Introduction: Juicy Korean-style BBQ meatballs are packed with savory, sweet, and umami flavors, making them the perfect appetizer or main dish for any gathering. These tender meatballs are glazed with a delicious BBQ sauce inspired by Korean flavors, giving them a unique and mouthwatering taste. Topped with a creamy and spicy mayo sauce, these meatballs offer the perfect balance of heat and richness. They’re easy to make and will surely be a crowd-pleaser at your next event or dinner!
Ingredients:
For the meatballs:
1 lb (450g) ground beef or pork (or a mixture of both)
1/4 cup breadcrumbs
1/4 cup milk
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon grated ginger
1 tablespoon brown sugar
1 egg
Salt and pepper to taste
For the BBQ sauce:
1/4 cup soy sauce
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1 tablespoon gochujang (Korean chili paste)
1 teaspoon sesame oil
1 tablespoon minced garlic
1 teaspoon grated ginger
1 tablespoon water (optional, for thinning the sauce)
For the spicy mayo sauce:
1/2 cup mayonnaise
1 tablespoon gochujang
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey (optional for sweetness)
For garnish:
Sesame seeds
Chopped green onions (optional)
Instructions:
Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Make the meatballs: In a large bowl, combine ground meat, breadcrumbs, milk, chopped onion, minced garlic, soy sauce, sesame oil, grated ginger, brown sugar, egg, salt, and pepper. Mix everything together until well combined. Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
Bake the meatballs: Bake the meatballs in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through. You can check their internal temperature to make sure it reaches 160°F (71°C).
Prepare the BBQ sauce: While the meatballs are baking, make the BBQ sauce. In a small saucepan, combine soy sauce, honey (or brown sugar), rice vinegar, gochujang, sesame oil, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 3-5 minutes until the sauce thickens. If it’s too thick, you can add a little water to adjust the consistency.
Glaze the meatballs: Once the meatballs are cooked, remove them from the oven and transfer them to a bowl. Pour the BBQ sauce over the meatballs and toss them gently to coat.
Make the spicy mayo sauce: In a small bowl, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, and honey (if using). Adjust the amount of gochujang based on your preferred spice level.
Serve and garnish: Serve the meatballs on a platter, drizzle with spicy mayo sauce, and garnish with sesame seeds and chopped green onions.
Description:
These juicy Korean-style BBQ meatballs are packed with bold, savory flavors that combine the richness of beef or pork with the tangy and sweet kick of Korean BBQ sauce. The spicy mayo sauce adds a creamy, zesty contrast, complementing the meatballs perfectly. The combination of gochujang (Korean chili paste) and sesame oil gives these meatballs an authentic Korean flavor profile, making them irresistible. Whether served as an appetizer, snack, or main dish, these meatballs are sure to impress with their delicious balance of sweet, spicy, and savory tastes.
Tips:
Adjust the spice level: If you prefer less heat, you can reduce the amount of gochujang in both the BBQ sauce and spicy mayo.
Make ahead: These meatballs can be made ahead of time. You can bake them earlier in the day, then glaze them with BBQ sauce and store them in the fridge until you’re ready to serve.
Cook on the stovetop: If you prefer, you can cook the meatballs on the stovetop in a skillet with a little oil over medium heat until golden brown on all sides and cooked through.
Rice substitute: Serve these meatballs with rice, noodles, or a salad for a fuller meal.
Variations:
Vegetarian Version: Use plant-based ground meat or a mixture of finely chopped mushrooms, tofu, and breadcrumbs to create a vegetarian version of these meatballs.
Add veggies: Add finely grated carrots or zucchini into the meatball mixture for extra flavor and moisture.
Different sauces: For a different twist, you can substitute gochujang with Sriracha or another chili paste, or make a more traditional sweet-and-sour sauce.
Corrections:
If your BBQ sauce is too thick, add a splash of water or broth to thin it out. If it’s too runny, simmer it a bit longer to thicken.
If the meatballs are not holding together, add a little more breadcrumbs or egg to help bind the mixture.
Enjoy:
These Korean-style BBQ meatballs with spicy mayo sauce are best enjoyed fresh, but they can also be stored in the fridge for 1-2 days. Serve them as an appetizer at your next gathering or pair them with steamed rice and vegetables for a tasty dinner. Enjoy the bold, flavorful, and juicy goodness!