Description
Satisfy your craving with these delicious Korean BBQ Meatballs with Spicy Mayo Dip. Discover a new twist on a classic dish!
Ingredients
Scale
- 1 lb (450g) ground beef (80% lean)
- ½ lb (225g) ground pork
- ¼ cup (40g) panko breadcrumbs
- 3 green onions, finely chopped (white and green parts)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 large egg
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon black pepper
- ⅓ cup (80ml) soy sauce
- ¼ cup (50g) brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons gochujang
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon honey
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- ½ cup (120ml) mayonnaise
- 2 tablespoons gochujang
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 2 tablespoons toasted sesame seeds
- 2 green onions, thinly sliced
- Fresh cilantro leaves (optional)
Instructions
- Step 1: Prepare the Meatball Mixture In a large mixing bowl, combine the ground beef, ground pork, panko breadcrumbs, chopped green onions, minced garlic, and grated ginger. Add the egg, soy sauce, sesame oil, gochujang, and black pepper. Using clean hands, gently mix until just combined – remember, overworking will result in tough meatballs. Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld and the mixture to firm up, making it easier to shape.
- Step 2: Shape the Meatballs Remove the meat mixture from the refrigerator. With slightly damp hands (to prevent sticking), portion the mixture into golf ball-sized meatballs, about 1½ tablespoons each. Roll each portion between your palms to create smooth, round meatballs. You should get approximately 24-28 meatballs. Place them on a parchment-lined baking sheet.
- Step 3: Cook the Meatballs Preheat your oven to 425°F (220°C). Place the meatballs in the oven and bake for 12-15 minutes until they’re almost cooked through. Alternatively, heat 2 tablespoons of oil in a large skillet over medium-high heat and cook the meatballs in batches, turning occasionally, until browned on all sides and nearly cooked through, about 8-10 minutes.
- Step 4: Prepare the Korean BBQ Glaze While the meatballs are cooking, combine all glaze ingredients except the cornstarch slurry in a small saucepan. Bring to a simmer over medium heat and cook for 3-4 minutes until the sugar is dissolved. Add the cornstarch slurry and continue cooking for another 1-2 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
- Step 5: Glaze and Finish the Meatballs When the meatballs are almost done, brush them with half of the glaze and return to the oven (or continue cooking in the skillet) for another 5 minutes. Then toss the meatballs in the remaining glaze until they’re completely coated and glossy.
- Step 6: Make the Spicy Mayo Dip In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and sesame oil until smooth and well combined. Transfer to a serving bowl and refrigerate until ready to serve.
- Step 7: Serve Arrange the Korean BBQ Meatballs on a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with the spicy mayo dip on the side for dipping.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg