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These Korean BBQ meatballs have become my ultimate party appetizer solution when I need something impressive but manageable. The sweet and savory glaze combined with the spicy mayo creates an irresistible flavor combination that disappears within minutes every time I serve them.
I first made these meatballs for a potluck dinner where I wanted something different from the usual chips and dip. They were such a hit that three people asked for the recipe before the night was over, and now they're requested at every gathering.
Ingredients
- Ground beef: Provides the perfect base texture, can substitute with turkey or chicken for a lighter option
- Breadcrumbs: Help bind everything together while keeping the meatballs tender
- Egg: Acts as the crucial binder that prevents your meatballs from falling apart
- Green onions: Add fresh flavor and a subtle bite throughout the meatballs
- Garlic and ginger: Form the aromatic foundation of authentic Korean flavor
- Soy sauce: Infuses umami depth, look for low sodium varieties if watching salt intake
- Sesame oil: Brings that distinctive nutty flavor, use toasted sesame oil for best results
- Black pepper: Adds a gentle heat that balances the sweetness in the glaze
- Soy sauce (for the glaze): Creates the savory base for your glaze
- Brown sugar and honey: Work together to create caramelization and sticky texture
- Rice vinegar: Adds the perfect tangy balance to cut through the richness
- Garlic and ginger (for the glaze): Bring aromatic depth to the sauce
- Cornstarch: Creates that restaurant quality thickness that helps the glaze cling to each meatball
- Mayonnaise: Provides the creamy base; choose Japanese Kewpie mayo for extra richness
- Sriracha: Brings customizable heat, start with less and add to taste
- Honey: Balances the spiciness with a touch of sweetness
- Lime juice: Adds brightness and cuts through the richness
Step-by-Step Instructions
- Make the Meatballs:
- Combine all meatball ingredients in a large bowl. Use your hands to gently incorporate everything until just mixed. Overmixing will result in tough meatballs. Roll into 1inch balls using wet hands to prevent sticking, and place them on a lined baking sheet with small spaces between each meatball.
- Cook the Meatballs:
- Bake in a preheated 400°F oven for exactly 1518 minutes. Look for a golden brown exterior while maintaining juiciness inside. The internal temperature should reach 160°F for beef. If panfrying, use a heavy bottomed skillet over medium heat with a tablespoon of neutral oil, turning the meatballs frequently to ensure even browning on all sides.
- Make the Korean BBQ Glaze:
- Combine all glaze ingredients except cornstarch slurry in a small saucepan over medium heat. Allow the mixture to come to a gentle simmer (about 23 minutes). Add the cornstarch slurry and whisk continuously for 12 minutes until the sauce coats the back of a spoon. The glaze should be thick but pourable.
- Glaze the Meatballs:
- Transfer the cooked meatballs to a large bowl and pour the hot glaze over them. Gently toss to ensure each meatball gets completely coated in glaze.
- Make the Spicy Mayo Dip:
- Whisk all dip ingredients together in a small bowl until smooth. Adjust heat level as preferred. The dip should be thick enough to cling to the meatballs when dipped.
- Serve:
- Arrange the glazed meatballs on a platter with the spicy mayo alongside. Garnish with extra green onions and sesame seeds.
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My absolute favorite part of this recipe is the versatility of the Korean BBQ glaze. I accidentally made too much once and used the leftover sauce on grilled chicken the next day. It was so delicious that I now sometimes make extra glaze intentionally just to have on hand for quick weeknight dinners.
Make Ahead Tips
These meatballs are perfect for prepping ahead of time. You can mix and shape the meatballs up to 24 hours in advance and keep them covered in the refrigerator. The glaze can also be made a day ahead and gently reheated before tossing with the cooked meatballs. For parties, prepare everything completely and keep warm in a slow cooker on the low setting for up to 2 hours.
Ingredient Substitutions
If you want to make these meatballs gluten free, simply swap the regular breadcrumbs for gluten free panko or crushed rice crackers. For a dairy free version, the recipe already fits the bill. To lower the carb content, you can replace the breadcrumbs with almond flour or crushed pork rinds. The spicy mayo can be made with vegan mayonnaise for those avoiding eggs.
Serving Suggestions
These meatballs are incredibly versatile. Serve them as party appetizers with decorative toothpicks, or transform them into a complete meal by serving over steamed rice with kimchi on the side. For a fun family dinner, set up a build your own Korean meatball bowl bar with rice, shredded vegetables, and extra sauce. They also make excellent sliders when placed on small buns with some spicy mayo and quick pickled cucumbers.
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These Korean BBQ meatballs are guaranteed to impress. Whether it's a party or family dinner, you'll love how easy they are to make and enjoy!
Frequently Asked Questions
- → Can I use a different type of ground meat for these meatballs?
Absolutely! While the recipe calls for ground beef, you can substitute with ground pork, chicken, turkey, or a combination. Ground pork will provide similar richness, while poultry options create a lighter version. Just note that cooking times may vary slightly depending on the meat used.
- → How can I make these meatballs gluten-free?
To make these gluten-free, substitute regular breadcrumbs with gluten-free panko or breadcrumbs. Also ensure you're using gluten-free soy sauce or tamari instead of regular soy sauce in both the meatballs and glaze.
- → Can I prepare these meatballs ahead of time?
Yes! You can prepare the meatball mixture and shape them up to 24 hours in advance, storing them covered in the refrigerator. You can also fully cook the meatballs, allow them to cool, and refrigerate for up to 3 days or freeze for up to 2 months. Reheat and add the glaze just before serving.
- → How spicy is the mayo dip, and can I adjust the heat level?
The spice level is moderate as written but is completely customizable. For a milder dip, reduce the sriracha to 1-2 teaspoons. For extra heat, increase to 2 tablespoons or add a dash of Korean gochujang paste. You can always start with less and add more to taste.
- → What sides pair well with these Korean BBQ meatballs?
These meatballs pair wonderfully with steamed rice, kimchi, quick-pickled vegetables, or a simple cucumber salad. For a complete Korean-inspired spread, serve alongside bibimbap ingredients, japchae (sweet potato noodles), or in lettuce wraps with additional garnishes.
- → Can I make the glaze thicker or thinner?
Yes! For a thicker glaze, increase the cornstarch to 1½ teaspoons. For a thinner consistency, reduce to ½ teaspoon or omit entirely for more of a sauce than a glaze. You can also simmer the glaze longer for a more concentrated flavor and thicker texture.