Description
Savory, slightly sweet meatballs with Korean flavors served with a creamy, spicy gochujang mayo.
Ingredients
- 1 lb (450 g) ground beef or ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated (about 1 tsp)
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, finely chopped
- For the spicy mayo dip:
- 1/2 cup mayonnaise
- 1 tablespoon gochujang
- 1 tablespoon lime juice (or rice vinegar)
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
Instructions
- In a large bowl combine ground meat, panko, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix gently until just combined.
- Scoop and roll the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
- Choose a cooking method:
- Bake: Preheat oven to 400°F (200°C). Bake meatballs on a lightly oiled sheet pan for 15–20 minutes.
- Pan-fry: Heat oil in a skillet over medium-high, brown meatballs on all sides, cook until done (10–12 minutes).
- Grill: Oil grates and grill over medium heat for 8–12 minutes.
- While the meatballs cook, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
- Serve meatballs warm with the spicy mayo on the side for dipping.
Notes
For a gluten-free option, use gluten-free breadcrumbs and tamari instead of soy sauce. Adjust gochujang to taste for spice level.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking, Pan-Frying, Grilling
- Cuisine: Korean