Pin it
Enjoy the amazing mix of Korean BBQ tastes in these plump, well-seasoned meatballs. Every mouthful brings a clever combo of sweet meets savory, with a gentle touch of spice, all paired with a creamy hot mayo dip. The outside gets a lovely golden finish while the inside stays soft and juicy, making them a wow-worthy but doable dish for any get-together.
After trying tons of versions, we found out that getting the heat just right and using good stuff are must-haves for meatballs that feel perfect when you bite them.
Main Components
- Ground Beef: Go with 80/20 beef for the right amount of fat and moisture. Pick meat that's bright red with good fat streaks
- Korean Soy Sauce: Real yangjo ganjang adds true flavor depth without too much saltiness
- Sesame Oil: Get the toasted kind for those nutty flavors. Look for deep amber colored oil
- Fresh Stuff: Solid garlic bits and snappy green onions create the taste foundation
- Panko: These Japanese breadcrumbs help make everything lighter and softer
Cooking Steps
- First Things:
- Mix panko with milk in a big bowl. Wait 5 minutes till it's all soaked up to help things stick together.
- Flavor Mix:
- Stir soy sauce, sesame oil, garlic, ginger and brown sugar until the sugar's totally gone.
- Mixing Meat:
- Add beef to the wet breadcrumbs and seasonings. Stir lightly just until everything comes together.
- Making Balls:
- Use a 1.5 oz scoop and roll carefully into same-size balls. Put them on a paper-lined tray.
- Skillet Ready:
- Warm up a heavy pan on medium-high until it's good and hot. Add plain oil to cover the bottom.
- First Brown:
- Cook meatballs in small batches with plenty of room. Brown them 2 minutes until golden.
- All-Around Cooking:
- Turn meatballs gently to brown everywhere, about 8 minutes total.
- Adding Sauce:
- Pour in sauce and swirl around to coat as it gets thicker, about 2 minutes.
- Last Touch:
- Sprinkle with sesame seeds and green onions before serving them warm.
Pin it
Pairing Ideas
Put them next to quick-pickled veggies like cucumber, daikon or kimchi for a nice contrast. Set out little sticks and small plates so folks can grab them easily.
Keeping Leftovers
- In The Fridge:
- Put cooled meatballs in tight containers with paper between layers. Keep the sauce in a different container.
- In The Freezer:
- Freeze raw meatballs on lined trays until hard. Move to freezer bags and push out all the air.
- Warming Up:
- Thaw in the fridge overnight. Heat at 350°F until they reach 165°F inside. Brush with a bit of sesame oil before you eat them.
These Korean BBQ meatballs bring together old-school and new-school flavors just right. When you make them with care and pay attention to the little things, they'll give you a taste experience you won't forget.
Pin it
Frequently Asked Questions
- → Can these be made ahead of time?
- Absolutely! Cook the meatballs and prep the sauce ahead, then just warm the meatballs before serving.
- → What’s the best meat option?
- Beef’s great, but go ahead and use whatever you like—pork, chicken, or turkey all work!
- → Will these be very spicy?
- Most of the heat comes from the sauce. Dial the spice up or down by adjusting the sriracha.
- → Can the meatballs be baked instead?
- Yep! Bake them at 400°F for 20 minutes, and don’t forget to flip them halfway.
- → What’s a good side dish for these?
- They go wonderfully with rice or noodles, or even alongside some stir-fried veggies!