Ingredients
Scale
- 1 lb ground beef or chicken
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions, finely chopped
- ¼ cup soy sauce (for sauce)
- 2 tablespoons honey or brown sugar (for sauce)
- 1 tablespoon gochujang (for sauce)
- 1 tablespoon rice vinegar (for sauce)
- 1 tablespoon sesame oil (for sauce)
- 1 teaspoon garlic, minced (for sauce)
- 1 teaspoon ginger, minced (for sauce)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken sauce)
- ½ cup mayonnaise (for dip)
- 1 tablespoon gochujang (for dip)
- 1 tablespoon lime juice (for dip)
- 1 teaspoon honey (for dip)
- ½ teaspoon garlic powder (for dip)
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine ground beef, panko breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and green onions. Mix until just combined.
- Form the mixture into meatballs about 1 to 1.5 inches in diameter and place on a baking sheet.
- Bake or pan-fry until browned and cooked through.
- For the sauce: In a saucepan over medium heat, mix soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, garlic, ginger; stir until heated through.
- For the spicy mayo dip: Combine mayonnaise, gochujang, lime juice, honey, and garlic powder in a bowl.
- Toss cooked meatballs in the sauce and serve warm with the spicy mayo dip.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main
- Method: Baking/Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 2 meatballs (90g)
- Calories: 290
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg