Description
These Korean BBQ Meatballs are juicy, flavorful, and perfectly glazed with a sticky, spicy-sweet sauce. Paired with a creamy, zesty spicy mayo dip, they make a delicious appetizer or main dish that’s quick and easy to prepare. Baked or air-fried to tender perfection, these meatballs combine classic Korean flavors like gochujang, garlic, and ginger for a crowd-pleasing recipe.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, 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
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 mixed with 2 tbsp water
Spicy Mayo Dip
- ½ cup mayonnaise
- 1 tbsp gochujang
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp garlic powder
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Mix the Meatball Ingredients: In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and finely chopped green onions. Mix gently until just combined, being careful not to overmix to maintain tender meatballs.
- Shape the Meatballs: Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, ensuring uniform cooking.
- Cook the Meatballs: Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Place the meatballs on a baking sheet or into the air fryer basket, and cook—bake for 18 to 20 minutes or air fry for 10 to 12 minutes—until fully cooked through and slightly browned on the outside.
- Prepare the Glaze: While the meatballs cook, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger in a small saucepan. Bring to a simmer over medium heat, then add the cornstarch slurry (cornstarch mixed with water) and stir until the glaze thickens to a syrupy consistency.
- Glaze the Meatballs: Toss the cooked meatballs gently in the warm glaze until they are fully coated, allowing the sauce to cling to every bite.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy for a flavorful dipping sauce.
- Serve: Arrange the glazed meatballs on a serving platter. Garnish with a sprinkle of sesame seeds and chopped green onions. Serve alongside the spicy mayo dip for a perfect flavorful bite.
Notes
- You can substitute ground beef with ground pork or a mixture of beef and pork for a different flavor.
- For a gluten-free option, use gluten-free panko breadcrumbs and tamari instead of regular soy sauce.
- If you prefer a less spicy version, reduce the amount of gochujang or omit it from the spicy mayo.
- Meatballs can be prepared ahead of time and reheated before glazing.
- The glaze can be stored in the refrigerator for up to 3 days; just reheat before tossing with meatballs.
