Korean BBQ Meatballs
These quick and flavorful Korean BBQ meatballs are perfect for a busy weeknight, balancing sweet, spicy, and umami flavors with a creamy spicy mayo for dipping.
Ingredients
For the Meatballs
- 1 lb ground beef or ground chicken Beef for richer flavor; chicken for lighter texture.
- ½ cup panko breadcrumbs Substitute with plain breadcrumbs or gluten-free panko.
- 1 large egg Use flax egg for egg-free version.
- 2 cloves garlic, minced
- 1 inch piece ginger, grated Or ½ tsp ground ginger.
- 2 tbsp soy sauce Use low-sodium if desired.
- 1 tbsp gochujang Substitute sambal oelek + a tsp soy for milder.
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 stalks green onions, finely chopped
For the 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 Slurry to thicken.
For the Spicy Mayo
- ½ cup mayonnaise
- 1 tbsp gochujang
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp garlic powder
To Finish
- Sesame seeds, chopped green onions
Instructions
Preparation
- Preheat oven to 400°F (200°C) if baking. Line a baking sheet with parchment and mix the cornstarch slurry for the glaze; set aside.
- In a large bowl, combine the ground meat, panko, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and chopped green onions.
- Mix until just combined, being careful not to overmix.
- Use a teaspoon or small scoop to form 1–1.5 inch meatballs and place them on a plate or sheet.
Cooking
- Choose a cooking method: Oven-baked for 12–16 minutes at 400°F, pan-fried for about 8–10 minutes total, or air-fried at 375°F for 8–12 minutes.
- While meatballs cook, prepare the glaze by combining soy sauce, honey/brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, ginger in a saucepan. Bring to simmer, add cornstarch slurry, and cook until thickened.
- After cooking, toss the meatballs in the glaze or brush them generously with it. Sprinkle with sesame seeds and chopped green onions.
Serving
- Serve warm with spicy mayo for dipping.
Notes
Store cooked meatballs in an airtight container for up to 3–4 days. Keep glaze and mayo separate if possible. Can freeze cooked meatballs for up to 3 months. Thaw before reheating.