Ingredients
- Ground beef, 1 pound
- Panko breadcrumbs, 1/2 cup
- Green onions, 2 chopped
- Soy sauce, 1/4 cup
- Sesame oil, 2 tablespoons
- Gochujang (Korean chili paste), 2 tablespoons
- Garlic, 2 cloves minced
- Ginger, 1 teaspoon grated
Instructions
- Step 1: In a large bowl, combine ground beef, panko, green onions, soy sauce, sesame oil, gochujang, garlic, and ginger. Mix well with your hands until all ingredients are evenly distributed.
- Step 2: Roll the mixture into 1-inch meatballs.
- Step 3: Heat a large skillet over medium heat. Add a little oil if needed and place the meatballs in the skillet and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes.
- Step 4: For the Spicy Mayo Dip, combine mayonnaise with a small amount of Gochujang sauce, mixing to taste.
- Step 5: Serve the Korean BBQ Meatballs hot with the Spicy Mayo Dip on the side.
Notes
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the meatballs in a skillet with a touch of oil over medium-low heat to prevent them from drying out.
- Serve these savory meatballs as an appetizer or over rice for a complete and satisfying meal.
- Don't be shy with the gochujang – a little extra adds a wonderful depth of flavor, but adjust to your preferred spice level!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American