Description
These Korean BBQ meatballs are coated in a sticky, savory-sweet glaze and served with a creamy spicy mayo dip that packs a punch. Juicy, bold, and easy to make, they’re perfect as an appetizer, meal prep star, or main dish served over rice or in lettuce wraps.
Ingredients
- Ingredients:
- For the Meatballs:
- 1 lb ground beef
- ½ cup breadcrumbs
- 1 egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper, to taste
- For the Korean BBQ Glaze:
- ¼ cup soy sauce
- 2 tbsp brown sugar or honey
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame seeds
- 1 tsp cornstarch + 1 tbsp water (optional, for thickening)
- For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1–2 tbsp Sriracha or gochujang
- 1 tsp lime juice
- 1 tsp honey (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine all meatball ingredients. Mix until just combined—don’t overmix.
- Roll into 1.5-inch balls and place on the prepared baking sheet.
- Bake for 15–18 minutes, or until fully cooked and browned.
- While baking, prepare the glaze by simmering all glaze ingredients in a saucepan over medium heat. Stir until slightly thickened (add cornstarch slurry if needed).
- Toss baked meatballs in the glaze until fully coated.
- In a small bowl, whisk together all spicy mayo ingredients until smooth.
- Serve meatballs warm with spicy mayo for dipping. Garnish with green onions and sesame seeds if desired.
Notes
- Ground turkey or chicken works well for a lighter version.
- Make mini meatballs for party bites or larger ones for a main course.
- Cook in the air fryer at 375°F for 10–12 minutes, flipping halfway.
- Store unglazed meatballs in the freezer and glaze fresh for best results.
