Description
Tender, flavorful Korean BBQ meatballs glazed in a sticky sweet‑savory sauce, served with a creamy spicy mayo dip—perfect as an appetizer or main dish.
Ingredients
- 1 lb ground beef (or pork/both)
- ½ cup breadcrumbs (panko or regular)
- ¼ cup grated Parmesan (optional)
- 1 large egg
- ¼ cup chopped onion (or green onions)
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 Tbsp brown sugar
- ½ tsp black pepper
- For the BBQ sauce: ¼ cup soy sauce, 2 Tbsp brown sugar or honey, 1 Tbsp sesame oil, 1 tsp grated ginger, 2 garlic cloves minced, 1 tsp gochujang or sriracha, 1 Tbsp rice vinegar, cornstarch slurry (1 tsp cornstarch + 2 Tbsp water)
- For the spicy mayo dip: ½ cup mayonnaise, 1–2 Tbsp sriracha, 1 tsp lime or lemon juice, 1 tsp honey (optional)
- Sesame seeds and chopped green onions for garnish
Instructions
- Preheat oven to 375°F (190 °C). Line a baking sheet with parchment.
- In a bowl, mix meatball ingredients until just combined; shape into 1‑inch balls.
- Bake 15–20 min until cooked through and lightly browned.
- Meanwhile, in a saucepan combine BBQ sauce ingredients; simmer and thicken with slurry.
- Toss baked meatballs gently in the warm sauce to coat.
- Whisk spicy mayo dip ingredients in a small bowl.
- Serve glazed meatballs on a platter garnished with sesame seeds and green onions; offer spicy mayo on the side.
Notes
- Use gluten‑free breadcrumbs and tamari for a gluten‑free version.
- Substitute plant‑based meat, flax egg, nutritional yeast, and vegan mayo to make it vegan.
- Adjust heat by varying gochujang/sriracha amounts.
- Meatballs can be prepared ahead—freeze uncooked on a tray, then store.
- For extra glaze, broil meatballs 1–2 min after coating.