Description
These Korean BBQ Meatballs are sticky, savory, slightly sweet, and spicy, served with a creamy Spicy Mayo Dip, perfect for a quick meal without a sink full of dishes.
Ingredients
Meatball Ingredients
- 1 pound ground beef or a beef-pork mix (For best flavor and moisture.)
- 2-3 cloves garlic, minced (Adds flavor.)
- 1 tablespoon grated ginger (Essential for flavor.)
- 2 scallions thinly sliced (For freshness.)
- 1 large egg (Acts as a binder.)
- 1/2 cup panko or crushed crackers (Binds the meatballs.)
- 2 tablespoons soy sauce (Use low sodium if preferred.)
- 1-2 teaspoons gochujang (For spice and depth.)
- 1 teaspoon toasted sesame oil (Adds nutty flavor.)
- to taste black pepper (Seasoning.)
Glaze Ingredients
- 1/3 cup soy sauce (Low sodium is fine.)
- 2 tablespoons honey or brown sugar (For sweetness.)
- 1 tablespoon rice vinegar (Balances flavors.)
- 1-2 tablespoons gochujang (Adds more heat.)
- 1 teaspoon toasted sesame oil (Brings nuttiness.)
- 2 cloves garlic, minced (For flavor.)
- optional grated ginger (For added flavor.)
Spicy Mayo Dip Ingredients
- 1/2 cup mayonnaise (Base of the dip.)
- 1-2 tablespoons sriracha or gochujang (For heat.)
- 1 teaspoon lime juice (For brightness.)
- 1/2 teaspoon toasted sesame oil (Enhances flavor.)
- pinch salt (To taste.)
Instructions
Preparation
- Preheat oven to 425°F (if baking) or prep skillet or air fryer.
- In a bowl, mix all meatball ingredients gently until just combined.
- Allow the mixture to rest for 10-15 minutes.
Cooking
- Roll the mixture into 1-inch meatballs.
- Cook using your preferred method: bake for 12-15 minutes, pan-fry until browned, or air fry at 400°F for 8-10 minutes, shaking halfway.
- Toss the cooked meatballs with the glaze ingredients.
Serving
- Serve hot with the Spicy Mayo Dip.
Notes
These meatballs are customizable, ideal for meal prep, and can be served in various ways. Pair them with rice, lettuce wraps, or as party snacks.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer, dinner
- Cuisine: Korean