There’s something absolutely addictive about the perfect mix of smoky, sweet, and spicy—and these Korean BBQ Meatballs deliver all of that in one juicy, bite-sized package. Glazed with a sticky Korean-style sauce and served with a creamy, fiery mayo dip, these meatballs are perfect as an appetizer, party snack, or even a main dish with rice. They’re bursting with bold flavor and guaranteed to be a crowd favorite!
Why You’ll Love These Korean BBQ Meatballs
- Bold Korean BBQ Flavor: Infused with soy sauce, garlic, ginger, and gochujang, each bite is rich and savory.
- Perfect for Any Occasion: Serve as finger food, a game-day snack, or turn them into dinner with rice and veggies.
- Quick & Easy: Simple ingredients and fast prep make this a go-to recipe.
- Spicy Mayo Dip: The creamy, zesty dip balances the glaze’s sweetness and adds a spicy kick.
- Make-Ahead Friendly: Prep them in advance or freeze for a future flavor-packed meal.
Best Meat for Korean BBQ Meatballs
Ground beef (preferably 80/20) offers the best flavor and juiciness. For a more authentic Korean-style texture and taste, mix ground beef with pork. If you’re looking for a lighter option, ground turkey or chicken works well—just add a little extra sesame oil to help retain moisture.
Ingredient Swaps & Substitutions
Customize this recipe to fit your preferences:
- Meat: Use ground turkey or chicken instead of beef/pork for a leaner option.
- Breadcrumbs: Sub with almond flour (low-carb) or regular breadcrumbs.
- Gochujang: Mix sriracha with a touch of miso or red pepper flakes as a substitute.
- Soy Sauce: Use tamari or coconut aminos for a gluten-free version.
- Sweetener: Swap brown sugar with honey or maple syrup.
- Egg-Free Option: Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
Ingredients
For the Meatballs:
- 1 lb ground beef (or beef/pork mix)
- ½ cup panko breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 green onions, finely chopped
For the Korean BBQ 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 + 2 tbsp water (slurry)
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1 tbsp gochujang
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp garlic powder
For Garnish:
- Sesame seeds
- Chopped green onions
How to Make Korean BBQ Meatballs
1. Mix the Meatball Ingredients
In a large bowl, gently combine ground meat, breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, sugar, sesame oil, salt, pepper, and green onions. Mix just until combined—don’t overwork it!
2. Form the Meatballs
Roll the mixture into 1 to 1.5-inch balls using your hands or a small scoop. Set aside on a plate or lined baking sheet.
3. Cook the Meatballs
Choose your method:
- Pan-Fry: Sear in an oiled skillet over medium heat, turning until browned and cooked through (10–12 min).
- Bake: Bake at 400°F (200°C) for 18–20 minutes.
- Air Fry: Air fry at 375°F (190°C) for 10–12 minutes, shaking halfway.
4. Make the Glaze
While meatballs cook, simmer all glaze ingredients (except slurry) in a small saucepan. Stir in cornstarch slurry and cook until thick and glossy (1–2 minutes).
5. Toss Meatballs in Glaze
Add cooked meatballs to the glaze and toss to coat thoroughly.
6. Prepare the Spicy Mayo Dip
Whisk together all ingredients for the spicy mayo dip in a bowl until smooth.
7. Garnish and Serve
Serve meatballs hot, sprinkled with sesame seeds and green onions. Offer the spicy mayo dip on the side or drizzle it over top.
Cooking Time Tips
- Skillet Method: Brown for 6–8 minutes, then simmer in glaze for 10–15 minutes.
- Target Internal Temp: Meatballs should reach 160°F (71°C) to ensure they’re fully cooked and safe to eat.
Expert Tips for Success
- Fresh is Best: Use fresh garlic and ginger for maximum flavor.
- Don’t Overmix: Overmixing = tough meatballs. Gently combine.
- Uniform Size: Even meatballs cook more evenly. Use a scoop.
- Don’t Skip the Sear: Adds irresistible texture and flavor.
- Taste as You Go: Adjust glaze and dip spice levels to your liking.
- Freezer-Friendly: Freeze raw or cooked meatballs for easy future meals.
- Lettuce Wraps: For a lighter twist, wrap them in crisp romaine or butter lettuce.
Avoid These Common Mistakes
- Overmixing the meat = dense texture
- Skipping the sear = less flavor
- Crowding the pan = steaming instead of browning
- Not enough glaze = dry meatballs
- Rushing the simmer = underdeveloped flavor
- Ignoring spice level = too mild or too fiery
- Making sauce too early = it thickens too much if left to sit
- Forgetting a meat thermometer = undercooked centers
What to Serve With Korean BBQ Meatballs
Pair with any of these delicious sides:
- 🥢 Steamed Jasmine Rice – Classic and perfect for soaking up sauce
- 🥗 Cucumber Salad – Refreshing, crunchy contrast
- 🍜 Garlic Noodles – Rich and savory base
- 🥬 Stir-Fried Vegetables – Colorful and crisp
- 🍚 Kimchi Fried Rice – Bold and zesty combo
- 🥒 Pickled Veggies – Cuts through richness
- 🥢 Lettuce Wraps – Fresh and healthy option
- 🍶 Miso Soup – Light and warming
Storage & Reheating
- Refrigerate: Store in an airtight container for 3–4 days.
- Freeze: Freeze cooked or raw meatballs for up to 3 months. Freeze individually first to prevent sticking.
- Reheat:
- Microwave: 30-sec bursts with a splash of water or sauce
- Stovetop: Heat with sauce over medium, covered
- Oven: Reheat at 350°F (175°C), covered, for 10–15 minutes
Nutrition (Approx. per 4 Meatballs + Dip)
- Calories: 320
- Protein: 18g
- Carbs: 15g
- Fat: 20g
- Sugar: 7g
- Sodium: 820mg
Values may vary depending on specific ingredients used.
FAQ
🤔 Can I Make These Ahead?
Yes! Mix and shape the meatballs, then refrigerate or freeze until ready to cook. You can also fully cook and glaze them, then reheat later.
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