Korean BBQ Meatballs Spicy Mayo (Print Version)
# Ingredients:
→ For the Meatballs
01 -
1 lb ground beef
02 -
1/3 cup panko breadcrumbs
03 -
1 large egg
04 -
2 green onions, finely chopped
05 -
2 cloves garlic, minced
06 -
1 teaspoon grated ginger
07 -
2 tablespoons soy sauce
08 -
1 teaspoon sesame oil
09 -
1/2 teaspoon black pepper
→ For the Korean BBQ Glaze
10 -
1/4 cup soy sauce
11 -
2 tablespoons brown sugar
12 -
1 tablespoon honey
13 -
1 tablespoon rice vinegar
14 -
1 teaspoon sesame oil
15 -
2 cloves garlic, minced
16 -
1 teaspoon grated ginger
17 -
1 teaspoon cornstarch, dissolved in 1 tablespoon water
→ For the Spicy Mayo Dip
18 -
1/4 cup mayonnaise
19 -
1 tablespoon sriracha sauce
20 -
1 teaspoon honey
21 -
1 teaspoon lime juice
# Instructions:
01 -
In a large bowl, combine the ground beef, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, and black pepper. Mix until just combined. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
02 -
Preheat your oven to 200°C (400°F). Bake the meatballs for 15-18 minutes, until fully cooked and browned. Alternatively, pan-fry them in a skillet over medium heat for 10-12 minutes, turning occasionally to cook evenly.
03 -
In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat, then stir in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the glaze thickens. Remove from heat.
04 -
Once the meatballs are cooked, toss them in the Korean BBQ glaze until fully coated.
05 -
In a small bowl, whisk together mayonnaise, sriracha, honey, and lime juice until smooth.
06 -
Transfer the glazed meatballs to a serving platter. Garnish with sesame seeds and sliced green onions. Serve warm with the spicy mayo dip on the side.
# Notes:
01 -
For best results, chill the meatball mixture for 30 minutes before rolling to help them hold their shape better.
02 -
These meatballs can be made ahead and reheated when ready to serve.