Ingredients
Scale
For the Meatballs:
- 1 pound (450g) ground beef or ground chicken
- ½ cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, finely minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar or honey
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 green onions, finely chopped
For the Korean BBQ Glaze:
- ¼ cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch mixed with 2 tablespoons water
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1 tablespoon gochujang or sriracha
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon garlic powder
For Garnish (Optional):
- Toasted sesame seeds
- Chopped green onions
Instructions
1. Make the Meatball Mixture
- In a large mixing bowl, combine the ground meat with:
- Panko breadcrumbs
- Egg
- Garlic and ginger
- Soy sauce
- Gochujang
- Brown sugar or honey
- Sesame oil
- Salt and pepper
- Chopped green onions
- Mix gently with clean hands or a spoon until just combined. Do not overmix to prevent the meatballs from becoming dense.
2. Form the Meatballs
- Scoop out tablespoon-sized portions of the mixture.
- Roll into 1 to 1½ inch balls and place them on a tray lined with parchment paper.
- You should end up with approximately 20 to 24 meatballs.
3. Cook the Meatballs (Choose One Method)
Option 1: Pan-Frying
- Heat 1–2 tablespoons of neutral oil in a skillet over medium heat.
- Add meatballs in batches, making sure not to overcrowd the pan.
- Cook for about 10–12 minutes, turning occasionally, until evenly browned and fully cooked.
Option 2: Baking
- Preheat oven to 400°F (200°C).
- Arrange meatballs on a lined baking sheet.
- Bake for 18–20 minutes or until fully cooked.
Option 3: Air-Frying
- Preheat your air fryer to 375°F (190°C).
- Air fry meatballs in a single layer for 10–12 minutes, shaking halfway through.
4. Prepare the Glaze
- In a small saucepan over medium heat, combine:
- Soy sauce
- Honey or brown sugar
- Gochujang
- Rice vinegar
- Sesame oil
- Garlic and ginger
- Bring to a simmer and cook for 1–2 minutes.
- Stir in the cornstarch-water slurry and cook until the sauce thickens and turns glossy.
- Remove from heat.
5. Glaze the Meatballs
- Place cooked meatballs in a large mixing bowl.
- Pour the warm glaze over them and gently toss to coat each meatball evenly.
6. Mix the Spicy Mayo Dip
- In a small bowl, whisk together:
- Mayonnaise
- Gochujang or sriracha
- Lime juice
- Honey
- Garlic powder
- Adjust spice level to your taste by adding more gochujang or sriracha.
7. Garnish and Serve
- Arrange glazed meatballs on a serving plate.
- Garnish with toasted sesame seeds and chopped green onions.
- Serve immediately with the spicy mayo dip on the side.
Notes
- Don’t overmix the meat: Overmixing can make the meatballs tough. Stir until ingredients are just combined.
- Use a scoop: A small cookie scoop ensures evenly sized meatballs that cook uniformly.
- Adjust heat level: If you’re spice-sensitive, reduce the amount of gochujang and add extra honey for balance.
- Make-ahead friendly: Meatballs and glaze can be prepped the night before and stored separately.
- Freezer-friendly: Shape and freeze meatballs on a tray. Once frozen, store in a zip-top bag and bake straight from frozen.
- Choose your protein: Both ground beef and chicken work well. Chicken is lighter; beef offers a richer taste.
- Cooking method choice: Baking is easy and hands-off, pan-frying adds great texture, and air-frying offers a crispier finish with less oil.
- Prep Time: 20 minutes
- Cook Time: 20 minutes