Description
These Juicy Korean-Style BBQ Meatballs are packed with bold flavors from ginger, garlic, and soy sauce, complemented perfectly by a creamy and spicy gochujang mayo. Ideal as a main dish or appetizer, they offer a delicious taste of Korean-inspired cuisine with the convenience of easy pan-frying. The spicy mayo adds just the right amount of heat and sweetness for an irresistible bite.
Ingredients
Scale
For the Meatballs
- 1 pound ground beef (or pork or a mix)
- 2 green onions, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup breadcrumbs
- 1 egg, lightly beaten
- 1 tablespoon vegetable oil (for cooking)
For the Spicy Mayo Sauce
- 1/2 cup mayonnaise
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon sesame oil
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground meat, finely chopped green onions, minced garlic, grated ginger, low-sodium soy sauce, sesame oil, brown sugar, rice vinegar, black pepper, crushed red pepper flakes (if using), breadcrumbs, and the lightly beaten egg. Mix gently just until all ingredients are incorporated to keep the meatballs tender and juicy.
- Form the Meatballs: Using your hands or a scoop, shape the mixture into 1.5-inch meatballs, making about 18–20 pieces. Ensure they are uniform in size for even cooking.
- Cook the Meatballs: Heat the vegetable oil in a large skillet over medium heat. Carefully add the meatballs in batches, making sure not to overcrowd the pan. Cook them for 6–8 minutes, turning regularly to brown all sides, until they are cooked through and nicely caramelized on the outside. Remove the cooked meatballs and keep them warm.
- Make the Spicy Mayo Sauce: While the meatballs cook, whisk together the mayonnaise, gochujang, rice vinegar, honey, and sesame oil in a small bowl until smooth and creamy. Taste and adjust the heat or sweetness to your liking.
- Serve: Drizzle the spicy mayo over the warm meatballs or serve it on the side as a dipping sauce. Optionally garnish with toasted sesame seeds and sliced green onions for added texture and freshness. Enjoy as a main dish over rice, in lettuce wraps, or as appetizers.
Notes
- These meatballs are versatile and can be served over steamed rice, in lettuce wraps, or simply as appetizers at a party.
- For a healthier alternative, bake meatballs at 400°F (200°C) for 15–18 minutes instead of pan-frying.
- The spicy mayo sauce can be prepared ahead of time and stored in the fridge for up to 1 week.
- Feel free to adjust the amount of gochujang in the spicy mayo depending on your preferred spice level.
Nutrition
- Serving Size: 4–5 meatballs with sauce
- Calories: 410
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 29 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 110 mg
