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–+ servings
Korean BBQ Meatballs

Savory Korean BBQ Meatballs with Creamy Spicy Dip Delight

These Korean BBQ Meatballs offer a tantalizing flavor experience, perfect for busy weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef Substitute with ground turkey for a lighter version.
  • 3 cloves Garlic (minced) Using fresh garlic elevates the taste significantly.
  • 1 tablespoon Ginger (grated) 1/4 teaspoon ground ginger can be used as a substitute.
  • 3 tablespoons Green Onions (finely chopped) Shallots can also be used if green onions are unavailable.
  • 1 large Egg Omit for egg-free version or substitute with a flaxseed egg.
  • 1 cup Breadcrumbs Opt for crushed gluten-free crackers for a gluten-free version.
  • 2 tablespoons Soy Sauce Tamari is a great gluten-free alternative.
  • 1 tablespoon Sesame Oil Olive oil can be used if necessary.
  • 1 tablespoon Gochujang Substitute with sriracha for milder flavors.
  • 1 tablespoon Brown Sugar Coconut sugar works as a viable alternative.
  • 1 tablespoon Rice Vinegar White vinegar can serve as a substitute if needed.
For the Creamy Spicy Dip
  • 1 cup Mayonnaise Greek yogurt can be a lighter alternative.
  • 1 tablespoon Lime Juice Lemon juice is a suitable substitute.
  • 1 tablespoon Honey Maple syrup is perfect for a vegan option.
For the Garnish
  • 2 tablespoons Toasted Sesame Seeds Adds visual appeal and a delightful crunch.
  • 2 tablespoons Chopped Scallions Enhances freshness and color.

Equipment

  • Mixing Bowl
  • baking sheet
  • Parchment Paper
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the ground beef, minced garlic, grated ginger, chopped green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, and rice vinegar.
  3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet, allowing space for even cooking.
  4. Bake for 18–20 minutes or until golden brown and fully cooked, reaching an internal temperature of 160°F (71°C).
  5. Prepare the dip by whisking together the mayonnaise, gochujang, lime juice, and honey until smooth.
  6. Let the meatballs cool slightly, then garnish with toasted sesame seeds and chopped scallions, and serve with the creamy spicy mayo dip.

Nutrition

Serving: 4meatballsCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

To keep meatballs tender, avoid overmixing and watch the bake time closely. Use fresh ingredients for the best flavor.

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