Description
These Korean BBQ Meatballs combine juicy, flavorful ground beef with classic Korean spices and a sticky, sweet-spicy glaze. Paired with a creamy, zesty spicy mayo dip, they make the perfect appetizer or party snack packed with bold flavors and an irresistible Asian flair.
Ingredients
Scale
Meatballs
- 1 lb (450g) ground beef (or a 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
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 (to thicken glaze)
Spicy Mayo Dip
- ½ cup mayonnaise
- 1 tbsp gochujang
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp garlic powder
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground meat, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Gently mix everything together until just combined, ensuring the mixture remains tender.
- Form Meatballs: Shape the mixture into meatballs about 1 to 1.5 inches in diameter using your hands, aiming for even sizes to ensure uniform cooking.
- Cook Meatballs: Preheat your oven to 400°F (200°C) or set your air fryer to 375°F (190°C). Arrange the meatballs on a baking sheet if baking, or place them in the air fryer basket. Cook for 18-20 minutes in the oven or 10-12 minutes in the air fryer, until cooked through and nicely browned.
- Prepare Glaze: While the meatballs cook, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger in a small saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until the glaze thickens, about 2-3 minutes, stirring frequently.
- Coat Meatballs: Once meatballs are cooked, gently toss them in the warm glaze until each meatball is evenly coated and glossy.
- Make Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy.
- Garnish and Serve: Place glazed meatballs on a serving platter, sprinkle with sesame seeds and chopped green onions for freshness, and serve alongside the spicy mayo dip for dipping.
Notes
- You can substitute ground pork or a beef-pork mix for richer flavor.
- Adjust gochujang quantities to control spiciness in both meatballs and dip.
- Using an air fryer reduces cooking time and yields crispier outsides.
- Make sure not to overmix the meat mixture to keep meatballs tender.
- The glaze can be prepared ahead and reheated gently before tossing with meatballs.
- Serve as party appetizers or with steamed rice and veggies for a full meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Keywords: Korean BBQ, meatballs, spicy mayo dip, Korean appetizer, gochujang, glazed meatballs
