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This irresistible Korean BBQ meatball recipe transforms ordinary ground beef into flavor-packed bites coated in a sticky-sweet glaze. Perfect as an appetizer for gatherings or paired with rice for a complete meal, these meatballs deliver authentic Korean flavors in every bite.
I first made these meatballs for a potluck where I needed something impressive with minimal effort. They disappeared within minutes, and now they're my go-to whenever I need a guaranteed crowd-pleaser.
Ingredients
- Ground beef provides the perfect base choose 80/20 lean-to-fat ratio for juicier meatballs
- Panko breadcrumbs create a lighter texture than regular breadcrumbs
- Gochujang adds that signature Korean heat and depth look for authentic brands
- Sesame oil brings nutty aromatic notes do not substitute with regular oil
- Green onions add freshness and color select bright firm stalks
- Brown sugar balances the heat with necessary sweetness
- Mayonnaise creates the creamy base for the dipping sauce use full-fat for best results
- Lime juice adds brightness to cut through the richness
Step-by-Step Instructions
- Prepare the Meatball Mixture
- Combine all meatball ingredients in a large bowl using your hands. Mix just until combined overworking will make tough meatballs. The mixture should be tacky but hold together when formed. Let it rest for 5 minutes to allow flavors to meld and panko to absorb moisture.
- Shape the Meatballs
- Use a cookie scoop or tablespoon for consistent sizing about 1.5 inches in diameter. Roll between slightly damp hands for smooth balls and place on parchment paper. This recipe should yield approximately 20-24 meatballs depending on size.
- Cook the Meatballs
- For pan-frying heat 2 tablespoons oil in a large skillet over medium heat. Cook meatballs in batches to avoid overcrowding turn every 2-3 minutes for even browning. Look for a deep golden crust and internal temperature of 160°F.
- Make the Korean BBQ Glaze
- Simmer all glaze ingredients except cornstarch slurry for 3-4 minutes allowing flavors to concentrate. Add cornstarch slurry when bubbling and continue cooking until it coats the back of a spoon about 1-2 minutes. The glaze should be glossy and slightly thick.
- Coat the Meatballs
- Gently toss hot meatballs in the warm glaze using a silicone spatula to ensure even coating. For extra flavor reserve a little glaze for drizzling just before serving.
- Make the Spicy Mayo Dip
- Whisk all dip ingredients until perfectly smooth. Adjust gochujang to your heat preference. For best flavor prepare the dip while meatballs cook so flavors have time to develop.
- Garnish and Serve
- Arrange glazed meatballs on a serving platter sprinkle generously with sesame seeds and fresh green onions. Serve warm with dipping sauce on the side.
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The gochujang is truly the heart of this recipe. I discovered this fermented chili paste during my travels through Seoul and became obsessed with its complex sweet-spicy-umami flavor. My husband initially claimed he didn't like Korean food until these meatballs completely changed his mind!
Make Ahead Options
These meatballs excel as a make-ahead dish. You can prepare the raw meatball mixture up to 24 hours in advance and keep it covered in the refrigerator. For even more convenience, shape the raw meatballs and freeze them on a baking sheet before transferring to a freezer bag—they'll keep for up to 3 months. The glaze and dipping sauce can both be made up to 5 days ahead and stored separately in airtight containers.
Smart Substitutions
While traditional Korean flavors shine brightest here, this recipe adapts beautifully to what you have on hand. No gochujang? Start with 1 tablespoon sriracha mixed with 1/2 teaspoon miso paste and 1/2 teaspoon brown sugar. Ground turkey works wonderfully for a lighter version, though you might want to add an extra tablespoon of oil to the mixture. For gluten-free needs, replace panko with crushed rice crackers or certified gluten-free breadcrumbs.
Serving Suggestions
Transform these meatballs from appetizer to main course by serving them over steamed rice with kimchi on the side. For an impressive fusion dinner, serve in lettuce cups with pickled vegetables and extra sauce. They also make outstanding sliders—just place on small buns with a smear of the spicy mayo and some quick-pickled cucumbers. For a vibrant plate, serve alongside a simple cucumber salad dressed with rice vinegar and sesame oil.
Cultural Context
These meatballs represent a delicious fusion of Korean flavors with Western preparation methods. Traditional Korean cuisine features bulgogi (marinated beef) with similar flavor profiles, but forming the meat into meatballs makes it more approachable for entertaining and easier to eat as a finger food. Gochujang, the fermented chili paste, has been a staple in Korean kitchens for centuries, prized for its complex flavor that develops during fermentation.
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Frequently Asked Questions
- → Can I make these Korean BBQ meatballs ahead of time?
Yes! You can prepare the meatballs up to 24 hours in advance and store them uncooked in the refrigerator. You can also fully cook them, cool completely, and refrigerate for up to 3 days. Reheat in a 350°F oven for about 10 minutes, then toss with freshly made glaze.
- → What can I substitute for gochujang?
If you can't find gochujang, you can substitute with a mixture of 1 part sriracha and 1 part miso paste with a pinch of sugar. Alternatively, use 1 tablespoon of tomato paste mixed with 1 teaspoon of sriracha and 1/2 teaspoon of honey to approximate the sweet-spicy flavor profile.
- → Can I make these meatballs with ground turkey instead of beef?
Absolutely! Ground turkey works well as a substitute. Since turkey is leaner than beef, consider adding an extra tablespoon of sesame oil to the mixture to maintain juiciness. The cooking time may be slightly shorter, so ensure they reach an internal temperature of 165°F.
- → How spicy are these meatballs?
With the amounts of gochujang listed, these meatballs have a medium spice level. For a milder version, reduce the gochujang by half in both the meatballs and sauce. For extra heat, add 1/2 teaspoon of gochugaru (Korean chili flakes) or red pepper flakes to the meat mixture.
- → What sides pair well with Korean BBQ meatballs?
These meatballs pair wonderfully with steamed rice, kimchi, or quick pickled vegetables. For a complete meal, serve with a side of stir-fried bok choy or a simple cucumber salad dressed with rice vinegar and sesame oil. They also work great as appetizers on their own with the spicy mayo dip.
- → Can I freeze these meatballs?
Yes, these meatballs freeze beautifully. You can freeze them either raw or cooked. For raw, arrange on a baking sheet until frozen solid, then transfer to a freezer bag. For cooked, cool completely before freezing in an airtight container. Thaw overnight in the refrigerator before cooking or reheating. It's best to add the glaze fresh after reheating.