Korean BBQ Meatballs Recipe

Introduction

Korean BBQ Meatballs are a flavorful twist on a classic favorite, combining savory beef with the spicy, tangy notes of gochujang and sesame. Perfect as an appetizer or a main dish, they’re easy to prepare and guaranteed to impress.

Ingredients

• 1 lb ground beef
• 2 cloves garlic, minced
• 1/2 inch ginger, grated
• 2 green onions, finely chopped
• 1 egg
• 1/4 cup breadcrumbs
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon brown sugar
• 1 teaspoon rice vinegar
• 1 teaspoon cornstarch (optional, for binding)
• Salt and black pepper to taste
• Toasted sesame seeds and chopped scallions for garnish

Spicy Mayo Dip

• 1/2 cup mayonnaise
• 1 tablespoon gochujang
• 1 teaspoon lime juice
• 1/2 teaspoon honey

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, combine ground beef, garlic, ginger, green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, salt, black pepper, and cornstarch if using. Mix until well combined.
3. Step 3: Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Step 4: Bake the meatballs for 18–20 minutes, or until fully cooked and browned.
5. Step 5: While the meatballs bake, whisk together mayonnaise, gochujang, lime juice, and honey in a small bowl until smooth and creamy.
6. Step 6: Serve the meatballs warm, drizzled with the spicy mayo or with the dip on the side. Garnish with toasted sesame seeds and chopped scallions.

Tips & Variations

• For a leaner option, substitute ground turkey or chicken for beef.
• If you prefer milder spice, reduce the amount of gochujang or serve the dip separately.
• Add finely chopped water chestnuts for extra crunch inside the meatballs.
• Use panko breadcrumbs instead of regular for a lighter texture.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The spicy mayo dip can be kept refrigerated for up to 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and shape them ahead of time, then refrigerate them for a few hours before baking. Alternatively, freeze the raw meatballs on a tray, then transfer to a bag for longer storage.

What can I serve with Korean BBQ Meatballs?

They pair well with steamed rice, sautéed vegetables, or a fresh cucumber salad to balance the rich and spicy flavors.

Korean BBQ Meatballs Recipe

Print Recipe

★★★★★

4.4 from 108 reviews

These Korean BBQ Meatballs are a delicious fusion of savory and spicy flavors, combining ground beef with traditional Korean ingredients like gochujang and sesame oil. Perfectly baked to juicy tenderness and served with a creamy spicy mayo dip, they make an ideal appetizer or main dish for any occasion.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings (about 16 meatballs) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb ground beef
• 2 cloves garlic, minced
• 1/2 inch ginger, grated
• 2 green onions, finely chopped
• 1 egg
• 1/4 cup breadcrumbs
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon brown sugar
• 1 teaspoon rice vinegar
• 1 teaspoon cornstarch (optional, for binding)
• Salt and black pepper to taste
• Toasted sesame seeds for garnish
• Chopped scallions for garnish

Spicy Mayo Dip

• 1/2 cup mayonnaise
• 1 tablespoon gochujang
• 1 teaspoon lime juice
• 1/2 teaspoon honey

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
2. Mix Meatball Ingredients: In a large mixing bowl, combine the ground beef, minced garlic, grated ginger, finely chopped green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, salt, and black pepper. Optionally add cornstarch if you want extra binding. Mix thoroughly until all ingredients are evenly incorporated.
3. Form Meatballs: Shape the meat mixture into 1-inch meatballs, ensuring they are uniform in size for even cooking. Place them spaced evenly on the prepared baking sheet.
4. Bake the Meatballs: Bake in the preheated oven for 18–20 minutes, or until the meatballs are cooked through, browned on the outside, and reach an internal temperature of 160°F (71°C).
5. Prepare the Spicy Mayo Dip: While the meatballs are baking, whisk together the mayonnaise, gochujang, lime juice, and honey in a small bowl until smooth and creamy. Adjust the flavor if necessary.
6. Serve: Once cooked, serve the meatballs warm, drizzled with the spicy mayo or with the dip on the side. Garnish with toasted sesame seeds and chopped scallions for extra flavor and presentation.

Notes

• For a gluten-free version, substitute the soy sauce with tamari and use gluten-free breadcrumbs.
• Gochujang can be adjusted according to your preferred spice level.
• Meatballs can be cooked in an air fryer or pan-fried if you prefer a different cooking method.
• Leftover meatballs can be stored in the refrigerator for up to 3 days.
• To reheat, warm in the oven or microwave until heated through.

Keywords: Korean BBQ meatballs, spicy meatballs, Korean appetizer, gochujang meatballs, baked meatballs, spicy mayo dip