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Delicious Korean BBQ meatballs garnished with green onions and sesame seeds

Korean BBQ Meatballs

Korean BBQ meatballs are a delightful fusion of savory and sweet flavors, perfect for weeknight dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground beef or ground chicken
  • ½ cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 inch piece fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 green onions finely chopped
For the glaze
  • ¼ cup soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp gochujang
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1 tsp cornstarch mixed with 2 tbsp water
For the spicy mayo dip
  • ½ cup mayonnaise
  • 1 tbsp gochujang
  • 1 tbsp lime juice
  • 1 tsp honey
  • ½ tsp garlic powder
For garnishing
  • Sesame seeds and chopped green onions for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) or preheat an air fryer to 375°F (190°C). If baking, line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the ground meat, panko, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and chopped green onions. Mix gently until just combined.
  3. Shape the mixture into 1–1.5 inch meatballs and place them on a plate.
Cooking
  1. Choose your cooking method:
  2. Skillet: Heat oil in a skillet over medium heat and brown the meatballs for about 6–8 minutes.
  3. Baking: Arrange the meatballs on the prepared baking sheet and bake for 15–18 minutes.
  4. Air Frying: Place them in a single layer in the air fryer and cook for 10–12 minutes.
Preparing the glaze
  1. While the meatballs are cooking, prepare the glaze. In a small saucepan, combine all glaze ingredients and bring to a simmer. Add the cornstarch slurry to thicken the sauce.
  2. Once cooked, toss the meatballs in the glaze to coat them thoroughly.
Making the spicy mayo dip
  1. For the spicy mayo, whisk together all the ingredients in a small bowl.
Serving
  1. Serve the glazed meatballs on a platter, garnished with sesame seeds and green onions, with a side of spicy mayo for dipping.

Notes

To store leftovers, keep them in an airtight container in the refrigerator for up to three days. For freezing, arrange in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. They'll last for up to three months.