Ingredients
Scale
- Ground beef 1 pound
- Panko breadcrumbs 1/2 cup
- Green onions, finely chopped 2
- Garlic, minced 2 cloves
- Soy sauce 2 tablespoons
- Sesame oil 1 tablespoon
- Gochujang (Korean chili paste) 1 tablespoon
- Mayonnaise 1/2 cup
- Sriracha 1–2 teaspoons
Instructions
- Step 1: In a large bowl, combine ground beef, panko breadcrumbs, chopped green onions, minced garlic, soy sauce, sesame oil, and gochujang. Mix well until all ingredients are evenly distributed.
- Step 2: Roll the mixture into meatballs, about 1 inch in diameter.
- Step 3: Place meatballs on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until cooked through.
- Step 4: While the meatballs are baking, prepare the spicy mayo dip by combining mayonnaise and sriracha in a small bowl. Adjust the amount of sriracha to your spice preference.
- Step 5: Once the meatballs are cooked, remove them from the oven and let them cool slightly.
- Step 6: Serve the Korean BBQ meatballs warm with the spicy mayo dip.
Notes
- Store leftover meatballs and spicy mayo separately in airtight containers in the refrigerator for up to 3 days.
- For best results, gently reheat meatballs in a skillet with a touch of oil or in a 300°F oven until warmed through, preventing them from drying out.
- Serve these flavorful meatballs as an appetizer, over rice, or tucked into slider buns for a satisfying meal.
- Don't overmix the meatball mixture – a gentle hand ensures tender meatballs that aren't tough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American