Description
These Juicy Korean BBQ Meatballs are a delicious fusion of tender ground beef and pork, baked to perfection and coated in a flavorful Korean BBQ sauce. Paired with a creamy, spicy mayo dip, they offer a perfect balance of savory, sweet, and spicy notes that make for an irresistible appetizer or main dish.
Ingredients
Scale
Meatball Mixture
- 1 lb Ground Beef (Can be substituted with ground turkey)
- 1 lb Ground Pork (Minced chicken can be used for a leaner option)
- 1 cup Panko Breadcrumbs
- 2 cloves Garlic, minced
- 1 inch Fresh Ginger, grated
- 1 tbsp Soy Sauce (Tamari for gluten-free option)
- 1 tbsp Sesame Oil (Vegetable oil can be used)
- Pinch of Salt and Pepper
Sauce and Garnish
- 1 cup Korean BBQ Sauce (homemade or store-bought)
- 2 tbsp Green Onions, sliced (optional; can be replaced with chives)
- 1 tbsp Sesame Seeds (optional garnish)
Spicy Mayo Dip
- 1 cup Mayonnaise (Greek yogurt can be substituted for healthier option)
- 2 tbsp Sriracha (adjust to spice preference)
Instructions
- Mix Ingredients: In a large mixing bowl, combine ground beef, ground pork, panko breadcrumbs, minced garlic, grated ginger, soy sauce, sesame oil, and a pinch of salt and pepper. Mix gently until just combined to maintain tenderness in the meatballs.
- Form Meatballs: With wet hands, roll portions of the meat mixture into uniform golf ball-sized meatballs, about 1 to 1.5 inches in diameter to ensure even cooking.
- Preheat Oven: Preheat your oven to 400°F (200°C) preparing it for baking the meatballs.
- Bake Meatballs: Place the meatballs on a parchment-lined baking sheet, and bake for 15–18 minutes until fully cooked and lightly browned.
- Coat with Sauce: Transfer the baked meatballs to a skillet, add Korean BBQ sauce, and gently toss to coat. Simmer for 2–3 minutes to infuse the sauce flavor into the meatballs.
- Prepare Spicy Mayo: In a separate bowl, mix mayonnaise and sriracha until creamy, adjusting the spice level according to taste.
- Garnish and Serve: Garnish the coated meatballs with sliced green onions and sesame seeds, then serve hot alongside the spicy mayo dip for dipping.
Notes
- You can substitute ground turkey or chicken for a leaner meatball option.
- For gluten-free, use tamari instead of soy sauce and gluten-free breadcrumbs.
- Adjust sriracha in the mayo dip to control the heat level.
- Use fresh garlic and ginger for best flavor impact.
- These meatballs can be made ahead and reheated gently in sauce before serving.
