Ingredients
Scale
- 1 pound ground beef (or ground turkey for a leaner option)
- 1/2 cup panko breadcrumbs (can substitute with crushed saltine crackers)
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar or honey
- 1 teaspoon grated fresh ginger (optional but highly recommended)
- 1/4 cup finely chopped green onions
- 1/4 cup gochujang (Korean chili paste; substitute with sriracha mixed with a little miso if needed)
- 1/2 cup mayonnaise (regular or a light version)
- 1 teaspoon rice vinegar or apple cider vinegar
- Sesame seeds for garnish
- Vegetable oil for cooking
When I first tried making Korean-inspired meatballs, I was skeptical about finding gochujang at my local grocery store. But a quick trip to the international aisle or an online order makes it accessible. And if you’re like me—juggling work deadlines and toddler requests—you’ll appreciate that this recipe doesn’t rely on any hard-to-find ingredients.
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, soy sauce, sesame oil, brown sugar, grated ginger, and chopped green onions. Use your hands to mix gently until just combined—overmixing can make the meatballs tough.
- Shape the mixture into small meatballs about 1 to 1.5 inches in diameter. I like making mine bite-sized so they’re perfect for little hands and easy dipping.
- Place the meatballs evenly on the prepared baking sheet and bake for 15-18 minutes, flipping them halfway through to get a nice caramelized crust on all sides.
- While the meatballs bake, prepare the spicy mayo dip by whisking together the mayonnaise, gochujang, and rice vinegar in a small bowl. Taste and adjust the heat or tanginess to your liking.
- Once the meatballs are cooked through and slightly browned, remove them from the oven and let them cool for a couple of minutes.
- Serve the meatballs warm, garnished with toasted sesame seeds, alongside the spicy mayo dip for dunking.
One trick I learned during my early cooking days—when counters were cluttered and time was short—is to prep the dip first. That way, it’s ready to go when the meatballs come out, and there’s no scrambling. Also, flipping the meatballs halfway ensures they brown evenly and stay juicy inside, which my kids especially notice!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Korean BBQ Meatballs with Spicy Mayo Dip, recipe, cooking, food
