Description
These Juicy Korean BBQ Meatballs are packed with savory flavors from ground beef and pork, infused with garlic, ginger, and a sweet-spicy gochujang glaze. Baked to perfection for a tender, juicy texture, they are served with a creamy spicy mayo dip for a delightful fusion appetizer or main dish that’s perfect for gatherings and weeknight dinners.
Ingredients
Scale
Meatballs
- 1 lb Ground Beef (Can substitute with ground turkey for a leaner option.)
- 0.5 lb Ground Pork (Can be omitted for a lighter dish.)
- 3 cloves Garlic, freshly minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Soy Sauce
- 1 large Egg
- 0.5 cup Panko Breadcrumbs
- 2 stalks Green Onions, chopped (reserve some for garnishing)
Glaze
- 2 tablespoons Gochujang
- 2 tablespoons Brown Sugar
- 1 tablespoon Rice Vinegar
- 1 tablespoon Sesame Oil
- 2 tablespoons Soy Sauce
- 2 tablespoons Water (to adjust consistency)
Spicy Mayo Dip
- 0.5 cup Mayonnaise (full-fat for richer taste)
- 1 tablespoon Sriracha (adjust to spice preference)
Garnish
- 1 tablespoon Toasted Sesame Seeds
- Chopped Green Onions
Instructions
- Preparation: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large mixing bowl, combine ground beef, ground pork, freshly minced garlic, grated ginger, soy sauce, egg, panko breadcrumbs, and chopped green onions. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Roll the mixture into 1 to 1.5-inch meatballs and place them evenly spaced on the prepared baking sheet to ensure even cooking.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15-18 minutes until they are golden brown and cooked through, maintaining their juicy texture.
- Prepare Glaze: While the meatballs bake, whisk together soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, and water in a saucepan. Simmer the mixture until it thickens slightly to create a sticky, flavorful glaze.
- Glaze Meatballs: Once baked, toss the meatballs in the prepared glaze until evenly coated, ensuring every meatball is infused with the sweet and spicy sauce.
- Make Spicy Mayo Dip: In a small bowl, mix mayonnaise with sriracha to create a creamy and spicy dipping sauce that complements the meatballs.
- Serve: Arrange the glazed meatballs on a serving platter, garnish with toasted sesame seeds and reserved chopped green onions. Serve alongside the spicy mayo dip for a delicious finishing touch.
Notes
- You can substitute ground turkey for a leaner meatball option or omit pork for a lighter dish.
- Adjust the amount of sriracha in the dip according to your preferred spice level.
- Use panko breadcrumbs for a lighter, fluffier meatball texture.
- To make this dish gluten free, substitute soy sauce with tamari and confirm breadcrumbs are gluten free.
- The glaze can be made ahead of time and stored in the refrigerator for up to 3 days.
