Description
These Korean BBQ Meatballs feature tender ground beef or chicken meatballs glazed with a sweet and spicy Korean BBQ sauce, complemented by a creamy, zesty spicy mayo dip. Perfectly cooked by pan-frying, baking, or air-frying, they make a delicious appetizer or main dish with bold, authentic flavors and an easy-to-make glaze and dipping sauce.
Ingredients
Meatballs
- 1½ lb ground beef or chicken
- 2 eggs
- ½ cup breadcrumbs
- 1 tbsp brown sugar
- 1 tbsp gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 tbsp chopped red onion
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
Korean BBQ Glaze
- 5 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp gochujang
- 2 tbsp honey or brown sugar
- 1 tsp minced garlic
- 1 tsp cornstarch mixed with 2½ tbsp water
- 1 tsp minced ginger
Spicy Mayo Dip
- ½ cup mayonnaise
- 1 tsp honey
- 1 tbsp sweet chili sauce
- ½ tsp garlic powder
- 1 tbsp lime juice
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground beef or chicken, eggs, breadcrumbs, brown sugar, gochujang, minced garlic, chopped red onion, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix gently just until all ingredients are incorporated to keep the meatballs tender and avoid overmixing.
- Form meatballs: Shape the mixture into 1 to 1½-inch meatballs and set them aside on a plate or tray ready for cooking.
- Cook the meatballs: Choose your preferred cooking method:
- Pan-fry: Heat oil in a skillet over medium heat. Add meatballs and cook, turning occasionally, until browned and cooked through, about 10–12 minutes.
- Bake: Preheat oven to 400°F (200°C). Place meatballs on a lined baking sheet and bake for 18–20 minutes until cooked through.
- Air fry: Preheat air fryer to 375°F (190°C). Arrange meatballs in the basket and air fry for 10–12 minutes, shaking the basket halfway through the cooking time.
- Make the Korean BBQ glaze: While meatballs cook, combine all glaze ingredients (soy sauce, sesame oil, rice vinegar, gochujang, honey or brown sugar, minced garlic, and minced ginger) in a small saucepan. Simmer gently over medium-low heat, then stir in the cornstarch slurry. Continue cooking and stirring until the glaze thickens slightly.
- Glaze the meatballs: Transfer the cooked meatballs to a large bowl and toss them with the Korean BBQ glaze until evenly coated.
- Prepare spicy mayo dip: In a separate bowl, whisk together mayonnaise, honey, sweet chili sauce, garlic powder, and lime juice until smooth and well combined.
- Serve: Place glazed meatballs on a serving platter, garnish with sesame seeds and chopped green onions, and serve with the spicy mayo dip on the side for dipping.
Notes
- You can use either ground beef or ground chicken depending on your preference.
- To keep meatballs tender, avoid overmixing the meat mixture.
- If baking, line the tray with parchment paper for easy cleanup.
- Adjust the amount of gochujang in the glaze and dip for spiciness to suit your taste.
- The dish can be served as an appetizer, party snack, or main course alongside rice or noodles.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently before serving.
