Description
These Korean BBQ Meatballs are a flavorful and delicious appetizer perfect for gatherings or a tasty meal. Made with ground beef (or chicken or pork) and seasoned with ginger, garlic, and green onions, they are baked to juicy perfection and coated in a sweet and spicy Korean BBQ sauce. Served with a creamy spicy mayo dip, these meatballs deliver a perfect balance of savory, sweet, and heat in every bite.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef (or ground chicken or pork)
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 egg
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
For the Korean BBQ Sauce:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce (or more for extra spice)
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
For Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Make the Meatballs: In a large bowl, combine the ground meat, breadcrumbs, milk, chopped green onions, minced garlic, grated ginger, egg, soy sauce, sesame oil, brown sugar, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form the Meatballs: Shape the mixture into meatballs about 1 to 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet.
- Bake the Meatballs: Bake in the preheated oven for 15-20 minutes until fully cooked and golden brown on the outside. To check doneness, cut one meatball open and ensure there is no pink inside.
- Prepare the Korean BBQ Sauce: While the meatballs bake, combine soy sauce, honey, rice vinegar, sesame oil, gochujang, grated ginger, and minced garlic in a small saucepan over medium heat. Stir well.
- Simmer the Sauce: Let the sauce simmer gently for 3-4 minutes or until it slightly thickens. Remove from heat and set aside.
- Prepare the Spicy Mayo Dip: In a small bowl, mix mayonnaise, sriracha sauce, sesame oil, and rice vinegar. Adjust sriracha quantity to your preferred spice level, stir until smooth, and set aside.
- Coat the Meatballs: When the meatballs are done, remove them from the oven and immediately toss them in the Korean BBQ sauce until fully coated and glazed.
- Serve: Arrange the coated meatballs on a serving platter. Garnish with chopped green onions and sesame seeds. Serve warm with the spicy mayo dip on the side for dipping.
Notes
- You can substitute ground beef with ground chicken or pork according to your preference.
- Adjust the amount of sriracha in the spicy mayo dip to control the heat level.
- For gluten-free version, use gluten-free soy sauce and breadcrumbs.
- These meatballs can be made ahead and reheated in the oven before serving.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
