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These juicy Korean BBQ meatballs bring bold flavors with just the right amount of heat. The sticky glaze clings to each bite and the creamy spicy mayo on the side cools everything down. This is one of my go-to recipes when I want something fun and crowd-pleasing but easy enough for a weeknight.
The first time I made these, I only planned for them to be appetizers. My family devoured the batch before dinner even started. Now they are a main course favorite.
Ingredients
- Ground beef or chicken: adds protein and works as the base try to find fresh ground meat with a bit of fat for juiciness
- Panko breadcrumbs: hold the meatballs together and keep them light Japanese style panko gives the airiest texture
- Egg: binds everything together use a free-range egg for richer flavor
- Fresh garlic and ginger: add classic Korean zing pick plump garlic cloves and firm ginger root
- Soy sauce: brings salty umami depth use naturally brewed soy sauce for best flavor
- Gochujang: infuses heat and complexity always check for authentic Korean gochujang
- Brown sugar: balances the spice with subtle sweetness opt for dark for deeper flavor
- Sesame oil: gives nutty richness toasted sesame oil works best
- Salt and black pepper: enhance all other flavors use kosher salt and freshly cracked pepper if possible
- Green onions: brighten the mixture and look beautiful chopped finely
- For the BBQ Glaze
- Soy sauce: gives a savory base
- Honey or brown sugar: adds a glossy sweetness
- Gochujang: in the glaze deepens color and taste
- Rice vinegar: brings gentle tanginess select unseasoned vinegar for purity
- Sesame oil: adds warmth and aroma
- Garlic and ginger: echo meatball flavors
- Cornstarch slurry: thickens the glaze simply mix with cold water
- For Spicy Mayo
- Mayonnaise: gives a creamy dip try good quality or homemade mayo
- Gochujang: provides heat and color
- Lime juice: brightens the whole dip use freshly squeezed
- Honey: mellows out the spice
- Garlic powder: adds a hint of savoriness
- For Garnish
- Sesame seeds: give crunch and a toasty finish
- Chopped green onions: offer freshness and color
Step-by-Step Instructions
- Make the Meatball Mixture:
- In a large bowl combine ground meat panko egg garlic ginger soy sauce gochujang brown sugar sesame oil salt pepper and green onions Mix gently just until blended to keep the meatballs tender
- Shape the Meatballs:
- Using clean hands or a scoop form the mixture into even balls about one to one and a half inches wide Place each meatball on a plate or tray so they are ready for cooking
- Cook the Meatballs:
- For pan-frying heat a bit of oil in a skillet over medium add the meatballs without crowding Cook for ten to twelve minutes turning halfway until well browned and cooked inside For oven baking heat the oven to four hundred degrees F arrange meatballs on a lined baking sheet and cook for eighteen to twenty minutes until just done For air frying heat to three seventy five degrees F add meatballs in a single layer and cook for ten to twelve minutes shaking once
- Make the Korean BBQ Glaze:
- Combine soy sauce honey gochujang vinegar sesame oil garlic and ginger in a small saucepan Set over medium heat and bring to a gentle simmer Stir in the cornstarch slurry and cook until the sauce thickens to a glossy finish
- Coat the Meatballs:
- Once the meatballs are cooked transfer them to a large bowl Pour the warm glaze over the top and use a spoon to gently toss until each meatball is coated
- Make the Spicy Mayo Dip:
- In a clean bowl mix together mayonnaise gochujang lime juice honey and garlic powder until smooth Taste and adjust for heat if desired
- Garnish and Serve:
- Arrange the glazed meatballs on a plate Sprinkle generously with sesame seeds and chopped green onions Serve with the spicy mayo on the side for dipping
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The flavor combination of gochujang and honey is absolutely what makes this dish sing There is always a fight over who gets the last dip of spicy mayo at my table My favorite memory is making a double batch for my son’s birthday party and watching every guest come back for seconds
Storage Tips
Leftover meatballs can be stored in an airtight container in the fridge for up to four days Reheat in a skillet over low heat or microwave for a quick snack Freeze cooked and glazed meatballs for up to two months Defrost in the fridge before reheating
Ingredient Substitutions
Ground turkey can easily replace beef or chicken for a lighter option If you do not have panko breadcrumbs crushed crackers or regular breadcrumbs will work in a pinch For a dairy free version check labels on your mayo and gochujang to ensure they are free of milk products
Serving Suggestions
Serve these meatballs over steamed rice in lettuce cups or even tucked into a potato roll for a fusion slider This is one recipe kids and adults both love to pick up and dip
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Cultural Context
Korean BBQ flavors center on the sweet savory and spicy balance that gochujang brings Meatballs are a fun twist on traditional Korean meat dishes like bulgogi or galbi and make Korean flavors super approachable for any home cook
Recipe FAQs
- → What protein can I use for Korean BBQ meatballs?
You can use ground beef or ground chicken. Both options work well and absorb the flavors of the glaze beautifully.
- → What is gochujang and can I substitute it?
Gochujang is a Korean fermented chili paste. For a milder option, blend sriracha with a little sugar as a substitute.
- → Which cooking method gives best results: pan, oven, or air fryer?
All methods work; pan-frying yields the most caramelized exterior, while baking and air frying create lighter, less oily results.
- → How can I make the meatballs ahead of time?
Shape the meatballs and refrigerate them raw for up to one day, or freeze cooked meatballs and rewarm with glaze before serving.
- → Is the spicy mayo dip very hot?
The spicy mayo offers mild to moderate heat, but you can easily increase or decrease the gochujang to suit your spice preference.
- → Can I use gluten-free breadcrumbs for the meatballs?
Yes, gluten-free panko or breadcrumbs can be used without affecting the flavor or texture.