Description
Delicious Korean BBQ Meatballs served with a spicy mayo dipping sauce, combining tender meatballs baked to perfection and coated with a flavorful Korean BBQ glaze. This recipe offers a perfect balance of savory, spicy, and tangy flavors for a crowd-pleasing appetizer or main dish.
Ingredients
Scale
Meatballs
- 1½ pounds ground beef or ground chicken
- ½ cup breadcrumbs
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon Korean chili paste (gochujang)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar or honey (optional)
- 2 stalks green onion, finely chopped
- Salt and pepper, to taste
Korean BBQ Glaze
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- ¼ cup Korean BBQ sauce (store-bought or homemade)
- 1 garlic clove, minced
- ½ tablespoon gochujang
- 1 teaspoon sugar or honey (optional)
Spicy Mayo Dip
- ¼ cup mayonnaise
- 1 teaspoon rice vinegar
- 1 teaspoon gochujang or hot sauce
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, minced garlic, soy sauce, sesame oil, gochujang, rice vinegar, sugar or honey if using, finely chopped green onions, salt, and pepper. Mix gently but thoroughly, being careful not to overwork the mixture to keep the meatballs tender. Shape the mixture into small, evenly sized meatballs.
- Bake the Meatballs: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. Arrange the meatballs on the sheet with some space between each to ensure even cooking. Bake for 15-20 minutes, or until the meatballs are browned on the outside and cooked through to an internal temperature of 160°F (71°C) for beef or chicken.
- Make the Korean BBQ Glaze: While the meatballs bake, combine soy sauce, sesame oil, Korean BBQ sauce, minced garlic, gochujang, and sugar or honey in a small saucepan. Heat over medium heat and whisk constantly, allowing the mixture to simmer gently until it slightly thickens to a glossy glaze consistency. Remove from heat.
- Coat the Meatballs: Once baked, transfer the meatballs to a large bowl and pour the warm Korean BBQ glaze over them. Toss gently to fully coat each meatball with the flavorful sauce.
- Prepare the Spicy Mayo Dip: In a small bowl, mix together mayonnaise, rice vinegar, and gochujang or your choice of hot sauce until smooth and creamy. Adjust seasoning if necessary.
- Serve: Arrange the glazed meatballs on a serving platter. Garnish with additional finely chopped green onions or toasted sesame seeds for extra flavor and presentation. Serve immediately alongside the spicy mayo dip for a delicious appetizer or main course option.
Notes
- You can substitute ground chicken with ground turkey or pork depending on your preference.
- For a gluten-free version, use gluten-free breadcrumbs and soy sauce.
- Adjust the amount of gochujang in the glaze and dip based on your preferred spice level.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- If you don’t have Korean BBQ sauce, you can make a simple substitute with a mix of soy sauce, brown sugar, garlic, and sesame oil.
