Korean BBQ Meatballs Recipe

Introduction

Korean BBQ Meatballs are a flavorful and easy-to-make dish that combines savory beef with the bold, spicy flavors of gochujang. Perfect for a quick weeknight dinner or as an appetizer, these meatballs come with a creamy spicy mayo dip that adds a delightful kick.

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, minced garlic, grated ginger, chopped green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, and season with salt and black pepper. Add cornstarch if using for better binding.
3. Step 3: Mix all ingredients until well combined and form the mixture into 1-inch meatballs.
4. Step 4: Place the meatballs evenly spaced on the prepared baking sheet and bake for 18–20 minutes, or until fully cooked and nicely browned.
5. Step 5: While the meatballs bake, whisk together mayonnaise, gochujang, lime juice, and honey in a small bowl until smooth and creamy to make the spicy mayo dip.
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 for an extra burst of flavor.

Tips & Variations

• For a leaner option, substitute ground beef with ground turkey or chicken.
• Add finely chopped mushrooms to the meat mixture for extra moisture and umami flavor.
• If you prefer less heat, reduce the gochujang amount or replace it with mild chili paste.
• These meatballs can also be cooked in a skillet over medium heat for a crispier exterior.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. The spicy mayo dip can be stored separately in the fridge for up to 1 week.

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 refrigerate them raw for up to 24 hours before baking. This makes them convenient for meal prepping.

What can I serve with Korean BBQ Meatballs?

These meatballs pair well with steamed rice, pickled vegetables, or a simple green salad to balance the rich and spicy flavors.

Korean BBQ Meatballs Recipe

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★★★★★

4.6 from 123 reviews

These Korean BBQ Meatballs are a flavorful and easy-to-make appetizer or main dish featuring ground beef seasoned with garlic, ginger, green onions, and traditional Korean flavors like gochujang and sesame oil. Baked to perfection and served with a spicy mayo dip, they offer a delicious combination of sweet, savory, and spicy tastes garnished with toasted sesame seeds and scallions.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 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

Garnish

• Toasted sesame seeds
• Chopped scallions

Spicy Mayo Dip

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

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
2. Mix the meatball ingredients: In a 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, and season with salt and black pepper. If desired, add cornstarch for better binding. Mix everything thoroughly until well combined.
3. Form the meatballs: Shape the mixture into meatballs about 1 inch in diameter, ensuring they are uniform in size for even cooking.
4. Bake the meatballs: Arrange the meatballs evenly spaced on the prepared baking sheet, then bake in the preheated oven for 18 to 20 minutes or until they are fully cooked through and nicely browned on the outside.
5. Make the spicy mayo dip: While the meatballs are baking, whisk together the mayonnaise, gochujang, lime juice, and honey in a small bowl until the mixture is smooth and creamy.
6. Serve: Serve the baked Korean BBQ meatballs warm. Drizzle with the spicy mayo dip or serve the dip on the side for dipping. Garnish with toasted sesame seeds and chopped scallions for added flavor and presentation.

Notes

• Use fresh garlic and ginger for the best flavor.
• The cornstarch is optional but helps to bind the meatballs better.
• Gochujang can be adjusted to taste based on your spice preference.
• For a gluten-free option, substitute the soy sauce and breadcrumbs with gluten-free versions.
• These meatballs can be prepared ahead and reheated in the oven.
• Ensure meatballs are cooked to an internal temperature of 160°F (71°C) for safety.

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