Description
Delicious Korean BBQ meatballs served with a spicy mayo dip, perfect for any gathering or as a savory snack.
Ingredients
Scale
- 1 lb (450g) ground beef or ground chicken
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions, finely chopped
- ¼ cup soy sauce (for glaze)
- 2 tablespoons honey or brown sugar (for glaze)
- 1 tablespoon gochujang (for glaze)
- 1 tablespoon rice vinegar (for glaze)
- 1 tablespoon sesame oil (for glaze)
- 1 teaspoon garlic, minced (for glaze)
- 1 teaspoon ginger, minced (for glaze)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken glaze)
- ½ cup mayonnaise (for dip)
- 1 tablespoon gochujang (for dip)
- 1 tablespoon lime juice (for dip)
- 1 teaspoon honey (for dip)
- ½ teaspoon garlic powder (for dip)
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- In a large mixing bowl, combine the ground beef (or chicken), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Gently mix the ingredients until just combined.
- Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
- For pan-frying: Heat a tablespoon of oil in a large skillet over medium heat. Add the meatballs in a single layer. Cook for about 10-12 minutes, turning occasionally until browned and cooked through.
- For baking: Preheat the oven to 400°F (200°C). Arrange the meatballs on a lined baking sheet and bake for 18-20 minutes.
- For air frying: Preheat the air fryer to 375°F (190°C). Arrange the meatballs in a single layer in the air fryer basket and cook for 10-12 minutes, shaking halfway through.
- In a small saucepan, combine the soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Heat and bring to a gentle simmer. Stir in the cornstarch slurry and continue stirring until the glaze thickens.
- Once the meatballs are cooked, transfer them to a large bowl. Pour the warm Korean BBQ glaze over them and toss gently to coat.
- In a small bowl, whisk together the mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
- Transfer the glazed meatballs to a serving plate. Sprinkle with sesame seeds and chopped green onions for garnish. Serve with the spicy mayo dip on the side.
Notes
- Ensure not to overmix the meatball mixture to prevent density.
- Adjust the amount of gochujang in the spicy mayo dip according to your spice preference.
- These meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking, Pan-frying, Air frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Korean BBQ Meatballs, Spicy Mayo Dip, Korean Cuisine, Appetizers, Meatballs Recipe