Ingredients
Scale
- For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 3 green onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 tablespoon brown sugar
- For the BBQ Sauce:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon gochujang (Korean chili paste)
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- For the Spicy Mayo Dip:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, mix ground beef, breadcrumbs, egg, green onions, garlic, soy sauce, sesame oil, ginger, and brown sugar until well combined.
- Form into 1-inch meatballs and place on the prepared baking sheet.
- Bake for 18–20 minutes, until cooked through and golden.
- Meanwhile, whisk soy sauce, honey, rice vinegar, sesame oil, and gochujang in a saucepan over medium heat.
- Bring to a gentle simmer, stir in the cornstarch slurry, and cook until thickened, about 2 minutes.
- In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.
- Toss cooked meatballs in the BBQ sauce and serve warm with spicy mayo dip.
Notes
- Adjust spice by increasing or decreasing gochujang and sriracha.
- For extra texture, roll meatballs in panko before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean