Ingredients
Scale
For the Meatballs
- 1 pound ground beef (or ground pork/chicken)
- 1/4 cup breadcrumbs (panko works well)
- 1/4 cup green onions (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon gochujang (Korean chili paste; adjust to taste)
- 1/2 teaspoon black pepper
- 1 egg (lightly beaten)
For the Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1 tablespoon gochujang (or more to taste)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon lime juice
- Salt (to taste)
Instructions
Step 1: Prepare the Meatballs
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, brown sugar, gochujang, black pepper, and beaten egg. Mix until well combined.
- Using your hands, form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Step 2: Bake the Meatballs
- Bake the meatballs in the preheated oven for 15–20 minutes, or until they are cooked through and browned.
Step 3: Prepare the Spicy Mayo Dip
- In a small bowl, whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, lime juice, and salt until smooth. Adjust the spiciness by adding more gochujang if desired.
Step 4: Serve
- Once the meatballs are done baking, remove them from the oven and let them cool slightly.
- Serve the meatballs warm with the spicy mayo dip on the side. Garnish with additional chopped green onions or sesame seeds if desired.
- Enjoy these flavorful meatballs as an appetizer or main dish!
- Prep Time: 15
- Cook Time: 20