Description
Juicy, flavorful Korean BBQ meatballs made with ground beef, garlic, and ginger, served with a creamy, spicy mayo dip. Perfect for any occasion!
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2 tablespoons green onions, chopped
- 1 large egg
- ¼ cup breadcrumbs
- 1 teaspoon gochugaru or red pepper flakes (optional for heat)
- ½ teaspoon black pepper
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon soy sauce
- 1 tablespoon lime juice (optional)
Instructions
- Prepare the Meatball Mixture:
Combine ground beef, soy sauce, sesame oil, brown sugar, garlic, ginger, green onions, egg, breadcrumbs, gochugaru, and black pepper in a bowl. Mix until combined. - Shape the Meatballs:
Form the mixture into 1½-inch meatballs and place them on a parchment-lined baking sheet. - Cook the Meatballs:
Preheat the oven to 400°F (200°C). Bake the meatballs for 15-20 minutes until golden brown and cooked through. - Make the Spicy Mayo Dip:
In a bowl, whisk together mayonnaise, sriracha, rice vinegar, sesame oil, honey, soy sauce, and lime juice. Adjust seasoning to taste. - Serve:
Arrange the meatballs on a serving plate. Drizzle with spicy mayo or serve the dip on the side. Garnish with green onions or sesame seeds.
Notes
- Substitute ground chicken, turkey, or pork for the beef if desired.
- Adjust the spice level in the dip by adding more or less sriracha.
- Leftover meatballs can be stored in the fridge for 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 340
- Sugar: 4g
- Sodium: 740mg
- Fat: 25g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 20g