Korean BBQ Meatballs and Dip

These Korean BBQ meatballs transform your appetizer game with a perfect balance of sweet and spicy flavors. The tender meatballs are glazed with a sticky Korean-inspired sauce that caramelizes beautifully in the oven, while the creamy spicy mayo offers a cooling contrast that keeps everyone coming back for more.

I first made these meatballs for a potluck where I wanted something different from the usual party fare. They disappeared within minutes, and now they're requested at every gathering I host.

Ingredients

• Ground beef: Use 80/20 for juicier meatballs with better flavor development
• Breadcrumbs: Fresh works best but panko adds excellent texture
• Egg: Acts as the binding agent to hold everything together
• Garlic minced: Fresh provides much more aromatic quality than powder
• Green onion finely chopped: Adds brightness and subtle onion flavor
• Soy sauce: Use low sodium so you can control the salt level
• Sesame oil: A little goes a long way in providing authentic Korean flavor
• Ginger grated: Fresh ginger provides zingy heat that powdered cannot match
• Black pepper: Freshly ground offers more complex flavor
• Gochujang: Korean red chili paste is the heart of the sauce avoid substitutions if possible
• Honey or brown sugar: Balances the heat and helps create that sticky glaze
• Rice vinegar: Provides the tang that makes the sauce complex
• Mayonnaise: Use Japanese Kewpie mayo for extra richness in the dip
• Sriracha or Gochujang: Adjust based on your preferred spice level
• Lime juice: Fresh is essential for brightening the dip

Step-by-Step Instructions

Preheat the Oven:

Start by heating your oven to 400°F. This temperature is ideal for developing flavor while keeping the meatballs juicy. Line your baking sheet with parchment paper for easy cleanup and to prevent sticking. A dark baking sheet will help with browning the undersides.

Mix the Meatball Base:

In a large bowl combine all meatball ingredients with your hands. Avoid overmixing as this can make the meatballs tough. The mixture should hold together when rolled but still feel somewhat loose. This ensures tender results. Let the mixture rest for 5 minutes to allow the breadcrumbs to absorb moisture.

Form Perfect Balls:

Use a tablespoon or small cookie scoop to measure equal portions about 1½ inches in diameter. Roll between slightly dampened palms for smooth balls. Place them an inch apart on the baking sheet to allow even cooking and browning all around.

Bake to Perfection:

Bake in the preheated oven for exactly 15 minutes for smaller meatballs or 18 for larger ones. Look for a golden brown exterior while maintaining juiciness inside. The internal temperature should reach 160°F for beef. Rotate the pan halfway through for even browning.

Create the Signature Sauce:

While the meatballs bake whisk together all sauce ingredients in a small saucepan. Bring to a gentle simmer over medium heat stirring frequently to prevent burning. Reduce until it coats the back of a spoon approximately 5 minutes. The sauce will thicken further as it cools.

Glaze with Precision:

Transfer the baked meatballs to a large bowl and pour the warm sauce over them. Gently toss using two spoons until every meatball is thoroughly coated. Return them to the baking sheet and broil for 2 minutes to caramelize the sauce creating those irresistible sticky edges.

Prepare the Cooling Dip:

In a small bowl whisk the mayo with sriracha or gochujang starting with less and adding more to taste. The lime juice brightens everything while a tiny pinch of sugar rounds out the flavors. Let it sit for at least 5 minutes for the flavors to meld before serving.

Serve with Style:

Arrange the glazed meatballs on a serving platter sprinkled with sesame seeds and additional sliced green onions. Serve warm with the spicy mayo dip in a separate bowl. Provide toothpicks for easy handling at parties or serve over rice for a complete meal.

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Gochujang is the star ingredient that truly cannot be replaced in this recipe. I discovered it years ago at a Korean market and have been obsessed ever since. Its fermented complexity brings umami, sweetness, and heat all in one ingredient that transforms ordinary meatballs into something extraordinary.

Make Ahead Tips

These Korean BBQ meatballs are perfect for planning ahead. You can prepare the meatball mixture up to 24 hours in advance and keep it covered in the refrigerator. The sauce can also be made a day ahead and gently reheated before glazing. For maximum efficiency, you can even bake the meatballs ahead of time, refrigerate them, and then warm them in the oven at 350°F for about 10 minutes before tossing with the warm glaze right before serving.

Dietary Adaptations

This recipe adapts beautifully to different dietary needs. For gluten-free meatballs, substitute regular breadcrumbs with gluten-free panko and use tamari instead of soy sauce. If you prefer a lighter version, ground turkey works wonderfully but add a tablespoon of olive oil to compensate for the lower fat content. For those avoiding eggs, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) works as an excellent binder while adding nutritional benefits.

Serving Suggestions

While these meatballs shine as an appetizer, they also make a fantastic main course. Serve them over steamed jasmine rice with quick pickled vegetables for a balanced meal. For a fun fusion dinner, use them in lettuce wraps with fresh herbs and julienned vegetables. They also make incredible sliders tucked into small buns with the spicy mayo and some crunchy slaw. For a party spread, place them alongside other Asian-inspired appetizers like potstickers and spring rolls for a themed menu that will impress your guests.

Frequently Asked Questions

→ Can I use a different type of meat?

Yes, you can use ground turkey, chicken, or pork as an alternative to beef. Adjust cooking times accordingly for leaner meats.

→ How do I make the sauce less spicy?

Reduce the gochujang amount or replace it with a mild chili paste. You can also add an extra tablespoon of honey for a sweeter sauce.

→ Can I make these meatballs ahead of time?

Yes, you can prepare and cook the meatballs in advance. Reheat them in the oven and glaze with the BBQ sauce just before serving.

→ What can I serve alongside these meatballs?

These meatballs pair beautifully with steamed rice, stir-fried vegetables, or even a fresh salad for a complete meal.

→ Can I store leftovers?

Yes, store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.