Description
Savory Korean‑style BBQ meatballs glazed in a sweet‑spicy sauce and served with creamy, fiery mayo dip.
Ingredients
- 1 lb beef mince
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- ¼ cup chopped onion
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- ½ tsp dried oregano
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- For the dip: ¼ cup mayonnaise
- 1 Tbsp Sriracha
- ½ tsp soy sauce
- ¼ tsp sesame oil
- ⅛ tsp garlic powder
Instructions
- Preheat oven to 400 °F (200 °C).
- In a large bowl, combine beef, breadcrumbs, Parmesan, egg, onion, garlic, parsley, oregano, salt, pepper, soy sauce, and sesame oil; mix until just combined.
- Form into ~1‑inch meatballs and arrange on a parchment‑lined baking sheet.
- Bake for 20–25 minutes or until golden brown and cooked through.
- While baking, whisk together mayonnaise, Sriracha, soy sauce, sesame oil, and garlic powder to make the spicy mayo dip; set aside.
- Once cooked, remove meatballs and optionally brush with Korean BBQ‑style glaze (gochujang, brown sugar, soy sauce, garlic, vinegar, sesame oil) if desired.
- Serve meatballs hot, garnished with sesame seeds and scallions, alongside the spicy mayo dip.
Notes
- For deeper Korean BBQ flavour, brush with gochujang‑sugar glaze after baking.
- Meatballs freeze well—store in airtight container up to 1 month.
- Adjust Sriracha to taste to control heat level.
Nutrition
- Serving Size: 5 meatballs + 2 Tbsp dip
- Calories: ≈320 kcal
- Sugar: ≈5 g
- Sodium: ≈600 mg
- Fat: ≈18 g
- Saturated Fat: ≈6 g
- Unsaturated Fat: ≈9 g
- Trans Fat: ≈0.5 g
- Carbohydrates: ≈15 g
- Fiber: ≈1 g
- Protein: ≈22 g
- Cholesterol: ≈75 mg
