Ingredients
Scale
- 1 lb ground beef or ground chicken
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions, finely chopped
- ¼ cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken)
- ½ cup mayonnaise
- 1 tablespoon gochujang
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon garlic powder
- Sesame seeds
- Chopped green onions
Instructions
- In a large mixing bowl, combine ground meat, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until combined.
- Shape the mixture into meatballs (1 to 1.5 inches in diameter) and place on a baking sheet.
- Preheat the oven to 400°F (200°C) and bake for about 25 minutes or until fully cooked.
- For the spicy mayo dip, mix mayonnaise with gochujang and lime juice until smooth. Serve alongside the hot meatballs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 3 meatballs (150g)
- Calories: 330
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg