Description
These Korean BBQ meatballs are juicy, flavorful, and coated in a sweet-savory glaze, paired with a creamy spicy mayo dip—perfect as an appetizer or served over rice.
Ingredients
- 1 lb (450 g) ground beef
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 green onions, finely chopped
- ¼ cup soy sauce (for glaze)
- 2 tbsp honey or brown sugar (for glaze)
- 1 tbsp gochujang (for glaze)
- 1 tbsp rice vinegar (for glaze)
- 1 tbsp sesame oil (for glaze)
- 1 tsp garlic, minced (for glaze)
- 1 tsp ginger, minced (for glaze)
- 1 tsp cornstarch mixed with 2 tbsp water (for glaze)
- ½ cup mayonnaise (for dip)
- 1 tbsp gochujang (for dip)
- 1 tbsp lime juice (for dip)
- 1 tsp honey (for dip)
- ½ tsp garlic powder (for dip)
- Garnish: sesame seeds, chopped green onions
Instructions
- Mix all meatball ingredients in a bowl, being careful not to overmix.
- Shape into 1–1.5‑inch balls and place on a baking sheet or plate.
- Cook using one of the following methods: pan-fry over medium heat for 10–12 minutes, bake at 400°F (200°C) for 18–20 minutes, or air-fry at 375°F (190°C) for 10–12 minutes.
- While cooking meatballs, combine glaze ingredients in a saucepan and simmer. Add cornstarch slurry and stir until thickened.
- Toss hot meatballs in the glaze until evenly coated.
- Mix all spicy mayo dip ingredients in a bowl until smooth.
- Serve meatballs with garnish and spicy mayo dip on the side.
Notes
- Use only ground beef for a halal-friendly version.
- Make ahead by shaping meatballs up to a day in advance.
- Freeze cooked meatballs flat before storing in bags for easy reheating.
- Customize spice level with more gochujang or chili flakes.
- Use gluten-free substitutions if needed (breadcrumbs, soy sauce, gochujang).
Nutrition
- Serving Size: 1 serving (4–5 meatballs with dip)
- Calories: 380
- Sugar: 10g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 85mg
