Ingredients
Scale
- For the Meatballs:
- 1 pound ground beef
- ½ 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:
- ¼ 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:
- ¼ cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
Instructions
- Prepare the Meatballs: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, breadcrumbs, egg, green onions, garlic, soy sauce, sesame oil, ginger, and brown sugar. Mix well until evenly combined.
- Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 18–20 minutes or until cooked through and golden brown.
- Make the BBQ Sauce: While the meatballs are baking, whisk together soy sauce, honey, rice vinegar, sesame oil, and gochujang in a small saucepan.
- Heat over medium heat until it starts to simmer. Stir in the cornstarch mixture and cook until the sauce thickens, about 2 minutes. Remove from heat.
- Prepare the Spicy Mayo Dip: In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.
- Assemble and Serve: Toss the cooked meatballs in the BBQ sauce until coated. Serve warm with the spicy mayo dip on the side.
Notes
- Adjust spice level by varying the gochujang and sriracha.
- For added crunch, coat meatballs in panko before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean