Name: Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Prep time: 15 min
Cook time: PT-491579H35M18S
Total time: 35 min
Cuisine: Korean
Ingredients: 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; 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); ½ cup mayonnaise; 1 tbsp gochujang; 1 tbsp lime juice; 1 tsp honey; ½ tsp garlic powder; Sesame seeds; Chopped green onions

Introduction

Korean BBQ Meatballs offer a delicious fusion of savory, sweet, and spicy flavors wrapped into bite-sized delights. Perfect as an appetizer or a main dish, these meatballs are glazed with a rich Korean BBQ sauce and served with a creamy, spicy mayo dip. They’re easy to make and sure to impress any crowd.

The image shows a cluster of six glossy, dark brown meatballs arranged closely together on a white marbled surface. Each meatball has a slightly charred, textured exterior giving them a rich, caramelized look. Creamy, light beige sauce with visible black pepper flakes is generously poured over the meatballs, dripping down the sides. Green slices of fresh scallions are sprinkled on top, adding a pop of color. A woman's hand using black chopsticks holds one meatball above the others, lifting it with sauce flowing down. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

¼ cup soy sauce (for the glaze)

2 tbsp honey or brown sugar (for the glaze)

1 tbsp gochujang (for the glaze)

1 tbsp rice vinegar

1 tbsp sesame oil (for the glaze)

1 tsp garlic, minced (for the glaze)

1 tsp ginger, minced (for the glaze)

1 tsp cornstarch mixed with 2 tbsp water (to thicken the glaze)

½ cup mayonnaise (for the dip)

1 tbsp gochujang (for the dip)

1 tbsp lime juice (for the dip)

1 tsp honey (for the dip)

½ tsp garlic powder (for the dip)

Sesame seeds (for garnish)

Chopped green onions (for garnish)

Instructions

Step 1: 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, being careful not to overwork the meat.

Step 2: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.

Step 3: Choose your cooking method:

Baking: Preheat the oven to 400°F (200°C) and bake the meatballs for 18-20 minutes until cooked through.
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.

Step 4: While the meatballs cook, prepare 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. Let it simmer gently.

Step 5: Stir in the cornstarch slurry and continue to cook until the sauce thickens, about 1-2 minutes. Remove from heat.

Step 6: Toss the cooked meatballs in the warm Korean BBQ glaze until fully coated.

Step 7: To make the spicy mayo dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder in a small bowl until smooth.

Step 8: Transfer the glazed meatballs to a serving plate. Garnish with sesame seeds and chopped green onions, and serve alongside the spicy mayo dip.

Tips & Variations

For extra juiciness, try mixing half beef and half pork in the meatball mixture.

Adjust the spice level by adding more or less gochujang according to your preference.

Panko breadcrumbs keep the meatballs light and tender; avoid substituting with regular breadcrumbs if possible.

Serve over steamed rice or inside lettuce wraps for a complete meal.

Use a non-stick pan to cook meatballs on the stovetop if you prefer a crispier exterior.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day in advance and keep them refrigerated until ready to cook. You can also freeze cooked, glazed meatballs for up to 1 month; thaw before reheating.

What can I use if I don’t have gochujang?

If you don’t have gochujang, you can substitute with a mix of chili paste and a bit of miso paste, or use a spicy Sriracha sauce combined with a touch of soy sauce to mimic some of the flavor characteristics.