Description
These Juicy Korean-Style BBQ Meatballs are bursting with authentic flavors, combining ground beef or pork with a savory-sweet BBQ sauce inspired by Korean cuisine. Paired with a creamy, spicy mayo sauce and garnished with sesame seeds and green onions, this dish makes a perfect appetizer or main course that’s quick to prepare and deliciously satisfying.
Ingredients
Scale
Meatballs
- 1 lb ground beef or pork (or a mix of both)
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1 egg
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil (for cooking)
BBQ Sauce
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon grated ginger
Spicy Mayo Sauce
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce (or more for extra heat)
- 1 teaspoon lemon juice (optional, for tang)
Garnish (optional)
- Sesame seeds
- Chopped green onions
Instructions
- Make the meatballs: In a large bowl, combine the ground meat, breadcrumbs, milk, green onions, garlic, soy sauce, sesame oil, brown sugar, ground ginger, egg, rice vinegar, and black pepper. Mix thoroughly until all ingredients are well incorporated. Shape the mixture into meatballs about 1 to 1.5 inches in diameter for even cooking.
- Cook the meatballs: Heat vegetable oil in a large skillet over medium heat. Place the meatballs in the skillet, cooking for 8 to 10 minutes total, turning occasionally to ensure they brown evenly on all sides and are fully cooked through. Once done, transfer the meatballs to a plate and set aside.
- Make the BBQ sauce: Using the same skillet, add soy sauce, honey (or brown sugar), rice vinegar, sesame oil, gochujang, and grated ginger. Stir over medium heat until the sauce becomes smooth and starts to simmer, approximately 2 to 3 minutes. Adjust sweetness or spice level if needed by tasting the sauce.
- Coat the meatballs: Return the cooked meatballs to the skillet containing the simmering BBQ sauce. Toss them gently but thoroughly until each meatball is evenly coated and warmed through. Remove from heat to prevent overcooking.
- Prepare the spicy mayo sauce: In a small bowl, combine mayonnaise, sriracha sauce, and lemon juice if using. Stir until the mixture is smooth and well blended, creating a creamy, spicy condiment.
- Serve: Arrange the BBQ-coated meatballs on a serving platter. Drizzle generously with the spicy mayo sauce. Garnish with sesame seeds and chopped green onions for added flavor and visual appeal. Serve warm and enjoy your delicious Korean-style BBQ meatballs!
Notes
- You can use all beef, all pork, or a mix depending on your preference.
- Adjust the level of spiciness in both the BBQ sauce and spicy mayo by adding more or less gochujang and sriracha.
- If dairy-free, substitute milk with a plant-based option or water, and use suitable breadcrumbs.
- These meatballs freeze well cooked; reheat gently in a skillet with sauce.
- For a gluten-free version, use gluten-free soy sauce and breadcrumbs.
