Description
Delightful Korean BBQ meatballs served with a creamy, spicy mayo dip, perfect for gatherings or family dinners.
Ingredients
Scale
- 1 lb (450g) ground beef or 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
- ¼ cup soy sauce (for dipping sauce)
- 2 tablespoons honey or brown sugar (for dipping sauce)
- 1 tablespoon gochujang (for dipping sauce)
- 1 tablespoon rice vinegar (for dipping sauce)
- 1 tablespoon sesame oil (for dipping sauce)
- 1 teaspoon garlic, minced (for dipping sauce)
- 1 teaspoon ginger, minced (for dipping sauce)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken)
- ½ cup mayonnaise (for spicy mayo dip)
- 1 tablespoon gochujang (for spicy mayo dip)
- 1 tablespoon lime juice (for spicy mayo dip)
- 1 teaspoon honey (for spicy mayo dip)
- ½ teaspoon garlic powder (for spicy mayo dip)
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- In a large mixing bowl, combine the ground beef (or chicken), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions.
- Gently mix until combined, taking care not to overmix, which can lead to dense meatballs.
- Shape the mixture into meatballs, approximately 1 to 1.5 inches in diameter, and set them aside on a plate or baking sheet.
- Choose your cooking method:
- Baking: Preheat the oven to 400°F (200°C). Bake for about 15-20 minutes until cooked through.
- Pan-frying: Heat a skillet over medium heat and add oil. Cook the meatballs until browned on all sides and cooked through, about 10 minutes.
- Grilling: Preheat your grill to medium-high and cook the meatballs, turning for even grilling, around 10-12 minutes.
- For the dipping sauce: In a bowl, whisk together ¼ cup soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger. Stir in the cornstarch mixture to thicken.
- For the spicy mayo dip: Mix mayonnaise, gochujang, lime juice, honey, and garlic powder in a separate bowl.
- Serve the meatballs with the sauces on the side, garnished with sesame seeds and chopped green onions.
Notes
For a healthier twist, substitute ground chicken with turkey or a plant-based option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking, Pan-frying, Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Korean BBQ, Meatballs, Spicy Mayo, Appetizer, Korean Cuisine, Easy Recipe