Description
These Korean BBQ Meatballs feature a juicy beef and pork mixture baked to perfection, then coated in a flavorful, sweet and spicy Korean glaze. Served with a creamy and spicy sriracha mayo dip, this recipe delivers a perfect appetizer or meal with bold Korean flavors in about 45 minutes.
Ingredients
Scale
Meatballs
- 1 lb ground beef (or beef/pork mix)
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1/2 tsp black pepper
Glaze
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tsp water (for thickening)
Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha (to taste)
- 1 tsp lime juice
- 1 tsp honey
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Make the Meatballs: In a large bowl, combine the ground beef or beef/pork mix, panko breadcrumbs, egg, minced garlic, chopped green onions, soy sauce, sesame oil, grated ginger, and black pepper. Mix gently until just combined to keep the meatballs tender. Shape the mixture into small balls and place them evenly spaced on the prepared baking sheet.
- Bake the Meatballs: Bake the meatballs in the preheated oven for 18 to 20 minutes or until they are cooked through and nicely browned on the outside.
- Prepare the Glaze: While the meatballs bake, combine soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil in a saucepan. Bring the mixture to a simmer over medium heat. Add the cornstarch slurry to the sauce and stir until it thickens into a glossy glaze.
- Glaze the Meatballs: Remove the meatballs from the oven and toss them gently in the prepared glaze to coat fully. Return the glazed meatballs to the baking sheet and bake for an additional 5 minutes to caramelize the glaze onto the meatballs.
- Make the Spicy Mayo Dip: In a small bowl, whisk together the mayonnaise, sriracha (start with 1 tablespoon and adjust to taste), lime juice, and honey until smooth and well combined.
- Serve: Serve the warm Korean BBQ meatballs drizzled with the spicy mayo or with the dip on the side for dipping. Enjoy as an appetizer or a flavorful main dish.
Notes
- Adjust the amount of sriracha in the mayo dip to suit your preferred spice level.
- For extra crispiness, broil the glazed meatballs for 1-2 minutes at the end instead of baking.
- Use gluten-free panko and soy sauce if you need a gluten-free version.
- These meatballs can be made a day ahead and reheated gently in the oven.
- Try serving with steamed rice or wrapped in lettuce leaves for a low-carb option.
