Korean BBQ Meatballs with Spicy Mayo Dip
150kcal
Ingredients
For the Meatballs
- 1 lb Ground beef can substitute with pork or chicken
- 1 cup Breadcrumbs for binding
- 3 stalks Green onions (chopped) adds freshness
- 2 cloves Garlic (minced) fresh is recommended
- 1 tbsp Ginger (grated) for warmth
- 3 tbsp Soy sauce for umami
- 1 tbsp Sesame oil for nuttiness
- 1 tbsp Brown sugar for sweetness
- 2 tbsp Gochujang for spicy kick
- 1 tsp Black pepper to taste
- 1 large Egg (lightly beaten) to bind
For the Spicy Mayo Dip
- 1 cup Mayonnaise creamy base
- 1 tbsp Gochujang for heat
- 1 tbsp Rice vinegar adds tanginess
- 1 tsp Sesame oil for flavor
- 1 tbsp Lime juice for brightness
- Salt to taste
Method
Instructions
- 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 until blended.
- Form the mixture into meatballs, roughly 1 inch in diameter, and place them on the baking sheet.
- Bake the meatballs in the preheated oven for 15–20 minutes, or until cooked through and browned.
- 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
Serving1meatballCalories150kcalCarbohydrates5gProtein10gFat10gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol30mgSodium400mgPotassium200mgSugar2gVitamin A500IUVitamin C1mgCalcium15mgIron2mg
Notes
Ensure your ground meat is at room temperature before mixing. Avoid overmixing to keep meatballs tender. Store leftovers in an airtight container for up to 3 days.