Korean BBQ Meatballs with Spicy Mayo Dip
Ingredients:
For the Meatballs:
1 lb ground beef
1/2 lb ground pork
1/2 cup panko breadcrumbs
1 large egg
3 cloves garlic, minced
2 green onions, finely chopped
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp grated ginger
1 tsp gochujang Korean chili paste
1/2 tsp salt
1/4 tsp black pepper
For the Korean BBQ Sauce:
1/4 cup soy sauce
3 tbsp brown sugar
1 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
2 tsp gochujang
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp cornstarch mixed with 2 tbsp water
For the Spicy Mayo Dip:
1/2 cup mayonnaise
2 tbsp sriracha
1 tsp lime juice
1/2 tsp honey
Directions:
Preheat Oven: Preheat your oven to 400F 200C. Line a baking sheet with parchment paper.
Make the Meatballs: In a large bowl, combine ground beef, ground pork, panko breadcrumbs, egg, garlic, green onions, soy sauce, sesame oil, ginger, gochujang, salt, and black pepper. Mix until just combined. Form into 1-inch meatballs and place on the prepared baking sheet.
Bake the Meatballs: Bake for 18-20 minutes, or until cooked through and golden brown.
Prepare the Korean BBQ Sauce: While the meatballs bake, heat a small saucepan over medium heat. Combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, gochujang, garlic, and ginger. Bring to a simmer, then stir in the cornstarch slurry. Cook until thickened, about 2-3 minutes.
Toss the Meatballs: Once the meatballs are done, transfer them to a large bowl and pour the Korean BBQ sauce over them. Toss gently to coat.
Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth.
Serve: Serve the meatballs warm with the spicy mayo dip on the side. Garnish with sesame seeds and chopped green onions for extra flair.
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes
Kcal: 290 kcal per serving Servings: 6 servings
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