Description
These Korean BBQ meatballs are packed with flavor and served with a spicy mayo dip that adds a kick to every bite. Perfect as an appetizer or main dish, these baked meatballs are easy to make and always a crowd-pleaser.
Ingredients
Scale
Main Meatball Ingredients:
- 1 pound ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg
- 3 green onions, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1/4 teaspoon black pepper
Spicy Mayo Dip Ingredients:
- 2 tablespoons sesame seeds (for garnish)
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix meatball ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, gochujang, sesame oil, brown sugar, rice vinegar, and black pepper. Mix until just combined.
- Form meatballs: Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake: Bake for 15 to 18 minutes until cooked through and browned.
- Make spicy mayo dip: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey.
- Serve: Sprinkle meatballs with sesame seeds, and serve warm with spicy mayo dip on the side.
Notes
- You can substitute ground chicken or pork for the beef.
- Adjust gochujang for preferred spice level.
- Spicy mayo dip can be made ahead and refrigerated for up to 3 days.
Nutrition
- Serving Size: 4–5 meatballs with dip
- Calories: 365
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 95 mg
