Description
These Juicy Korean BBQ Meatballs are bursting with savory flavors and a hint of sweetness, perfectly paired with a creamy and spicy mayo dip. Made with your choice of ground meat, seasoned with Korean BBQ sauce and green onions, they make an irresistible appetizer or main dish. The spicy mayo adds a delightful kick, making every bite unforgettable.
Ingredients
Scale
Meatballs
- 1 lb Ground Meat (Beef, pork, or chicken)
- 1 cup Panko Breadcrumbs (Can substitute with regular breadcrumbs)
- 1 large Egg (Can use a flax egg for a vegan option)
- 2 tablespoons Green Onions (Chopped, can substitute with chives)
- 3 tablespoons Soy Sauce (Tamari works as a gluten-free alternative)
- 1 cup Korean BBQ Sauce (Homemade or store-bought)
- 1 tablespoon Sesame Seeds (Can omit if unavailable)
Spicy Mayo Dip
- 1/2 cup Mayo (Can substitute with Greek yogurt)
- 2 tablespoons Sriracha (Adjust for spice tolerance)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground meat, panko breadcrumbs, egg, chopped green onions, soy sauce, and half of the Korean BBQ sauce. Mix thoroughly until all ingredients are well incorporated to create a flavorful and moist meatball mixture.
- Form the Meatballs: Using your hands or a spoon, shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place the formed meatballs on a plate or baking sheet ready for cooking.
- Cook the Meatballs: Heat a skillet over medium heat and lightly grease it with oil. Add the meatballs in batches, ensuring they’re not overcrowded. Cook each side for about 4-5 minutes until browned and cooked through, turning carefully to avoid breaking them. Alternatively, bake in a preheated oven at 375°F (190°C) for 20-25 minutes until cooked through.
- Glaze with Korean BBQ Sauce: Once the meatballs are cooked, toss them gently in the remaining Korean BBQ sauce so they are evenly coated and glossy. Sprinkle with sesame seeds for added texture and flavor.
- Make the Spicy Mayo Dip: In a small bowl, mix the mayonnaise and sriracha until well blended. Adjust the amount of sriracha according to your preferred spice level.
- Serve: Plate the meatballs and serve warm with the spicy mayo dip on the side for dipping. Garnish with extra chopped green onions if desired.
Notes
- For a gluten-free version, use tamari instead of soy sauce and gluten-free breadcrumbs.
- To make it vegan, substitute the ground meat with plant-based meat alternatives and use a flax egg substitute.
- If you prefer less spice, reduce the amount of sriracha or use a milder chili sauce.
- These meatballs can be baked or pan-fried depending on your preference and time.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
