Spicy Meatballs with Mayo (Printable Version)
Tender meatballs with strong tastes, tangy & rich glaze, and hot dip.
# What You'll Need:
→ Meatballs
01 -
1 lb (450g) ground beef (you can also use half beef, half pork)
02 -
½ cup panko crumbs
03 -
1 egg
04 -
2 garlic cloves, finely chopped
05 -
1-inch ginger chunk, shredded
06 -
2 tbsp soy sauce
07 -
1 tbsp Korean chili paste (gochujang)
08 -
1 tbsp brown sugar
09 -
1 tbsp toasted sesame oil
10 -
½ tsp salt
11 -
¼ tsp fresh black pepper
12 -
2 sliced green onions, chopped small
→ Korean BBQ Glaze
13 -
¼ cup soy sauce
14 -
2 tbsp brown sugar or honey
15 -
1 tbsp Korean chili paste
16 -
1 tbsp rice vinegar
17 -
1 tbsp toasted sesame oil
18 -
1 tsp chopped garlic
19 -
1 tsp shredded ginger
20 -
1 tsp cornstarch mixed into 2 tbsp water
→ Spicy Mayo Dip
21 -
½ cup mayo
22 -
1 tbsp Korean chili paste
23 -
1 tbsp fresh lime juice
24 -
1 tsp honey
25 -
½ tsp garlic powder
→ Garnish
26 -
Toasted sesame seeds
27 -
Sliced green onions
# Step-by-Step Guide:
01 -
Grab a big bowl and throw in your beef, panko, egg, garlic, ginger, soy sauce, Korean chili paste, brown sugar, sesame oil, salt, pepper, and green onions. Mix it all up with your hands but don't overwork it.
02 -
Take small handfuls of the meat mix and roll them into balls about 1 to 1.5 inches across.
03 -
Put some oil in a big pan and cook your meatballs, turning now and then, till they're brown outside and done inside (around 10-12 mins). You can also bake them at 400°F (200°C) for 18-20 mins or air fry at 375°F (190°C) for 10-12 mins, giving the basket a shake halfway.
04 -
In a pot, mix your soy sauce, honey or brown sugar, Korean chili paste, rice vinegar, sesame oil, garlic, and ginger. Let it bubble up a bit, then stir in your cornstarch water mix to make it thicker.
05 -
Dump your cooked meatballs into the warm sauce and stir them around till they're all shiny with glaze.
06 -
In a small dish, mix together your mayo, Korean chili paste, lime juice, honey, and garlic powder till it's all smooth.
07 -
Put your shiny meatballs on a plate, scatter some sesame seeds and green onions on top, and set out the spicy mayo dip on the side.
# Additional Notes:
01 -
You can keep these tasty balls in your fridge for up to 3 days or stick them in the freezer for 3 months.
02 -
Want more crunch? Throw on some crushed sesame seeds or smashed peanuts before you eat.
03 -
Like it spicier or milder? Just add more or less Korean chili paste to match what you want.