Glazed Korean BBQ Meatballs

This Korean-inspired meatball recipe transforms ordinary ground beef into an explosion of sweet, savory, and spicy flavors that will transport your taste buds straight to Seoul. The tender meatballs glazed in a sticky Korean BBQ sauce paired with a creamy spicy mayo dip create a perfect balance that's absolutely irresistible as an appetizer or main dish.

I first made these meatballs for a multicultural potluck night with friends and they disappeared faster than any other dish. Now they're my go-to recipe whenever I want to impress without spending hours in the kitchen.

Ingredients

• Ground beef: creates the perfect base with rich flavor and ideal fat content for juicy meatballs
• Panko breadcrumbs: provide a lighter texture than regular breadcrumbs for tender results
• Gochujang: Korean chili paste brings authentic flavor with complex sweet spicy fermented notes
• Sesame oil: adds a distinctive nutty aroma that defines Korean cuisine
• Green onions: offer freshness and subtle flavor that brightens the rich meat mixture
• Honey: balances the savory elements with natural sweetness in the glaze
• Mayonnaise: creates the creamy base for a dip that perfectly complements the bold meatball flavors

Step-by-Step Instructions

Prepare the Meatball Mixture:

Combine all meatball ingredients with a light touch, mixing just until incorporated. Overmixing will make your meatballs tough, so use your fingertips to gently fold everything together until just combined. The mixture should feel soft but hold together when shaped.

Shape the Meatballs:

Use a cookie scoop or measuring tablespoon to portion the meat mixture evenly, then roll between moistened palms to create smooth spheres about 1.5 inches in diameter. This size ensures they cook quickly while remaining juicy inside. Makes approximately 20-24 meatballs.

Cook the Meatballs:

For pan-frying, heat 2 tablespoons oil in a large skillet over medium heat until shimmering. Add meatballs with space between each and cook undisturbed for 3 minutes before gently turning. Continue cooking and turning occasionally until browned on all sides and internal temperature reaches 160°F, about 8-10 minutes total.

Make the Korean BBQ Glaze:

Simmer all glaze ingredients except cornstarch mixture in a small saucepan over medium heat for 5 minutes, allowing flavors to meld. Add cornstarch slurry and continue cooking while stirring constantly until the sauce thickens enough to coat the back of a spoon, about 1-2 minutes.

Coat the Meatballs:

Add cooked meatballs directly to the glaze in the pan, gently tossing to ensure even coating on all sides. Allow them to simmer in the sauce for 1-2 minutes to absorb flavors and develop that signature glossy appearance.

Make the Spicy Mayo Dip:

Whisk all dip ingredients in a small bowl until completely smooth. Taste and adjust seasoning, adding more gochujang for extra heat or honey for additional sweetness based on your preference.

Garnish and Serve:

Transfer glazed meatballs to a serving platter, drizzle with any remaining sauce, and sprinkle generously with sesame seeds and sliced green onions. Serve immediately with spicy mayo dip alongside.

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Gochujang is really the heart of this recipe. I remember my first time using it years ago when I was intimidated by its vibrant color and unique aroma. Now I consider it an essential pantry item that adds incredible depth to everything from marinades to dips. The fermented complexity it brings to these meatballs simply cannot be replicated with any substitute.

Make-Ahead Options

These meatballs are perfect for meal prep. You can prepare the raw meatball mixture up to 24 hours in advance and store it covered in the refrigerator. For longer storage, form the meatballs and freeze them on a baking sheet before transferring to a freezer bag where they'll keep for up to three months. Cook directly from frozen by adding 5-7 minutes to the cooking time. The glaze and dip can also be made up to three days ahead and refrigerated separately in airtight containers.

Serving Suggestions

Turn these meatballs into a complete meal by serving them over steamed rice with quick pickled vegetables for a balanced Korean rice bowl. For an appetizer spread, provide small skewers or toothpicks and serve alongside other Asian-inspired finger foods like vegetable spring rolls or edamame. If you're hosting a gathering, keep them warm in a slow cooker set to low with the glaze already applied, refreshing the garnishes just before serving.

Ingredient Substitutions

No gochujang? Start with 1 tablespoon sriracha mixed with 1 teaspoon miso paste and 1 teaspoon brown sugar for a similar flavor profile. The panko breadcrumbs can be replaced with regular breadcrumbs though the texture will be slightly denser. For a lighter option, ground turkey or chicken works beautifully in place of beef, though you might want to add an extra tablespoon of oil to the mixture to maintain juiciness. Those avoiding eggs can substitute 2 tablespoons of plain yogurt as a binding agent with good results.

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Frequently Asked Questions About the Recipe

→ Can I make these meatballs ahead of time?

Yes! You can prepare the meatballs up to 3 days in advance and store them in the refrigerator. You can also freeze the cooked meatballs for up to 3 months. When ready to serve, thaw if frozen, then reheat in the oven at 350°F for 10-15 minutes until warmed through before glazing.

→ What can I substitute for gochujang?

If you can't find gochujang, you can substitute with a mixture of 1 part sriracha and 1 part miso paste with a touch of honey. Alternatively, a blend of sriracha and tomato paste with a pinch of sugar will provide similar sweet-spicy flavors, though the depth will be slightly different.

→ Can I use ground turkey instead of beef?

Absolutely! Ground turkey works well as a lighter alternative. Since turkey is leaner than beef, consider adding an extra tablespoon of sesame oil to the mixture to maintain moisture and prevent the meatballs from becoming dry during cooking.

→ What sides pair well with these meatballs?

These meatballs pair beautifully with steamed rice, kimchi, cucumber salad, or stir-fried vegetables. For a complete Korean-inspired meal, serve with bibimbap ingredients or wrapped in lettuce leaves with pickled vegetables. They also work great alongside a simple cabbage slaw dressed with rice vinegar.

→ How spicy are these meatballs?

With the recommended amount of gochujang, these meatballs have a moderate heat level that most people find enjoyable. The spicy mayo adds additional heat. You can easily adjust the spice level by increasing or decreasing the amount of gochujang in both the meatballs and the glaze to suit your preference.

→ Can I make these gluten-free?

Yes, to make these gluten-free, replace the panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers. Also be sure to use gluten-free soy sauce or tamari for both the meatballs and the glaze. Always check your gochujang as some brands may contain wheat.