Ingredients
- Ground beef (or blend of beef and pork): 1 pound
- Panko bread crumbs: 1/2 cup
- Onion, finely chopped: 1/4 cup
- Garlic, minced: 2 cloves
- Soy sauce: 3 tablespoons
- Brown sugar: 2 tablespoons
- Gochujang (Korean chili paste): 1 tablespoon
- Sesame oil: 1 teaspoon
Instructions
- Step 1: In a large bowl, combine ground beef, panko bread crumbs, chopped onion, minced garlic, soy sauce, brown sugar, gochujang, and sesame oil. Mix thoroughly with your hands until all ingredients are well incorporated.
- Step 2: Roll the mixture into approximately 1-inch meatballs.
- Step 3: Heat a large skillet over medium heat. Add the meatballs to the skillet, ensuring not to overcrowd the pan. You may need to cook in batches.
- Step 4: Cook the meatballs, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Ensure internal temperature reaches 160°F.
- Step 5: Serve the Korean BBQ meatballs with a spicy mayo dip (recipe for spicy mayo: combine 1/2 cup mayonnaise with 1-2 teaspoons of gochujang, adjusting for desired spice level). Garnish with sesame seeds and chopped green onions if desired.
Notes
- Refrigerate leftover meatballs in an airtight container for up to 3 days, and the spicy mayo separately.
- For the best flavor, gently reheat meatballs in the skillet with a splash of water to keep them moist, or microwave in short bursts.
- Serve these versatile meatballs as an appetizer, over rice bowls with steamed vegetables, or tucked into slider buns for a fun Korean BBQ twist.
- Don't be afraid to experiment with the gochujang in the spicy mayo; start with a small amount and add more until you reach your perfect level of heat!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American