Description
These Korean BBQ Meatballs are a flavorful and spicy twist on classic meatballs, featuring a savory blend of ground meat, Korean chili paste (gochujang), garlic, and ginger. Coated in a rich, sticky glaze and served with a creamy, tangy spicy mayo dip, they make a perfect appetizer or main dish ready in just 40 minutes.
Ingredients
Scale
Meatballs
- 1 lb (450g) ground beef or ground chicken
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions, finely chopped
Glaze
- ¼ cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
Spicy Mayo Dip
- ½ cup mayonnaise
- 1 tablespoon gochujang
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon garlic powder
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef (or chicken), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Gently mix the ingredients until just combined to ensure tender meatballs.
- Form Meatballs: Using your hands or a small scoop, shape the mixture into evenly sized meatballs, approximately 1 to 1.5 inches in diameter, ensuring they are uniform for even cooking.
- Cook the Meatballs (Choose One Method): For pan-frying, heat a bit of oil in a skillet over medium heat and cook the meatballs for 10-12 minutes, turning occasionally until browned and cooked through. For baking, preheat oven to 400°F (200°C) and bake meatballs for 18-20 minutes until cooked through. For air frying, preheat the air fryer to 375°F (190°C) and cook meatballs for 10-12 minutes until golden and cooked through.
- Make the Glaze: In a small saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Heat gently and bring to a simmer, stirring occasionally.
- Thicken the Glaze: Stir in the prepared cornstarch slurry gradually, continuing to cook and stir until the glaze thickens to a sticky consistency that will coat the meatballs well.
- Coat the Meatballs: Transfer the cooked meatballs to a bowl and pour the warm glaze over them. Toss gently to ensure every meatball is evenly coated with the flavorful glaze.
- Prepare the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy. Adjust seasoning as needed.
- Serve: Arrange the glazed meatballs on a serving plate. Garnish with sesame seeds and chopped green onions. Serve immediately with the spicy mayo dip on the side for dipping.
Notes
- You can substitute ground chicken with ground pork or turkey if preferred.
- Adjust the amount of gochujang to control the spiciness to your liking.
- For a gluten-free option, use gluten-free panko or breadcrumbs and gluten-free soy sauce.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Make sure not to overmix the meatball mixture to keep them tender.
