Korean BBQ Meatballs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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).
- 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.
- 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
Find it online: https://victoriablair.com/korean-bbq-meatballs-recipe/
