It is 6pm. You are tired. Dinner needs to happen fast. These Korean BBQ Meatballs are your new secret weapon. They are savory, sweet, and perfectly tender. Your whole family will love the bold flavors. Plus, they are packed with protein to keep everyone full.
As the weather cools down, cozy dinners become a priority. This recipe brings warmth and spice to your kitchen. It is perfect for those busy back-to-school nights. You can have a nutritious meal on the table in just 30 minutes.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. It delivers 30 grams of protein per serving. That means everyone stays satisfied until breakfast. It uses simple ingredients you likely have in your pantry.
The balance of sweet honey and spicy gochujang is incredible. It feels like a fancy restaurant meal at home. Best of all, it is budget-friendly and easy to scale up. You can easily double the batch for lunches later in the week.
Simple Method
Making these meatballs is incredibly straightforward and stress-free. You simply mix, roll, and bake them to perfection. The oven does most of the hard work for you. Even beginner cooks can master this dish on the first try.
While the meatballs bake, you whisk the quick glaze. It thickens in minutes on the stove. This hands-off approach gives you time to prep a side dish. You will feel like a pro in the kitchen without any stress.
Ingredients You’ll Need
These ingredients combine fresh aromatics with pantry staples for the best flavor.
- 1.25 lbs 93% lean ground beef
- 1 large egg
- 1/2 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1/4 cup light mayonnaise
- 1 teaspoon sriracha
Step-by-Step
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, egg, panko, 1 minced garlic clove, ginger, half the green onions, and 1 tablespoon soy sauce.
- Form the mixture into 16 uniform meatballs approximately 1.5 inches in diameter.
- Place meatballs on the baking sheet and bake for 12 to 15 minutes until the internal temperature reaches 160 degrees Fahrenheit.
- While meatballs bake, whisk gochujang, honey, rice vinegar, and the remaining minced garlic in a small saucepan over medium heat until thickened and bubbling.
- In a separate small bowl, mix light mayonnaise with sriracha to create the dipping sauce.
- Toss the cooked meatballs in the warm BBQ glaze until fully and evenly coated.
- Garnish with the remaining green onions and serve immediately with the spicy mayo dip.
Best Ways to Enjoy It
Serve these meatballs over a bed of fluffy white rice. Add some steamed broccoli or snap peas for a crunch. The extra glaze tastes amazing drizzled over the vegetables. It makes the whole plate feel cohesive and fresh.
For a lighter option, try them in lettuce wraps. They are also great for easy weekday lunches. Simply pack them into containers with your favorite grain. Your coworkers will definitely be jealous of your meal prep.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay delicious for up to four days. To reheat, use the microwave or a low oven. Add a splash of water to keep them juicy.
You can also freeze the cooked meatballs for later. Place them in a freezer bag for up to three months. This is a great make-ahead tip for busy months. Just thaw them overnight in the refrigerator before reheating.
Tips for Best Results
- Do not overmix the meat to keep them tender and light.
- Wet your hands slightly to prevent the meat from sticking.
- Use a cookie scoop for perfectly uniform meatball sizes.
- Adjust the sriracha in the mayo to fit your spice level.
- Make the glaze ahead of time to save even more minutes.
- Always use fresh ginger for the most vibrant flavor.
- Check the internal temperature to avoid overcooking the beef.
Ways to Switch It Up
- Swap the beef for ground turkey or chicken for variety.
- Use gluten-free panko to make this dish gluten-friendly.
- Add a sprinkle of toasted sesame seeds for extra crunch.
- Try serving them as sliders on small brioche buns.
Common Questions
Is gochujang very spicy?
Gochujang has a medium heat with a hint of sweetness. It is flavorful but usually manageable for most palates. You can reduce the amount if you are sensitive to spice.
Can I air fry these meatballs?
Yes, you can air fry them at 375°F for 10-12 minutes. Make sure to flip them halfway through for even browning. They come out extra crispy and delicious this way.
I hope these Korean BBQ Meatballs bring some joy to your busy weeknight. They are the perfect way to enjoy a high-protein meal without the stress. Happy cooking!
— Katie Wood
Ingredients
- 1.25 lbs 93% lean ground beef
- 1 large eg g
- 1/2 cup panko breadcrumbs
- 2 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 2 green onions , thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons hone y
- 1 tablespoon rice vinegar
- 1/4 cup light mayonnaise
- 1 teaspoon srirach a
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, egg, panko, 1 minced garlic clove, ginger, half the green onions, and 1 tablespoon soy sauce.
- Form the mixture into 16 uniform meatballs approximately 1.5 inches in diameter.
- Place meatballs on the baking sheet and bake for 12 to 15 minutes until the internal temperature reaches 160 degrees Fahrenheit.
- While meatballs bake, whisk gochujang, honey, rice vinegar, and the remaining minced garlic in a small saucepan over medium heat until thickened and bubbling.
- In a separate small bowl, mix light mayonnaise with sriracha to create the dipping sauce.
- Toss the cooked meatballs in the warm BBQ glaze until fully and evenly coated.
- Garnish with the remaining green onions and serve immediately with the spicy mayo dip.
