Description
These Korean BBQ Meatballs are juicy, flavorful bites made with ground beef blended with aromatic ingredients and baked to perfection. Tossed in a tangy and slightly spicy homemade Korean BBQ sauce, they offer a perfect balance of sweet, savory, and heat. Served with a creamy, spiced mayo dip for an extra kick, these meatballs make an irresistible appetizer or main dish that’s both easy to prepare and crowd-pleasing.
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 and ensure easy cleanup.
- 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 and the mixture is uniform.
- 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 to allow even cooking.
- Bake the Meatballs: Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through and golden brown on the outside. To check doneness, cut one open and ensure there is no pink interior.
- 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 to combine.
- Simmer the Sauce: Allow the sauce to simmer gently for 3-4 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. Remove from heat and set aside.
- Prepare the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, sriracha sauce, sesame oil, and rice vinegar until smooth. Adjust the amount of sriracha to suit your spice preference. Set aside for serving.
- Coat the Meatballs: Once baked, transfer the meatballs to a large bowl and toss with the prepared Korean BBQ sauce until they are fully coated and glossy.
- Serve: Arrange the sauced meatballs on a serving platter. Garnish with chopped green onions and sesame seeds for a fresh, nutty finish. Serve alongside the spicy mayo dip for dipping and extra flavor.
Notes
- You can substitute ground beef with ground chicken or pork based on your preference.
- Breadcrumbs can be replaced with gluten-free options if needed to accommodate dietary restrictions.
- Adjust the amount of sriracha in the spicy mayo dip to control the heat level.
- These meatballs can be prepared ahead and reheated in the oven for convenience.
- For a crispier exterior, broil the meatballs for the last 2-3 minutes of baking, watching carefully to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
