Description
Savor the delightful fusion of sweet, spicy, and savory flavors with these crispy Korean BBQ meatballs, served with a creamy spicy mayo dip.
Ingredients
Scale
- 500g ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup chopped green onions
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon gochujang
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1/2 cup mayonnaise
- 1 to 2 teaspoons sriracha
- 1 teaspoon sesame seeds (optional for garnish)
- Extra green onions for garnish
Instructions
- In a large mixing bowl, combine 500g ground beef, 1/2 cup breadcrumbs, 1 egg, 1/4 cup chopped green onions, 3 minced garlic cloves, 1 tablespoon grated ginger, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1 tablespoon gochujang. Mix gently until just combined.
- With damp hands, shape the mixture into 1 to 1.5-inch meatballs.
- Heat a skillet over medium-high heat and add a splash of oil. Once hot, carefully place the meatballs in the skillet and sear for 2-3 minutes on each side until browned.
- In a separate bowl, mix 2 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, and additional gochujang if desired.
- Transfer meatballs to a baking dish and pour the prepared sauce over them. Bake at 375°F (190°C) for 15-20 minutes.
- In another bowl, mix 1/2 cup mayonnaise and 1 to 2 teaspoons sriracha for the dip.
- Serve warm, garnished with sesame seeds and extra green onions.
Notes
Make-ahead tips: Prepare meatballs and sauce a day before. Cook just before serving for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg