Description
These Korean BBQ Meatballs are juicy, flavorful bites packed with sweet, savory, and spicy notes. Finished with a rich gochujang mayo drizzle, they’re perfect as a party appetizer or served over rice for a weeknight meal.
Ingredients
1 pound ground beef or pork
½ cup panko breadcrumbs
1 large egg
1 tablespoon soy sauce
1 tablespoon gochujang
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon sesame oil
1 tablespoon brown sugar
2 tablespoons chopped chives or green onions
½ cup mayonnaise
1 teaspoon gochujang (for dip)
1 teaspoon rice vinegar (for dip)
Instructions
1. In a mixing bowl, combine ground meat, panko, egg, soy sauce, garlic, ginger, gochujang, brown sugar, and sesame oil. Mix gently until well combined.
2. Shape the mixture into 1.5-inch balls and place them on a parchment-lined baking sheet.
3. Bake at 400°F for 18-20 minutes or pan-fry in a skillet with a bit of oil until browned and cooked through.
4. In a small bowl, mix mayo, 1 teaspoon gochujang, and rice vinegar to create the spicy dip. Adjust spice to taste.
5. Serve meatballs warm, drizzled with spicy mayo or with it on the side. Garnish with chives or green onions.
Notes
For a milder version, reduce gochujang or use sweet chili sauce instead.
Use a cookie scoop for evenly sized meatballs that cook uniformly.
Freeze cooked meatballs without mayo sauce for easy reheating later.
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 16g
- Cholesterol: 80mg
Keywords: Korean BBQ, meatballs, spicy mayo, appetizer, easy dinner