Description
Delight in these irresistibly juicy Korean BBQ meatballs paired perfectly with a creamy, spicy mayo sauce. This recipe combines ground beef with authentic Korean flavors like gochujang, garlic, and ginger, resulting in tender meatballs bursting with umami. Paired with a zesty mayo infused with lime and heat, these flavorful meatballs make a perfect appetizer or main dish that can be prepared quickly on the stovetop.
Ingredients
Scale
Meatballs
- 1 lb Ground Beef (Opt for lean ground beef for a healthier option.)
- 1 cup Panko Breadcrumbs (Regular breadcrumbs can be used in a pinch.)
- 1 large Egg (Can substitute with a flax egg for vegan option.)
- 5 cloves Garlic, minced (Minced garlic can be used if pressed for time.)
- 1 tbsp Minced Ginger (Fresh ginger preferred but ground can be used.)
- 2 tbsp Gochujang (Adjust based on desired heat level.)
- 2 tbsp Soy Sauce (Low-sodium recommended.)
- 1 tsp Sesame Oil (For authentic nutty flavor.)
- 2 tbsp Brown Sugar (Can be swapped for honey or coconut sugar.)
- 3 stalks Green Onions, finely chopped (Adds fresh flavor and garnish.)
- 1 tbsp Cornstarch (Used to thicken the BBQ sauce.)
- 2 tbsp Water (For cornstarch slurry.)
Spicy Mayo
- ½ cup Mayonnaise (Greek yogurt can be a lighter alternative.)
- ½ medium Lime, juiced (For brightening flavors.)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, minced ginger, gochujang, soy sauce, sesame oil, brown sugar, and half of the finely chopped green onions. Mix thoroughly with your hands or a spoon until all ingredients are evenly incorporated.
- Shape the Meatballs: Using your hands, form the meat mixture into evenly sized meatballs, about 1.5 inches in diameter, ensuring they are compact but not overly dense for tender results.
- Cook the Meatballs: Heat a large skillet over medium heat and lightly grease it. Add the meatballs in batches, cooking them for about 6-7 minutes per side, turning gently to brown all sides until fully cooked through and an internal temperature of 160°F (71°C) is reached.
- Prepare the Sauce Slurry: In a small bowl, mix the cornstarch with water to create a slurry. Pour this into the skillet with the pan drippings and stir well to thicken the sauce. Allow it to bubble gently while stirring until the sauce reaches a glossy, thick consistency coating the meatballs.
- Make the Spicy Mayo: In a separate small bowl, combine the mayonnaise with lime juice and remaining chopped green onions. Stir until smooth and refrigerate until ready to serve.
- Serve: Arrange the glazed Korean BBQ meatballs on a serving plate. Drizzle or serve alongside the spicy mayo for dipping. Garnish with extra green onions if desired. Enjoy warm as an appetizer or alongside steamed rice for a main meal.
Notes
- For a vegan version, substitute ground beef with plant-based meat and use a flax egg in place of the regular egg.
- Adjust gochujang quantity to control heat level.
- Use low-sodium soy sauce to control saltiness.
- For a lighter spicy mayo, substitute mayonnaise with Greek yogurt.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat meatballs gently in a skillet over low heat to preserve moisture.
