Korean BBQ Meatballs with Spicy Mayo Dip
150kcal
Ingredients
For the Meatballs
- 1 lb Ground beef Can substitute with ground pork or chicken
- 1/2 cup Breadcrumbs
- 1/4 cup Green onions (chopped)
- 2 cloves Garlic (minced) Fresh is recommended
- 1 tbsp Ginger (grated)
- 3 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1 tbsp Brown sugar
- 2 tbsp Gochujang Spicy fermented chili paste
- 1/4 tsp Black pepper
- 1 large Egg (lightly beaten) Acts as a binder
For the Spicy Mayo Dip
- 1/2 cup Mayonnaise Homemade if desired
- 1 tbsp Gochujang
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tbsp Lime juice
- to taste Salt Keep in mind saltiness from soy sauce
Method
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine in a large bowl the ground beef, breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, brown sugar, gochujang, black pepper, and beaten egg. Mix everything together until nicely blended.
- Form the mixture into meatballs, roughly 1 inch in diameter, and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for 15–20 minutes, or until they are cooked through.
- Whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, lime juice, and salt in a small bowl until smooth.
- Cool the meatballs slightly after removing them from the oven.
- Serve the warm meatballs with the spicy mayo dip on the side.
- Enjoy these flavorful meatballs as an appetizer or main dish!
Nutrition
Serving1meatballCalories150kcalCarbohydrates9gProtein10gFat7gSaturated Fat2gPolyunsaturated Fat0.5gMonounsaturated Fat4gCholesterol40mgSodium300mgPotassium180mgFiber0.5gSugar1gVitamin A50IUVitamin C1mgCalcium20mgIron1mg
Notes
Drizzle a bit of sesame oil over the top for extra richness. Store leftovers in an airtight container for up to 3 days.