
This tender Korean BBQ meatball recipe transforms simple ground beef into an irresistible appetizer that balances sweet, savory, and spicy notes. The gochujang-infused sauce creates a glossy coating while the creamy spicy mayo offers the perfect cooling contrast.
I first made these meatballs for a last-minute game day gathering and they disappeared within minutes. My friends now specifically request "those Korean meatballs" whenever we get together, and I always make a double batch.
Ingredients
- Ground beef: Provides the perfect base for absorbing all the Korean flavors; look for 80/20 lean-to-fat ratio for the juiciest results
- Breadcrumbs: Help bind the meatballs while keeping them tender
- Egg: Acts as the crucial binder that holds everything together
- Green onions: Add a mild oniony flavor and bright color throughout the meatballs
- Garlic: Minced fresh gives aromatic depth to the meat mixture
- Soy sauce: Infuses umami and saltiness throughout the meatballs
- Sesame oil: Adds a distinctly nutty flavor that defines Korean cuisine
- Grated ginger: Provides a zingy warmth that cuts through the richness
- Brown sugar: Balances the savory elements with subtle sweetness
- Soy sauce: Creates the umami foundation of the sauce
- Honey: Adds glossy sweetness that helps the sauce cling to the meatballs
- Rice vinegar: Brings essential brightness and acidity
- Sesame oil: Reinforces the nutty Korean flavor profile
- Gochujang: Offers complex sweet heat that defines Korean cuisine
- Cornstarch slurry: Thickens the sauce to the perfect glazing consistency
- Mayonnaise: Creates a creamy base for the dipping sauce
- Sriracha: Adds controllable heat and a hint of garlic
- Lime juice: Brightens the rich mayo with fresh acidity
Step-by-Step Instructions
- Prepare the Meatballs:
- Preheat your oven to exactly 375°F and line a baking sheet with parchment paper for easy cleanup. In a spacious mixing bowl, combine the ground beef, breadcrumbs, and egg first to create your base. Add the finely chopped green onions, minced garlic, soy sauce, sesame oil, grated ginger, and brown sugar. Mix thoroughly but gently with your hands until just combined; avoid overmixing which can make meatballs tough.
- Form the Meatballs:
- With slightly damp hands to prevent sticking, scoop approximately 1.5 tablespoons of the mixture and roll between your palms to form 1-inch balls. Place each meatball on the prepared baking sheet, spacing them about an inch apart to allow even browning on all sides. You should get approximately 20-24 meatballs from this recipe.
- Bake the Meatballs:
- Place the baking sheet in the center of your preheated oven and bake for 18-20 minutes. Look for meatballs that are golden brown on the outside with an internal temperature of 160°F. The caramelization on the exterior creates crucial flavor complexity that complements the sauce.
- Create the BBQ Sauce:
- While the meatballs bake, prepare your sauce by combining soy sauce, honey, rice vinegar, sesame oil, and gochujang in a medium saucepan. Whisk thoroughly to incorporate the gochujang completely. Bring the mixture to a gentle simmer over medium heat, then stir in your cornstarch slurry. Continue stirring constantly for about 2 minutes until the sauce visibly thickens and coats the back of a spoon.
- Prepare the Spicy Mayo:
- In a small bowl, combine the mayonnaise, sriracha, and lime juice. Whisk until completely smooth and uniform in color. The lime juice will slightly thin the mixture while adding brightness. Taste and adjust the sriracha level according to your heat preference.
- Glaze and Serve:
- Transfer the freshly baked meatballs to a large bowl while still hot. Pour the thickened BBQ sauce over them and gently toss until each meatball is thoroughly coated in the glossy sauce. Arrange on a serving platter with toothpicks for easy grabbing. Serve the spicy mayo alongside in a small dipping bowl.
Gochujang is truly the star ingredient that makes these meatballs special. I discovered it years ago when exploring Korean cooking and now keep it as a pantry staple. My most memorable experience with this recipe was making it for my Korean neighbor who smiled and said they reminded her of her mother's cooking but with an American twist.
Storing and Reheating
These meatballs maintain their quality surprisingly well as leftovers. Store cooled meatballs and sauce separately in airtight containers in the refrigerator for up to 3 days. When reheating, add a splash of water to the sauce to loosen it up, then gently warm the meatballs and sauce together in a covered skillet over medium-low heat. Alternatively, microwave in 30-second increments until heated through. The spicy mayo keeps well refrigerated for up to a week.
Ingredient Substitutions
The recipe offers plenty of flexibility if you need to adapt it. Ground turkey or chicken works beautifully in place of beef though cooking time may reduce slightly. For gluten-free versions, substitute the breadcrumbs with crushed rice crackers or certified gluten-free breadcrumbs. If gochujang is unavailable, you can approximate its flavor with a mixture of 1 part sriracha, 1 part miso paste, and a touch of honey though the authentic Korean flavor profile will be somewhat altered.
Serving Suggestions
While perfect as an appetizer with toothpicks, these versatile meatballs can transform into a complete meal. Serve them over steamed white rice with a side of quick-pickled vegetables for a balanced bowl. They also work wonderfully in lettuce wraps with fresh herbs and julienned vegetables. For a party spread, place them alongside other Asian-inspired finger foods like potstickers, spring rolls, and edamame.
Frequently Asked Questions
- → How can I adjust the spice level?
You can adjust the spice level by adding more or less gochujang in the BBQ sauce or sriracha in the mayo dip. Taste as you go for the perfect balance.
- → Can I use a different type of ground meat?
Yes, you can substitute ground beef with ground pork, chicken, or turkey. Just keep in mind that the texture and flavor might vary slightly.
- → Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs and store them in the refrigerator for up to 24 hours before baking. Alternatively, you can freeze them for later use.
- → What is gochujang, and can I substitute it?
Gochujang is a Korean chili paste with a sweet and spicy flavor. If you don't have it, you can substitute with a mix of red chili paste and a touch of honey or brown sugar.
- → What can I serve with these meatballs?
You can serve the meatballs with steamed rice, noodles, or a side of fresh salad for a complete meal. They also work well as appetizers on their own.
- → Can I make this dish gluten-free?
Yes, to make it gluten-free, use gluten-free breadcrumbs and substitute tamari or coconut aminos for soy sauce.