Korean BBQ Meatballs
Juicy Korean BBQ Meatballs glazed in a sweet-savory gochujang sauce, paired with creamy spicy mayo for a perfect balance of heat and richness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baked
- Cuisine: Korean-American
Ingredients
1 lb ground beef (80–90% lean)
1/2 cup panko breadcrumbs
1 large egg
2 cloves garlic, minced
2 green onions, finely chopped
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp grated ginger
1/2 tsp black pepper
Korean BBQ glaze:
1/3 cup soy sauce
2 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp gochujang
1 tsp sesame oil
1 tsp cornstarch + 1 tbsp water (slurry)
Spicy mayo dip:
1/2 cup mayonnaise
1–2 tbsp sriracha
1 tsp lime or rice vinegar
1 tsp honey (optional)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Mix beef, panko, egg, garlic, onions, soy sauce, sesame oil, ginger, and pepper until just combined.
3. Shape into 1–1.5 inch balls and arrange on the sheet.
4. Bake 18–20 minutes until lightly browned.
5. Simmer glaze ingredients, add slurry to thicken.
6. Toss baked meatballs in glaze; bake 5 minutes more if desired.
7. Whisk spicy mayo until smooth.
8. Serve meatballs hot with sesame and scallions, plus the spicy mayo for dipping.
Notes
Use tamari for gluten-free option.
Adjust gochujang or sriracha for heat level.
Bake and freeze unglazed meatballs for easy prep later.
Serve over rice or as a party appetizer with bamboo picks.