Description
Korean BBQ Meatballs with Spicy Mayo are a delightful fusion of savory and sweet flavors, enhanced by a creamy and spicy dip.
Ingredients
Scale
- 1 lb (450g) ground beef (or a mix of beef and pork)
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 green onions, finely chopped
- Chopped cilantro (optional)
- Chili flakes (optional)
- Sesame seeds (optional)
Instructions
- In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until just combined.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.
- Cook the meatballs using your preferred method: pan-frying, baking, or air frying.
- While the meatballs are cooking, prepare the spicy mayo by whisking together mayonnaise, gochujang, lime juice, honey, and garlic powder in a small bowl.
Notes
- Use room temperature ingredients for better mixing.
- Let the meatball mixture rest for 10 minutes before shaping.
- Check for doneness with a meat thermometer (160°F/70°C).
- Adjust spice levels in the mayo dip to your preference.
- Prep Time: 20 minutes
- Cook Time: 20-30 minutes
- Category: Appetizer/Main Course
- Method: Pan-frying/Baking/Air frying
- Cuisine: Korean
Nutrition
- Serving Size: 3-4 meatballs with dip
- Calories: 250-300
- Sugar: 5g
- Sodium: 600-800mg
- Fat: 15-20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10-15g
- Fiber: 1g
- Protein: 15-20g
- Cholesterol: 70mg