Description
These Korean BBQ Meatballs are a flavorful, spicy, and savory appetizer or snack perfect for gatherings. Made with ground beef or chicken, seasoned with classic Korean ingredients like gochujang and sesame oil, baked to juicy perfection, and glazed in a tangy Korean BBQ sauce. Served with a creamy, spicy mayo dip for an irresistible combo that captures the essence of Korean BBQ in bite-sized form.
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
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 meatball mixture: In a large bowl, combine the ground beef or chicken, breadcrumbs, minced garlic, soy sauce, sesame oil, gochujang, rice vinegar, sugar or honey if using, finely chopped green onion, salt, and pepper. Mix everything thoroughly but gently to avoid overworking the meat, which can make the meatballs tough. Shape the mixture into small, uniform meatballs.
- Bake the meatballs: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Place the shaped meatballs evenly spaced on the sheet. Bake for 15 to 20 minutes until the meatballs are browned on the outside and cooked through in the center.
- Make the BBQ glaze: While the meatballs bake, combine soy sauce, sesame oil, Korean BBQ sauce, minced garlic, gochujang, and optional sugar or honey in a saucepan. Whisk together and simmer gently over medium-low heat until the sauce thickens slightly, enhancing its flavor and coating ability.
- Glaze the meatballs: Once the meatballs are done baking, transfer them to a large bowl. Pour the warm BBQ glaze over the meatballs and toss carefully to coat each meatball evenly in the sticky glaze.
- Prepare the spicy mayo dip: In a small bowl, mix together mayonnaise, rice vinegar, and gochujang or your choice of hot sauce. Stir until smooth and well combined. This creamy dip adds a cool, spicy contrast to the savory glazed meatballs.
- Serve: Arrange the glazed meatballs on a serving plate. Garnish with extra green onion slices or sesame seeds if desired. Serve the meatballs warm alongside the spicy mayo dip for dipping. Enjoy as a party appetizer or satisfying snack.
Notes
- You can substitute ground chicken with ground turkey or beef based on preference.
- Adjust spiciness by modifying the amount of gochujang in both meatballs and dip.
- If you don’t have Korean BBQ sauce, mix hoisin sauce with a bit of soy sauce and brown sugar as a quick alternative.
- Breadcrumbs help bind the meatballs, but gluten-free breadcrumbs can be used to make this recipe gluten-free.
- For a crispier exterior, broil the meatballs for an additional 2-3 minutes after baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
