Korean Bbq Meatballs Spicy have become my absolute go-to for game nights and potlucks. I remember the first time I tried making them, the aroma of the sweet and savory glaze filling my kitchen was incredible. The perfect balance of heat from the gochujang, the tender meat, and that irresistible tangy glaze just makes you want more. These aren’t just meatballs; they’re little flavor bombs that always disappear first! If you’re looking for a recipe that packs a punch and is surprisingly easy, you’ve found it. Let’s get cooking!
Why You’ll Love This Korean Bbq Meatballs Spicy
- An incredible explosion of sweet, savory, tangy, and spicy flavors that will wow your taste buds.
- Perfectly balanced heat that’s noticeable but not overwhelming, making them a crowd-pleaser.
- Super quick prep time; you can have these delicious meatballs ready in under 35 minutes total.
- They’re surprisingly budget-friendly, using common pantry staples for a gourmet taste.
- A fantastic family-friendly option that even picky eaters will devour.
- These are truly easy Korean BBQ meatballs to whip up for any occasion.
- You’ll be making these easy Korean BBQ meatballs again and again!
- A healthier alternative if you choose lean ground beef or turkey.
Ingredients for Korean Bbq Meatballs Spicy
Gathering these ingredients is the first step to unlocking that amazing flavor! For the meatballs themselves, you’ll need 1 lb ground beef (a mix of beef and pork works wonderfully too for extra richness). We’ll also incorporate 2 cloves garlic, minced for that essential savory base, and 1 tsp ginger, grated, which adds a subtle warmth. Don’t forget 2 green onions, chopped, plus extra for garnish. The flavor-packed liquid ingredients include 1/4 cup soy sauce, 2 tbsp brown sugar for sweetness, and the star of the show, 1 tbsp gochujang (Korean chili paste). This fermented chili paste is key to that authentic spicy kick and deep flavor profile. You’ll also need 1 tsp sesame oil for that nutty aroma, 1 large egg to bind everything, and 1/2 cup panko breadcrumbs for texture. Season with salt and black pepper to taste. These components come together to create the perfect base for your Korean meatballs with spicy glaze.
For the irresistible spicy mayo dip, you’ll need 1/2 cup mayonnaise and 1-2 tbsp Sriracha or gochujang, depending on your desired heat level. A little 1 tsp lime juice (optional) adds a bright finish.
How to Make Korean Bbq Meatballs Spicy
- Step 1: Kick off your cooking adventure by preheating your oven to 400°F (200°C). If you prefer pan-searing, get a large skillet ready with a tablespoon of oil over medium-high heat.
- Step 2: In a large bowl, combine 1 lb ground beef (or your favorite beef/pork mix), 2 cloves garlic, minced, 1 tsp ginger, grated, and 2 green onions, chopped. Add 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp gochujang, 1 tsp sesame oil, 1 large egg, and 1/2 cup panko breadcrumbs. Season with salt and black pepper to taste.
- Step 3: Gently mix everything together with your hands until just combined. I can’t stress enough: don’t overmix! This is crucial for tender, not tough, meatballs.
- Step 4: Roll the mixture into uniform meatballs, about 1 to 1.5 inches in diameter. Aim for consistency so they cook evenly.
- Step 5: Place your perfectly formed meatballs onto a baking sheet lined with parchment paper for easy cleanup, or into your prepared hot skillet.
- Step 6: Bake for 18-20 minutes, or until they’re beautifully golden brown and cooked through. If pan-searing, turn them occasionally until all sides are nicely browned and cooked.
- Step 7: While those beauties are cooking, whip up the spicy mayo dip. In a small bowl, whisk together 1/2 cup mayonnaise, 1-2 tbsp Sriracha or gochujang (depending on how fiery you like it!), and 1 tsp lime juice if you’re using it. This dip adds another layer of flavor to our Korean style meatballs spicy sauce.
- Step 8: Once the meatballs are done, it’s time for the glaze! In a small saucepan, simmer together equal parts soy sauce, brown sugar, and gochujang until it thickens slightly. This creates a glossy, delicious coating for the meatballs, making them truly irresistible. This is where the magic happens for the Korean style meatballs spicy sauce.
- Step 9: Toss the cooked meatballs in the warm glaze until they’re evenly coated. Serve your amazing Korean BBQ meatballs hot, drizzled generously with the spicy mayo dip, and garnished with fresh chopped green onions. Enjoy the incredible taste of this Korean style meatballs spicy sauce!
Pro Tips for the Best Korean Bbq Meatballs Spicy
Elevate your meatball game with these simple tricks for the ultimate flavor and texture:
- Don’t overmix the meatball mixture. Gently combine ingredients to keep the meatballs tender and juicy.
- For a richer flavor, use a 50/50 mix of ground beef and ground pork.
- Let the meatballs rest for 5-10 minutes after cooking before glazing and serving. This helps them stay together.
- Ensure your gochujang is fresh for the best vibrant flavor and heat.
What’s the secret to perfect Korean BBQ Meatballs Spicy?
The key to perfect Korean BBQ meatballs spicy is in the gentle mixing and the glaze. A light hand prevents toughness, and simmering the glaze until it’s just thickened creates that irresistible sticky coating, making them the best Korean BBQ meatballs.
Can I make Korean BBQ Meatballs Spicy ahead of time?
Absolutely! You can prepare the meatball mixture and roll them into balls up to 24 hours in advance. Store them covered in the refrigerator. For reheating, bake or pan-sear them as usual, adding a few extra minutes if they are cold from the fridge.
How do I avoid common mistakes with Korean BBQ Meatballs Spicy?
Avoid dry meatballs by not overmixing the meat mixture and not overcooking them. For bland flavor, ensure you’re using quality gochujang and don’t skimp on the seasoning. Make sure your glaze is simmered to the right consistency for that perfect sticky coating.
Best Ways to Serve Korean Bbq Meatballs Spicy
These flavorful meatballs are incredibly versatile! For a fantastic appetizer, serve them hot straight from the glaze with a side of that creamy spicy mayo dip. They are perfect spicy Korean meatballs party food, guaranteed to be a hit at any gathering. Alternatively, you can serve these delicious meatballs as a main course over a bed of fluffy steamed rice. The rice soaks up the incredible glaze, making every bite a delight. Consider pairing them with some quick-pickled cucumbers or a simple Asian-inspired slaw for a balanced meal. You can find more amazing recipes on the latest recipes page.
Nutrition Facts for Korean Bbq Meatballs Spicy
Let’s break down the deliciousness per serving. Keep in mind these are approximate values, as the exact nutrition for our Korean Bbq Meatballs Spicy can vary slightly based on your specific ingredients and serving size.
- Serving Size: 3-4 meatballs
- Calories: Approximately 250-300 kcal
- Fat: Approximately 15g
- Saturated Fat: Approximately 5g
- Protein: Approximately 15g
- Carbohydrates: Approximately 15g
- Fiber: Approximately 1g
- Sugar: Approximately 10g
- Sodium: Approximately 400mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on healthy eating, check out resources on healthy eating guidelines.
How to Store and Reheat Korean Bbq Meatballs Spicy
Properly storing your delicious Korean BBQ meatballs ensures they stay flavorful and safe to eat. Once cooked and slightly cooled, place the glazed meatballs in an airtight container. You can store them in the refrigerator for 3 to 4 days. For longer storage, these meatballs freeze beautifully. Wrap the cooled meatballs tightly in plastic wrap, then transfer them to a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months. Remember to store the spicy mayo dip separately if you plan on freezing the meatballs. When you’re ready to enjoy your spicy Korean meatballs with dipping sauce again, there are a couple of easy reheating methods.
To reheat refrigerated meatballs, you can warm them in a skillet over medium-low heat, tossing gently, or place them on a baking sheet in a 350°F (175°C) oven for about 10-15 minutes until heated through. For frozen meatballs, thaw them overnight in the refrigerator first, then reheat using the same methods. You can also reheat them directly from frozen in a 350°F (175°C) oven for about 20-25 minutes, or until hot. If you’re looking for other quick dinner ideas, consider trying our creamy spinach mushroom shrimp recipe.
Frequently Asked Questions About Korean Bbq Meatballs Spicy
What are Korean BBQ meatballs?
Korean BBQ meatballs are tender, flavorful meatballs infused with classic Korean barbecue flavors like soy sauce, garlic, ginger, and gochujang. They’re often coated in a sweet and spicy glaze, making them an irresistible appetizer or main dish. Think of them as bite-sized flavor bombs inspired by Korean cuisine!
How to make spicy Korean meatballs?
Making these spicy Korean meatballs is easier than you think! Start by mixing ground meat with aromatics like garlic and ginger, plus binders like egg and breadcrumbs. The key to the spice comes from gochujang (Korean chili paste) mixed into the meatball itself and often in a glaze or dip. Follow the recipe’s steps for mixing, forming, and cooking, and you’ll have a delicious batch of spicy Korean meatballs ready in no time! For more meatball recipes, check out our turkey meatballs.
Can I make a fiery Korean meatballs recipe without gochujang?
While gochujang is the heart of Korean flavor, you can create a fiery Korean meatballs recipe using other chili pastes or sauces. Sriracha, Sambal Oelek, or even a good quality chili garlic sauce can work. You might need to adjust the sweetness and saltiness to compensate, but you can definitely achieve a delicious spicy kick!
Variations of Korean Bbq Meatballs Spicy You Can Try
Once you’ve mastered the classic recipe, don’t be afraid to get creative with these delicious variations! For a different protein profile, try using ground chicken or turkey for a lighter take on these meatballs. You can also experiment with different spice levels to create truly custom sweet and spicy Korean meatballs. If you want an extra kick, simply add more gochujang to the meatball mixture or increase the Sriracha in the dip. For a quicker cooking method, especially on busy weeknights, skip the oven and pan-sear them. Just make sure to get a nice, even sear on all sides for that perfect texture. You can even add a touch of honey to the glaze for an even sweeter, stickier finish. If you enjoy this recipe, you might also like our cheesy ritz crackers.
For another flavorful meatball option, consider trying our cooker salisbury steak meatballs.
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Spicy Korean BBQ Meatballs: 35 Min Flavor Bomb
- Total Time: 35 minutes
- Yield: Approximately 20-24 meatballs 1x
- Diet: Not Specified
Description
These Korean BBQ Meatballs with Spicy Mayo Dip are a flavor explosion, combining sweet, savory, tangy, and spicy notes. They are perfect as an appetizer or a main course.
Ingredients
- 1 lb Ground Beef (or Beef & Pork Mix)
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 2 Green Onions, chopped (plus more for garnish)
- 1/4 cup Soy Sauce
- 2 tbsp Brown Sugar
- 1 tbsp Gochujang (Korean Chili Paste)
- 1 tsp Sesame Oil
- 1 large Egg
- 1/2 cup Panko Breadcrumbs
- Salt and Black Pepper to taste
- For the Spicy Mayo Dip:
- 1/2 cup Mayonnaise
- 1–2 tbsp Sriracha or Gochujang
- 1 tsp Lime Juice (optional)
Instructions
- Preheat your oven to 400°F (200°C) or prepare your skillet for pan-searing.
- In a large bowl, combine the ground beef, minced garlic, grated ginger, chopped green onions, soy sauce, brown sugar, gochujang, sesame oil, egg, and panko breadcrumbs. Season with salt and pepper.
- Mix the ingredients gently until just combined. Avoid overmixing, as this can make the meatballs tough.
- Roll the mixture into uniform meatballs, about 1-1.5 inches in diameter.
- Place the meatballs on a baking sheet lined with parchment paper or directly into a lightly oiled skillet.
- Bake for 18-20 minutes, or pan-sear until browned and cooked through.
- While the meatballs are cooking, prepare the spicy mayo dip by whisking together mayonnaise, Sriracha or gochujang, and lime juice (if using) in a small bowl.
- Once the Korean BBQ meatballs are cooked, toss them in a glaze made from equal parts soy sauce, brown sugar, and gochujang, simmered briefly until slightly thickened.
- Serve the glazed Korean BBQ meatballs hot, drizzled with the spicy mayo dip and garnished with chopped green onions.
Notes
- For an extra spicy kick, add more gochujang or Sriracha to the glaze or dip.
- These meatballs can be made ahead of time and reheated.
- Serve with rice, in sliders, or as an appetizer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers, Main Course
- Method: Baking, Pan-searing
- Cuisine: Korean
Nutrition
- Serving Size: 3-4 meatballs
- Calories: Approximately 250-300 kcal
- Sugar: Approximately 10g
- Sodium: Approximately 400mg
- Fat: Approximately 15g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 10g
- Trans Fat: 0g
- Carbohydrates: Approximately 15g
- Fiber: Approximately 1g
- Protein: Approximately 15g
- Cholesterol: Approximately 60mg
