Description
These Irresistibly Tender Korean BBQ Meatballs are a perfect fusion of savory and spicy flavors, baked to perfection and glazed with rich Korean BBQ sauce. Served with a creamy, spicy mayo dip, this dish makes a great appetizer or main course that’s sure to impress your family and friends.
Ingredients
Scale
Meatballs
- 1 pound Ground Beef (or ground turkey for a healthier option)
- 1 pound Ground Pork (can replace with more ground beef if preferred)
- 1 cup Breadcrumbs (or gluten-free breadcrumbs)
- 2 cloves Garlic (minced) (or 1/2 tsp garlic powder)
- 1 tablespoon Fresh Ginger (grated) (or 1/4 tsp ground ginger)
- 3 tablespoons Soy Sauce (or tamari for gluten-free)
- 1 tablespoon Sesame Oil (or canola oil)
- Pinch of salt and pepper
Glaze and Garnish
- 1 cup Korean BBQ Sauce (thicker sauce is better)
- 2 tablespoons Green Onions (sliced) (or chives)
- 1 tablespoon Sesame Seeds (optional)
Spicy Mayo Dip
- 1/2 cup Mayonnaise (or Greek yogurt)
- 2 tablespoons Sriracha (adjust based on spice preference)
Instructions
- Mix Ingredients: In a large mixing bowl, gently combine the ground beef, ground pork, breadcrumbs, minced garlic, grated ginger, soy sauce, sesame oil, and a pinch of salt and pepper. Mix until just combined to maintain tenderness.
- Preheat Oven and Form Meatballs: Preheat your oven to 400°F (200°C). Shape the meat mixture into meatballs approximately 1 to 1.5 inches in diameter and place them on a parchment-lined baking sheet to prevent sticking.
- Bake Meatballs: Bake the meatballs for 15 to 18 minutes until fully cooked and lightly browned. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- Glaze Meatballs: Transfer the baked meatballs to a skillet over medium heat. Pour the Korean BBQ sauce over them and gently toss to coat evenly. Heat for an additional 2 to 3 minutes until the sauce is warmed and caramelized slightly.
- Prepare Spicy Mayo Dip: In a small bowl, combine mayonnaise and sriracha thoroughly. Adjust the sriracha quantity to match your desired spice level.
- Serve: Transfer the glazed meatballs to a serving platter, garnish with sliced green onions and optional sesame seeds, then serve hot alongside the spicy mayo dip for dipping.
Notes
- Use gluten-free breadcrumbs and tamari soy sauce to make this recipe gluten-free.
- Ground turkey can be substituted for beef and pork for a leaner option.
- Adjust sriracha quantity in the dip to suit your preferred spice tolerance.
- Ensure meatballs are not overmixed to keep them tender.
- The Korean BBQ sauce works best if it’s thick; otherwise, reduce it on low heat before using as a glaze.
