Ingredients
- Ground beef: 1 pound
- Panko breadcrumbs: 1/2 cup
- Gochujang (Korean chili paste): 2 tablespoons
- Soy sauce: 2 tablespoons
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Brown sugar: 1 tablespoon
- Sesame oil: 1 teaspoon
Instructions
- Step 1: In a large bowl, combine ground beef, panko breadcrumbs, gochujang, soy sauce, garlic, ginger, brown sugar, and sesame oil. Mix well with your hands until all ingredients are evenly distributed.
- Step 2: Roll the mixture into 1-inch meatballs.
- Step 3: Preheat oven to 400°F (200°C). Place meatballs on a baking sheet lined with parchment paper.
- Step 4: Bake for 15-20 minutes, or until meatballs are cooked through and lightly browned.
- Step 5: While meatballs are baking, prepare spicy mayo dip. (Combine mayo with gochujang and sriracha to taste)
- Step 6: Serve the tender Korean BBQ meatballs warm with the spicy mayo dip.
Notes
- For extra flavor, let the meatball mixture rest in the fridge for at least 30 minutes before rolling.
- Reheat leftover meatballs gently in a skillet with a splash of water to keep them moist and tender.
- These meatballs are fantastic served over rice or noodles with some stir-fried vegetables for a complete meal.
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American