Description
These Korean BBQ Meatballs are juicy, flavorful, and infused with classic Korean spices like gochujang, garlic, and sesame oil. Baked or pan-fried to perfection, they’re served with a creamy and spicy mayo dip that adds a tangy kick. Perfect as an appetizer or party snack, these meatballs offer a delicious fusion of savory sweet and spicy flavors in every bite.
Ingredients
Scale
Meatballs
- 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
Spicy Mayo Dip
- ½ cup mayonnaise
- 1 teaspoon gochujang
- 1 teaspoon rice vinegar
Instructions
- Mix the Meatball Ingredients: In a mixing bowl, combine the ground meat, panko breadcrumbs, egg, soy sauce, minced garlic, grated ginger, gochujang, brown sugar, and sesame oil. Mix gently using your hands or a spoon until all ingredients are evenly incorporated without overmixing.
- Shape the Meatballs: Form the meat mixture into 1.5-inch diameter balls using your hands. Place each meatball onto a parchment-lined baking sheet, spacing them evenly to ensure even cooking.
- Cook the Meatballs: Preheat your oven to 400°F (204°C). Bake the meatballs for 18-20 minutes until they are browned and cooked through. Alternatively, pan-fry the meatballs in a skillet over medium heat with a small amount of oil, turning occasionally until browned on all sides and cooked thoroughly.
- Prepare the Spicy Mayo Dip: In a small bowl, whisk together the mayonnaise, 1 teaspoon gochujang, and 1 teaspoon rice vinegar. Taste and adjust the level of spice or acidity according to preference.
- Serve: Serve the meatballs warm, either drizzled with the spicy mayo dip or with the dip on the side for dipping. Garnish with the chopped chives or green onions for a fresh, aromatic finish.
Notes
- You can use ground beef or pork based on your preference or a mixture of both for extra flavor.
- Using panko breadcrumbs helps keep the meatballs light and tender.
- For an extra spicy kick, add more gochujang to the meatball mixture or dip.
- If pan-frying, be careful not to overcrowd the pan to maintain proper browning.
- These meatballs reheat well in an oven or air fryer for leftovers.
