Description
Sizzling Korean BBQ Meatballs dance with bold Korean flavors, bringing zesty spice and umami to your plate. Juicy beef, glazed with gochujang and garnished with green onions, creates an irresistible bite you’ll crave again and again.
Ingredients
Scale
Meat Ingredients:
- 1 pound (500 grams) ground beef or pork (or a mix)
Binding and Flavor Enhancers:
- ½ cup panko breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- ½ teaspoon black pepper
Aromatic Ingredients:
- 2 green onions, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
Korean BBQ Glaze Ingredients:
- ¼ cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch
- 2 teaspoons water
Spicy Mayo Dip Ingredients:
- ¼ cup mayonnaise
- 1 tablespoon Sriracha or gochujang
- 1 teaspoon lime juice or rice vinegar
- ½ teaspoon honey
Garnish Ingredients:
- Sesame seeds
- Chopped green onions
Instructions
- Gather all ingredients and preheat the oven to a robust 400F (200C), strategically lining a baking sheet with parchment paper for optimal cooking conditions.
- In a spacious mixing bowl, meticulously combine ground meat with breadcrumbs, egg, finely chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, brown sugar, and a dash of black pepper. Gently fold ingredients until just harmoniously integrated.
- Craft uniform meatballs approximately 1 1/2 inches in diameter, positioning them with precision across the prepared baking sheet, ensuring adequate spacing between each sphere.
- Slide the baking sheet into the preheated oven, allowing meatballs to roast for 15-18 minutes until they reach a safe internal temperature of 165F (74C), developing a golden-brown exterior.
- Simultaneously, construct the Korean BBQ glaze by combining soy sauce, honey, rice vinegar, sesame oil, crushed garlic, and ginger in a compact saucepan. Bring the mixture to a gentle simmer over medium heat.
- For enhanced viscosity, incorporate a cornstarch slurry, stirring continuously for 1-2 minutes until the glaze transforms into a luxurious, glossy coating.
- Once meatballs complete cooking, tenderly enrobe them in the aromatic Korean BBQ glaze, ensuring each morsel receives an even, glistening coverage.
- Craft the spicy mayo dip by whisking mayonnaise with Sriracha or gochujang, a splash of lime juice, and optional honey. Calibrate the heat level to personal preference.
- Artfully arrange the glazed meatballs on a serving platter, garnishing with a sprinkle of sesame seeds and additional green onion fragments.
- Present the meatballs alongside the zesty mayo dip, inviting guests to indulge in this fusion of Korean-inspired flavors.
Notes
- Customize meat selection by using ground chicken, turkey, or plant-based alternatives for dietary preferences or health considerations.
- Create uniform meatballs using a small ice cream scoop or tablespoon for consistent sizing and even cooking.
- Balance spice levels in mayo dip by gradually adding hot sauce and tasting, allowing personalized heat intensity.
- Prepare meatballs ahead of time and refrigerate for up to 24 hours before baking, which enhances flavor development and saves preparation time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg