Description
Sizzling Korean BBQ Meatballs bring bold Seoul-inspired flavors to your dinner table. Juicy beef infused with gochujang and sesame, perfectly complemented by a zesty spicy mayo dip, will delight your taste buds with authentic Korean zest.
Ingredients
Scale
Meat and Protein:
- 1 lb (500g) ground beef
- 1 lb (500g) ground pork
- 1 egg
Aromatics and Seasoning:
- 2 green onions, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- ½ teaspoon black pepper
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated ginger
Binding and Additional Ingredients:
- ½ cup breadcrumbs
- 1 teaspoon cornstarch
- 2 teaspoons water
- ¼ cup mayonnaise
- 1 tablespoon Sriracha
- 1 teaspoon lime juice
- ½ teaspoon honey
- Sesame seeds
- Additional chopped green onions
Instructions
- Preheat the oven to 400F (200C) and prepare a parchment-lined baking sheet for the meatballs.
- Create the meatball mixture by gently combining ground meat, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, brown sugar, and black pepper in a large mixing bowl. Mix until ingredients are just incorporated.
- Form the meat mixture into uniform 1 1/2-inch spherical meatballs, carefully placing them onto the prepared baking sheet with slight spacing between each.
- Roast the meatballs in the preheated oven for 15-18 minutes, ensuring they reach an internal temperature of 165F/74C for complete cooking.
- Simultaneously prepare the Korean BBQ glaze by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a saucepan. Simmer the mixture over medium heat.
- If a more viscous glaze is desired, introduce a cornstarch slurry and continue cooking for 1-2 minutes until the sauce thickens, then remove from heat.
- Coat the fully cooked meatballs thoroughly in the prepared Korean BBQ glaze, ensuring even distribution of the sauce.
- Craft the spicy mayo dip by whisking mayonnaise, Sriracha or gochujang, lime juice, and optional honey until smooth and well-blended.
- Transfer the glazed meatballs to a serving platter, garnishing with toasted sesame seeds and finely chopped green onions.
- Present the meatballs alongside the spicy mayo dip, allowing guests to customize their heat level and enjoy the complementary flavors.
Notes
- Meat Selection Matters: Choose ground beef with 80/20 fat content for juicy, flavorful meatballs that won’t dry out during baking.
- Gentle Mixing Technique: Avoid overmixing the meatball ingredients to prevent tough, dense texture; mix just until ingredients are combined.
- Consistent Size Ensures Even Cooking: Use a small cookie scoop or tablespoon to create uniform meatballs that cook evenly and look professionally prepared.
- Gluten-Free Adaptation: Swap regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to make the recipe celiac-friendly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 70 mg