Description
Saucy, slightly sweet, and warmly spicy Korean BBQ meatballs perfect for weeknight dinners or as party bites.
Ingredients
- 1 lb ground beef or ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 green onions, finely chopped
For the spicy mayo dip:
- 1/2 cup mayonnaise
- 1 tbsp gochujang
- 1 tbsp lime juice or rice vinegar
- 1 tsp honey
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 400°F (200°C) or prepare skillet for frying.
- In a bowl, mix ground meat, panko, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions until just combined.
- Scoop and roll the mixture into meatballs about 1 to 1.5 inches in diameter.
- Choose your cooking method:
- For baking: Arrange on a baking sheet and bake for 15–20 minutes until brown and cooked through, turning halfway.
- For pan-frying: Heat oil in a skillet and brown meatballs on all sides for about 10–12 minutes.
- For grilling: Oil the grates and grill meatballs, turning to char all sides for about 8–12 minutes.
- Check doneness: Ground beef should reach 160°F and ground chicken 165°F.
- While cooking, whisk together spicy mayo ingredients until smooth.
- Serve meatballs warm with spicy mayo on the side.
Notes
For gluten-free, swap in GF panko and tamari for soy sauce. Adjust spice level to taste by varying gochujang.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking, Pan-frying, Grilling
- Cuisine: Korean