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These Korean BBQ meatballs bring together spicy, sweet, and savory all in one bite. They’re quick to whip up with basic stuff you probably have, and the shiny sauce makes everyone want seconds.
I first threw these together on a hectic weeknight when I needed something tasty but fuss-free. Now they’re a go-to for chill hangouts and laid-back dinners.
Ingredients
- Panko breadcrumbs: keep your meatballs soft and fluffy—fresh or homemade is best
- Scallions: chopped up finely for a sharp, fresh kick
- Soy sauce: gives that salty umami base—stick to traditionally brewed ones for the best taste
- Ground beef or pork: juicy and rich—pick good quality with marbling for great texture
- Garlic: adds warmth and classic Korean punch
- Brown sugar: tones down heat and sweetens the glaze with caramel vibes
- Large egg: helps hold everything together so the meatballs don’t fall apart
- Fresh ginger: brings a bright, slightly spicy aroma—choose firm roots without wrinkles
- Sesame oil: for that toasty, nutty hint—go for pure, not mixed oils
- Mayonnaise: smooths out the spicy dip—use good quality for creaminess
- Gochujang: the main star—a spicy, fermented chili paste balancing sweet and heat with a smooth texture
- Rice vinegar: a bit of tang to wake up the sauce
- Sriracha or gochujang in mayo: mix in to add creamy heat, tweak how spicy you like
- Lime juice: cuts richness with a fresh zing in the dip
Steps
- Mix the Meatball Stuff:
- Grab a big bowl and gently mix the ground meat with garlic, minced ginger, scallions, soy sauce, sesame oil, panko breadcrumbs, and the egg. Don’t overmix or your meatballs will get tough.
- Shape and Cook:
- Make balls about an inch wide, place them on a parchment-lined baking tray with some space in between. Cook in a 400°F oven for 18 to 20 minutes until browned and cooked through. Baking keeps them juicy inside and crisp outside without messy frying.
- Whip Up the Glaze:
- While meatballs cook, stir gochujang, soy sauce, brown sugar, sesame oil, and rice vinegar in a small pot. Simmer over medium heat for 3 to 4 minutes till it thickens enough to coat a spoon. This glaze gives the signature sweet and spicy Korean BBQ vibe.
- Coat the Meatballs:
- Once out of the oven, toss the hot meatballs in your glaze until well coated. Let them sit a moment so the flavors soak in.
- Make the Spicy Mayo:
- In another bowl, whisk together mayo, sriracha or gochujang, and lime juice until smooth and creamy. This dip adds a cooling kick that pairs perfectly.
- Serve Up:
- Arrange glazed meatballs on a plate with the spicy mayo on the side. Sprinkle toasted sesame seeds or extra scallions on top for a fresh, crunchy finish.
I really love the unique sweet heat that gochujang brings, nothing else tastes quite like it. Some of my best times were making these with friends, everyone wanting seconds while the spicy mayo cooled things down.
Keeping Leftovers
Pop extra meatballs in a sealed container in the fridge for up to three days. I like to warm them slowly in the oven — that keeps the glaze shiny and the texture just right. Microwaving straight from cold can dry them out.
Switch It Up
Change ground beef or pork to ground chicken or turkey if you want something lighter. You can swap brown sugar in the glaze for honey or maple syrup with the same amount. No gochujang? Mix miso paste with chili flakes to mimic its tangy heat.
How to Serve
Put your meatballs on jasmine or brown rice so they soak up all that sauce. Serve with sautéed bok choy or spinach tossed with garlic and sesame for fresh greens. Hosting a party? Serve with toothpicks and the spicy mayo for easy finger food everyone will enjoy.
Finally, adjust how spicy you want it by adding more or less gochujang or sriracha in both the glaze and the mayo dip.
Frequently Asked Cooking Questions
- → Which meat is best for these meatballs?
Both ground pork and beef work well for great taste and texture. You can even mix them for a juicier bite.
- → Can I make the meatballs ahead?
Yeah, you can shape and bake them earlier, just warm them up gently before glazing and serving.
- → What’s a good swap for gochujang if I can’t find it?
You can try mixing chili paste with a bit of soy sauce or miso. Still, gochujang’s unique fermented heat is tough to match exactly.
- → Are these meatballs very spicy?
The heat’s moderate in both the sauce and mayo dip. You can always add more or less gochujang or sriracha to fit what you like.
- → What should I serve with these meatballs?
Steamed rice, quick stir-fried veggies, or a crisp cucumber salad all go great with the spicy, savory flavors.