Description
Juicy, flavorful meatballs infused with bold Korean BBQ flavors, glazed with a caramelized sauce, and topped with a creamy, spicy mayo drizzle. Perfect as an appetizer or a main dish!
Ingredients
Units
Scale
For the Meatballs:
- 1 lb ground beef (or pork)
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 2 green onions, finely chopped
For the Korean BBQ Glaze:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon gochujang
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
For the Spicy Mayo Dip:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1/2 teaspoon honey
For Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the meatballs: In a bowl, mix ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, honey, sesame oil, black pepper, and green onions. Form into small meatballs.
- Cook the meatballs: Heat a skillet over medium heat and lightly grease with oil. Sear the meatballs on all sides until browned, about 5-7 minutes.
- Make the Korean BBQ glaze: In a small pan, whisk together soy sauce, honey, gochujang, rice vinegar, sesame oil, and garlic powder. Simmer for 3 minutes until slightly thickened.
- Glaze the meatballs: Brush or toss the meatballs in the glaze and cook for another 2 minutes. Remove from heat.
- Prepare the spicy mayo dip: Mix mayonnaise, sriracha, lime juice, and honey in a small bowl.
- Garnish & serve: Drizzle the meatballs with spicy mayo, sprinkle with green onions and sesame seeds, and serve with extra sauce on the side.
Notes
- For extra crispiness, bake the meatballs at 400°F (200°C) for 15 minutes before tossing them in the glaze.
- Adjust spice levels by adding more or less gochujang and sriracha.
- Serve with steamed rice or lettuce wraps for a full meal.
