Description
These meatballs are perfect for meal prep, party appetizers, or an easy weeknight dinner. Serve them with rice, in lettuce wraps, or as a fun appetizer—no matter how you enjoy them, they’re irresistible!
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Ingredients
Scale
For the Meatballs
- 1 lb ground beef (or a mix of beef & pork)
- 1 egg
- ½ cup panko breadcrumbs (or regular breadcrumbs)
- 3 tbsp soy sauce (or coconut aminos for gluten-free)
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 1 tbsp gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp black pepper
- 1 tbsp green onions, chopped
For the Korean BBQ Glaze
- ¼ cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp cornstarch (mixed with 1 tbsp water to thicken)
For the Spicy Mayo Dip
- ½ cup mayo (or Greek yogurt for a lighter option)
- 1 tbsp sriracha
- 1 tsp soy sauce
- 1 tsp lime juice
Optional Garnishes
- Sesame seeds
- Chopped green onions
- Extra gochujang drizzle
Instructions
Step 1: Make the Meatballs
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, mix together the ground beef, egg, breadcrumbs, soy sauce, sesame oil, brown sugar, gochujang, garlic, ginger, black pepper, and green onions until well combined.
- Roll the mixture into 1-inch meatballs (about 20 meatballs) and place them on the baking sheet.
Step 2: Bake the Meatballs
- Bake for 15-18 minutes or until cooked through and golden brown.
Step 3: Make the Korean BBQ Glaze
- While the meatballs are baking, whisk together soy sauce, honey, gochujang, rice vinegar, and sesame oil in a small saucepan over medium heat.
- Stir in the cornstarch slurry (cornstarch + water) and cook for 1-2 minutes until the sauce thickens.
Step 4: Coat the Meatballs in Sauce
- Remove the baked meatballs from the oven and toss them in the Korean BBQ glaze until fully coated.
Step 5: Make the Spicy Mayo Dip
- In a small bowl, mix together mayo, sriracha, soy sauce, and lime juice until smooth.
Step 6: Serve & Enjoy!
- Garnish the meatballs with sesame seeds and chopped green onions. Serve with spicy mayo dip and enjoy!
Notes
- Use a Meat Mix for Extra Juiciness – A combination of ground beef and pork gives the best texture and flavor.
- Don’t Overwork the Meat – Gently mix the ingredients to keep the meatballs tender.
- Gochujang Levels Matter – Different brands vary in heat, so start with less and adjust if needed.
- For a Crispy Exterior – Bake at 425°F for a few extra minutes or broil for 2-3 minutes at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Pan-Frying
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 5 meatballs
- Calories: ~320 kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg