Description
These Korean BBQ Meatballs are juicy, flavorful, and coated in a sweet and spicy glaze, perfect for a satisfying appetizer or main dish. Paired with a creamy, spicy mayo dip, they bring a delicious taste of Korean-inspired cuisine to your table with a simple oven-baked method.
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 your oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the meatballs: In a large bowl, combine the ground beef, 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. Form the mixture into evenly sized balls and place them on the prepared baking sheet.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 18–20 minutes, or until they are cooked through and nicely browned on the outside.
- Prepare the glaze: While the meatballs bake, combine the soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil in a small saucepan. Bring to a simmer over medium heat, then add the cornstarch slurry to thicken the glaze. Stir continuously until it reaches a syrupy consistency, then remove from heat.
- Toss meatballs in glaze: Once baked, remove the meatballs from the oven and gently toss them in the prepared glaze to coat thoroughly. Return the glazed meatballs to the baking sheet and bake for an additional 5 minutes to allow the glaze to caramelize and cling to the meatballs.
- Prepare spicy mayo dip: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth and well combined. Adjust the sriracha amount to customize the spice level.
- Serve: Serve the glazed Korean BBQ meatballs warm, drizzled with the spicy mayo or with the dip on the side for dipping.
Notes
- You can substitute ground beef with a mix of beef and pork for added flavor and juiciness.
- Adjust the amount of gochujang and sriracha if you prefer less heat.
- For a gluten-free option, use gluten-free soy sauce and panko breadcrumbs.
- These meatballs can be made ahead and reheated in the oven to retain their texture.
- Garnish with additional chopped green onions or sesame seeds for presentation and extra flavor.
