Ingredients
- Ground beef: 1 pound
- Panko breadcrumbs: 1/2 cup
- Gochujang (Korean chili paste): 2 tablespoons
- Soy sauce: 2 tablespoons
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Sesame oil: 1 tablespoon
- Mayonnaise: 1/2 cup
Instructions
- Step 1: In a large bowl, combine ground beef, panko breadcrumbs, gochujang, soy sauce, garlic, ginger, and sesame oil. Mix well until all ingredients are evenly distributed.
- Step 2: Roll the mixture into approximately 1-inch meatballs.
- Step 3: Place meatballs on a baking sheet lined with parchment paper.
- Step 4: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the meatballs are cooked through and lightly browned.
- Step 5: While the meatballs are baking, prepare the spicy mayo dip by combining mayonnaise and 1 tablespoon of gochujang (or more, to taste) in a small bowl.
- Step 6: Serve the baked Korean BBQ meatballs with the spicy mayo dip. Garnish with sesame seeds and chopped green onions if desired.
Notes
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat meatballs in the oven or an air fryer to maintain their texture instead of microwaving.
- These Korean BBQ meatballs are fantastic served over rice or noodles for a complete meal.
- Don't be afraid to adjust the gochujang in both the meatballs and the mayo for your preferred level of spiciness!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American