Korean BBQ Meatballs Spicy Mayo (Printable Version)
# What You'll Need:
→ Meatball Mixture
01 -
450 grams ground beef
02 -
60 milliliters breadcrumbs
03 -
25 grams grated Parmesan cheese (optional)
04 -
1 large egg
05 -
60 milliliters chopped onion
06 -
2 cloves garlic, minced
07 -
15 milliliters chopped fresh parsley
08 -
0.5 grams dried oregano
09 -
1.5 grams salt
10 -
0.3 grams black pepper
11 -
15 milliliters soy sauce
12 -
5 milliliters sesame oil
→ Spicy Mayo Dip
13 -
60 milliliters mayonnaise
14 -
15 milliliters sriracha
15 -
2.5 milliliters soy sauce
16 -
1.25 milliliters sesame oil
17 -
0.3 grams garlic powder
# Step-by-Step Directions:
01 -
In a large mixing bowl, gently combine ground beef, breadcrumbs, Parmesan cheese, egg, onion, garlic, parsley, oregano, salt, black pepper, soy sauce, and sesame oil until just mixed to avoid toughness.
02 -
Form the mixture into 2.5 cm (1 inch) diameter meatballs and place them on a tray.
03 -
Heat a tablespoon of olive oil in a large skillet over medium heat. Add meatballs without overcrowding and cook for 8-10 minutes, turning occasionally, until evenly browned and cooked through. Remove from heat and set aside.
04 -
Whisk mayonnaise, sriracha, soy sauce, sesame oil, and garlic powder in a small bowl until smooth.
05 -
Arrange meatballs on a plate, serve hot alongside the spicy mayo dip, and garnish with sesame seeds and chopped green onions if desired.
# Helpful Notes:
01 -
Chill the meat mixture for 10 minutes before shaping for easier handling and to maintain tender meatballs. Avoid overmixing to prevent toughness. Cook meatballs over medium heat and do not overcrowd the pan for even cooking.