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–+ servings
Korean BBQ Meatballs

Korean BBQ Meatballs with Spicy Mayo for Ultimate Flavor!

These Korean BBQ meatballs are bursting with flavor, perfect for gatherings or quick meals.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Korean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Substitute with ground turkey or chicken for a lighter meal.
  • 3 cloves Garlic Minced
  • 1 tbsp Fresh Ginger Grated
  • 3 stalks Green Onions Chopped
  • 1 Egg Use a flax egg for a vegan option.
  • ¾ cup Breadcrumbs Opt for panko for crunchier texture.
  • 2 tbsp Soy Sauce Tamari for gluten-free substitute.
  • 1 tbsp Sesame Oil Canola oil is a milder substitute.
  • 2 tbsp Gochujang Adjust to taste, sriracha is a less authentic substitute.
  • 1 tbsp Brown Sugar Coconut sugar is a healthier option.
  • 1 tbsp Rice Vinegar Apple cider vinegar can work as a substitute.
  • 1 tbsp Cornstarch Optional for moisture retention.
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • 2 tbsp Toasted Sesame Seeds For garnish.
  • 2 tbsp Chopped Scallions For garnish.
For the Spicy Mayo Dip
  • ½ cup Mayonnaise Greek yogurt can be used for a lighter feel.
  • 1 tbsp Gochujang Adjust based on heat preference.
  • 1 tbsp Lime Juice Lemon juice works as a substitute.
  • 1 tbsp Honey Maple syrup can be a different flavor profile.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • whisk

Method
 

Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground beef, minced garlic, grated ginger, and chopped green onions. Add in the egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, and a generous pinch of salt and black pepper. Blend until well combined.
  3. Scoop portions of the meat mixture and roll them into 1-inch balls, placing them on the prepared baking sheet.
  4. Bake the meatballs for 18-20 minutes until cooked through and golden brown.
  5. While the meatballs are baking, whisk together mayonnaise, gochujang, lime juice, and honey until smooth.
  6. Serve the meatballs warm, drizzled with the spicy mayo dip or with the dip on the side, garnished with toasted sesame seeds and chopped scallions.

Nutrition

Serving: 1meatballCalories: 200kcalCarbohydrates: 12gProtein: 10gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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