Description
A flavor-packed recipe for Korean BBQ meatballs served with a creamy, spicy mayo dip, perfect for gatherings or weeknight dinners.
Ingredients
Scale
- 1 pound ground beef (or substitute with ground turkey)
- 1/2 cup breadcrumbs (Panko recommended)
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup soy sauce (low-sodium preferred)
- 1 tablespoon sesame oil
- 1 egg
- Salt and pepper, to taste
- 1 tablespoon brown sugar (optional)
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha (adjust for heat preference)
- 1 teaspoon lemon juice
- 1 teaspoon soy sauce
- Optional: sesame seeds and chopped green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the meatball ingredients in a large mixing bowl until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter, and place them on the baking sheet.
- Bake for 20-25 minutes, until golden and cooked through (internal temperature of 165°F/75°C).
- Prepare the spicy mayo dip by mixing mayonnaise, Sriracha, lemon juice, and soy sauce in a small bowl.
- Garnish the dip with sesame seeds and chopped green onions, if desired.
- Serve the meatballs warm alongside the spicy mayo dip.
Notes
Make ahead by preparing the meatball mixture a day early. Cook in an air fryer at 380°F (193°C) for 15-20 minutes for a crispy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 60mg