Description
Delicious Korean BBQ Meatballs served with a spicy mayo dip, perfect for any gathering.
Ingredients
Scale
- 1 pound (450g) ground beef (80/20 lean-to-fat ratio)
- ½ pound (225g) ground pork (substitute with more beef if preferred)
- â…“ cup panko breadcrumbs (use almond flour for a gluten-free option)
- 2 green onions, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large egg
- 1 tablespoon soy sauce (or coconut aminos for gluten-free)
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- ½ cup gochujang (Korean chili paste)
- â…“ cup brown sugar (or honey for a natural alternative)
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon mirin (sweet rice wine)
- ½ cup mayonnaise
- 2 tablespoons gochujang
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1 garlic clove, finely minced
- 2 tablespoons toasted sesame seeds (for garnish)
- 3 green onions, thinly sliced (for garnish)
- Fresh cilantro leaves (optional for garnish)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, ground pork, panko breadcrumbs, chopped green onions, minced garlic, grated ginger, egg, soy sauce, sesame oil, and black pepper.
- Using clean hands, gently mix until just combined. Avoid overmixing which can make the meatballs tough.
- Using a tablespoon or cookie scoop, portion the meat mixture into 1-inch balls.
- Roll between your palms to form smooth balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12-15 minutes or until the internal temperature reaches 160°F (71°C).
- While the meatballs are baking, combine all sauce ingredients in a medium saucepan.
- Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 5-7 minutes until slightly thickened. The sauce should coat the back of a spoon.
- When meatballs are fully cooked, remove from oven.
- Using tongs, transfer meatballs to the saucepan with the Korean BBQ sauce.
- Gently toss until each meatball is thoroughly coated with the sauce.
- For extra caramelization, return the glazed meatballs to the baking sheet and broil for 2-3 minutes, watching carefully to prevent burning.
- In a small bowl, combine mayonnaise, gochujang, lime juice, honey, sesame oil, and minced garlic.
- Whisk until smooth and well combined.
- Taste and adjust seasoning if needed. For a spicier dip, add more gochujang.
- Arrange the glazed meatballs on a serving platter.
- Sprinkle with toasted sesame seeds and sliced green onions.
- Serve the spicy mayo dip on the side or drizzled over the top.
- Garnish with cilantro leaves if desired.
Notes
- Meat selection matters: The 80/20 beef provides enough fat to keep the meatballs juicy.
- Chill the mixture for easier rolling.
- Use wet hands when rolling the meatballs to prevent sticking.
- Don’t skip the broiling step for a caramelized exterior.
- Make-ahead friendly: Can prepare meatballs and sauce up to 2 days in advance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 460
- Sugar: 9g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 21g
- Cholesterol: undefined