Description
These Korean BBQ Meatballs are a flavorful twist on a classic appetizer, featuring tender ground beef meatballs glazed in a sweet and spicy soy-based sauce. Served with a creamy, tangy spicy mayo dip, they make a perfect party snack or appetizer that’s bursting with savory, umami, and heat. Quick to prepare and versatile, these meatballs are baked or air-fried for an easy weeknight treat.
Ingredients
Scale
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
- 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
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, salt, and pepper. Mix gently until just combined to keep the meatballs tender.
- Shape the Meatballs: Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, to ensure they cook evenly.
- Cook the Meatballs: Preheat the oven to 400°F (200°C) or an air fryer to 375°F (190°C). Bake the meatballs for 18–20 minutes or air fry for 10–12 minutes until cooked through and browned.
- Make the Glaze: While the meatballs cook, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger in a saucepan. Simmer gently until the mixture thickens slightly. Stir in the cornstarch slurry to help thicken the glaze.
- Coat the Meatballs: Toss the cooked meatballs in the warm glaze ensuring they are fully coated for maximum flavor.
- Prepare the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy.
- Serve: Arrange the glazed meatballs on a serving dish, garnish with sesame seeds and chopped green onions, and serve alongside the spicy mayo dip for dipping.
Notes
- You can substitute ground beef with ground pork or chicken for different flavor variations.
- If you prefer less spice, reduce the gochujang amount in both the meatballs and the dip.
- Panko breadcrumbs help keep the meatballs light; regular breadcrumbs can be used as a substitute.
- The glaze can be prepared in advance and reheated before tossing with meatballs.
- For a gluten-free version, use gluten-free soy sauce and panko breadcrumbs.
