Description
These Korean BBQ meatballs are a delicious twist on a classic favorite, with a flavorful glaze and a kick of spice from the mayo dip. Perfect for a party appetizer or a tasty weeknight dinner!
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 to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, garlic, green onions, soy sauce, sesame oil, ginger, and pepper. Mix until just combined. Form into balls and place on the baking sheet.
- Bake for 18–20 minutes until cooked through.
- Make the glaze: Combine all glaze ingredients in a saucepan. Simmer, then add the cornstarch slurry to thicken. Toss meatballs in the glaze.
- Whisk together the spicy mayo dip ingredients until smooth.
- Serve warm, drizzled with spicy mayo or with the dip on the side.
Notes
- You can adjust the spice level of the mayo dip by adding more or less sriracha.
- Feel free to garnish with extra chopped green onions or sesame seeds for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
