Description
Juicy Korean BBQ meatballs with a spicy mayo dip bring a burst of flavor to any gathering.
Ingredients
- 500g ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup chopped green onions
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon gochujang
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1/2 cup mayonnaise
- 1 to 2 teaspoons sriracha
- 1 teaspoon sesame seeds (optional for garnish)
- Extra green onions for garnish
Instructions
- Combine the ground beef, breadcrumbs, egg, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, and gochujang in a large bowl until just combined.
- Shape the mixture into meatballs, around 1 to 1.5 inches in diameter.
- Heat a skillet with oil over medium-high heat and sear the meatballs on all sides until browned, roughly 3-5 minutes.
- Transfer the browned meatballs into a baking dish.
- Mix together soy sauce, brown sugar, rice vinegar, and more gochujang in a separate bowl. Pour the glaze over the meatballs.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until fully cooked and caramelized.
- Mix mayonnaise and sriracha in a separate bowl. Adjust for desired spice.
- Serve the meatballs with the spicy mayo dip, garnished with sesame seeds and additional green onions.
Notes
Use a meat thermometer to ensure meatballs are fully cooked (internal temperature of 160°F or 71°C).
