Korean BBQ Meatballs Recipe

LEEZA JOHAN

 A delicious and flavor-packed dish of Korean-style meatballs! These juicy meatballs are glazed in a sweet and savory Korean barbecue sauce, cooked to perfection, and served in a creamy, tangy dipping sauce, all garnished with fresh green onions. This recipe is a vibrant and modern twist on traditional flavors, offering a delightful blend of smoky, sweet, and spicy notes in every bite.

Korean BBQ Meatballs Recipe

Ingredients

For the Meatballs:

  • 1 lb ground beef or turkey

  • 1/2 cup panko breadcrumbs

  • 1 large egg

  • 2 cloves garlic, minced

  • 1 tsp fresh ginger, grated

  • 1 tsp sesame oil

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/2 cup gochujang (Korean chili paste)

  • 1/4 cup light brown sugar, packed

  • 1/4 cup soy sauce

  • 2 tbsp water

  • 1 tbsp rice vinegar

For the Sauce:

  • 1/4 cup mayonnaise

  • 1/4 cup sour cream

  • 2 tbsp Dijon mustard

  • 1 tbsp honey

  • 1 tsp sriracha (optional, for heat)

  • 1/4 tsp cayenne pepper

For Garnish:

  • 2 green onions, thinly sliced

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

  2. In a large bowl, combine the ground beef, breadcrumbs, egg, garlic, ginger, sesame oil, salt, and pepper. Use your hands to mix gently until just combined (do not overmix).

  3. Shape the mixture into about 16-18 meatballs, about 1 1/2 inches in diameter. Place them on the prepared baking sheet, leaving some space between them.

  4. Bake for 15-18 minutes, or until cooked through and lightly browned.

  5. While the meatballs are baking, make the glaze. In a medium saucepan, combine the gochujang, brown sugar, soy sauce, water, and rice vinegar. Bring the mixture to a simmer over medium heat, stirring constantly, and cook for 2-3 minutes until the sugar dissolves and the sauce is smooth. Remove from heat.

  6. Once the meatballs are done, remove them from the oven. Carefully add them to the saucepan with the glaze, tossing gently to coat completely. Return the glazed meatballs to the baking sheet and bake for another 5-7 minutes, or until the glaze is bubbling and slightly thickened.

  7. While the meatballs are glaze-baking, prepare the dipping sauce. In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, honey, sriracha (if using), and cayenne pepper until smooth and well-combined.

  8. To serve, pile the glazed meatballs onto a large serving platter. Drizzle the prepared dipping sauce over the top. Garnish with sliced green onions and serve warm with a side of steamed rice or your favorite vegetable.

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