy sharing.
Pin it These Korean BBQ meatballs will quickly become your go-to recipe for parties or weeknight cravings. Try them once and you will be hooked on that sticky glaze and creamy spicy dip.