Description
Tender Korean BBQ meatballs glazed in a sweet-savory sauce and served with a creamy spicy mayo dip—perfect as an appetizer, snack, or main dish.
Ingredients
- 1 lb ground beef or ground chicken
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 2 green onions, finely chopped
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- For the glaze:
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 garlic clove, minced
- 1 tbsp rice vinegar
- 1 tsp cornstarch mixed with 2 tsp water
- For the spicy mayo dip:
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha
- 1 tsp lime juice or rice vinegar
- Pinch of sugar (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix ground meat, panko, egg, garlic, green onions, soy sauce, sesame oil, and ginger.
- Form into 1-inch meatballs and place on the baking sheet.
- Bake for 18–20 minutes until fully cooked and browned.
- Meanwhile, make the glaze: simmer soy sauce, brown sugar, garlic, and rice vinegar in a saucepan.
- Stir in cornstarch slurry and cook until thickened.
- Toss baked meatballs in the glaze to coat evenly.
- In a small bowl, mix mayonnaise, sriracha, lime juice, and sugar until smooth for the dipping sauce.
- Serve meatballs with spicy mayo on the side or drizzled on top.
Notes
- Use turkey or plant-based meat as an alternative.
- Add grated vegetables like zucchini or carrot for extra moisture.
- Double the glaze for extra sauciness.
- Sprinkle sesame seeds or green onions for garnish.
Nutrition
- Serving Size: 5 meatballs with dip
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 90mg
