Description
These Korean BBQ Meatballs are a flavorful and easy-to-make appetizer or main dish, featuring juicy ground beef meatballs seasoned with Korean BBQ sauce. Baked until perfectly browned and served with a spicy mayo dip combining Sriracha and lime juice, this recipe offers a delicious balance of sweet, savory, and spicy flavors that will impress your family and guests.
Ingredients
Scale
Meatballs
- 1 lb lean ground beef
- 1/4 cup chopped green onions
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup Korean BBQ sauce
Spicy Mayo Dip
- 1/2 cup mayonnaise
- 2 tbsp Sriracha sauce (adjust to taste)
- 1 tbsp fresh lime juice
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Meatball Ingredients: In a large bowl, combine the ground beef, chopped green onions, minced garlic, breadcrumbs, egg, and Korean BBQ sauce. Mix all ingredients thoroughly until they are well blended and uniform.
- Shape Meatballs: Roll the mixture into small meatballs approximately 1 inch in diameter. Arrange them evenly spaced on the prepared baking sheet, ensuring they have room to cook evenly.
- Bake Meatballs: Place the baking sheet in the oven and bake for 20-25 minutes, or until the meatballs are browned on the outside and fully cooked through on the inside.
- Prepare Spicy Mayo: While the meatballs are baking, combine mayonnaise, Sriracha sauce, and fresh lime juice in a bowl. Stir until the mixture is smooth and well combined to create a creamy, spicy dip.
- Serve: Once the meatballs are done, serve them drizzled with extra Korean BBQ sauce and alongside the spicy mayo dip for dipping. Enjoy warm as a tasty appetizer or main dish.
Notes
- Adjust the amount of Sriracha in the spicy mayo dip to achieve your preferred spice level.
- Use lean ground beef to reduce excess fat and keep meatballs juicy.
- Breadcrumbs help bind the meatballs but can be substituted with gluten-free breadcrumbs for gluten-sensitive diets.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
