Description
Juicy Korean BBQ Meatballs glazed in a sweet, savory sauce and paired with a spicy mayo dip. A quick and easy appetizer or dinner everyone will love!
Ingredients
For the Meatballs:
1 lb (450g) ground chicken
½ cup panko breadcrumbs
1 egg
2 cloves garlic, minced
1-inch piece ginger, grated
2 tablespoons soy sauce
1 tablespoon gochujang (Korean chili paste)
1 tablespoon brown sugar
1 tablespoon sesame oil
½ teaspoon salt
¼ teaspoon black pepper
2 green onions, finely chopped
For the Korean BBQ Glaze:
¼ cup soy sauce
2 tablespoons honey or brown sugar
1 tablespoon gochujang
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon cornstarch mixed with 2 tablespoons water
For the Spicy Mayo Dip:
½ cup mayonnaise
1 tablespoon gochujang
1 tablespoon lime juice
1 teaspoon honey
½ teaspoon garlic powder
For Garnish:
Sesame seeds
Chopped green onions
Instructions
Make Meatball Mixture:
In a large bowl, combine ground chicken, panko, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix gently until combined.Shape Meatballs:
Roll into 1-1.5 inch balls. Set aside on a plate or baking sheet.Cook Meatballs:
Pan-Fry: Heat 1 tbsp oil in a skillet over medium heat. Cook meatballs 10-12 minutes, turning occasionally, until browned and cooked through.
OR Bake: Preheat oven to 400°F (200°C). Bake meatballs on a lined sheet for 18-20 minutes.
OR Air Fry: Preheat to 375°F (190°C). Cook 10-12 minutes, shaking halfway.Make Korean BBQ Glaze:
Combine soy sauce, honey, gochujang, vinegar, sesame oil, garlic, and ginger in a saucepan. Simmer. Stir in cornstarch slurry until thickened.Coat Meatballs:
Toss cooked meatballs with glaze until coated.Make Spicy Mayo Dip:
Whisk mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.Garnish & Serve:
Sprinkle meatballs with sesame seeds and green onions. Serve with spicy mayo dip.
Notes
Adjust gochujang for milder or spicier flavor.
Great with rice, noodles, or wrapped in lettuce leaves.
Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish , Appetizers
- Method: Pan-fry, Bake, or Air Fry
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 4 meatballs plus dip
- Calories: 340 kcal
- Sugar: 8 g
- Sodium: 740 mg
- Fat: 23 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 95 mg