Looking for a dish that wows your guests without stressing you out? These Korean BBQ Meatballs are the perfect answer for your next gathering.
They bring big, bold flavors to your table in record time. It is the ultimate cozy meal for a chilly winter evening. You will love how simple it is to make.
Why This Recipe Is a Winner
This recipe is a winner because it delivers huge flavor fast. You can have these ready in just 35 minutes. They are perfect for busy winter weeknights when you need comfort.
Your family will love the sweet and savory glaze. It uses simple ingredients you likely have in your pantry. Flavor meets simplicity in every single bite of this dish.
How It Comes Together
Making these is as simple as mixing and rolling. You just bake them while you whisk the quick sauce. No messy frying on the stovetop is required today. Success is guaranteed even for beginner cooks.
Ingredients You’ll Need
These meatballs use fresh aromatics and simple pantry staples for the best taste.
- 1 lb ground beef (80/20)
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 green onions, finely minced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
Step-by-Step Directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, panko, egg, green onions, garlic, ginger, soy sauce, and sesame oil. Mix until just combined.
- Form the meat mixture into 1.5-inch balls and place them on the prepared baking sheet.
- Bake for 12 to 15 minutes or until the internal temperature reaches 160°F (71°C).
- In a small saucepan over medium heat, whisk together gochujang, honey, and rice vinegar until smooth and slightly thickened.
- In a separate small bowl, whisk together mayonnaise, sriracha, and lime juice until well combined for the dip.
- Toss the baked meatballs in the gochujang glaze until evenly coated.
- Transfer meatballs to a serving platter and serve immediately with the spicy mayo dip.
Best Ways to Enjoy It
Serve these over a bed of fluffy white rice. Add some steamed broccoli or a fresh cucumber salad. They are also great as a party appetizer with toothpicks. Set the table and watch them disappear fast.
How to Store Leftovers
Store leftovers in an airtight container for three days. You can also freeze the baked meatballs for later. Reheat them in the oven at 350°F to keep them juicy. Meal prep just got a whole lot tastier for your week.
Tips for Best Results
- Do not overmix the meat to keep them tender and soft.
- Use a cookie scoop for perfectly even meatballs every time.
- Adjust the sriracha in the mayo to your own heat preference.
- Line your pan with parchment for the easiest cleanup possible.
- For a holiday party, double the batch to feed a crowd.
- Garnish with extra green onions for a fresh, bright pop.
Ways to Switch It Up
- Swap ground beef for ground turkey or chicken for a lighter meal.
- Use gluten-free breadcrumbs to make this recipe allergy-friendly for guests.
- Add a splash of maple syrup for extra sweetness in the glaze.
Common Questions
Is the gochujang glaze too spicy for kids?
The honey balances the heat perfectly in this recipe. It is more savory and sweet than overwhelmingly spicy. Most kids really enjoy the flavor.
Can I make these ahead of time?
Yes, you can bake the meatballs a day early. Just glaze them right before you are ready to serve. This makes holiday entertaining much less stressful.
What if I cannot find gochujang?
You can use a mix of Sriracha and extra honey. It will taste slightly different but still be delicious. Check the international aisle of your local grocery store.
I hope these savory Korean BBQ Meatballs bring joy to your kitchen. They are truly a family favorite in my home during the winter. Happy cooking and enjoy every single bite!
— Lidia
Korean BBQ Meatballs with Spicy Mayo Dip
Ingredients
- 1 lb ground beef (80/20)
- 1/2 cup panko breadcrumbs
- 1 large egg , lightly beaten
- 2 green onions , finely minced
- 2 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons hone y
- 1 tablespoon rice vinegar
- 1/2 cup mayonnais e
- 1 tablespoon srirach a
- 1 teaspoon lime juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, panko, egg, green onions, garlic, ginger, soy sauce, and sesame oil. Mix until just combined.
- Form the meat mixture into 1.5-inch balls and place them on the prepared baking sheet.
- Bake for 12 to 15 minutes or until the internal temperature reaches 160°F (71°C).
- In a small saucepan over medium heat, whisk together gochujang, honey, and rice vinegar until smooth and slightly thickened.
- In a separate small bowl, whisk together mayonnaise, sriracha, and lime juice until well combined for the dip.
- Toss the baked meatballs in the gochujang glaze until evenly coated.
- Transfer meatballs to a serving platter and serve immediately with the spicy mayo dip.
