Description
These Korean BBQ Meatballs are juicy, flavorful, and perfectly spiced with a hint of heat from gochujang. Served with a creamy spicy mayo dip, they make an irresistible appetizer or a fun main dish for any occasion.
Ingredients
- 1 lb ground beef
- 2 cloves garlic, minced
- 1/2 inch ginger, grated
- 2 green onions, finely chopped
- 1 egg
- 1/4 cup breadcrumbs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch (optional, for binding)
- Salt and black pepper, to taste
- Toasted sesame seeds and chopped scallions for garnish
Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon lime juice
- 1/2 teaspoon honey
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, garlic, ginger, green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, cornstarch (if using), salt, and black pepper. Mix until well combined.
- Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 18–20 minutes, or until meatballs are cooked through and golden brown.
- While meatballs bake, whisk together mayonnaise, gochujang, lime juice, and honey in a small bowl to make the spicy mayo dip.
- Once cooked, garnish meatballs with toasted sesame seeds and chopped scallions. Serve warm with the spicy mayo dip on the side.
Notes
- Adjust the gochujang amount to your preferred spice level.
- These meatballs can also be cooked in an air fryer at 375°F (190°C) for 12–15 minutes.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean