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Korean BBQ Meatballs Recipe

Korean BBQ Meatballs Recipe
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★★★★★

5 from 24 reviews

These Korean BBQ Meatballs are a flavorful fusion dish combining tender ground beef with authentic Korean ingredients like gochujang and sesame oil. Baked to perfection and served with a creamy, spicy mayo dip, they make a perfect appetizer or party snack that’s both easy to prepare and deliciously satisfying.

Ingredients

Scale

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
  • 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. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Mix the meatball ingredients: In a large mixing bowl, combine ground beef, minced garlic, grated ginger, chopped green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, salt, and black pepper. If using, add cornstarch for extra binding. Mix everything thoroughly until well combined.
  3. Form the meatballs: Shape the mixture into 1-inch meatballs using your hands or a small scoop, ensuring they are uniform in size for even cooking.
  4. Bake the meatballs: Arrange the meatballs on the prepared baking sheet, spacing them evenly. Bake for 18 to 20 minutes, or until they are fully cooked through and nicely browned on the outside.
  5. Prepare the spicy mayo dip: While the meatballs are baking, whisk together mayonnaise, gochujang, lime juice, and honey in a small bowl until smooth and creamy.
  6. Serve: Once cooked, serve the meatballs warm. Drizzle with the spicy mayo dip or serve it on the side. Garnish the meatballs with toasted sesame seeds and chopped scallions for added flavor and texture.

Notes

  • For a gluten-free version, substitute soy sauce with tamari and use gluten-free breadcrumbs.
  • You can swap ground beef for ground turkey or chicken for a leaner option.
  • If you prefer a spicier meatball, increase the gochujang amount to 1.5 tablespoons.
  • The cornstarch is optional but helps keep meatballs intact and juicy.
  • Make sure not to overmix the meatball mixture to prevent tough meatballs.
  • Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: Korean BBQ meatballs, Korean appetizer, gochujang meatballs, spicy mayo dip, party appetizers, easy Korean recipes

Find it online: https://platedbyemma.com/korean-bbq-meatballs-recipe/