Description
These Juicy Korean BBQ Meatballs deliver a flavorful fusion of tender beef and pork, coated in a rich Korean BBQ sauce and served alongside a creamy, spicy mayo dip. Perfectly baked to achieve a juicy interior with a slight crisp, they make an irresistible appetizer or main dish to satisfy your cravings for Korean-inspired cuisine.
Ingredients
Scale
Meatballs
- 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 (Use panko breadcrumbs for crunchier texture)
- 2 cloves Garlic (Fresh minced garlic is best)
- 1 inch Ginger (Fresh ginger gives the best flavor)
- 1 tbsp Soy Sauce (Tamari offers a gluten-free alternative)
- 1 tbsp Sesame Oil (Vegetable oil can lighten the flavor)
- Pinch of Salt and Pepper
Sauce and Garnishes
- 1 cup Korean BBQ Sauce (Use homemade or store-bought)
- 2 tbsp Green Onions (Can be omitted or replaced with chives)
- 1 tbsp Sesame Seeds (Optional garnish for extra texture)
Spicy Mayo Dip
- 1 cup Mayonnaise (Greek yogurt can be substituted for a healthier option)
- 2 tbsp Sriracha (Adjust according to spice preference)
Instructions
- Combine Meatball Ingredients: In a large mixing bowl, combine the ground beef, ground pork, panko breadcrumbs, freshly minced garlic, grated ginger, soy sauce, sesame oil, and a pinch of salt and pepper. Mix gently with your hands or a spoon just until all ingredients are evenly combined, taking care not to overmix which can make the meatballs tough.
- Shape Meatballs: With wet hands to prevent sticking, roll the meat mixture into uniform golf ball-sized meatballs about 1 to 1.5 inches in diameter. Placing them on a plate or tray as you go will make it easier to transfer to the oven.
- Preheat and Bake: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. Arrange the meatballs evenly spaced on the sheet and bake for 15 to 18 minutes, or until cooked through and slightly browned on the outside.
- Coat Meatballs with BBQ Sauce: Remove the baked meatballs from the oven and transfer them to a skillet over medium heat. Pour in the Korean BBQ sauce and gently toss the meatballs in the sauce to coat thoroughly. Let them simmer for 2 to 3 minutes so the flavors meld and the sauce thickens slightly, turning the meatballs glossy and flavorful.
- Prepare Spicy Mayo Dip: In a separate small bowl, combine the mayonnaise and sriracha. Mix well until creamy and smooth. Adjust the amount of sriracha to achieve your desired spice level.
- Garnish and Serve: Transfer the coated meatballs to a serving platter. Garnish with sliced green onions and a sprinkle of sesame seeds for added texture and color. Serve immediately with the spicy mayo dip on the side for dipping.
Notes
- For a leaner version, substitute ground turkey and minced chicken in place of beef and pork respectively.
- Use gluten-free tamari instead of soy sauce to make the recipe gluten-free.
- Greek yogurt can be used instead of mayonnaise for a healthier spicy dip.
- If you prefer less spice, reduce or omit the sriracha in the mayo dip.
- Ensure not to overmix the meat mixture to keep the meatballs tender.
- For extra crispness, broil the meatballs for 1-2 minutes at the end of baking, watching carefully so they don’t burn.
