Description
Juicy Korean BBQ meatballs paired with a creamy, spicy mayo dip, delivering an explosion of flavors that harmonizes sweetness, heat, and aromatic spices.
Ingredients
Scale
- 1 pound ground beef (or ground turkey)
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 egg
- Salt and pepper, to taste
- 1 tablespoon brown sugar (optional)
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha (or more, to taste)
- 1 teaspoon lemon juice
- 1 teaspoon soy sauce
- Optional: sesame seeds and chopped green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, egg, salt, and pepper. Mix until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes or until cooked through and golden brown.
- While the meatballs are baking, prepare the spicy mayo dip by mixing mayonnaise, Sriracha, lemon juice, and soy sauce in a small bowl. Adjust Sriracha to taste.
- Garnish the dip with sesame seeds and chopped green onions if desired.
- Serve the meatballs warm alongside the spicy mayo dip.
Notes
Make the meatballs ahead of time and store uncooked in the fridge for up to 24 hours. Can also use an air fryer instead of baking for a crispier texture.
Nutrition
- Serving Size: 4 meatballs
- Calories: 230
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg