Description
These Korean BBQ meatballs are a perfect blend of savory, spicy, and sweet flavors, baked until tender and juicy, then coated in a sticky gochujang glaze. Served with a creamy, zesty spicy mayo dip, they make for an irresistible appetizer or main dish with a Korean twist.
Ingredients
Scale
Meatballs
- 1 pound ground beef or pork
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 scallions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 cup panko breadcrumbs
- 1 large egg
Gochujang Glaze
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1 tablespoon sriracha or gochujang
- 1 tablespoon lime juice
Instructions
- Prepare the meatball mixture: In a large bowl, mix the ground meat, minced garlic, grated ginger, finely chopped scallions, soy sauce, sesame oil, panko breadcrumbs, and egg until just combined. Be careful not to overmix to keep the meatballs tender.
- Form the meatballs: Shape the mixture into 1-inch balls and place them evenly spaced on a parchment-lined baking sheet to prevent sticking and ensure even cooking.
- Bake the meatballs: Preheat your oven to 400°F (200°C) and bake the meatballs for 18 to 20 minutes until they are browned on the outside and cooked through internally.
- Make the gochujang glaze: While the meatballs bake, combine gochujang, soy sauce, brown sugar, sesame oil, and rice vinegar in a small saucepan. Simmer over medium heat for 3 to 4 minutes, stirring frequently until the glaze thickens slightly.
- Coat the meatballs: Once baked, toss the hot meatballs gently in the warm gochujang glaze until fully coated. Let them rest for a few minutes to absorb the flavors.
- Prepare the spicy mayo dip: In a separate bowl, mix together mayonnaise, sriracha or gochujang, and lime juice until smooth and well combined.
- Serve: Plate the glazed meatballs and serve with the spicy mayo dip on the side. Optionally, garnish with sesame seeds or chopped scallions for added texture and flavor.
Notes
- You can substitute ground pork for beef or use a mix of both for varied flavor.
- For a gluten-free version, use gluten-free breadcrumbs and tamari instead of soy sauce.
- You can adjust the spiciness of the glaze and mayo dip by increasing or decreasing the amount of gochujang or sriracha.
- These meatballs can be baked ahead of time and reheated on a skillet or in the oven.
- Add chopped fresh herbs like cilantro or mint to the meatball mixture for an herbal twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Keywords: Korean BBQ meatballs, gochujang glaze, spicy mayo dip, baked meatballs, Korean appetizer
