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This Korean BBQ meatballs recipe transforms your dinner into an instant flavor-packed feast without the hassle of firing up the grill. Inspired by classic Korean barbecue flavors, these juicy meatballs coated in a sweet-savory glaze deliver all the satisfaction of traditional Korean BBQ in bite-sized form perfect for any occasion.
I first made these meatballs for a potluck where I needed something that could be easily eaten without utensils, and they disappeared faster than anything else on the table. Now my family requests them at least twice a month, especially when we're craving Asian flavors but don't want to order takeout.
Ingredients
For the Meatballs
- Ground beef: The foundation of our meatballs, choose 80/20 lean-to-fat ratio for the juiciest results
- Panko breadcrumbs: These Japanese breadcrumbs create a lighter texture than traditional breadcrumbs
- Egg: Acts as the binding agent to hold everything together
- Garlic and ginger: Fresh aromatics that provide authentic Korean flavor
- Gochujang: This Korean chili paste adds complex sweet heat that defines the dish
- Sesame oil: Adds that distinctive nutty flavor essential to Korean cuisine
- Green onions: Provides freshness and mild onion flavor throughout the meat mixture
For the Korean BBQ Glaze
- Soy sauce: The umami base of our glaze
- Honey: Creates caramelization and balances the saltiness
- Gochujang: Adds distinctive Korean heat and color
- Rice vinegar: Provides necessary acidity to cut through the richness
- Cornstarch slurry: Thickens the glaze to help it cling to the meatballs
For the Spicy Mayo Dip
- Mayonnaise: The creamy base for our dipping sauce
- Gochujang: Adds color and heat to the dip
- Lime juice: Brightens the dip with fresh acidity
- Honey: Balances the heat with subtle sweetness
Step-by-Step Instructions
Prepare the Meatball Mixture
Combine all meatball ingredients in a large bowl but avoid overmixing which can make the meatballs tough. Use your hands to gently fold everything together until just incorporated. The mixture should be cohesive but not compacted. Let it rest for 5 minutes to allow the flavors to meld and the panko to absorb moisture.
Shape the Meatballs
With slightly damp hands to prevent sticking, scoop about 2 tablespoons of mixture for each meatball. Roll gently between your palms to form perfect spheres. Avoid pressing too firmly which compacts the meat and results in dense meatballs. Place them on a parchment-lined tray as you work.
Cook the Meatballs
For pan-frying, use a heavy-bottomed skillet over medium heat with about 2 tablespoons of neutral oil. Don't overcrowd the pan which can cause steaming instead of browning. Turn the meatballs every 2-3 minutes to ensure even cooking on all sides. They should reach an internal temperature of 160°F for food safety.
Make the Korean BBQ Glaze
Simmer all glaze ingredients except the cornstarch slurry for about 3-4 minutes to marry the flavors. When the sauce has reduced slightly, whisk in the cornstarch mixture while stirring constantly to prevent lumps. Continue cooking for 1-2 minutes until the glaze thickens enough to coat the back of a spoon.
Coat the Meatballs
Transfer the cooked meatballs directly into the glaze while it's still warm. Gently toss or stir to ensure each meatball is completely coated in the sticky, shiny glaze. The heat from the meatballs will help the glaze adhere perfectly.
Make the Spicy Mayo Dip
Whisk all dip ingredients until completely smooth and no streaks remain. Taste and adjust seasoning if needed, adding more gochujang for heat or honey for sweetness. The dip can be made up to 3 days ahead and stored in the refrigerator.
Garnish and Serve
Arrange the glazed meatballs on a serving platter, sprinkle generously with sesame seeds and freshly chopped green onions. Serve the spicy mayo dip alongside for dipping or drizzling.
The gochujang is truly the star ingredient here and worth seeking out at Asian markets or international aisles of well-stocked grocery stores. The first time I made these for my Korean-American friend, she closed her eyes while eating them and said they reminded her of her grandmother's cooking. That moment convinced me these meatballs had authentic flavor worth sharing.
Make-Ahead Options
These meatballs are perfect for meal prep. You can prepare the raw meatball mixture up to 24 hours in advance and keep it covered in the refrigerator. For even greater convenience, form the meatballs and freeze them raw on a baking sheet, then transfer to a freezer bag once solid. Cook directly from frozen, adding about 5-7 minutes to the cooking time. The glaze and spicy mayo can both be made up to 3 days ahead and stored separately in airtight containers in the refrigerator.
Ingredient Substitutions
If you cannot find gochujang, you can substitute with sriracha mixed with a little miso paste and brown sugar, though the flavor profile will be slightly different. Ground turkey or chicken works beautifully as a lighter alternative to beef, but add an extra tablespoon of oil to compensate for the lower fat content. For a gluten-free version, replace panko with gluten-free breadcrumbs and ensure your soy sauce is certified gluten-free or use tamari instead. Vegans can adapt this recipe using plant-based ground meat substitute and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Serving Suggestions
These versatile meatballs work in multiple settings. Serve them over steamed rice with kimchi and quick-pickled cucumbers for a complete meal. For a low-carb option, offer them with lettuce cups for wrapping. They make excellent sliders when placed on mini buns with some spicy mayo and quick-pickled vegetables. For a party spread, provide toothpicks and serve them alongside other Asian-inspired appetizers like pot stickers, spring rolls, and edamame for an impressive spread that will have guests raving.
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Frequently Asked Questions
- → Can I use a mix of meats for these meatballs?
Absolutely! A mix of ground beef and pork works wonderfully to enhance flavor and texture.
- → How do I make this dairy-free?
Simply substitute mayonnaise with a vegan or dairy-free alternative for the spicy mayo dip.
- → Can I bake the meatballs instead of frying?
Yes, you can bake them in a preheated 400°F oven for 18-20 minutes, turning halfway through.
- → How do I thicken the glaze?
Add a cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) to the glaze and simmer until thickened.
- → What can I serve with these meatballs?
They pair well with steamed rice, noodles, or a fresh green salad for a balanced meal.