Description
Sweet, savory, and a little spicy, these meatballs are tossed in a sticky Korean-style glaze and paired with a creamy, tangy gochujang mayo for dipping. Great for parties or dinner over rice!
Ingredients
For the Meatballs:
-
1 lb (450g) ground beef or pork (or a mix)
-
1 egg
-
2 green onions, finely chopped
-
2 garlic cloves, minced
-
1 tsp fresh grated ginger
-
1 tbsp soy sauce
-
1 tbsp sesame oil
-
1 tsp gochujang (Korean chili paste), optional
-
1/2 cup breadcrumbs
-
Salt & pepper to taste
For the Korean BBQ Glaze:
-
1/4 cup soy sauce
-
2 tbsp brown sugar
-
1 tbsp rice vinegar
-
1 tbsp gochujang
-
1 tbsp sesame oil
-
1 tsp grated ginger
-
1 tsp minced garlic
-
1 tsp cornstarch + 2 tbsp water
For the Spicy Mayo Dip:
-
1/2 cup mayonnaise
-
1–2 tbsp gochujang (adjust to taste)
-
1 tsp sesame oil
-
Optional: 1 tsp lime juice or honey for balance
Instructions
-
Make the Meatballs:
-
Preheat oven to 400°F (200°C).
-
Mix all meatball ingredients in a bowl until just combined.
-
Form into 1-inch balls and place on a lined baking sheet.
-
Bake for 15–18 minutes or until golden and cooked through.
-
-
Prepare the Glaze:
-
In a small saucepan, mix glaze ingredients (except cornstarch + water).
-
Bring to a simmer. Stir in the cornstarch slurry and cook until thickened (2–3 minutes).
-
Toss the baked meatballs in the warm glaze until coated.
-
-
Make the Spicy Mayo:
-
Stir all ingredients together in a small bowl until smooth.
-
Adjust spice level with more or less gochujang.
-
Notes
-
Serve meatballs hot, with spicy mayo on the side or drizzled on top.
-
Garnish with sesame seeds and chopped green onions.
- Prep Time: 10 min
- Cook Time: 20 min