Korean BBQ Meatballs

This Korean BBQ meatballs recipe transforms ordinary ground beef into an explosion of flavors with a sweet and spicy glaze. The tender meatballs coated in that sticky, irresistible sauce paired with a creamy spicy mayo dip creates a combination my family requests at least twice a month now.

I first made these meatballs for a family gathering last summer and they disappeared within minutes. My brother in law who rarely comments on food actually asked for the recipe which in our family is the ultimate compliment.

Ingredients

• Ground beef: provides the perfect base for these meatballs look for 80/20 fat content for the juiciest results
• Panko breadcrumbs: create a lighter texture than regular breadcrumbs and help the meatballs stay tender
• Gochujang: is the key ingredient giving authentic Korean flavor with its sweet spicy fermented chili paste
• Sesame oil: adds a nutty aromatic quality that elevates the entire dish use toasted sesame oil for best results
• Honey: balances the savory elements with just the right touch of sweetness choose local honey if available
• Mayonnaise: creates the creamy base for the dipping sauce use Japanese Kewpie mayo for extra richness if you can find it

Step-by-Step Instructions

Prepare the Meatball Mixture:

Combine all meatball ingredients in a large bowl and mix gently with your hands until just incorporated. Overmixing will make tough meatballs so stop once everything is evenly distributed. The mixture should feel slightly sticky but hold together well.

Shape the Meatballs:

Roll mixture between your palms to form uniform balls about 1 to 1.5 inches in diameter. If the mixture sticks to your hands too much slightly wet your hands with cold water. Making them uniform ensures even cooking and presentation.

Cook the Meatballs:

Choose your preferred cooking method. For pan frying heat 2 tablespoons oil in a large skillet over medium heat and cook meatballs in batches turning frequently until browned on all sides and internal temperature reaches 160°F. For baking arrange on parchment lined sheet and roast at 400°F. For air frying preheat to 375°F and cook in a single layer.

Make the Korean BBQ Glaze:

Simmer all glaze ingredients except cornstarch mixture in a saucepan over medium heat for about 5 minutes allowing flavors to meld. Add the cornstarch slurry and continue cooking while stirring until the sauce coats the back of a spoon about 1 2 minutes.

Coat the Meatballs:

Add cooked meatballs directly to the saucepan with glaze and gently toss until each meatball is generously coated with the sticky sauce. Allow them to simmer in the sauce for 1 2 minutes to absorb more flavor.

Make the Spicy Mayo Dip:

Whisk all dip ingredients in a small bowl until completely smooth. Taste and adjust seasonings adding more gochujang for heat or honey for sweetness according to your preference.

Garnish and Serve:

Transfer glazed meatballs to a serving platter sprinkle generously with sesame seeds and green onions. Serve immediately with the spicy mayo dip on the side.

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My absolute favorite part of this recipe is the gochujang paste. I discovered it years ago when exploring Korean cooking and now keep it as a staple in my refrigerator. The depth it adds to these meatballs transforms them from ordinary to extraordinary.

Make Ahead Options

These meatballs work beautifully for meal prep. You can prepare the raw meatball mixture up to 24 hours ahead and keep refrigerated. For longer storage form the raw meatballs place on a baking sheet to freeze individually then transfer to freezer bags for up to 3 months. The glaze can be made up to 5 days ahead and stored separately in the refrigerator. The spicy mayo keeps well for up to a week in an airtight container.

Perfect Pairings

Serve these Korean BBQ meatballs with steamed jasmine rice and quick pickled vegetables for a complete meal. They also pair wonderfully with a simple cucumber salad dressed with rice vinegar and sesame oil. For a low carb option serve over cauliflower rice or alongside roasted vegetables. At parties I often serve them with colorful vegetable skewers and extra dipping sauce on the side.

The Gochujang Factor

If you're new to gochujang this recipe is the perfect introduction. This fermented Korean chili paste is a kitchen powerhouse ingredient that adds complex sweet spicy umami flavor. Start with the amount listed if you're sensitive to heat or add more if you enjoy spice. It keeps for months in the refrigerator and can be used in marinades stir fries and sauces. Look for it in Asian grocery stores or the international aisle of well stocked supermarkets.

Dietary Adaptations

These meatballs can easily be adapted for different dietary needs. For a gluten free version substitute gluten free panko or crushed rice cereal for the breadcrumbs and ensure your soy sauce is certified gluten free. Turkey or chicken can replace the beef for a lighter option though they may be slightly less juicy. For a vegetarian variation try using plant based ground meat substitutes and adjust cooking time accordingly.

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Frequently Asked Recipe Questions

→ Can I make these meatballs ahead of time?

Yes! You can prepare the meatball mixture up to 24 hours in advance and store it covered in the refrigerator. You can also fully cook the meatballs, let them cool, and refrigerate for up to 3 days. Reheat gently in a covered pan with a splash of water or in the microwave. For best results, add the glaze after reheating.

→ What can I substitute for gochujang?

If you can't find gochujang, you can substitute with a mixture of 1 tablespoon sriracha sauce, 1 teaspoon miso paste, and 1/2 teaspoon brown sugar. While not identical, this will provide a similar sweet-spicy-umami flavor profile. Alternatively, Thai chili paste (sambal oelek) mixed with a bit of honey can work in a pinch.

→ How spicy are these meatballs?

With the amounts listed, these meatballs have a moderate heat level. The spiciness primarily comes from the gochujang in both the meatballs and the glaze. For a milder version, reduce the gochujang by half. To increase the heat, add a teaspoon of gochugaru (Korean chili flakes) or your preferred hot sauce.

→ What sides pair well with Korean BBQ meatballs?

These meatballs pair wonderfully with steamed rice, kimchi, quick-pickled vegetables, or a simple cucumber salad. For a complete Korean-inspired meal, serve with banchan (small side dishes) like spinach namul, bean sprouts, or Korean potato salad. They also work well with lettuce wraps for a low-carb option.

→ Can I freeze these meatballs?

Absolutely! Freeze the cooked but unglazed meatballs in a single layer on a baking sheet, then transfer to a freezer bag once solid. They'll keep for up to 3 months. Thaw overnight in the refrigerator or reheat from frozen in a 350°F oven until heated through. Make the glaze fresh when ready to serve.

→ Can I use ground turkey instead of beef?

Yes, ground turkey works well as a leaner alternative. Since turkey is less fatty than beef, add an extra tablespoon of sesame oil to the mixture to prevent dryness. You might also need to reduce the cooking time slightly as turkey can cook faster than beef. Check for an internal temperature of 165°F.