Korean BBQ Meatballs with Mayo (Print Version)
# Ingredients:
→ Meatballs
01 -
1 pound ground beef
02 -
1/2 cup breadcrumbs
03 -
1 egg
04 -
3 green onions, finely chopped
05 -
3 cloves garlic, minced
06 -
2 tablespoons soy sauce
07 -
1 tablespoon sesame oil
08 -
1 teaspoon grated ginger
09 -
1 tablespoon brown sugar
→ BBQ Sauce
10 -
1/4 cup soy sauce
11 -
2 tablespoons honey
12 -
1 tablespoon rice vinegar
13 -
1 teaspoon sesame oil
14 -
1 teaspoon gochujang (Korean chili paste)
15 -
1 teaspoon cornstarch mixed with 1 tablespoon water
→ Spicy Mayo Dip
16 -
1/4 cup mayonnaise
17 -
1 tablespoon sriracha
18 -
1 teaspoon lime juice
# Instructions:
01 -
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 -
In a large mixing bowl, combine ground beef, breadcrumbs, egg, green onions, garlic, soy sauce, sesame oil, ginger, and brown sugar. Mix well until evenly combined.
03 -
Form the mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 18-20 minutes or until cooked through and golden brown.
04 -
While the meatballs are baking, whisk together soy sauce, honey, rice vinegar, sesame oil, and gochujang in a small saucepan. Heat over medium heat until it starts to simmer. Stir in the cornstarch mixture and cook until the sauce thickens, about 2 minutes. Remove from heat.
05 -
In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.
06 -
Toss the cooked meatballs in the BBQ sauce until coated. Serve warm with the spicy mayo dip on the side.
# Notes:
01 -
Adjust spice level by varying the gochujang and sriracha.
02 -
For added crunch, coat meatballs in panko before baking.