If you love bold, sweet, and savory flavors, these Korean BBQ Meatballs are about to become your new favorite dish! Glazed in a sticky, garlicky sauce and paired with a creamy, spicy mayo dip, they’re perfect for a fun appetizer or a delicious meal served over rice.
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Why You’ll Love This Recipe
- Packed with Flavor: Sweet, smoky, and umami-rich meatballs with a kick of heat.
- Quick & Easy: Ready in under 30 minutes, perfect for busy nights.
- Versatile: Great as an appetizer, over rice, or even in lettuce wraps.
Ingredients You’ll Need
For the Meatballs:
- Ground Beef (1 lb) – Juicy and rich, perfect for flavorful meatballs.
- Garlic (3 cloves, minced) – Essential for bold, aromatic flavor.
- Ginger (1 tsp, grated) – Adds warmth and depth.
- Green Onions (¼ cup, finely chopped) – A mild, fresh onion flavor.
- Soy Sauce (2 tbsp) – Brings umami richness.
- Sesame Oil (1 tbsp) – For that signature nutty taste.
- Brown Sugar (1 tbsp) – Balances out the savory flavors.
- Egg (1 large) – Helps bind the meatballs.
- Panko Breadcrumbs (½ cup) – Keeps the meatballs tender.
- Salt & Black Pepper – To taste.
For the Korean BBQ Glaze:
- Soy Sauce (¼ cup) – The base of the sticky glaze.
- Honey (2 tbsp) – For sweetness and shine.
- Gochujang (1 tbsp) – A spicy, slightly smoky chili paste.
- Rice Vinegar (1 tbsp) – Adds a little tang.
- Garlic (1 clove, minced) – Because you can never have too much garlic!
- Sesame Oil (1 tsp) – Enhances the glaze with nuttiness.
For the Spicy Mayo Dip:
- Mayonnaise (½ cup) – Creamy and rich.
- Sriracha (1 tbsp) – For heat and flavor.
- Lime Juice (1 tsp) – Brightens everything up.
Tools You’ll Need
- Large mixing bowl
- Baking sheet lined with parchment paper
- Small saucepan for glaze
- Whisk for mixing the dip
How to Make Korean BBQ Meatballs
Step 1: Prepare the Meatball Mixture
In a large bowl, mix ground beef, minced garlic, grated ginger, green onions, soy sauce, sesame oil, brown sugar, egg, panko breadcrumbs, salt, and pepper. Stir until well combined but don’t overmix.
Step 2: Shape and Bake the Meatballs
Roll the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet. Bake at 400°F (200°C) for 15–18 minutes, until cooked through and slightly crispy on the outside.
Step 3: Make the Korean BBQ Glaze
While the meatballs bake, prepare the glaze. In a small saucepan, whisk together soy sauce, honey, gochujang, rice vinegar, minced garlic, and sesame oil. Simmer over low heat for 3–4 minutes until it thickens slightly.
Step 4: Toss Meatballs in Glaze
Once the meatballs are done baking, transfer them to a large bowl and toss with the warm Korean BBQ glaze until fully coated.
Step 5: Make the Spicy Mayo Dip
In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth.
Step 6: Serve and Enjoy!
Arrange the glazed meatballs on a plate with a side of spicy mayo dip. Garnish with sesame seeds and extra green onions for a beautiful finishing touch.
Serving Suggestions
- Over Rice: Serve with steamed jasmine rice and a side of kimchi.
- In Lettuce Wraps: Wrap them in butter lettuce with shredded carrots for a light meal.
- As an Appetizer: Stick toothpicks in them for an easy party snack!
Pro Tips for the Best Meatballs
- Don’t Overmix: Overmixing makes the meatballs tough. Mix just until combined.
- Use a Cookie Scoop: For evenly sized meatballs that cook at the same rate.
- Make It Less Spicy: Reduce or omit gochujang if you prefer a milder glaze.
Storing & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reheat: Warm in a skillet over low heat with a splash of water to keep them moist.
Frequently Asked Questions
Can I use ground chicken or turkey instead?
Yes! Ground chicken or turkey works great—just reduce baking time slightly.
What if I don’t have gochujang?
Use sriracha or red pepper flakes for heat, though the flavor will be slightly different.
Can I make these ahead of time?
Yes! Shape the meatballs in advance and refrigerate for up to a day before baking.
Conclusion
These Korean BBQ Meatballs are the perfect mix of sweet, spicy, and savory. Whether you serve them as an appetizer or a main dish, they’ll quickly become a favorite. Try them today and let me know how they turn out!
Preparation Time: 10 minutes
Cooking Time: 15-18 minutes
Cuisine: Korean-inspired
Nutritional Information (Per Serving):
Calories: 320 | Protein: 22g | Carbohydrates: 15g | Fat: 18g | Fiber: 1g | Sodium: 550mg
Korean BBQ Meatballs with Spicy Mayo Dip
- Total Time: 0 hours
Description
If you love bold, sweet, and savory flavors, these Korean BBQ Meatballs are about to become your new favorite dish! Glazed in a sticky, garlicky sauce and paired with a creamy, spicy mayo dip, they’re perfect for a fun appetizer or a delicious meal served over rice.
Want more easy and flavor-packed recipes? Subscribe now and never miss a bite!
Ingredients
For the Meatballs:
- Ground Beef (1 lb) – Juicy and rich, perfect for flavorful meatballs.
- Garlic (3 cloves, minced) – Essential for bold, aromatic flavor.
- Ginger (1 tsp, grated) – Adds warmth and depth.
- Green Onions (¼ cup, finely chopped) – A mild, fresh onion flavor.
- Soy Sauce (2 tbsp) – Brings umami richness.
- Sesame Oil (1 tbsp) – For that signature nutty taste.
- Brown Sugar (1 tbsp) – Balances out the savory flavors.
- Egg (1 large) – Helps bind the meatballs.
- Panko Breadcrumbs (½ cup) – Keeps the meatballs tender.
- Salt & Black Pepper – To taste.
For the Korean BBQ Glaze:
- Soy Sauce (¼ cup) – The base of the sticky glaze.
- Honey (2 tbsp) – For sweetness and shine.
- Gochujang (1 tbsp) – A spicy, slightly smoky chili paste.
- Rice Vinegar (1 tbsp) – Adds a little tang.
- Garlic (1 clove, minced) – Because you can never have too much garlic!
- Sesame Oil (1 tsp) – Enhances the glaze with nuttiness.
For the Spicy Mayo Dip:
- Mayonnaise (½ cup) – Creamy and rich.
- Sriracha (1 tbsp) – For heat and flavor.
- Lime Juice (1 tsp) – Brightens everything up.
Instructions
In a large bowl, mix ground beef, minced garlic, grated ginger, green onions, soy sauce, sesame oil, brown sugar, egg, panko breadcrumbs, salt, and pepper. Stir until well combined but don’t overmix.
Roll the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet. Bake at 400°F (200°C) for 15–18 minutes, until cooked through and slightly crispy on the outside.
While the meatballs bake, prepare the glaze. In a small saucepan, whisk together soy sauce, honey, gochujang, rice vinegar, minced garlic, and sesame oil. Simmer over low heat for 3–4 minutes until it thickens slightly.
Once the meatballs are done baking, transfer them to a large bowl and toss with the warm Korean BBQ glaze until fully coated.
In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth.
Arrange the glazed meatballs on a plate with a side of spicy mayo dip. Garnish with sesame seeds and extra green onions for a beautiful finishing touch.
Notes
- Don’t Overmix: Overmixing makes the meatballs tough. Mix just until combined.
- Use a Cookie Scoop: For evenly sized meatballs that cook at the same rate.
- Make It Less Spicy: Reduce or omit gochujang if you prefer a milder glaze.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Cuisine: Korean-inspired
