Korean BBQ Meatballs (Print Version)
Tender meatballs infused with Korean flavors, glazed with sweet-spicy sauce and paired with a creamy gochujang mayo dip.
# Ingredients:
→ For the Meatballs
01 -
1 lb (450g) ground beef or ground chicken
02 -
½ cup panko breadcrumbs
03 -
1 egg
04 -
2 cloves garlic, minced
05 -
1-inch piece ginger, grated
06 -
2 tablespoons soy sauce
07 -
1 tablespoon gochujang (Korean chili paste)
08 -
1 tablespoon brown sugar
09 -
1 tablespoon sesame oil
10 -
½ teaspoon salt
11 -
¼ teaspoon black pepper
12 -
2 green onions, finely chopped
→ For the Korean BBQ Glaze
13 -
¼ cup soy sauce
14 -
2 tablespoons honey or brown sugar
15 -
1 tablespoon gochujang
16 -
1 tablespoon rice vinegar
17 -
1 tablespoon sesame oil
18 -
1 teaspoon garlic, minced
19 -
1 teaspoon ginger, minced
20 -
1 teaspoon cornstarch mixed with 2 tablespoons water
→ For the Spicy Mayo Dip
21 -
½ cup mayonnaise
22 -
1 tablespoon gochujang
23 -
1 tablespoon lime juice
24 -
1 teaspoon honey
25 -
½ teaspoon garlic powder
→ For Garnish
26 -
Sesame seeds
27 -
Chopped green onions
# Steps to Follow:
01 -
In a large mixing bowl, combine the ground beef (or chicken), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Gently mix the ingredients until just combined. Avoid overmixing to prevent dense meatballs.
02 -
Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place the meatballs on a plate or baking sheet while you heat the cooking surface.
03 -
Choose one of the following methods to cook the meatballs:
Pan-Frying: Heat a tablespoon of oil in a large skillet over medium heat. Cook the meatballs for 10-12 minutes, turning occasionally until browned on all sides and cooked through.
Baking: Preheat oven to 400°F (200°C). Bake the meatballs on a lined sheet for 18-20 minutes, or until fully cooked.
Air Frying: Preheat air fryer to 375°F (190°C). Air fry in a single layer for 10-12 minutes, shaking the basket halfway through.
04 -
In a small saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Heat over medium heat to a gentle simmer. Stir in the cornstarch slurry and continue to stir until the glaze thickens slightly.
05 -
Transfer cooked meatballs to a large bowl. Pour the warm Korean BBQ glaze over them and toss gently to coat evenly.
06 -
In a small bowl, whisk mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. Adjust seasoning to taste. For added spice, increase gochujang.
07 -
Transfer glazed meatballs to a serving plate. Sprinkle with sesame seeds and chopped green onions. Serve immediately with spicy mayo dip on the side.
# Additional Notes:
01 -
If meatballs seem dry, add extra sesame oil or a splash of broth before forming. Use a thermometer to ensure doneness—beef at 160°F (71°C) and chicken at 165°F (74°C). Chill the mixture for 10-15 minutes if it's too soft to shape.
02 -
To prep efficiently, chop and measure all ingredients before starting. Freeze uncooked meatballs for up to 3 months. When ready to cook, thaw overnight in the refrigerator or cook from frozen, adjusting the time as necessary.