Description
These Korean BBQ Meatballs combine juicy ground beef seasoned with classic Korean flavors like soy sauce, sesame oil, and gochujang. Baked to perfection and served with a creamy, spicy mayo dip, they make a versatile dish perfect for dinners, appetizers, or game day snacks. Garnished with toasted sesame seeds and scallions, they offer a delicious umami-packed bite that is both satisfying and flavorful.
Ingredients
Meatballs
- 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 for garnish
- 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: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Ingredients: In a mixing bowl, add ground beef, minced garlic, grated ginger, finely chopped green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, cornstarch (if using), and season with salt and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Shape the mixture into 1-inch meatballs using your hands or a small scoop, making sure they are evenly sized for consistent cooking.
- Bake Meatballs: Arrange the meatballs on the prepared baking sheet, spacing them apart. Bake in the preheated oven for 18-20 minutes, or until the meatballs are fully cooked through and browned on the outside.
- Prepare Spicy Mayo Dip: While the meatballs bake, whisk together mayonnaise, gochujang, lime juice, and honey in a small bowl until smooth and creamy.
- Serve: Serve the warm meatballs drizzled with the spicy mayo or with the dip on the side. Garnish with toasted sesame seeds and chopped scallions for an authentic Korean touch.
Notes
- For binding, cornstarch is optional but helps keep meatballs intact.
- Adjust gochujang quantity to modify spiciness level.
- These meatballs can be served as appetizers, with rice bowls, or in lettuce wraps.
- Leftovers can be stored in the refrigerator for up to 3 days.
- To make this recipe gluten free, use gluten-free soy sauce and breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Korean
