Description
These Korean BBQ Meatballs are a flavorful fusion of savory ground beef, aromatic garlic and ginger, and spicy gochujang. Baked or air-fried to perfection, they are coated in a sweet and tangy Korean BBQ glaze and served with a creamy, spicy mayo dip for a delicious appetizer or party snack.
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
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 (to thicken)
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
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until just combined to retain a tender texture in the meatballs.
- Shape the Meatballs: Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, ensuring consistent cooking.
- Cook the Meatballs: You can either bake or air fry the meatballs. For baking, preheat the oven to 400°F (200°C) and bake the meatballs on a lined baking sheet for 18-20 minutes until browned and cooked through. For air frying, preheat the air fryer to 375°F (190°C) and cook the meatballs for 10-12 minutes, shaking the basket halfway through to ensure even cooking.
- Make the Korean BBQ Glaze: In a saucepan over medium heat, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Bring to a simmer and then stir in the cornstarch slurry to thicken the sauce, cooking until the glaze is glossy and coats the back of a spoon.
- Coat the Meatballs: Toss the cooked meatballs gently in the warm Korean BBQ glaze until they are evenly coated and shiny.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and well combined.
- Garnish and Serve: Transfer the glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve immediately with the spicy mayo dip on the side for dipping.
Notes
- You can substitute ground pork or a combination of beef and pork for a richer flavor.
- Adjust the gochujang amount in the meatballs and glaze to control the heat level.
- Both baking and air frying methods yield delicious meatballs; choose based on your available equipment.
- These meatballs are perfect as appetizers, party snacks, or served over rice for a full meal.
- Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (baking) or 12 minutes (air frying)
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Keywords: Korean BBQ meatballs, spicy meatballs, gochujang meatballs, Korean appetizer, spicy mayo dip, Korean BBQ glaze, party snacks
