Tired of the same old meatballs? You know, the ones swimming in red sauce that you’ve made a million times. They’re fine, but they’re not exciting.
I was looking for a recipe that wakes up your taste buds without being a huge pain to make. Something you could whip up on a Tuesday night.
These Korean BBQ meatballs are exactly that. They are full of flavor, a little spicy, a little sweet, and that dipping sauce is just incredible. This recipe is simple, and it works every time.
What You’ll Need
For the Meatballs:
- 1 lb ground beef (80/20 is good)
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1 large egg, beaten
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1 tbsp vegetable oil, for frying
For the Glaze & Dip:
- 1/2 cup Korean BBQ sauce (store-bought)
- 1/2 cup mayonnaise
- 1 tbsp sriracha (or more, you do you)
- 1 tsp lime juice
Quick Look
| Flavor Profile | Rating |
|---|---|
| Sweet | Medium |
| Savory | High |
| Spicy | Mild-Medium |
| Time Breakdown | Minutes |
|---|---|
| Prep Time | 15 |
| Cook Time | 15 |
| Total Time | 30 |
Kitchen Tools
- Large bowl
- Small bowl
- Whisk
- Large skillet or pan
- Measuring cups and spoons
How to Make Korean BBQ Meatballs
Step 1: In the large bowl, mix the panko and milk together. Let it sit for about five minutes to soften up.
Step 2: Add the ground beef, egg, green onions, garlic, soy sauce, sesame oil, and ginger to the bowl.
Step 3: Gently mix everything with your hands until just combined. Don’t overdo it.
Step 4: Roll the mixture into 1-inch meatballs. You should get about 20-24.
Step 5: Heat the vegetable oil in your skillet over medium-high heat. Add the meatballs, but don’t crowd the pan. Cook in batches if you need to.
Step 6: Cook for about 5-7 minutes, turning them so they get brown on all sides.
Step 7: Pour the Korean BBQ sauce over the meatballs in the skillet. Let it bubble and thicken for a couple of minutes, coating all the meatballs.
Step 8: While the meatballs cook, mix the mayonnaise, sriracha, and lime juice in the small bowl. This is your dipping sauce.
Step 9: Serve the meatballs hot with the spicy mayo on the side.
Pro Tips
- Use 80/20 Ground Beef: The higher fat content keeps the meatballs from drying out. They’ll be much more tender and juicy.
- Don’t Skip the Panko Soak: Soaking the panko breadcrumbs in milk first is a key step. It makes for a much softer meatball.
- Test One Meatball: Before you cook the whole batch, fry up one tiny test meatball. Taste it to see if it needs more seasoning.
Substitutions and Variations
You can easily switch things up with this recipe.
- Meat: Ground pork or ground chicken work great too.
- Gluten-Free: Use gluten-free panko and a gluten-free soy sauce (tamari).
- Spice Level: Add more sriracha to the dip or a pinch of red pepper flakes to the meat mixture for more heat.
| Dietary Need | Simple Swap |
|---|---|
| Gluten-Free | Use tamari |
| Low-Carb | Skip panko |
| Dairy-Free | Use almond milk |
Make-Ahead Tips
You can roll the meatballs and store them in the fridge for up to 24 hours before cooking. Just keep them in an airtight container.
This makes dinner prep even faster.
Meal Pairing Ideas
These meatballs are great on their own as an appetizer.
If you want to make it a full meal, serve them over steamed white rice. Add a side of steamed broccoli or a quick cucumber salad.
They also make amazing sliders on small buns with a little bit of slaw.
Leftovers and Storage
Got leftovers? Store them in an airtight container in the fridge for up to 3 days.
The spicy mayo should be stored in a separate container.
Reheat the meatballs in a pan over medium heat or in the microwave until warm.
Frequently Asked Questions
Q1. Can I bake these meatballs instead of frying them?
Ans: Yes. Place them on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 15-20 minutes. Then, toss them with the BBQ sauce.
Q2. Can I freeze the meatballs?
Ans: Absolutely. You can freeze them cooked or uncooked. For uncooked, place them on a baking sheet in the freezer until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes.
Q3. My meatballs fell apart in the pan. What did I do wrong?
Ans: This usually happens if the mixture is too wet or not mixed enough. The egg and panko act as binders. Make sure you don’t skip them.
Wrapping Up
This recipe is a real crowd-pleaser and it’s so easy to pull off. The flavors are big, but the effort is small.
Go ahead and give it a try.
I’d love to hear how it turned out for you. Leave a comment below if you make them or if you have any questions.
