Ingredients
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs (panko for a lighter texture)
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 tablespoons green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Korean BBQ Glaze:
- ¼ cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon gochujang (Korean chili paste, for a little heat)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch (mixed with 2 teaspoons water, to thicken the sauce)
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1 tablespoon sriracha or gochujang
- 1 teaspoon lime juice
- ½ teaspoon garlic powder
Instructions
1. Prepare the Meatball Mixture
In a large mixing bowl, combine the ground beef (or beef and pork mixture), breadcrumbs, egg, garlic, ginger, green onions, soy sauce, sesame oil, salt, and pepper. Mix well until evenly combined, but don’t overwork the meat, or the meatballs may become tough.
2. Shape and Bake (or Fry) the Meatballs
- Preheat your oven to 400°F (200°C).
- Roll the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
- Bake for 15–18 minutes or until golden brown and fully cooked.
- (Alternative: You can also pan-fry them in a little oil over medium heat for about 8–10 minutes, turning occasionally, until browned on all sides.)
3. Make the Korean BBQ Glaze
- In a small saucepan, combine soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger over medium heat.
- Bring to a simmer and cook for about 2 minutes.
- Stir in the cornstarch slurry (cornstarch mixed with water) and cook for another minute until the sauce thickens and becomes glossy.
4. Coat the Meatballs
- Once the meatballs are cooked, transfer them to a large bowl.
- Pour the warm Korean BBQ glaze over the meatballs and toss to coat them evenly.
5. Make the Spicy Mayo Dip
- In a small bowl, whisk together mayonnaise, sriracha (or gochujang), lime juice, and garlic powder.
- Taste and adjust spice levels if needed.
Notes
How to Serve These Delicious Meatballs
✔ As an Appetizer – Serve them on a platter with toothpicks and a side of spicy mayo for dipping.
✔ With Rice – Place them over steamed jasmine or sticky rice, drizzled with extra BBQ glaze and garnished with sesame seeds and green onions.
✔ In Lettuce Wraps – Wrap them in crisp lettuce leaves for a fresh, crunchy bite.
✔ In Tacos or Sliders – Stuff them in a soft bun or tortilla for an incredible fusion-style dish.