Description
These Juicy Korean-Style BBQ Meatballs combine tender ground beef or pork with a flavorful mix of soy sauce, sesame oil, and spices, cooked to perfection and glazed with a rich Korean BBQ sauce. Served with a creamy, spicy mayo sauce that adds a perfect kick, this appetizer or main dish is quick to prepare and packed with delicious Korean-inspired flavors.
Ingredients
Scale
Meatballs:
- 1 lb ground beef or pork (or a mix of both)
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1 egg
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil (for cooking)
BBQ Sauce:
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon grated ginger
Spicy Mayo Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce (or more for extra heat)
- 1 teaspoon lemon juice (optional, for tang)
Garnish (optional):
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef or pork with breadcrumbs, milk, finely chopped green onions, minced garlic, soy sauce, sesame oil, brown sugar, ground ginger, egg, rice vinegar, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, to ensure even cooking.
- Cook the Meatballs: Heat vegetable oil in a large skillet over medium heat. Add the meatballs in batches without crowding the pan and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes. Remove the cooked meatballs and set aside.
- Make the BBQ Sauce: In the same skillet, combine soy sauce, honey or brown sugar, rice vinegar, sesame oil, gochujang, and grated ginger. Stir and simmer for 2-3 minutes until slightly thickened and glossy.
- Glaze the Meatballs: Return the cooked meatballs to the skillet with the BBQ sauce. Toss gently to coat all meatballs evenly with the sauce. Cook for an additional 2 minutes to allow flavors to meld.
- Prepare Spicy Mayo Sauce: In a small bowl, mix mayonnaise with sriracha sauce and lemon juice until smooth. Adjust sriracha quantity to desired heat level.
- Serve: Plate the glazed Korean BBQ meatballs, drizzle or serve alongside the spicy mayo sauce. Garnish with sesame seeds and chopped green onions if desired for extra flavor and visual appeal.
Notes
- For a leaner option, use ground turkey or chicken instead of beef or pork.
- Breadcrumbs can be substituted with gluten-free breadcrumbs for gluten-sensitive diets.
- Adjust sriracha in the spicy mayo to control spice level according to preference.
- These meatballs can be made ahead and reheated gently to maintain juiciness.
- Serve with steamed rice or lettuce wraps for a complete meal.
