Save Juicy, tender meatballs coated in a sweet and savory Korean BBQ glaze, paired with a creamy spicy mayo — perfect for parties, game days, or a flavor-packed family dinner.
When I first made these Korean BBQ meatballs for my family, they quickly became a requested favorite for gatherings. I love how the glaze packs on flavor, and the spicy mayo dip always disappears fast!
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Ingredients
- Ground beef (or mix of beef and pork): 1 lb (450 g)
- Panko breadcrumbs: 1/2 cup
- Large egg: 1
- Garlic, minced: 2 cloves
- Ginger, grated: 1-inch piece
- Soy sauce: 2 tbsp for meatballs, 1/4 cup for glaze
- Gochujang (Korean chili paste): 1 tbsp for meatballs, 1 tbsp for glaze, 1 tbsp for dip
- Brown sugar: 1 tbsp for meatballs, or 2 tbsp honey/brown sugar for glaze
- Sesame oil: 1 tbsp for meatballs, 1 tbsp for glaze
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Green onions, finely chopped: 2 for meatballs, extra for garnish
- Rice vinegar: 1 tbsp for glaze
- Garlic, minced: 1 tsp for glaze
- Ginger, minced: 1 tsp for glaze
- Cornstarch slurry: 1 tsp cornstarch mixed with 2 tbsp water for glaze
- Mayonnaise: 1/2 cup for dip
- Lime juice: 1 tbsp for dip
- Honey: 1 tsp for dip
- Garlic powder: 1/2 tsp for dip
- Sesame seeds: for garnish
- Chopped green onions: for garnish
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Instructions
- Prepare the Meatball Mixture:
- In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix gently until just combined.
- Shape the Meatballs:
- Form mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
- Cook the Meatballs:
- Pan-frying: Heat oil in a large skillet over medium heat. Cook meatballs, turning occasionally, until browned and cooked through, about 10 to 12 minutes. Baking: Preheat oven to 400°F (200°C). Bake meatballs for 18 to 20 minutes. Air fryer: Preheat to 375°F (190°C) and cook for 10 to 12 minutes, shaking halfway through.
- Make the Korean BBQ Glaze:
- In a small saucepan, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer. Stir in cornstarch slurry and cook until thickened.
- Coat the Meatballs:
- Toss cooked meatballs in warm glaze until fully coated.
- Make the Spicy Mayo Dip:
- In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
- Garnish and Serve:
- Transfer glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve with spicy mayo dip.
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Sharing these meatballs at family dinners always sparks lively conversation and second helpings. My kids love helping coat them in the sticky glaze before serving!
Required Tools
Mixing bowls, whisk, skillet, oven or air fryer, saucepan, measuring cups and spoons.
Allergen Information
Contains soy (soy sauce, gochujang), eggs, gluten (panko breadcrumbs, soy sauce). For gluten-free: Use gluten-free panko and tamari.
Nutritional Information
Calories: 410 per serving. Total Fat: 28 g. Carbohydrates: 18 g. Protein: 24 g.
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Save Enjoy these Korean BBQ meatballs fresh, garnished and ready for dipping! They're even delicious the next day for lunch.
Recipe Questions & Answers
- → How spicy are these meatballs?
The spice level comes mainly from gochujang. Adjust the quantity to your heat preference for mild or extra spicy flavors.
- → Can I use turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works well and results in a lighter version, while keeping the same savory glaze.
- → What can I serve alongside these meatballs?
They're fantastic with steamed rice, lettuce wraps, or as finger food on a platter with extra spicy mayo dip.
- → How do I make these gluten-free?
Replace panko breadcrumbs with gluten-free panko and swap soy sauce for tamari or gluten-free soy sauce.
- → Is baking, air frying, or pan-frying best?
All methods work! Baking yields easy, even cooking, air frying crisps up the outside, and pan-frying offers a classic sear.
- → Can I prepare the meatballs ahead of time?
Yes, you can prep and refrigerate the mixture, or cook and reheat as needed. The glaze stays glossy upon reheating.
