Description
Juicy Korean-style BBQ Meatballs are a flavorful twist on a classic dish, perfect for any occasion from weeknight dinners to festive gatherings. These tender meatballs are made with ground beef and infused with the bold flavors of gochujang, sesame oil, and a hint of ginger. They come together in just 30 minutes, making them an ideal choice for busy evenings. Serve them as an appetizer or alongside rice and veggies for a complete meal. Drizzle with a spicy mayo sauce and garnish with sesame seeds and green onions for added flair. Everyone will be asking for your secret recipe!
Ingredients
- 1 lb ground beef
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped garlic
- 1/4 cup gochujang Korean chili paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/4 cup panko bread crumbs
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha or more, to taste
- 1 teaspoon rice vinegar
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- In a large bowl, combine ground beef, chopped onion, garlic, gochujang, soy sauce, brown sugar, sesame oil, ginger, and black pepper. Mix gently until combined.
- Add panko bread crumbs and beaten egg; stir until evenly distributed.
- Form mixture into 1-inch meatballs.
- Heat oil in a skillet over medium-high heat. Add meatballs and cook until browned and cooked through (about 8-10 minutes).
- In a small bowl, whisk together mayonnaise, sriracha, and rice vinegar for the spicy mayo.
- Serve meatballs on a platter drizzled with spicy mayo and garnished with sesame seeds and green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs (150g)
- Calories: 360
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 80mg
Keywords: You can substitute ground turkey for a lighter option. Chill the formed meatballs for 30 minutes before cooking to help them hold their shape. Adjust spiciness by varying the amount of sriracha in the mayo.