Description
These Korean BBQ Meatballs are juicy, flavorful, and coated in a delicious sweet-and-savory glaze. Paired with a creamy spicy mayo dip, they make the perfect appetizer or main dish with rice and veggies!
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef (or pork)
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp gochujang (Korean chili paste)
- ½ tsp salt
- ½ tsp black pepper
- 1 green onion, finely chopped
For the Korean BBQ Sauce:
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp gochujang
- 1 tsp sesame oil
- 1 tsp cornstarch (mixed with 1 tbsp water)
For the Spicy Mayo Dip:
- ¼ cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- ½ tsp honey
Instructions
- Preheat Oven: Set to 400°F (200°C).
- Make Meatballs: In a bowl, mix all meatball ingredients. Form into 1-inch balls and place on a lined baking sheet.
- Bake: Cook for 15-18 minutes until golden and cooked through.
- Prepare Sauce: In a pan, combine soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil. Simmer, then add cornstarch slurry to thicken.
- Coat Meatballs: Toss baked meatballs in the Korean BBQ sauce.
- Make Spicy Mayo: Mix mayo, sriracha, lime juice, and honey.
- Serve: Garnish with sesame seeds and green onions. Enjoy with spicy mayo dip!
Notes
- Substitute beef with chicken or turkey for a lighter version.
- Adjust gochujang for more or less spice.
- Serve over rice or in lettuce wraps for a meal.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 350
- Carbohydrates: 20g
- Protein: 25g