Description
These Korean BBQ meatballs are bursting with flavor from ginger, garlic, and gochujang, served with a spicy mayo dip that adds a creamy kick. Perfect for parties or as a main dish with rice or noodles!
Ingredients
Scale
For the meatballs:
- 1 pound ground beef
- 1/3 cup panko breadcrumbs
- 1 egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon gochujang (Korean chili paste)
- ½ teaspoon black pepper
- Sesame seeds and chopped green onions for garnish
For the spicy mayo dip:
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- Pinch of sugar
Instructions
- Preheat oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix meatball ingredients: In a large bowl, combine all meatball ingredients and mix until just combined—do not overmix.
- Form meatballs: Use a tablespoon or small cookie scoop to form meatballs and place them on the prepared baking sheet.
- Bake: Bake for 15 to 18 minutes, or until cooked through and lightly browned.
- Prepare dip: While the meatballs bake, whisk together the spicy mayo dip ingredients in a small bowl and refrigerate until ready to serve.
- Serve: Once meatballs are done, transfer to a serving dish and garnish with sesame seeds and chopped green onions. Serve warm with spicy mayo on the side.
Notes
- For a milder version, reduce or omit gochujang in the meatballs and sriracha in the dip.
- These meatballs make great appetizers or can be served over rice or noodles for a main dish.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 5 meatballs with dip
- Calories: 390
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 29 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 105 mg
