Description
These Korean BBQ Meatballs are a delicious twist on a classic dish, with a flavorful blend of beef, garlic, green onions, and Asian seasonings. Served with a spicy mayo dip, they make the perfect appetizer or main course for any occasion.
Ingredients
Units
Scale
For the Meatballs:
- 1 lb ground beef (or beef/pork mix)
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1/2 tsp black pepper
For the Korean BBQ Glaze:
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tsp water (for thickening)
For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha (to taste)
- 1 tsp lime juice
- 1 tsp honey
Instructions
- Preheat your oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the meatballs: In a large bowl, combine all meatball ingredients and mix until just combined. Form into balls and place on the baking sheet.
- Bake: Bake the meatballs for 18–20 minutes until cooked through and browned.
- Make the glaze: In a saucepan, combine all glaze ingredients except the cornstarch slurry. Simmer, then thicken with the cornstarch mixture.
- Toss in glaze: Coat the meatballs in the glaze and return to the oven for 5 minutes for caramelization.
- Prepare spicy mayo: Whisk together the spicy mayo dip ingredients until smooth.
- Serve: Serve the meatballs warm, drizzled with spicy mayo or with the dip on the side.
Notes
- You can adjust the spiciness of the mayo dip by adding more or less sriracha.
- Feel free to garnish the meatballs with sesame seeds or additional green onions for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 110mg
