Korean BBQ Meatballs Recipe
These Korean BBQ Meatballs are a flavorful fusion of tender ground beef meatballs glazed in a sweet and spicy Korean BBQ sauce, served with a creamy spicy sesame mayo. Perfect as a snack or main dish, these meatballs combine traditional Korean flavors like gochujang and sesame oil for a deliciously addictive treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings (about 20 meatballs) 1x
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Korean
- Diet: Halal
Ingredients
Scale
Meatballs
- 1 lb ground beef
- ½ cup panko breadcrumbs
- 1 egg
- 5 cloves garlic, minced
- 1 tbsp minced ginger
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp brown sugar
- 3 green onions, thinly sliced
BBQ Sauce
- ¼ cup soy sauce
- 1 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water)
Spicy Sesame Mayo
- ½ cup mayonnaise
- 1 tsp gochujang
- 1 tsp sesame oil
- ½ lime, juiced
Instructions
- Prep ingredients: Begin by mincing the garlic and ginger, and thinly slice the green onions to prepare for the meatballs.
- Make the meatballs: In a large bowl, combine the ground beef with panko, egg, garlic, ginger, gochujang, soy sauce, sesame oil, brown sugar, and green onions. Mix gently until just combined to avoid tough meatballs. Shape the mixture into 1-inch diameter meatballs.
- Cook the meatballs: Heat a pan over medium heat and fry the meatballs, turning to brown all sides. Cook for about 12-15 minutes until they are fully cooked through and caramelized. Remove meatballs and set aside. Wipe out any burnt bits from the pan.
- Prepare the BBQ sauce: In the same pan, add soy sauce, honey, brown sugar, gochujang, rice vinegar, and sesame oil. Stir well and bring to a gentle simmer. Add the cornstarch slurry and stir constantly until the sauce thickens.
- Coat the meatballs: Turn off the heat, add the cooked meatballs back into the pan with the sauce, and stir gently to coat them evenly.
- Make the spicy sesame mayo: In a small bowl, mix together mayonnaise, gochujang, sesame oil, and lime juice until smooth and creamy.
- Serve: Plate the coated meatballs, garnish with extra green onions and sesame seeds if desired, and serve alongside the spicy sesame mayo. Enjoy with your favorite sides!
Notes
- Be careful not to overmix the meatball mixture to keep them tender.
- Adjust the amount of gochujang in the sauce and mayo to suit your desired level of spice.
- These meatballs can be baked in the oven at 400°F (200°C) for 15-18 minutes as an alternative to frying.
- Serve with steamed rice or a simple cucumber salad for a complete meal.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 5 meatballs with sauce and mayo
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 22 g
- Cholesterol: 90 mg
Keywords: Korean BBQ meatballs, spicy meatballs, gochujang meatballs, Korean meatballs recipe, Asian meatballs, BBQ sauce, spicy mayo
Find it online: https://kitchenbyclara.com/korean-bbq-meatballs-recipe/
