Description
These delicious Korean BBQ meatballs are packed with bold flavors, featuring a savory, slightly sweet glaze and a creamy, spicy mayo dip. Perfect as an appetizer or served over rice for a hearty meal!
Ingredients
Units
Scale
For the Meatballs
- 1 lb ground beef (or ground pork)
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp green onions, chopped
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Korean BBQ Glaze
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1/2 tsp ginger, grated
- 1 tsp cornstarch (mixed with 1 tbsp water for thickening)
For the Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- 1 tsp honey
Instructions
- Prepare the Meatballs
- Preheat oven to 400°F (200°C).
- In a large bowl, mix all meatball ingredients until well combined.
- Roll the mixture into 1-inch meatballs and place them on a lined baking sheet.
- Bake for 15-18 minutes or until fully cooked and browned.
- Make the Korean BBQ Glaze
- In a small saucepan over medium heat, combine all glaze ingredients except cornstarch.
- Bring to a simmer, then add the cornstarch slurry.
- Stir and cook until the sauce thickens, about 2-3 minutes.
- Prepare the Spicy Mayo Dip
- In a small bowl, whisk together mayo, sriracha, lime juice, and honey until smooth.
- Coat the Meatballs
- Once the meatballs are done, toss them in the Korean BBQ glaze until fully coated.
- Serve & Enjoy!
- Garnish with sesame seeds and chopped green onions.
- Serve with spicy mayo dip on the side.
Notes
- For extra spice, add more gochujang to the glaze or a dash of red pepper flakes.
- These meatballs can be made ahead and frozen for up to 3 months.
- Serve over rice or lettuce wraps for a complete meal.