Description
These Korean BBQ Meatballs are a flavorful appetizer or snack featuring tender ground beef or chicken meatballs baked to perfection and coated in a sweet and spicy Korean BBQ glaze. Served with a creamy, tangy spicy mayo dip, they offer a perfect balance of savory, spicy, and creamy flavors to delight your taste buds.
Ingredients
Scale
Meatballs
- 1½ pounds ground beef or ground chicken
- ½ cup breadcrumbs
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon Korean chili paste (gochujang)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar or honey (optional)
- 2 stalks green onion, finely chopped
- Salt and pepper, to taste
Korean BBQ Glaze
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- ¼ cup Korean BBQ sauce (store-bought or homemade)
- 1 garlic clove, minced
- ½ tablespoon gochujang
- 1 teaspoon sugar or honey (optional)
Spicy Mayo Dip
- ¼ cup mayonnaise
- 1 teaspoon rice vinegar
- 1 teaspoon gochujang or hot sauce
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef or chicken, breadcrumbs, minced garlic, soy sauce, sesame oil, gochujang, rice vinegar, sugar or honey if using, finely chopped green onions, salt, and pepper. Mix everything well but be careful not to overwork the mixture to keep the meatballs tender. Shape the mixture into small, even-sized meatballs.
- Bake the Meatballs: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the meatballs evenly spaced apart. Bake for 15-20 minutes, or until they are browned on the outside and cooked through on the inside.
- Make the Korean BBQ Glaze: While the meatballs are baking, prepare the glaze. In a saucepan, whisk together soy sauce, sesame oil, Korean BBQ sauce, minced garlic, gochujang, and sugar or honey if using. Simmer gently over medium-low heat until the sauce thickens slightly and becomes glossy.
- Coat the Meatballs: Once the meatballs are done baking, transfer them to a large bowl, pour the warm Korean BBQ glaze over them, and toss gently to coat each meatball evenly with the flavorful sauce.
- Prepare the Spicy Mayo Dip: In a small bowl, combine mayonnaise, rice vinegar, and gochujang or your preferred hot sauce. Mix until smooth to create a creamy, tangy, and spicy dipping sauce.
- Serve: Arrange the glazed meatballs on a serving plate. Garnish with additional chopped green onions or sesame seeds if desired. Serve alongside the spicy mayo dip for a delicious appetizer or party snack.
Notes
- Ground chicken can be substituted with ground beef for a richer flavor or even a mix of both for a balanced texture.
- Adjust the amount of gochujang in both the meatballs and sauces based on your preferred spice level.
- Breadcrumbs help bind the meatballs; if you prefer a gluten-free version, use gluten-free breadcrumbs.
- Store leftover meatballs and sauces separately in the refrigerator for up to 3 days.
- You can make the Korean BBQ sauce from scratch using ingredients like soy sauce, garlic, brown sugar, and gochujang if a store-bought version is not available.
