Description
Korean BBQ Meatballs deliver sweet heat, deep umami, and a creamy spicy mayo dip. Fast, beginner-friendly, and perfect for appetizers or a rice-bowl dinner.
Ingredients
1 lb ground beef (90% lean)
1 large egg
1/2 cup panko breadcrumbs
2 green onions, finely sliced (white and green parts separated)
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp soy sauce
1 tsp toasted sesame oil
1/4 tsp black pepper
1/2 tsp fine salt
Sticky Korean BBQ Glaze:
3 tbsp soy sauce
2 tbsp brown sugar (or honey)
1 tbsp gochujang (adjust to taste)
1 tbsp rice vinegar
1 tsp grated ginger
1 tsp cornstarch + 1 tsp water
Spicy Mayo Dip:
1/2 cup mayonnaise
1–2 tsp sriracha
1/2 tsp soy sauce
1/4 tsp sesame oil
1 tsp lime juice (optional)
Garnish:
Toasted sesame seeds, sliced green onion tops
Instructions
1. Preheat oven to 400°F (200°C); line a sheet pan with parchment.
2. Mix beef, egg, panko, green onion whites, garlic, ginger, soy sauce, sesame oil, pepper, and salt until tacky.
3. Roll 20–24 small meatballs; place on pan.
4. Bake 12–15 minutes until centers reach 160°F (71°C).
5. Simmer soy sauce, brown sugar, gochujang, rice vinegar, and ginger 1–2 minutes; stir in cornstarch slurry; cook until glossy.
6. Stir mayonnaise, sriracha, soy sauce, sesame oil, and lime juice until smooth.
7. Toss hot meatballs in glaze; garnish with sesame seeds and green onion tops; serve with spicy mayo.
Notes
Air fryer: 375°F for 8–10 minutes; glaze and air-fry 1 minute more.
Substitute turkey or chicken; add 1 tsp sesame oil for richness.
Make-ahead: chill formed meatballs up to 24 hours; freeze cooked meatballs up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 5–6 meatballs
- Calories: 360
- Sugar: 9 g
- Sodium: 540 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 110 mg