Description
These Korean BBQ Meatballs are a flavorful fusion of ground beef or chicken blended with traditional Korean ingredients like gochujang, garlic, and ginger. They’re coated with a sticky, spicy-sweet glaze and served alongside a creamy, zesty spicy mayo dip. Perfectly cooked by pan-frying, baking, or air frying, these meatballs make a delicious appetizer or main dish that captures the essence of Korean BBQ in bite-sized form.
Ingredients
Scale
Meatballs
- 1 lb (450g) ground beef or ground chicken
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions, finely chopped
Glaze
- ¼ cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Spicy Mayo Dip
- ½ cup mayonnaise
- 1 tablespoon gochujang
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon garlic powder
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Mix the Meatball Ingredients: In a large mixing bowl, combine the ground beef or chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Gently mix until just combined, taking care not to overwork the mixture to keep the meatballs tender.
- Form the Meatballs: Using your hands or a small scoop, shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, ensuring consistent cooking.
- Cook the Meatballs – Choose a Method:
• Pan-frying: Heat oil in a skillet over medium heat and cook meatballs for 10-12 minutes, turning occasionally to brown evenly.
• Baking: Preheat oven to 400°F (200°C) and bake the meatballs on a lined baking sheet for 18-20 minutes until cooked through.
• Air frying: Preheat air fryer to 375°F (190°C) and cook meatballs for 10-12 minutes until golden and cooked through. - Prepare the Glaze: In a small saucepan, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Heat gently and bring to a simmer to meld the flavors.
- Thicken the Glaze: Stir in the cornstarch slurry (cornstarch mixed with water) to the simmering sauce and continue stirring until it thickens into a sticky glaze.
- Coat the Meatballs: Transfer the cooked meatballs to a bowl, pour the warm glaze over them, and gently toss to coat each meatball evenly with the flavorful sauce.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy with a balanced spicy tang.
- Serve: Arrange glazed meatballs on a serving plate, garnish with sesame seeds and chopped green onions, and provide the spicy mayo dip on the side for dipping.
Notes
- For a lighter option, substitute ground chicken for beef.
- Ensure not to overmix the meatball mixture to keep them tender and juicy.
- Adjust the amount of gochujang in the glaze and dip to your preferred spice level.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently in an oven or air fryer.
- You can double the glaze quantities for extra sauce if desired.
