Ingredients
- Ground Beef (80/20 blend): 1 lb
- Panko Breadcrumbs: 1/2 cup
- Egg: 1 large
- Soy Sauce: 1/4 cup
- Brown Sugar: 3 tablespoons
- Gochujang (Korean chili paste): 4 tablespoons, divided
- Mayonnaise: 1/2 cup
- Sesame Oil: 1 teaspoon
Instructions
- Step 1: Preheat the oven to 400°F (200°C). In a large bowl, gently combine the ground beef, panko breadcrumbs, and egg. Roll the mixture into 1.5-inch meatballs (approximately 18-20 balls) and arrange them on a parchment-lined baking sheet.
- Step 2: Bake the meatballs for 18-20 minutes, or until fully cooked through and browned slightly. While the meatballs are baking, prepare the sauce and the dip separately.
- Step 3: To make the Korean BBQ glaze, whisk together the soy sauce, brown sugar, 3 tablespoons of the gochujang, and the sesame oil in a small saucepan. Bring the mixture to a simmer over medium heat for 2 minutes until the sugar is dissolved and the sauce is slightly thickened. Remove from heat.
- Step 4: Once the meatballs are cooked, transfer them to a bowl and pour the prepared Korean BBQ glaze over them. Toss gently until all the meatballs are evenly coated in the sticky sauce.
- Step 5: Prepare the spicy mayo dip by combining the mayonnaise with the remaining 1 tablespoon of gochujang in a small serving bowl. Stir well until the color is consistent. Serve the glazed Korean BBQ Meatballs immediately alongside the Spicy Mayo Dip.
Notes
- Leftover glazed meatballs can be stored airtight in the refrigerator for up to 3 days; keep the spicy mayo dip in a separate sealed container to maintain its fresh texture.
- To re-crisp leftovers and keep the glaze gooey, reheat the meatballs in a 350°F oven or an air fryer until warmed through (about 8 minutes), rather than using a microwave which can soften the texture.
- Transform these appetizers into a satisfying main meal by serving them over a bed of steamed white rice and sprinkling with toasted sesame seeds and sliced scallions for color.
- When mixing the ground beef and panko, handle the mixture gently and stop as soon as the ingredients are just combined, as overworking the meat is the secret killer of tender, juicy meatballs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American