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Korean BBQ Meatballs

Savory Korean BBQ Meatballs With a Spicy Mayo Kick

Delicious Korean BBQ Meatballs served with a spicy mayo dip, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef (or Beef-Pork Mix) Use 80/20 for juiciness
  • 1 cup Panko Breadcrumbs Substitute with gluten-free breadcrumbs if needed
  • 1 large Egg Acts as a binder
  • 2 cloves Garlic (minced) Fresh is preferred
  • 1 tbsp Ginger (grated) Freshly grated for best flavor
  • 3 tbsp Soy Sauce Tamari for gluten-free option
  • 2 tbsp Gochujang (Korean chili paste) Sriracha can substitute for heat
  • 1 tbsp Brown Sugar Honey can be used as an alternative
  • 1 tbsp Sesame Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 tbsp Green Onions (chopped) Can substitute with chives
For the Korean BBQ Glaze
  • 3 tbsp Soy Sauce
  • 2 tbsp Honey (or Brown Sugar)
  • 1 tbsp Gochujang Don't skip it!
  • 1 tbsp Rice Vinegar Apple cider vinegar can be used
  • 2 cloves Garlic (minced)
  • 1 tbsp Ginger (grated)
  • 1 tbsp Cornstarch Mixed with water for thickening
For the Spicy Mayo Dip
  • 1 cup Mayonnaise Kewpie mayo recommended
  • 1 tbsp Gochujang
  • 1 tbsp Lime Juice Substitute with lemon juice if preferred
  • 1 tbsp Honey
  • 1 tsp Garlic Powder

Equipment

  • mixing bowl
  • baking sheet
  • Skillet
  • Saucepan
  • whisk

Method
 

Preparation Steps
  1. In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and chopped green onions. Mix gently and let rest.
  2. Using your hands, scoop a portion of the mixture and shape into meatballs about 1 to 1.5 inches in diameter. Place on a lined baking sheet.
  3. Cook by pan-frying for 10-12 minutes, baking at 400°F for 18-20 minutes, or air frying at 375°F for 10-12 minutes.
  4. In a saucepan, combine soy sauce, honey, gochujang, rice vinegar, minced garlic, and grated ginger. Simmer, then add cornstarch slurry to thicken.
  5. Once cooked, transfer meatballs to a bowl and coat with the warm glaze.
  6. For the dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
  7. Serve meatballs garnished with sesame seeds and green onions alongside the spicy mayo dip.

Nutrition

Serving: 2meatballsCalories: 250kcalCarbohydrates: 15gProtein: 18gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

These meatballs can easily be made gluten-free. Enjoy them fresh for the best texture.

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