Ingredients
For the Meatballs:
1 lb 450g ground beef (or a mix of beef and pork)
1/2 cup panko breadcrumbs
1 egg
2 cloves garlic minced
1- inch ginger grated
2 tbsp soy sauce
1 tbsp gochujang Korean chili paste
1 tbsp brown sugar
1 tbsp sesame oil
1/2 tsp salt
1/4 tsp black pepper
2 green onions finely chopped
For the Korean BBQ Glaze:
1/4 cup soy sauce
2 tbsp honey or brown sugar
1 tbsp gochujang
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp garlic minced
1 tsp ginger minced
1 tsp cornstarch + 2 tbsp water to thicken
For the Spicy Mayo Dip:
1/2 cup mayonnaise
1 tbsp gochujang
1 tbsp lime juice
1 tsp honey
1/2 tsp garlic powder
For Garnish:
Sesame seeds
Chopped green onions
Instructions
Prepare the Meatball Mixture
In a large bowl, combine ground beef, panko, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix gently until just combined.
Shape the Meatballs
Roll the mixture into 1 to 1.5-inch meatballs. Place them on a parchment-lined baking sheet.
Cook the Meatballs
Pan-Fry: Heat oil in a skillet over medium heat. Cook meatballs for 10-12 minutes, turning to brown all sides.
Bake: Preheat the oven to 400°F (200°C). Bake for 18-20 minutes until cooked through.
Air Fry: Preheat to 375°F (190°C) and cook for 10-12 minutes, shaking halfway.
Make the Korean BBQ Glaze
While the meatballs cook, heat soy sauce, honey, gochujang, vinegar, sesame oil, garlic, and ginger in a saucepan over medium heat. Stir in the cornstarch slurry and simmer until thickened.
Coat the Meatballs
Toss the cooked meatballs in the warm Korean BBQ glaze until fully coated.
Make the Spicy Mayo Dip
In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
Garnish and Serve
Serve the glazed meatballs with the spicy mayo dip. Garnish with sesame seeds and chopped green onions.
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