Go Back
A close-up of a pile of glistening Korean BBQ Meatballs, coated in a rich sauce and topped with sesame seeds and green onions.

Korean BBQ Meatballs

Korean BBQ Meatballs are juicy, flavorful, and coated in a sticky sweet and savory glaze with just the right amount of heat. Paired with a creamy spicy mayo dip, these easy meatballs make the perfect high protein appetizer, party snack, or weeknight dinner served over rice or noodles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Dinner
Cuisine: Korean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef
  • 1 pound ground chicken
  • 1 large egg
  • 1 cup panko breadcrumbs
  • 3 cloves garlic minced
  • 2 green onions sliced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
For the Korean BBQ Sauce
  • 1/3 cup low sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon cornstarch
  • 2 tablespoons water
For the Spicy Mayo Dip
  • 1 cup mayonnaise
  • 2 tablespoons sriracha sauce
  • 1 teaspoon honey
  • 1 teaspoon lime juice

Equipment

  • Baking sheet
  • Saucepan
  • Small bowl

Method
 

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. In a large bowl, combine ground beef, ground chicken, egg, panko breadcrumbs, minced garlic, green onions, grated ginger, soy sauce, sesame oil, salt, and black pepper.
  3. Mix until just combined without overworking the meat.
  4. Roll the mixture into meatballs about 1 and a half inches wide and place them on the prepared baking sheet.
  5. Brush or lightly drizzle the meatballs with olive oil.
  6. Bake for 18 to 20 minutes until browned and cooked through. For food safety, cook ground meats to an internal temperature of 160°F as measured with a food thermometer.
  7. While the meatballs bake, prepare the Korean BBQ sauce. In a saucepan over medium heat, combine soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger.
  8. In a small bowl, whisk together cornstarch and water to create a slurry.
  9. Stir the slurry into the sauce and simmer for 2 to 3 minutes until thickened.
  10. In another small bowl, whisk together mayonnaise, sriracha, honey, and lime juice to make the spicy mayo dip.
  11. Toss the cooked meatballs in the Korean BBQ sauce until evenly coated.
  12. Serve warm with the spicy mayo dip on the side.

Notes

For extra caramelized flavor, broil the glazed meatballs for 2 minutes before serving.