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This sweet and spicy Korean BBQ meatball recipe will revolutionize your appetizer game with its perfect balance of flavors. The tender meatballs coated in a sticky, savory-sweet glaze paired with a creamy spicy mayo dip creates an irresistible combination that disappears quickly at any gathering.
I first created these meatballs for a neighborhood potluck last summer and they vanished within minutes. Since then they've become my signature dish that friends specifically request whenever we gather for game days or celebrations.
Ingredients
For the Meatballs
- Ground beef: adds richness and juiciness to the meatballs; look for 80/20 lean-to-fat ratio for best flavor
- Panko breadcrumbs: create a lighter texture than regular breadcrumbs while helping bind everything together
- Gochujang paste: provides the authentic Korean flavor with its sweet, spicy fermented taste
- Sesame oil: brings a nutty aroma that elevates the entire dish; use toasted sesame oil for maximum impact
- Green onions: add freshness and subtle bite that balances the rich meat
- Brown sugar: helps caramelize the exterior of the meatballs while balancing the savory elements
For the Korean BBQ Glaze
- Honey: creates a beautiful sticky glaze that clings perfectly to the meatballs
- Rice vinegar: adds brightness and cuts through the richness
- Cornstarch mixture: ensures your glaze reaches the perfect coating consistency rather than remaining thin
For the Spicy Mayo Dip
- Mayonnaise: creates a creamy base that cools the palate between bites
- Lime juice: brightens the dip with fresh acidity
- Honey: balances the heat with a touch of sweetness
Step-by-Step Instructions
Prepare the Meatball Mixture
Combine all meatball ingredients in a large bowl using clean hands. The key is to mix just until ingredients are incorporated, about 30 seconds, as overmixing will make tough meatballs. The mixture should hold together but still feel somewhat loose and not compacted.
Shape the Meatballs
Roll mixture into uniformly sized balls about 1.5 inches in diameter using lightly dampened hands to prevent sticking. This size ensures they cook through properly while remaining juicy. You should get approximately 20 meatballs from this recipe.
Cook the Meatballs
For pan frying, heat 2 tablespoons neutral oil in a large skillet over medium heat until shimmering. Add meatballs with space between each and cook in batches if necessary, turning every 3 minutes until browned on all sides and internal temperature reaches 165°F. If baking, arrange meatballs on a parchment-lined baking sheet with space between each.
Make the Korean BBQ Glaze
Simmer all glaze ingredients except cornstarch mixture in a saucepan for 3 minutes, allowing flavors to meld. Add cornstarch slurry and cook for 2 more minutes until sauce becomes glossy and coats the back of a spoon. The perfect glaze should be thick enough to cling to the meatballs but still pourable.
Coat the Meatballs
Add cooked meatballs directly to the warm glaze in the pan, turning gently to coat completely. Let them simmer in the glaze for 1 minute to absorb flavors and develop their shiny appearance.
Make the Spicy Mayo Dip
Whisk all dip ingredients in a bowl until completely smooth. Taste and adjust seasoning, adding more gochujang for heat or honey for sweetness. The dip should be vibrant orange with visible specks of gochujang.
Garnish and Serve
Transfer glazed meatballs to a serving platter, sprinkle generously with sesame seeds and fresh green onions. Serve immediately with spicy mayo dip on the side for dipping or drizzling.
Gochujang paste is truly the heart of this recipe. I discovered it years ago at a Korean market and have been obsessed with its complex sweet, spicy, umami flavor ever since. My family initially hesitated at trying something new, but now we keep multiple jars in our pantry for everything from these meatballs to simple rice bowls.
Make Ahead Options
These meatballs freeze beautifully both cooked and uncooked. For uncooked meatballs, freeze them on a baking sheet until solid then transfer to a freezer bag. When ready to use, thaw overnight in the refrigerator before cooking. For cooked meatballs, freeze without the glaze and simply reheat and toss in freshly made glaze before serving. The spicy mayo dip can be refrigerated for up to a week in an airtight container.
Serving Suggestions
Transform these meatballs into a complete meal by serving them over steamed rice with kimchi on the side or tucked into lettuce wraps with julienned vegetables. For a fusion approach, serve them in slider buns with extra spicy mayo and quick-pickled cucumbers. As an appetizer, present them with decorative toothpicks and small bowls of dipping sauce scattered throughout your serving area.
Ingredient Swaps and Variations
Ground turkey or chicken can replace beef for a lighter option though you may want to add an extra tablespoon of oil to the mixture to maintain juiciness. Vegetarians can enjoy a similar flavor profile using plant-based meat alternatives or even firm tofu, crumbled and mixed with the same seasonings. For gluten-free preparation, replace panko with crushed rice cereal or certified gluten-free breadcrumbs and ensure your soy sauce is gluten-free.
Frequently Asked Questions
- → What makes Korean BBQ Meatballs unique?
Korean BBQ Meatballs stand out for their bold flavors, combining sweet, savory, and spicy elements from ingredients like gochujang, soy sauce, and ginger. The addition of the spicy mayo dip enhances their appeal, making them perfect for various occasions.
- → Can I use a mix of meats for the meatballs?
Absolutely! A mix of beef and pork works wonderfully, adding extra richness and tenderness to the meatballs while still absorbing the flavorful glaze.
- → How do I adjust the spice level?
To adjust the spice level, simply increase or decrease the gochujang in both the meatballs and glaze. You can also mix in sriracha or use milder chili paste depending on your preference.
- → What’s the best cooking method for these meatballs?
All methods—pan-frying, baking, and air-frying—work well. Choose based on your time and preference. Pan-frying gives a crisp exterior, baking is hands-off, and air-frying offers a quicker option.
- → Can these meatballs be made ahead of time?
Yes, you can prepare the meatballs and glaze ahead of time. Store them separately in the fridge for up to 3 days. Cook the meatballs and reheat them in the glaze when ready to serve.