Easy Korean BBQ Meatballs with Spicy Mayo Dip (Print version)

Juicy baked Korean BBQ meatballs tossed in a sticky gochujang glaze and served with creamy spicy mayo dip.

# Ingredients:

For the meatballs

01 - 1 lb (450 g) ground beef, 85 to 90 percent lean
02 - 1/2 cup (30 g) panko breadcrumbs
03 - 1 large egg
04 - 3 green onions, thinly sliced, divided
05 - 3 garlic cloves, minced
06 - 1 tablespoon freshly grated ginger
07 - 1 tablespoon soy sauce
08 - 1 tablespoon gochujang
09 - 1 tablespoon sesame oil
10 - 1 teaspoon brown sugar
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon black pepper

For the Korean BBQ glaze

13 - 1/4 cup (60 ml) low-sodium soy sauce
14 - 2 tablespoons honey
15 - 1 tablespoon gochujang
16 - 1 tablespoon rice vinegar
17 - 1 teaspoon sesame oil
18 - 1 garlic clove, minced
19 - 1 teaspoon freshly grated ginger
20 - 1 teaspoon cornstarch mixed with 2 tablespoons water

For the spicy mayo dip

21 - 1/2 cup (115 g) mayonnaise
22 - 1 tablespoon gochujang
23 - 1 tablespoon fresh lime juice
24 - 1 teaspoon honey
25 - 1/2 teaspoon garlic powder

For garnish

26 - 1 tablespoon toasted sesame seeds
27 - Reserved sliced green onions

# Instructions:

01 - Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil and lightly oil it.
02 - In a large bowl, combine the beef, panko, egg, 2 sliced green onions, garlic, ginger, soy sauce, gochujang, sesame oil, brown sugar, salt, and pepper. Mix gently until just combined.
03 - Scoop into 18 to 20 meatballs, about 1 1/2 inches each. Arrange on the prepared baking sheet and bake for 16-18 minutes, until browned and cooked to 160°F in the center.
04 - While the meatballs bake, combine soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer for 2 minutes, then stir in the cornstarch slurry and cook for 1-2 minutes until glossy and thickened.
05 - Transfer the hot meatballs to a bowl or skillet. Pour the warm glaze over them and toss gently until fully coated.
06 - In a small bowl, whisk mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. Taste and add more lime or gochujang if needed.
07 - Arrange the glazed meatballs on a platter. Sprinkle with sesame seeds and the remaining green onion. Serve hot with spicy mayo dip.

# Good to know:

01 - Makes about 18 to 20 appetizer-size meatballs.
02 - For rice bowls, plan on 4 servings. For party bites, plan on 6 servings.
03 - Ground beef should reach 160°F in the center.

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