Korean BBQ meatballs are a savory treat that’s sweet, spicy, and delicious. The spicy mayo sauce adds the perfect kick to these Korean BBQ meatballs, enjoy.
Korean BBQ Meatballs with a Spicy Mayo Sauce
Ingredients
- 1 lb. Ground Beef or chicken
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic minced
- 1 inch piece ginger, grated
- 2 Tbsp soy sauce 1 Tbsp gochujang (Korean Chili Paste)
- 1 Tbsp Brown Sugar
- 1 Tbsp Sesame oil
- 1 tsp Salt
- 1/2 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 mixed with 2 Tbsp water for a slurry (to thicken)
For the spicy mayo sauce
- 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
- In a large mixing bowl, combine ground beef (or chicken), panko bread crumbs, egg, minced garlic, grated ginger, soy sauce, Gochujang, brown sugar, sesame oil, salt, black pepper and green onions.
- Gently mix the ingredients until just combined. Do not over-mix.
- Using your hands or a scoop, form mixture into evenly sized meatballs about golf ball sized. Place meatballs on a baking sheet.
- In a large skillet, heat a Tbsp of oil on medium heat.
- Add meatballs in a single layer. Cook for about 10-12 minutes, turning occasionally until browned on all sides and cooked through.
- In a small saucepan, combine the soy sauce, honey or brown sugar gochujang, rice vinegar, Sesame oil, minced garlic and minced ginger.
- Heat over medium heat and bring to a gentle simmer.
- Stir in the cornstarch slurry and keep stirring until sauce thickens slightly.
- Transfer meatballs to a large bowl. Pour warm Korean BBQ Glaze over them and toss for an even coating.
- In a small bowl whisk together the mayonnaise, gochujang, lime juice, honey and garlic powder. Adjust seasoning if needed.
- Transfer Glazed Meatballs to a serving platter and garnish with Sesame seeds and green onions.
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