Description
These Korean BBQ meatballs are packed with savory flavors and a hint of spice, served alongside a creamy and fiery gochujang-spiked mayo dip. Perfect for parties or as a tasty appetizer!
Ingredients
Scale
Main Meatballs
- 1 lb ground beef, 80/20 blend
- 1/2 cup panko breadcrumbs
- 1 large egg
- 3 green onions, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon gochujang (Korean chili paste)
- sesame seeds and chopped green onions for garnish
Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix meatball ingredients: In a bowl, combine beef, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, sugar, pepper, red pepper flakes, and gochujang. Mix gently.
- Form meatballs: Shape mixture into 1-inch meatballs and place on baking sheet.
- Bake: Bake for 15-18 minutes until cooked through and browned.
- Prepare dip: Whisk mayo, gochujang, vinegar, and honey in a bowl.
- Serve: Garnish meatballs with sesame seeds and green onions, serve with dip.
Notes
- Substitute ground chicken or turkey for a lighter option.
- Add more gochujang for extra heat in the dip.
- Meatballs can be served over rice or in lettuce wraps.
Nutrition
- Serving Size: 4–5 meatballs with 2 tablespoons dip
- Calories: 365
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 90 mg
