Description
These Korean BBQ Meatballs are a flavorful and easy-to-make appetizer or main dish, featuring a savory blend of ground beef and pork mixed with classic Korean ingredients like gochujang and sesame oil. Baked or air-fried to juicy perfection, they are coated in a sticky, sweet, and spicy glaze and served with a creamy, tangy spicy mayo dip that complements the rich flavors.
Ingredients
Scale
Meatballs
- 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
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 (to thicken glaze)
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
- Mix meatball ingredients: In a mixing bowl, combine ground beef (or beef and pork mix), 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 to keep the meatballs tender.
- Form meatballs: Shape the mixture into 1 to 1.5-inch diameter meatballs, ensuring they are uniform for even cooking.
- Cook meatballs: Preheat the oven to 400°F (200°C) or set your air fryer to 375°F (190°C). Place the meatballs on a baking sheet or in the air fryer basket and cook for about 18-20 minutes in the oven or 10-12 minutes in the air fryer, until cooked through and browned on the outside.
- Prepare glaze: In a small saucepan, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and ginger. Bring to a simmer over medium heat, then stir in the cornstarch slurry and cook until the glaze thickens slightly.
- Coat meatballs: Toss the cooked meatballs gently in the warm glaze until they are fully coated with the flavorful sauce.
- Make 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 platter, garnish with sesame seeds and chopped green onions, and serve alongside the spicy mayo dip.
Notes
- You can substitute ground pork entirely or mix beef and pork for a juicier meatball.
- Adjust the amount of gochujang based on your preferred spice level.
- Meatballs can be frozen before cooking for meal prep; just thaw and cook as directed.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs and use gluten-free soy sauce.
- Air frying results in a slightly crispier exterior, while oven baking guarantees even cooking.
- The glaze thickens quickly; keep stirring to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Keywords: Korean BBQ meatballs, spicy mayo dip, Korean appetizer, baked meatballs, gochujang meatballs, Korean cuisine
