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Korean BBQ Meatballs

Savory Korean BBQ Meatballs with a Spicy Mayo Dip Delight

These Korean BBQ Meatballs serve as an impressive crowd-pleaser, infused with authentic flavors for game nights or family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Korean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Korean BBQ Meatballs Ingredients
  • 1 lb ground beef Substitute with ground turkey or chicken for a lighter option.
  • 2 cloves garlic, minced Ensure freshness for depth of taste.
  • 0.5 inch ginger, grated Provides a zesty warmth.
  • 2 green onions, finely chopped Can be replaced with chives if not available.
  • 1 egg Serves as a binder.
  • 0.25 cup breadcrumbs Opt for gluten-free breadcrumbs if needed.
  • 2 tablespoons soy sauce Use tamari for a gluten-free option.
  • 1 tablespoon sesame oil Essential for authentic taste.
  • 1 tablespoon gochujang (Korean chili paste) Substitute with sriracha for a different heat level.
  • 1 tablespoon brown sugar Can swap with honey for a natural alternative.
  • 1 teaspoon rice vinegar Provides acidity to enhance overall flavor.
  • 1 teaspoon cornstarch (optional) Helps bind meatballs if needed.
  • salt and black pepper to taste Standard seasonings.
  • toasted sesame seeds For garnish.
  • chopped scallions For garnish.
Spicy Mayo Dip
  • 0.5 cup mayonnaise The creamy base for the dip.
  • 1 tablespoon gochujang Flavors the mayo with delightful heat.
  • 1 teaspoon lime juice Adds brightness and acidity.
  • 0.5 teaspoon honey Balances the spiciness with sweetness.

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the ground beef, minced garlic, grated ginger, chopped green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, and rice vinegar. Season with salt and pepper.
  3. Shape the mixture into 1-inch meatballs and arrange them on the baking sheet.
  4. Bake the meatballs for 18–20 minutes until golden brown and cooked through.
  5. While the meatballs are baking, whisk together the mayonnaise, gochujang, lime juice, and honey until smooth.
  6. Serve the meatballs warm, drizzled with spicy mayo dip or on the side, and garnish with sesame seeds and scallions.

Nutrition

Serving: 4meatballsCalories: 200kcalCarbohydrates: 15gProtein: 18gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 350mgFiber: 1gSugar: 3gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

These Korean BBQ Meatballs are quick to prepare and great as leftovers. Store in the fridge for up to 3 days or freeze for up to 3 months.

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