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Savory Korean BBQ Meatballs

Category: Plan Ahead for Stress-Free Weekdays

Ground beef or pork is mixed with aromatic garlic, fresh ginger, scallions, soy sauce, and sesame oil, then formed into bite-sized meatballs. These are baked until browned and juicy. A spicy-sweet gochujang glaze infuses layers of heat and sweetness, while a creamy sriracha mayo dip adds a cool, tangy kick. Perfectly balanced flavors come together for a versatile dish that works well as an appetizer or main course. Garnishing with toasted sesame seeds or chopped scallions adds an extra burst of texture and freshness.

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Breanna smiling at the camera.
Created By Breanna
Last updated on Sat, 25 Oct 2025 17:46:48 GMT
A plate of meatballs with a dipping sauce. Save
A plate of meatballs with a dipping sauce. | foodiffy.com

These Korean BBQ meatballs deliver a perfect balance of spicy sweet and savory flavors making them a fantastic choice for dinner or a party snack. They come together quickly using simple ingredients and the sauce adds a glossy punch that will keep everyone coming back for more.

I first made these on a busy weeknight when I wanted something impressive but easy to pull off. Since then they have become a staple for casual gatherings and weekend dinners alike.

Ingredients

  • Ground beef or pork: offers juicy richness choose fresh quality meat with good marbling for the best texture
  • Garlic: brings warmth and pungency for that classic Korean flavor note
  • Fresh ginger: adds a bright and slightly spicy aroma buy firm roots without wrinkles
  • Scallions: provide sharpness and freshness chop them finely to spread flavor evenly
  • Soy sauce: is essential for that salty umami backbone opt for traditionally brewed versions for better taste
  • Sesame oil: gives a toasty nutty character use pure sesame oil not blends for intensity
  • Panko breadcrumbs: keep meatballs light and tender pick fresh or homemade for best results
  • Large egg: binds the mixture together making sure each meatball holds shape perfectly
  • Gochujang: is the star ingredient a spicy fermented chili paste that balances heat and sweetness find one with a smooth texture and moderate spice
  • Brown sugar: mellows the heat and balances the glaze for a caramelized richness
  • Rice vinegar: adds subtle acidity to brighten the sauce
  • Mayonnaise: creates a creamy base for the spicy dip use good quality for smoothness
  • Sriracha or gochujang in the mayo: adds a creamy spicy touch adjust to your heat preference
  • Lime juice: cuts through the richness bringing a fresh tang to the dip

Instructions

Build The Meatball Mixture:
In a large bowl gently combine ground meat garlic minced fresh ginger scallions finely chopped soy sauce and sesame oil along with panko breadcrumbs and the egg. Mix just until evenly combined being careful not to overwork which keeps the meatballs tender.
Shape And Bake:
Form the mixture into meatballs about one inch diameter and arrange them on a parchment lined baking sheet spaced apart. Pop them in a preheated 400 degrees Fahrenheit oven for 18 to 20 minutes or until they are nicely browned and cooked through. Baking keeps them juicy inside and crisp outside without the mess of frying.
Prepare The Glaze:
While the meatballs bake combine gochujang soy sauce brown sugar sesame oil and rice vinegar in a small saucepan. Bring to a simmer over medium heat and cook for 3 to 4 minutes until the glaze thickens slightly coating the back of a spoon. This glaze adds that signature Korean BBQ sweet spicy flavor.
Glaze The Meatballs:
Once baked toss the hot meatballs in the prepared glaze making sure each is fully coated. Let them rest a few minutes so the flavors soak in deeply.
Make The Spicy Mayo Dip:
In a separate bowl whisk together mayonnaise sriracha or gochujang and lime juice until smooth and creamy. This sauce pairs perfectly adding creaminess and kick.
Serve And Garnish:
Plate the glossy glazed meatballs with a bowl of the sriracha mayo dip on the side. Sprinkle with toasted sesame seeds or extra scallions for a fresh finishing touch.
A bowl of meatballs with a dipping sauce.
A bowl of meatballs with a dipping sauce. | foodiffy.com

I love the punch that gochujang brings with its unique sweet heat that is unlike any other chili paste. One of my best memories is making these with friends and everyone reaching for seconds as the spicy mayo provided a cooling creamy contrast.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat I prefer gently warming them in the oven to restore the glaze’s shine and the meatballs’ texture. Avoid microwaving straight from the fridge as it can dry them out.

Ingredient Swaps

Swap ground beef or pork for ground chicken or turkey for a lighter alternative. For the glaze you can replace brown sugar with honey or maple syrup using the same quantity for the desired balance. If you do not have gochujang handy use a mix of miso paste with chili flakes to mimic the fermented umami heat.

Serving Ideas

Serve meatballs over steamed jasmine or brown rice to soak up extra sauce. Add a side of sautéed bok choy or spinach dressed with garlic and sesame to add fresh greens. For a party serve them with toothpicks along with the spicy mayo dip as a finger food everyone will love.

A plate of meatballs with a bowl of dipping sauce.
A plate of meatballs with a bowl of dipping sauce. | foodiffy.com

Lastly accommodate your favorite heat level by adjusting the gochujang or sriracha in both the glaze and the mayo dip.

Frequently Asked Recipe Questions

→ What type of meat works best for these meatballs?

Ground beef or pork both provide great texture and flavor. A mix of both can also be used for added juiciness and depth.

→ Can I prepare the meatballs in advance?

Yes, you can form and bake the meatballs ahead of time, then reheat gently before glazing and serving.

→ What can I substitute for gochujang if unavailable?

A mix of chili paste with a bit of miso or soy sauce can mimic the flavor, but the distinctive fermented heat of gochujang is hard to replace fully.

→ How spicy are these meatballs?

The glaze and mayo dip carry moderate heat, but you can adjust the spice level by adding more or less gochujang or sriracha according to your taste.

→ What are good sides to serve with these meatballs?

Steamed rice, stir-fried vegetables, or a fresh cucumber salad complement the savory and spicy flavors well.

Savory Korean BBQ Meatballs

Tender meatballs glazed in spicy-sweet sauce, served with creamy sriracha mayo dip and garnished with scallions.

Preparation Time
20 mins
Time to Cook
20 mins
Overall Time
40 mins
Created By: Breanna

Type of Recipe: Meal Prep

Cooking Difficulty: Intermediate Skill Needed

Cultural Origin: Korean

Portion Size: 5 Number of Servings (4-6 servings)

Dietary Options: ~

Ingredients Required

→ Meatball mixture

01 450 grams ground beef or pork
02 3 cloves garlic, minced
03 15 grams fresh ginger, grated
04 3 scallions, finely chopped
05 30 milliliters soy sauce
06 15 milliliters sesame oil
07 60 grams panko breadcrumbs
08 1 large egg

→ Glaze

09 30 grams gochujang
10 30 milliliters soy sauce
11 12 grams brown sugar
12 5 milliliters sesame oil
13 15 milliliters rice vinegar

→ Spicy mayo dip

14 120 grams mayonnaise
15 15 grams sriracha or gochujang
16 15 milliliters lime juice

Guide to Cooking

Step 01

In a large bowl, combine ground meat, minced garlic, grated ginger, chopped scallions, soy sauce, sesame oil, panko breadcrumbs, and egg. Mix gently until just combined to avoid toughening.

Step 02

Shape the mixture into 2.5 cm (1-inch) diameter balls and arrange them on a baking sheet lined with parchment paper.

Step 03

Preheat the oven to 200°C (400°F). Bake the meatballs for 18 to 20 minutes until they are browned and cooked through.

Step 04

Combine gochujang, soy sauce, brown sugar, sesame oil, and rice vinegar in a small saucepan. Simmer over medium heat for 3 to 4 minutes, stirring occasionally, until the glaze thickens.

Step 05

Toss the hot meatballs in the prepared glaze until evenly coated. Allow them to rest for a few minutes to absorb the flavors.

Step 06

In a separate bowl, mix mayonnaise, sriracha (or gochujang), and lime juice until smooth and well combined.

Step 07

Plate the glazed meatballs alongside the spicy mayo dip. Optionally garnish with sesame seeds or additional chopped scallions.

Extra Suggestions

  1. Adjust the amount of gochujang or sriracha to increase spiciness. These meatballs can be served as an appetizer or a main dish with rice and vegetables. They can also be prepared ahead and reheated.

Necessary Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Small saucepan

Allergen Info

Always check ingredient labels for allergens, and talk to a health expert if you’re unsure.
  • Contains eggs, soy, and gluten (panko breadcrumbs).

Nutritional Info (Per Serving)

Nutrition facts are for general information and shouldn’t replace professional health advice.
  • Energy (Calories): 450
  • Fats: 30 g
  • Carbohydrates: 30 g
  • Protein: 25 g