Description
This recipe brings together the bold flavors of Korean BBQ and tender meatballs, paired with a spicy mayo dip that adds just the right amount of heat. Perfect for appetizers, parties, or a fun dinner, these meatballs will quickly become a household favorite!
Ingredients
- Ground beef: 1 pound
- Panko breadcrumbs: ½ cup
- Egg: 1 large
- Garlic: 2 cloves, minced
- Green onions: 2 stalks, chopped
- Soy sauce: 2 tablespoons
- Sesame oil: 1 tablespoon
- Ginger: 1 teaspoon, minced
- Sugar: 1 tablespoon
For Korean BBQ Sauce:
- Soy sauce: ¼ cup
- Gochujang: 2 tablespoons
- Honey: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Garlic: 2 cloves, minced
- Sesame oil: 1 teaspoon
For Spicy Mayo Dip:
- Mayonnaise: ½ cup
- Sriracha: 1 tablespoon
- Lime juice: 1 teaspoon
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix ground beef, panko, egg, garlic, green onions, soy sauce, sesame oil, ginger, and sugar in a bowl.
- Form into 1-inch meatballs and place on the baking sheet.
- Bake for 15-20 minutes until golden brown.
- While the meatballs bake, make the BBQ sauce by simmering soy sauce, gochujang, honey, rice vinegar, garlic, and sesame oil in a saucepan until thickened.
- Toss cooked meatballs in the sauce to coat.
- Make the spicy mayo dip by mixing mayo, sriracha, and lime juice.
- Serve meatballs with spicy mayo on the side.
Notes
- You can make the meatballs spicier by adding more gochujang or sriracha.
- Serve the meatballs with steamed rice or cucumber salad for a full meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 8g
- Sodium: 920mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 105mg