Description
Tender, savory meatballs glazed in a sweet and spicy Korean BBQ sauce, served with a creamy gochujang mayo for dipping. Perfect as an appetizer or main dish.
Ingredients
Scale
For the Crust:
- 1 lb ground pork
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 green onions, finely chopped
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/2 cup gochujang (Korean red pepper paste)
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1/2 cup mayonnaise
- 1 tbsp gochujang
- 1 tsp lime juice
- Sesame seeds and sliced green onions for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, combine ground pork, panko, egg, green onions, garlic, soy sauce, sesame oil, and black pepper. Mix until just combined, then form into 1-inch meatballs. Place on baking sheet and bake for 20-25 minutes, until cooked through.
- While meatballs bake, make the sauce: In a saucepan over medium heat, whisk together gochujang, honey, rice vinegar, soy sauce, and ginger. Simmer for 5 minutes until slightly thickened.
- In a small bowl, mix mayonnaise, gochujang, and lime juice to make the creamy gochujang mayo. Refrigerate until ready to serve.
- Toss baked meatballs in the sticky BBQ sauce until coated. Garnish with sesame seeds and green onions. Serve warm with the creamy gochujang mayo on the side.
Notes
You can customize the seasonings to taste.