Description
Delicious meatballs infused with Korean flavors, paired with a spicy mayo dip for a perfect balance of savory and spicy.
Ingredients
Scale
- 1 lb Ground Beef (or mix of beef and pork)
- 1 cup Panko Breadcrumbs (or gluten-free breadcrumbs)
- 1 Egg
- 3 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 3 tbsp Soy Sauce (or tamari for gluten-free)
- 2 tbsp Gochujang (Korean chili paste)
- 1 tbsp Brown Sugar (or honey)
- 1 tbsp Sesame Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Green Onions (chopped)
- 3 tbsp Soy Sauce (for Spicy Mayo Dip)
- 2 tbsp Honey (or brown sugar)
- 2 tbsp Gochujang
- 1 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 2 cloves Garlic (minced)
- 1 tbsp Ginger (minced)
- 1 tbsp Cornstarch Slurry
- 1/2 cup Mayonnaise
- 1 tbsp Lime Juice
- 1 tbsp Honey
- 1 tsp Garlic Powder
Instructions
- Preheat your oven to 400°F (200°C) if baking.
- In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions.
- Gently mix the ingredients until just combined and form into 1-inch balls.
- Place the meatballs on a parchment-lined baking sheet or in a non-stick skillet.
- If baking, cook for 20-25 minutes until golden; if pan-frying, sear for 3-4 minutes on each side until browned.
- Prepare the Spicy Mayo Dip by whisking together soy sauce, honey, gochujang, rice vinegar, sesame oil, minced garlic, ginger, and cornstarch slurry until smooth. Stir in mayonnaise, lime juice, and garlic powder.
- Serve meatballs with spicy mayo dip on the side, garnished with extra chopped green onions.
Notes
Make-ahead tips: Prepare meatballs a day in advance for enhanced flavor. Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg