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This simple Korean BBQ meatballs recipe combines the bold flavors of traditional Korean cuisine with the comfort of homemade meatballs. The perfect balance of sweet, savory, and spicy makes these meatballs an irresistible appetizer or main dish that brings a taste of Korea to your dinner table.
I first made these meatballs for a dinner party where I wanted something different from the usual appetizers. They disappeared within minutes, and now they've become my most requested recipe when friends come over.
Ingredients
- Ground beef: The foundation of our meatballs. Choose 80/20 lean to fat ratio for the best flavor and juiciness
- Garlic and ginger: Fresh aromatics that provide the authentic Korean flavor base. Always use fresh rather than powdered for best results
- Green onions: Adds brightness and a mild onion flavor that complements the meat perfectly
- Egg: Acts as a binder to help the meatballs hold their shape
- Breadcrumbs: Helps create the perfect texture. Use panko for extra crispiness
- Soy sauce: Provides the savory umami base. Low sodium works fine if watching salt intake
- Sesame oil: Brings a distinctly nutty flavor that's essential to Korean cuisine
- Gochujang: The star ingredient! This Korean chili paste adds complex sweet heat
- Brown sugar: Balances the spice with subtle caramelized sweetness
- Rice vinegar: Adds brightness and tang to cut through the richness
- Toasted sesame seeds and scallions: For garnish that adds texture and visual appeal
Step-by-Step Instructions
- Prepare the oven:
- Preheat your oven to 400°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup easier while the high temperature ensures a nice browning on the outside of the meatballs.
- Mix the ingredients:
- In a large bowl, combine all meatball ingredients except garnishes. Use clean hands to gently mix everything together just until combined. Overmixing can make the meatballs tough, so stop as soon as ingredients are evenly distributed.
- Form the meatballs:
- Scoop about 1.5 tablespoons of the mixture and roll between your palms to form 1-inch balls. Slightly wet hands prevent sticking. Place them on the prepared baking sheet with about an inch of space between each.
- Bake to perfection:
- Place the meatballs in the preheated oven and bake for 18 to 20 minutes. They should be nicely browned on the outside and reach an internal temperature of 160°F. For extra browning, broil for the last minute.
- Prepare the spicy mayo:
- While the meatballs bake, whisk together mayonnaise, gochujang, lime juice, and honey in a small bowl until smooth and well combined. Adjust the spice level by adding more or less gochujang to taste.
- Serve and garnish:
- Transfer the meatballs to a serving platter, drizzle with the spicy mayo or serve it on the side, and sprinkle generously with toasted sesame seeds and fresh chopped scallions for color and flavor.
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Gochujang is truly the magical ingredient in this recipe. I remember the first time I used it in my cooking, I was amazed by how it transformed simple ingredients with its complex sweet and spicy flavor. My family now looks for that distinctive red container in the fridge, knowing it signals something delicious is coming.
Make Ahead and Storage
These meatballs are perfect for meal prep. You can mix and shape the meatballs up to 24 hours in advance and keep them covered in the refrigerator. The spicy mayo can also be made a day ahead and stored in an airtight container in the fridge. Leftovers will keep for up to 3 days refrigerated or can be frozen for up to 2 months. To reheat, place in a 350°F oven for about 10 minutes or microwave gently until warmed through.
Serving Suggestions
These versatile meatballs work wonderfully in multiple settings. Serve them over steamed rice with some stir-fried vegetables for a complete meal. They also make excellent sliders when placed on mini buns with the spicy mayo and some quick pickled cucumbers. For a lighter option, wrap them in lettuce leaves with a bit of kimchi for a low-carb Korean-inspired wrap. At parties, simply place them on a platter with toothpicks for an easy-to-grab appetizer that's sure to impress.
Ingredient Substitutions
No gochujang? You can substitute with a mixture of 1 tablespoon sriracha, 1/2 teaspoon miso paste, and 1/2 teaspoon honey to approximate the flavor profile. For a gluten-free version, use gluten-free breadcrumbs or crushed rice crackers in place of regular breadcrumbs. Ground turkey or chicken works well as alternatives to beef, though the cooking time may need to be adjusted slightly. Vegetarians can even enjoy a version made with plant-based ground meat substitutes while maintaining all the Korean flavors.
Recipe FAQs
- → Can I make these Korean BBQ meatballs ahead of time?
Yes, you can prepare the meatballs up to a day in advance and refrigerate them uncooked. You can also fully cook them, cool completely, and refrigerate for up to 3 days. Reheat in a 350°F oven for 10 minutes or until warmed through.
- → What can I substitute for gochujang if I can't find it?
While gochujang has a unique flavor, you can substitute with a mixture of 1 tablespoon sriracha, 1/2 teaspoon miso paste, and 1/2 teaspoon honey or brown sugar to approximate the sweet-spicy-umami profile.
- → Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works well in this recipe. Just note that they may be slightly less juicy than beef, so consider adding an extra tablespoon of sesame oil to maintain moisture.
- → What sides pair well with Korean BBQ meatballs?
These meatballs pair wonderfully with steamed rice, kimchi, quick-pickled vegetables, or a simple cucumber salad. For a complete meal, serve with rice and sautéed bok choy or spinach.
- → Can I make these meatballs gluten-free?
Yes, substitute the breadcrumbs with gluten-free panko or crushed rice crackers, and ensure you're using gluten-free soy sauce or tamari. Check that your gochujang is also gluten-free, as some brands may contain wheat.
- → How spicy are these meatballs?
With 1 tablespoon of gochujang, these meatballs have a moderate heat level. For milder meatballs, reduce to 1-2 teaspoons. For spicier meatballs, increase to 2 tablespoons or add 1/2 teaspoon of Korean red pepper flakes (gochugaru).