Description
These irresistible Korean BBQ meatballs are a perfect fusion of ground beef and pork, seasoned with aromatic garlic and ginger, and baked to golden perfection. Coated in a sweet and spicy gochujang glaze and paired with a creamy spicy mayo dip, they offer a delicious taste of Korean flavors in a convenient, crowd-pleasing appetizer or meal.
Ingredients
Scale
Main Ingredients
- 1 pound Ground Beef (can be replaced with all ground beef if preferred)
- 1 pound Ground Pork (essential for the best texture)
- 3 cloves Garlic (minced, substitution not recommended)
- 1 tablespoon Freshly grated Ginger
- 1 tablespoon Soy Sauce (low-sodium soy sauce can be used)
- 1 large Egg (flax egg may be used for a vegan substitute)
- 1 cup Panko Breadcrumbs (gluten-free panko is available)
Glaze Ingredients
- 2 tablespoons Gochujang (adjust amount for desired spice level)
- 1 tablespoon Soy Sauce
- 2 tablespoons Brown Sugar (coconut sugar can be a substitute)
- 1 tablespoon Rice Vinegar
- 1 tablespoon Sesame Oil
Spicy Mayo Dip
- 1/2 cup Mayonnaise (Greek yogurt can be a lighter alternative)
- 1 tablespoon Sriracha (adjust to taste)
Garnish
- 1 tablespoon Toasted Sesame Seeds (optional but recommended for presentation)
- Chopped Green Onions (for garnish and mixed in meatballs)
Instructions
- Combine Meat Mixture: In a large mixing bowl, combine ground beef, ground pork, minced garlic, freshly grated ginger, soy sauce, egg, panko breadcrumbs, and chopped green onions. Mix gently until just combined, being careful not to overwork the meat for tender meatballs.
- Shape Meatballs: Using your hands, shape the meat mixture into 1 to 1.5-inch meatballs and place them evenly spaced on a parchment-lined baking sheet.
- Preheat Oven: Preheat your oven to 400°F (204°C) to get it ready for baking the meatballs.
- Bake Meatballs: Bake the meatballs for 15-18 minutes in the preheated oven until golden brown and cooked through.
- Prepare Glaze: While the meatballs bake, whisk together gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil in a small saucepan. Simmer over medium heat for 3-4 minutes until the glaze thickens.
- Coat Meatballs: Once the meatballs are done baking, transfer them to a bowl and pour the warm glaze over them. Toss gently to coat each meatball evenly with the sauce.
- Make Spicy Mayo Dip: In a small bowl, mix mayonnaise and sriracha until well combined to create a creamy, spicy dipping sauce.
- Garnish and Serve: Serve the glazed meatballs garnished with toasted sesame seeds and additional chopped green onions alongside the spicy mayo dip for a flavorful finish.
Notes
- For a gluten-free version, use gluten-free panko breadcrumbs and ensure soy sauce is gluten-free.
- Adjust the amount of gochujang and sriracha according to your preferred spice level.
- Flax egg can be used as a vegan substitute for the egg in the meat mixture, though texture may vary.
- Greek yogurt can replace mayonnaise in the dip for a lighter option.
- To keep meatballs moist, avoid overmixing and handle the meat gently.
- Gochujang paste can be found in Asian grocery stores or online.
- Serve with steamed rice or lettuce wraps for a fuller meal experience.
