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- 1 pound ground beef or turkey - 1/4 cup panko breadcrumbs - 2 tablespoons grated ginger - 2 tablespoons minced garlic - 3 tablespoons soy sauce - 2 tablespoons brown sugar - 1 tablespoon sesame oil - 1 green onion, finely chopped (plus extra for garnish) - 1/2 teaspoon black pepper - 1 teaspoon sesame seeds (for garnish) To make Korean BBQ meatballs, you start with ground beef or turkey. Both options work well, but I prefer beef for its rich flavor. The panko breadcrumbs help keep the meatballs tender. Ginger and garlic add a nice kick. Soy sauce brings that savory depth, while brown sugar adds a hint of sweetness. Sesame oil gives a nutty flavor that ties everything together. Don’t forget the green onion for both flavor and garnish. Finally, a sprinkle of sesame seeds makes the dish pop. - 1/2 cup mayonnaise - 1 tablespoon gochujang (Korean chili paste) - 1 teaspoon lime juice - 1 teaspoon honey (optional for sweetness) The spicy mayo is a game-changer. Start with mayonnaise, which creates a creamy base. Add gochujang for heat and depth. Lime juice brightens the flavors, and a touch of honey balances the spice. Adjust the honey based on your taste. This sauce is perfect for drizzling on the meatballs or serving on the side. Enjoy the spicy, creamy goodness with every bite! {{ingredient_image_1}} Start with a large mixing bowl. Add 1 pound of ground beef or ground turkey. Next, pour in 1/4 cup of panko breadcrumbs. Add 2 tablespoons of grated ginger and 2 tablespoons of minced garlic. Then, mix in 3 tablespoons of soy sauce and 2 tablespoons of brown sugar. Don't forget 1 tablespoon of sesame oil. Toss in 1 chopped green onion and 1/2 teaspoon of black pepper. Mix these well, but do not overwork the meat. Now, shape the mixture into 1-inch meatballs. Place them evenly on a baking sheet lined with parchment paper. Preheat your oven to 400°F (200°C). Bake the meatballs for 20 to 25 minutes. They should look golden brown and be cooked through. While the meatballs bake, you can prepare the spicy mayo. In a small bowl, mix 1/2 cup of mayonnaise with 1 tablespoon of gochujang. Add 1 teaspoon of lime juice and stir. If you want it sweeter, add 1 teaspoon of honey. Blend until it's smooth and well combined. Adjust the gochujang to fit your taste. To make great meatballs, do not overwork the meat. Mix your ingredients gently. You want everything to blend, but don’t mash it. This helps keep your meatballs tender. When shaping the meatballs, use wet hands. This keeps the mixture from sticking to you. Aim for about one inch in size for even cooking. To change the heat in your spicy mayo, tweak the gochujang. Start with one tablespoon and taste it. If you want it hotter, add more. If you prefer less heat, cut back. You can also balance spiciness with honey. This adds sweetness and cools the heat a bit. Adjust lime juice too, for brightness. Korean BBQ meatballs pair well with rice or noodles. They also shine alongside fresh veggies. Think about serving them with cucumber slices or a simple salad. For a fun touch, try them in lettuce wraps. Don't forget to garnish with more green onions and sesame seeds. This adds color and crunch to your dish. Pro Tips Use Cold Meat: For better texture, ensure your ground meat is cold before mixing. This helps the fat stay intact, resulting in juicier meatballs. Don’t Overmix: When combining your ingredients, mix until just combined. Overmixing can lead to tough meatballs. Adjust Spice Levels: Feel free to adjust the amount of gochujang in the spicy mayo based on your heat preference. Start with less if you're unsure. Experiment with Add-Ins: Consider adding finely chopped vegetables like bell peppers or carrots to the meat mixture for added flavor and nutrition. {{image_2}} You can switch up the meat for Korean BBQ meatballs. Ground chicken or ground pork work well. If you prefer a plant-based option, use lentils or chickpeas. These choices still pack great flavor. Each protein brings its own unique taste and texture. Try them to see what you like best! Want to add fun flavors? Toss in mushrooms or other veggies like grated carrots or bell peppers. These add texture and nutrients. You can also play with sauces! Instead of soy sauce, try teriyaki or hoisin sauce. Each option gives your meatballs a different twist. Think about how you want to serve these meatballs. They can be great as appetizers. Just make them smaller and serve with toothpicks. If you want a hearty meal, serve them over rice or noodles. Either way, drizzle that spicy mayo on top for a tasty finish! To keep your leftover meatballs fresh, place them in an airtight container. Layer parchment paper between the meatballs to prevent sticking. You can store them in the fridge for up to four days. If you want to keep them longer, freeze them. Use a freezer-safe bag and remove as much air as possible. They can last for up to three months in the freezer. When you're ready to eat, just thaw them in the fridge overnight. To reheat meatballs, you want them moist and tasty. The best way is to use the oven. Preheat it to 350°F (175°C). Place the meatballs on a baking tray and cover them with foil. This helps keep the moisture in. Heat for about 10 to 15 minutes. You can also use a microwave, but be careful. Heat them in short bursts of 30 seconds. Check to see if they are warm all the way through. Your meatballs will stay good in the fridge for about four days. The spicy mayo can last up to a week. Make sure to store them in separate containers. This helps keep the flavors fresh. If you see any signs of spoilage, like an off smell or color, throw them away. Always trust your senses. Yes, you can! Making these meatballs in advance saves time. Here are some tips for meal prep: - Prepare the meatball mixture: You can mix the ingredients the night before. Cover it and store it in the fridge. - Shape the meatballs: Form the meatballs and place them on a tray. Cover and chill them until you are ready to bake. - Cook and freeze: Bake the meatballs and let them cool. Freeze them in a single layer on a baking sheet, then transfer them to a bag. They last up to three months. - Reheat easily: When you want to serve them, bake from frozen at 375°F (190°C) for 25-30 minutes. If you don’t have gochujang, you can use these alternatives for the spicy mayo: - Sriracha: This sauce adds heat but is less sweet. Use less for milder heat. - Harissa: This North African chili paste has a different flavor but works well. - Chili powder: Mix it with a bit of honey for sweetness and heat. - Hot sauce: Regular hot sauce can also work, though it may change the taste. Making this recipe gluten-free is easy with a few simple swaps: - Use gluten-free breadcrumbs: Replace panko with gluten-free breadcrumbs. - Select gluten-free soy sauce: Look for brands labeled gluten-free. - Check your mayonnaise: Most mayonnaise is gluten-free, but always check labels. These changes help you enjoy tasty Korean BBQ meatballs without gluten. In this article, we explored how to make delicious Korean BBQ meatballs and spicy mayo. You learned about key ingredients, simple steps, and helpful tips. I shared ideas for variations, storage, and common questions. Cooking these meatballs at home can be fun and tasty. Try adjusting the spice levels to match your taste. Enjoy your meal with friends and family, or save some for later. With practice, you’ll perfect these meatballs and impress your guests. Happy cooking!

Korean BBQ Meatballs with Spicy Mayo

Delicious meatballs infused with Korean flavors, served with a spicy mayo dipping sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Korean
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound ground beef (or ground turkey for a lighter option)
  • 0.25 cup panko breadcrumbs
  • 2 tablespoons grated ginger
  • 2 tablespoons minced garlic
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 green onion finely chopped (plus extra for garnish)
  • 0.5 teaspoon black pepper
  • 1 teaspoon sesame seeds (for garnish)
  • 0.5 cup mayonnaise
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 teaspoon lime juice
  • 1 teaspoon honey (optional for sweetness)

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the ground beef (or turkey), panko breadcrumbs, grated ginger, minced garlic, soy sauce, brown sugar, sesame oil, chopped green onion, and black pepper. Mix until just combined, being careful not to overwork the meat.
  • Shape the mixture into meatballs, about 1 inch in diameter, and place them evenly on the prepared baking sheet.
  • Bake the meatballs in the preheated oven for 20-25 minutes or until they are cooked through and golden brown.
  • While the meatballs are baking, prepare the spicy mayo. In a small bowl, mix together the mayonnaise, gochujang, lime juice, and honey until smooth and well combined. Adjust the gochujang to your heat preference.
  • Once the meatballs are done, remove them from the oven and let them cool for a few minutes.
  • Serve the meatballs on a platter drizzled with spicy mayo, garnished with extra green onions and a sprinkle of sesame seeds.

Notes

Adjust the amount of gochujang in the spicy mayo to suit your heat preference.
Keyword Korean BBQ, meatballs, spicy mayo