Korean BBQ Meatballs (Print-Friendly Version)
Juicy meatballs smothered in a sweet heat sauce, paired with a cool sriracha mayo dip and topped with fresh scallions.
# Ingredients List:
→ Meatball mix
01 -
1 large egg
02 -
450 grams beef or pork, ground
03 -
3 scallions, chopped fine
04 -
60 grams panko crumbs
05 -
15 ml toasted sesame oil
06 -
3 garlic cloves, minced
07 -
30 ml soy sauce
08 -
15 grams fresh ginger, grated
→ Glaze
09 -
30 grams gochujang chili paste
10 -
30 ml soy sauce
11 -
15 ml rice vinegar
12 -
5 ml sesame oil
13 -
12 grams brown sugar
→ Spicy mayo dip
14 -
15 ml lime juice
15 -
15 grams sriracha or gochujang
16 -
120 grams mayo
# Detailed Cooking Steps:
01 -
Whip the mayo, lime juice, and your choice of sriracha or gochujang together in a bowl until it's nice and smooth.
02 -
Turn your oven on to 200°C (400°F). Put the meatballs on a lined baking sheet and bake for about 18 to 20 minutes until they’re browned and done inside.
03 -
Gently mix the ground meat with garlic, ginger, scallions, soy sauce, sesame oil, panko crumbs, and egg just until everything’s blended but not overworked.
04 -
Heat up gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil in a small pan over medium heat. Stir now and then for 3 to 4 minutes until it thickens up.
05 -
Roll the meat mix into balls about 1 inch (2.5 cm) wide. Spread them out on parchment paper on a baking tray.
06 -
Right after baking, toss the meatballs in the warm glaze so they’re all covered. Let them sit a little to soak up the sauce.
07 -
Put the glazed meatballs on a plate next to the spicy mayo dip. Sprinkle with sesame seeds or fresh scallions if you want some extra flavor.
# Helpful Hints:
01 -
If you want more heat, add extra gochujang or sriracha. These meatballs work great as a snack or a main with rice and veggies. You can make them ahead and warm them up later too.