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When you crave something bold, comforting, and a little bit fiery, Korean BBQ meatballs bring that satisfying punch of flavor straight to your table. These aren’t your average meatballs. Glazed with a sweet, savory, and slightly spicy sauce, and paired with a creamy spicy mayo dip, they deliver the kind of bite that leaves you reaching for more.
Whether you’re cooking for your family on a weeknight or impressing friends at a gathering, this recipe gives you all the wow-factor with very little fuss. And what’s better? You’ll find yourself returning to this dish again and again—not just for the flavor, but for the ease, nutrition, and versatility it offers.
Why You’ll Love Korean BBQ Meatballs
Korean BBQ meatballs have all the makings of a crowd-pleaser. Here’s what makes them irresistible:
- Sweet and savory glaze with a kick from gochujang
- Tender, juicy meatballs baked to perfection
- Versatile as an appetizer, meal prep item, or main dish
- Served with a spicy mayo dip that balances the bold flavors
- High in protein and customizable for different diets
If you’ve never tried gochujang before, this recipe makes for the perfect introduction. It’s a fermented Korean chili paste that’s rich, slightly sweet, and moderately spicy. It adds that unmistakable umami punch that elevates every bite.
Ingredients You’ll Need (No Skipping!)
Start by gathering everything in one place—you’ll appreciate how smoothly the prep flows.
For the Meatballs:
- 1 pound of ground beef (or a half-and-half mix with ground pork for extra juiciness)
- 1 large egg
- 1/4 cup of panko breadcrumbs
- 2 cloves of garlic, finely grated
- 2 green onions, chopped thin
- 1 tablespoon of soy sauce (low sodium is ideal)
- 1 tablespoon of sesame oil
- 1/2 teaspoon of freshly ground black pepper
For the BBQ Glaze:
- 1/4 cup of soy sauce
- 2 tablespoons of brown sugar
- 1 tablespoon of gochujang
- 1 tablespoon of rice vinegar
- 1 teaspoon of freshly grated ginger
- 1 teaspoon of sesame oil
- 1 teaspoon of cornstarch mixed with 1 tablespoon of water (for thickening)
For the Spicy Mayo Dip:
- 1/2 cup of mayonnaise (Kewpie mayo preferred for richness)
- 1 tablespoon of gochujang
- 1 teaspoon of fresh lime juice
- A pinch of sugar
Step-by-Step: Your Path to Perfect Korean BBQ Meatballs
Step 1 – Mix and Shape the Meatballs
In a large bowl, combine the ground beef, egg, panko breadcrumbs, garlic, green onions, soy sauce, sesame oil, and black pepper. Mix everything just until combined—avoid overmixing to keep the meatballs tender. Use a cookie scoop or tablespoon to shape the mixture into equal-sized balls, about one inch in diameter. Place them on a parchment-lined baking sheet.
For best results, let the meatballs chill in the fridge for 15 minutes. This helps them hold their shape during baking.
Step 2 – Bake, Don’t Fry
Preheat your oven to 400°F (200°C). Bake the meatballs for 18 to 20 minutes, turning them halfway through for even browning. You’re aiming for a juicy interior with a light crust on the outside.
Step 3 – Make That Glaze Shine
While the meatballs are baking, whisk together the soy sauce, brown sugar, gochujang, rice vinegar, ginger, and sesame oil in a small saucepan over medium heat. Once the sauce begins to simmer, stir in the cornstarch-water mix. Continue stirring until the sauce thickens to a glossy finish. Set it aside until the meatballs are ready.
When the meatballs come out of the oven, toss them gently in the glaze until they’re well coated.
Step 4 – Whip Up the Spicy Mayo Dip
In a small bowl, mix the mayonnaise, gochujang, lime juice, and sugar until smooth. Taste and adjust the lime or gochujang to your preference. Chill the dip until ready to serve.
How to Serve Korean BBQ Meatballs
You’ve got options—and that’s the beauty of this dish. Here are some delicious ways to enjoy your meatballs:
- Serve them over a warm bowl of rice with kimchi and steamed vegetables.
- Wrap them in crisp lettuce leaves with pickled radish and sliced cucumber.
- Thread them onto skewers with grilled pineapple and bell peppers for a party platter.
- Toss them into a meal prep bowl with quinoa, sautéed greens, and spicy mayo on the side.
Pro Serving Tips:
- Double the BBQ glaze if you’re serving with rice
- Warm the dip slightly if serving with skewers
- Add crushed peanuts or sesame seeds for crunch
Nutritional Benefits That Matter to You
Beyond the irresistible flavor, these Korean BBQ meatballs offer a few noteworthy nutritional perks:
- High in protein – A 4-meatball serving can pack around 20 grams of protein
- Iron-rich – Especially if using beef, helpful for energy and muscle health
- Gochujang’s capsaicin – May support metabolism and fat burning
- Baked not fried – Lower in saturated fat compared to traditional methods
Want to lighten things up even more? Swap out beef for ground turkey or chicken and use Greek yogurt in place of mayo for a leaner dip.
Storing and Reheating Without Losing Flavor
You’re probably wondering how well these meatballs keep. The good news? They store like a dream.
- In the fridge: Store glazed meatballs in an airtight container for up to 4 days.
- To reheat: Warm them on a skillet over low heat with a splash of water, or microwave covered to retain moisture.
- Freezing tip: Freeze unglazed meatballs for up to 3 months. Thaw overnight in the fridge and glaze them fresh.
FAQ: Korean BBQ Meatballs
Can you make Korean BBQ meatballs in advance?
Absolutely. You can prep and store the meatball mixture up to 3 days ahead. Form and bake when ready, then glaze before serving for the freshest taste.
Are Korean BBQ meatballs spicy?
Mild to medium depending on how much gochujang you use. You can always dial it back or up to suit your taste.
What meat works best for these meatballs?
A mix of ground beef and pork provides the juiciest results, but you can use turkey or chicken for a lighter option.
Can these be made in the air fryer?
Yes! Set your air fryer to 375°F and cook the meatballs for 10 to 12 minutes, giving the basket a gentle shake halfway through the process for even browning. Then glaze them just like the baked version.
How do you keep the meatballs from drying out?
Don’t overcook them and avoid overmixing the meat. Adding panko, egg, and soy sauce helps lock in moisture.
Conclusion: A Bite You’ll Want Again and Again
This dish is one of those rare recipes that hits all the right notes—flavorful, easy, and completely satisfying. From the sticky-sweet glaze to the creamy heat of the spicy mayo dip, every bite delivers comfort with a kick. Whether you’re new to Korean flavors or you’ve stocked your pantry with gochujang and soy sauce, these meatballs offer the perfect balance of tradition and creativity.
Make them once, and they’ll become your go-to for dinner parties, lazy Sundays, or just whenever you want something undeniably delicious. Now it’s your turn—grab your ingredients and give your kitchen that mouth-watering aroma of Korean BBQ.
Hungry for more? Share your version of these Korean BBQ meatballs with #DelumarEats on social media and let your flavor win the spotlight!