Description
Juicy, tender meatballs glazed in a sweet-savory Korean BBQ sauce and served with a punchy spicy mayo dip. Perfect as a crowd-pleasing party appetizer or a fun weeknight dinner.
Ingredients
Scale
- 1 lb (450g) ground beef (80/20 for juicy texture, or turkey/pork)
- 1/2 cup (60g) panko breadcrumbs
- 1/4 cup (60ml) milk (dairy or unsweetened non-dairy)
- 1 large egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15g) fresh ginger, grated (or 1 tsp ground ginger)
- 2 tbsp (30ml) soy sauce
- 1 tbsp (12g) brown sugar
- 1 tsp toasted sesame oil
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 1/4 cup (60ml) soy sauce (for glaze)
- 3 tbsp (45g) brown sugar (for glaze)
- 1 tbsp (15ml) rice vinegar (or apple cider vinegar, for glaze)
- 1 tbsp (15ml) gochujang (Korean chili paste, for glaze)
- 1 clove garlic, minced (for glaze)
- 1 tsp grated ginger (for glaze)
- 1 tsp toasted sesame oil (for glaze)
- 1 tbsp (15ml) water (for glaze)
- 1 tsp cornstarch (for glaze)
- 1/2 cup (120g) mayonnaise (for spicy mayo dip)
- 1–2 tbsp (15–30ml) sriracha, gochujang, or hot sauce (for spicy mayo dip)
- 1 tsp honey (optional, for spicy mayo dip)
- 1 tsp rice vinegar or lemon juice (for spicy mayo dip)
- Sliced green onions (garnish, optional)
- Sesame seeds (garnish, optional)
- Chopped cilantro (garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine panko breadcrumbs and milk. Let soak for 2–3 minutes until soft.
- Add ground beef, egg, green onions, garlic, ginger, soy sauce, brown sugar, sesame oil, pepper, and salt to the breadcrumb mixture. Mix gently until just combined.
- Shape into 1 to 1.5-inch meatballs (about 18–20 total) and place evenly on the prepared baking sheet.
- Bake for 14–16 minutes, or until browned and cooked through (internal temp 165°F). Flip halfway for crispier outsides if desired.
- While meatballs bake, make the glaze: In a small saucepan, combine soy sauce, brown sugar, rice vinegar, gochujang, garlic, ginger, and sesame oil. Bring to a simmer over medium heat.
- Mix cornstarch with water, then whisk into the sauce. Simmer 2–3 minutes until thick and glossy.
- Toss baked meatballs in the warm glaze until evenly coated.
- For the spicy mayo dip: In a small bowl, whisk together mayonnaise, sriracha (or gochujang), honey, and rice vinegar or lemon juice until smooth. Adjust heat to taste.
- Arrange glazed meatballs on a platter. Garnish with green onions, sesame seeds, and cilantro if desired. Serve with spicy mayo dip on the side or drizzled over the top.
Notes
For gluten-free, use GF breadcrumbs and tamari. For dairy-free, use plant milk and vegan mayo. Meatballs can be made ahead and reheated. Glaze thickens quickly—watch closely. For extra caramelization, broil glazed meatballs for 1–2 minutes. Freeze unglazed meatballs up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Appetizer
- Cuisine: Korean
Nutrition
- Serving Size: 1 meatball with glaze and a dab of spicy mayo
- Calories: 65
- Sugar: 2
- Sodium: 220
- Fat: 3.5
- Saturated Fat: 1
- Carbohydrates: 4
- Protein: 4
Keywords: Korean BBQ meatballs, party appetizer, spicy mayo dip, bulgogi meatballs, easy meatball recipe, Asian appetizer, finger food, game day snacks, potluck, holiday party food