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These Korean BBQ Meatballs bring a juicy, savory punch to the table with a sticky glaze and creamy spicy mayo dip that always gets the whole family reaching for seconds. The flavors channel classic Korean BBQ in a form easy enough for weeknight cooking or a fun party snack. I love this recipe because it is approachable and so full of satisfying umami with just the right tang and heat.
I first whipped up these meatballs for a family movie night as a fun twist on regular meatballs and now they are on repeat for special occasions and even lazy Sundays.
Ingredients
- Ground beef or chicken: for tender and juicy texture pick fresh high-quality meat from a reputable butcher or your trusted supermarket
- Panko breadcrumbs: help lighten the meatballs with a fluffy crumb always check for crispy and fresh panko
- Egg: acts as a binder to hold everything together use farm-fresh eggs for best results
- Garlic: fresh cloves add classic Asian aroma and flavor mince finely for even distribution
- Ginger: gives warmth and traditional zing grated ginger packs more punch than dried
- Soy sauce: deepens umami flavor and provides a salty-sweet foundation opt for low sodium if watching salt
- Gochujang: Korean chili paste powerfully boosts heat and complexity look for a red tub in Asian grocery or global aisle
- Brown sugar: balances savory spice with rich molasses notes choose dark brown sugar for extra caramel goodness
- Sesame oil: enhances nutty depth a few drops go a long way use freshly opened oil for strongest taste
- Salt and black pepper: simple seasonings to round out flavors always use freshly ground pepper
- Green onions: add sharpness and color slice thin and use both white and green parts
- For the glaze
- Soy sauce: sticky, salty umami base
- Honey or brown sugar: for glossy sweetness
- More gochujang: ramps up flavor
- Rice vinegar: brightens the glaze with subtle acidity
- Sesame oil: repeats for deep nutty notes
- Garlic and ginger: double up on boldness
- Cornstarch and water mixture: thickens the glaze to cling perfectly to each bite
- For the dip
- Mayonnaise: classic creamy base
- Gochujang: delivers a spicy kick
- Lime juice: adds citrus freshness
- Honey: for a touch of sweetness
- Garlic powder: rounds it out quickly
- For garnish
- Sesame seeds: provide crunch and a toasty pop
- Green onions: bring brightness and color
Step-by-Step Instructions
- Mix the Meatball Base:
- Combine the ground meat panko egg garlic ginger soy sauce gochujang brown sugar sesame oil salt pepper and green onions in a large bowl. Use clean hands or a spoon and gently fold just until no dry patches remain. Take care to avoid heavy mixing as this helps keep the texture soft and not tough.
- Shape the Meatballs:
- Pinch off a portion of the mixture and gently roll between your palms to make balls about the size of a golf ball. Try to make all meatballs even so they cook at the same rate. Place finished meatballs on a plate in a single layer so they do not stick together.
- Cook the Meatballs:
- If pan frying heat a slick of oil in a skillet over medium heat until shimmering. Add meatballs in a single layer leaving room between each. Sear and turn occasionally for ten to twelve minutes until evenly browned and cooked through the center. If baking arrange meatballs on a lined baking sheet and cook in a hot oven at four hundred degrees for eighteen to twenty minutes until fully cooked. For air frying spread out the meatballs in a preheated basket at three seventy five degrees and cook for ten to twelve minutes shaking once or twice for even color.
- Make the Glaze:
- While meatballs cook add soy sauce honey gochujang rice vinegar sesame oil garlic and ginger to a small saucepan. Bring to a gentle simmer over medium heat. Stir the cornstarch slurry into the bubbling sauce and keep stirring until it thickens and turns shiny about three minutes.
- Glaze the Meatballs:
- Once cooked place all meatballs in a large heatproof bowl. Pour over the warm sticky glaze and toss gently to thoroughly coat. Let them soak in the sauce for three to five minutes before serving.
- Mix the Spicy Mayo Dip:
- In a small bowl whisk together the mayo gochujang lime juice honey and garlic powder until totally smooth. Taste and add a touch more gochujang for extra heat or lime for brightness.
- Garnish and Serve:
- Arrange glazed meatballs on a serving platter. Sprinkle with sesame seeds and sliced green onions. Serve the spicy mayo on the side for dipping. These are best eaten hot and fresh with plenty of extra sauce to go around.
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Gochujang is my favorite ingredient in this recipe since it adds smoky warmth without being overwhelming. One time I let my little nephew help whisk the glaze and he was so proud to say he made the “magic sauce” for dinner. This memory makes me smile each time I whip up a batch.
Storage Tips
Store leftover meatballs and glaze separately in the fridge tightly sealed. They keep well for up to three days and can be reheated in the oven or microwave. The spicy mayo dip should be stored in a lidded container and stirs up perfectly after chilling.
Ingredient Substitutions
Ground turkey or pork can stand in for beef or chicken if you like a change in flavor. If you do not have gochujang sriracha or sambal oelek mixed with a touch of miso gives a similar spicy tangy effect. Regular breadcrumbs will work if you cannot find panko but the texture will be denser.
Serving Suggestions
Pile the glazed meatballs over steamed rice for a simple meal or tuck them into lettuce leaves for a fresh party bite. These also make amazing sliders layered with spicy mayo and crunchy pickled veggies. I love to serve these alongside quick-pickled cucumbers and kimchi for an added punch.
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Cultural Context
These meatballs borrow from Korean barbecue tradition using classic flavors like soy gochujang ginger and sesame. While not a traditional Korean dish the combination of sweet sticky glaze and spicy dip pays homage to Korean comfort food flavors I have loved since traveling in Seoul.
Recipe FAQs
- → What protein works best for these meatballs?
Ground beef or chicken both produce juicy, flavorful meatballs. Beef yields a richer taste, while chicken offers a lighter texture.
- → How can I ensure the meatballs stay tender?
Use panko and egg to help bind and keep the mixture moist. Avoid overmixing and add extra sesame oil if needed for moisture.
- → Is there a substitute for gochujang in this dish?
If you don’t have gochujang, combine a mild chili paste with a dash of soy sauce and sugar for a similar sweet-spicy note.
- → What methods can I use to cook the meatballs?
You can pan-fry, bake, or air-fry. All methods produce juicy meatballs; select based on your preference for texture and convenience.
- → How spicy is the accompanying mayo dip?
The dip is moderately spicy due to gochujang. Adjust the amount to balance heat according to your taste.
- → Can these meatballs be made ahead or frozen?
Shape and freeze uncooked meatballs for up to 3 months, then thaw overnight or cook directly from frozen, adjusting time as needed.