Why You’ll Love These Korean BBQ Meatballs
- Bursting with Flavor: The combination of soy sauce, garlic, ginger, and gochujang gives these meatballs an authentic Korean BBQ taste.
- Versatile: Serve as a party appetizer, snack, or with rice for a complete meal.
- Easy to Make: Simple to prepare and can be prepped ahead of time.
- Spicy Mayo Dip: The creamy, tangy dip adds a perfect contrast to the savory meatballs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
- 1 lb ground beef (or mix of beef and pork)
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 green onions, finely chopped
For the Korean BBQ Glaze:
- ¼ cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp cornstarch mixed with 2 tbsp water
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1 tbsp gochujang
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp garlic powder
For Garnish:
- Sesame seeds
- Chopped green onions
Directions
- Prepare the Meatball Mixture: Mix ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions until just combined.
- Shape the Meatballs: Roll mixture into 1 to 1.5-inch meatballs.
- Cook the Meatballs:
- Pan-fry: Heat oil in a skillet, cook for 10-12 minutes, turning occasionally.
- Bake: Preheat oven to 400°F, bake for 18-20 minutes.
- Air Fry: Preheat air fryer to 375°F, cook for 10-12 minutes.
- Make the Korean BBQ Glaze: Simmer soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Thicken with cornstarch mixture.
- Coat the Meatballs: Toss cooked meatballs in the warm BBQ glaze.
- Make the Spicy Mayo Dip: Whisk mayo, gochujang, lime juice, honey, and garlic powder until smooth.
- Serve: Garnish meatballs with sesame seeds and green onions. Serve with spicy mayo dip.
Servings and Timing
- Servings: 4-6 servings
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Variations
- Different Meats: Use ground turkey or chicken for a leaner option.
- Heat Level: Adjust the gochujang for more or less heat.
- Gluten-Free: Substitute soy sauce with tamari or coconut aminos.
Storage/Reheating
- Storage: Refrigerate for up to 3 days in an airtight container.
- Reheating: Reheat in the oven or skillet until warm. The air fryer also works for reheating.
FAQs
1. Can I use a different type of meat?
Yes, you can use ground chicken or turkey for a leaner option.
2. How do I know when the meatballs are cooked?
Use a meat thermometer; they should reach 165°F to be fully cooked.
3. Can I make the glaze ahead of time?
Yes, the glaze can be made and stored in the fridge for up to a week.
4. How spicy are these meatballs?
The spice level depends on the amount of gochujang you use. Adjust to your preference.
5. Can I freeze these meatballs?
Yes, freeze uncooked or cooked meatballs for up to 3 months. Reheat before serving.
6. Can I use a different chili paste instead of gochujang?
Sriracha can be used as an alternative but will give a slightly different flavor.
7. How do I make these meatballs without eggs?
Use a flax egg or another binding agent like breadcrumbs soaked in water.
8. Can I serve these with something besides rice?
They are also great as an appetizer or served in lettuce wraps.
9. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
10. Can I make this recipe in an air fryer?
Yes, air frying is a great method to cook the meatballs quickly and evenly.
Conclusion
Korean BBQ Meatballs with Spicy Mayo Dip offer a delicious, savory, and spicy treat that’s perfect for any occasion. Whether you’re serving them as an appetizer or over rice, these meatballs are packed with flavor and easy to prepare. The spicy mayo dip complements the meatballs beautifully, making this dish a crowd favorite!
Korean BBQ Meatballs with Spicy Mayo Dip
These Korean BBQ Meatballs with Spicy Mayo Dip are a mouthwatering fusion dish featuring savory, smoky meatballs coated in a Korean BBQ glaze, paired with a creamy, spicy mayo dip. Ideal as an appetizer, snack, or served with rice, they’re sure to be a hit at any gathering!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Appetizer, Main Course
- Method: Pan-fry, Bake, Air Fry
- Cuisine: Korean, Fusion
- Diet: Gluten Free
Ingredients
For the Meatballs:
- 1 lb ground beef
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 green onions, finely chopped
For the Korean BBQ Glaze:
- ¼ cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp cornstarch mixed with 2 tbsp water
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1 tbsp gochujang
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp garlic powder
For Garnish:
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Meatball Mixture: In a large bowl, mix ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions until just combined.
- Shape the Meatballs: Roll the mixture into 1 to 1.5-inch meatballs.
- Cook the Meatballs:
- Pan-fry: Heat oil in a skillet over medium heat and cook the meatballs for 10-12 minutes, turning occasionally.
- Bake: Preheat oven to 400°F (200°C) and bake for 18-20 minutes.
- Air Fry: Preheat air fryer to 375°F (190°C) and cook for 10-12 minutes.
- Make the Korean BBQ Glaze: In a small saucepan, combine soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Simmer and thicken with the cornstarch mixture.
- Coat the Meatballs: Toss the cooked meatballs in the warm Korean BBQ glaze until evenly coated.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
- Serve: Garnish the meatballs with sesame seeds and chopped green onions. Serve with the spicy mayo dip.
Notes
- Meat Variations: Swap out ground beef for ground turkey or chicken for a leaner option.
- Adjusting Spice: Increase or decrease the gochujang depending on your desired spice level.
- Gluten-Free Option: Use tamari or coconut aminos in place of soy sauce for a gluten-free version.
- Serving Suggestions: These meatballs are perfect with rice, in lettuce wraps, or as a flavorful appetizer.
