Korean BBQ Beef Meatballs (Print Version)

# Ingredients:

→ For the Meatballs

01 - 1 pound ground beef

02 - 1/2 cup breadcrumbs

03 - 1 egg

04 - 3 green onions, finely chopped

05 - 3 cloves garlic, minced

06 - 2 tablespoons soy sauce

07 - 1 tablespoon sesame oil

08 - 1 teaspoon grated ginger

09 - 1 tablespoon brown sugar

→ For the BBQ Sauce

10 - 1/4 cup soy sauce

11 - 2 tablespoons honey

12 - 1 tablespoon rice vinegar

13 - 1 teaspoon sesame oil

14 - 1 teaspoon gochujang (Korean chili paste)

15 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ For the Spicy Mayo Dip

16 - 1/4 cup mayonnaise

17 - 1 tablespoon sriracha

18 - 1 teaspoon lime juice

# Instructions:

01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

02 - In a large mixing bowl, combine ground beef, breadcrumbs, egg, green onions, garlic, soy sauce, sesame oil, ginger, and brown sugar. Mix until evenly combined. Form into 1-inch meatballs.

03 - Place meatballs on the prepared baking sheet. Bake for 18-20 minutes until cooked through and golden brown.

04 - While meatballs are baking, whisk together soy sauce, honey, rice vinegar, sesame oil, and gochujang in a small saucepan. Heat until simmering, then stir in cornstarch mixture and cook until thickened, about 2 minutes.

05 - In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.

06 - Toss the cooked meatballs in the BBQ sauce until coated. Serve warm with the spicy mayo dip on the side.

# Notes:

01 - Adjust spice level by varying the gochujang and sriracha

02 - For added crunch, coat meatballs in panko before baking

03 - Great as an appetizer or main dish with rice

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