Description
Juicy, sweet, smoky, and with a fiery edge, these Korean BBQ Meatballs bring serious flavor to the table. Glazed in a homemade Korean-style sauce and drizzled with a creamy, spicy mayo dip, they’re perfect as an appetizer or a hearty main.
Ingredients
For the Meatballs:
- 1 lb ground beef
- 1/3 cup panko breadcrumbs
- 1 egg
- 2 green onions, finely chopped
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- Salt and pepper to taste
For the Korean BBQ Glaze:
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1 tsp cornstarch + 2 tbsp water (optional, to thicken)
For the Spicy Mayo Dip:
- 1/3 cup mayonnaise
- 1–2 tbsp sriracha
- 1 tsp rice vinegar or lime juice
- Pinch of sugar
Instructions
- In a large bowl, mix ground beef, panko, egg, green onions, garlic, ginger, soy sauce, sesame oil, sugar, salt, and pepper until just combined.
- Chill mixture in the fridge for 10–15 minutes.
- Shape into 1 to 1.5-inch meatballs.
- Heat a skillet over medium-high heat with oil and sear meatballs on all sides until browned and mostly cooked through. Set aside.
- In a saucepan, combine glaze ingredients. Heat until simmering. Thicken with cornstarch slurry if desired.
- Return meatballs to skillet, pour in the glaze, and simmer for 3–4 minutes to coat and finish cooking.
- Whisk together all spicy mayo dip ingredients.
- Serve meatballs hot, drizzled with spicy mayo and garnished with green onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes