Description
Let’s talk about meatballs. Not just any meatballs, but juicy, flavor-packed Korean BBQ meatballs that are sweet, savory, and have just the right amount of umami goodness.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef (or pork, or a mix)
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon brown sugar
- 1 green onion, finely chopped
For the Korean BBQ Glaze:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch + 1 tablespoon water (for thickening)
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
Step 1: Prepare the Meatballs
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the ground meat, panko, egg, garlic, ginger, soy sauce, sesame oil, brown sugar, salt, and pepper. Stir until well combined.
- Roll the mixture into 1-inch meatballs and place them on the baking sheet.
- Bake for 12-15 minutes, or until the meatballs are browned and cooked through.
Step 2: Make the Korean BBQ Glaze
- In a small saucepan over medium heat, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, garlic, and sesame oil.
- Bring to a simmer, then add the cornstarch slurry (cornstarch + water), stirring until the sauce thickens.
- Remove from heat and set aside.
Step 3: Coat the Meatballs
- Once the meatballs are done, toss them in the warm Korean BBQ glaze, coating them evenly.
Step 4: Make the Spicy Mayo Dip
- In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey.
Step 5: Serve and Enjoy!
- Garnish meatballs with sesame seeds and green onions.
- Serve with toothpicks and spicy mayo on the side, or over steamed rice for a full meal.