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This sweet and savory Korean BBQ meatball recipe transforms an ordinary dinner into something extraordinary. The combination of tender, juicy meatballs coated in a glossy Korean-inspired glaze paired with a creamy spicy mayo dip creates a perfect balance of flavors that will make your taste buds dance.
I first made these meatballs for a neighborhood potluck and they disappeared within minutes. Now they've become my signature dish that friends request whenever we get together. The combination of traditional Korean flavors with the familiar comfort of meatballs makes this recipe truly special.
Ingredients
- Ground beef or beef and pork mix: The combination provides the perfect fat content for juicy meatballs that hold their shape
- Panko breadcrumbs: These Japanese breadcrumbs create a lighter texture than regular breadcrumbs
- Gochujang: Korean chili paste that adds complex sweet heat look for it in the international aisle
- Sesame oil: Adds nutty depth use toasted sesame oil for more pronounced flavor
- Green onions: Provides freshness and mild onion flavor choose ones with bright green tops
- Soy sauce: Use lowsodium if watching salt intake
- Honey: Balances the heat and adds gloss to the glaze
- Mayonnaise: Choose a good quality mayo for the creamiest dip
Step-by-Step Instructions
- Prepare the Meatball Mixture:
- Combine all meatball ingredients in a large bowl using clean hands to gently mix until just incorporated. Avoid overmixing which can make the meatballs tough. The mixture should hold together but still feel somewhat loose and light. Let it rest for 5 minutes to allow the panko to absorb moisture.
- Shape the Meatballs:
- Use a tablespoon or small ice cream scoop to portion the meat mixture. Roll between your palms to form 1 to 1.5 inch balls. Slightly wet hands prevent sticking. Make them uniform in size to ensure even cooking. This recipe should yield approximately 20 meatballs.
- Cook the Meatballs:
- Choose your preferred cooking method. For panfrying heat 2 tablespoons of oil over mediumhigh heat and cook in batches being careful not to overcrowd the pan. For baking line a sheet pan with parchment paper for easy cleanup. For air frying lightly spray the basket with oil before adding the meatballs.
- Make the Korean BBQ Glaze:
- Whisk all glaze ingredients except cornstarch slurry in a saucepan over medium heat. Once simmering for about 2 minutes add the cornstarch mixture and continue to cook while stirring constantly until the sauce thickens enough to coat the back of a spoon about 1 to 2 minutes more.
- Coat the Meatballs:
- Transfer cooked meatballs directly into the warm glaze gently tossing to ensure each meatball is thoroughly coated. Allow them to simmer in the glaze for 12 minutes to absorb the flavors. The sauce should cling to the meatballs creating a glossy sheen.
- Make the Spicy Mayo Dip:
- Combine all dip ingredients in a small bowl stirring until completely smooth. Taste and adjust seasonings if needed adding more gochujang for heat or honey for sweetness. The dip should be thick enough to coat a meatball when dipped but still have a creamy consistency.
- Garnish and Serve:
- Arrange glazed meatballs on a serving plate sprinkle generously with sesame seeds and freshly chopped green onions. Serve the spicy mayo dip alongside in a small bowl for dipping. The contrast of colors creates a visually appealing presentation.
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Gochujang is my favorite ingredient in this recipe. My family was hesitant about trying Korean flavors at first but now they recognize the distinctive sweet and spicy profile immediately. My teenage son actually started requesting these meatballs for his birthday dinner instead of pizza which I consider a major culinary victory.
Make Ahead and Storage
These Korean BBQ meatballs are perfect for meal prep. You can make the meatballs and even the sauce up to two days ahead. Store them separately in airtight containers in the refrigerator. When ready to serve simply reheat the meatballs in a 350°F oven for 10 minutes then toss with warmed glaze. The spicy mayo dip can be made up to three days in advance and actually improves in flavor as it sits.
Perfect Pairings
Turn these meatballs into a complete meal by serving them over steamed white rice or coconut rice. For a lowcarb option try cauliflower rice instead. Add a side of quick pickled vegetables like cucumbers or daikon radish to cut through the richness of the meatballs. The tangy crunch provides the perfect contrast to the sweet and spicy flavors.
Adjusting the Heat Level
One of the beauties of this recipe is how easily you can customize the spice level. For a milder version reduce the gochujang to 1 teaspoon in both the meatballs and glaze. For spice lovers increase to 2 tablespoons and add a teaspoon of gochugaru Korean chili flakes. Remember that the spicy mayo also contributes to the overall heat level so adjust accordingly based on your preference.
Frequently Asked Questions
- → How can I adjust the spice level?
Reduce or increase the gochujang or add sriracha for more heat. You can also omit spicy elements for a milder version.
- → What are the best cooking methods for the meatballs?
They can be pan-fried for a crispy exterior, baked for a healthier option, or air-fried for quick cooking.
- → Can I freeze the meatballs?
Yes, cooked meatballs can be frozen for up to 3 months. Allow them to cool completely before storing in an airtight container.
- → What should I serve alongside this dish?
These meatballs pair well with steamed rice, noodles, or sautéed vegetables for a balanced meal.
- → Can I make this dish vegetarian?
Yes, substitute the ground beef with plant-based meat or crumbled tofu for a vegetarian variant.