Description
These Korean BBQ Meatballs are a flavorful and easy-to-make appetizer or main dish featuring juicy ground beef meatballs seasoned with garlic, parsley, and soy sauce, cooked to perfection in a skillet. They are served with a creamy, spicy mayo dip blended with sriracha and sesame oil, offering a delightful balance of savory and spicy flavors in just 35 minutes.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon olive oil (for cooking)
Spicy Mayo Dip
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1/2 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1/8 teaspoon garlic powder
Instructions
- Make the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, chopped onion, minced garlic, chopped fresh parsley, dried oregano, salt, black pepper, soy sauce, and sesame oil. Mix thoroughly to evenly distribute all ingredients throughout the mixture. Then, form the mixture into small, evenly sized meatballs.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs carefully to the hot skillet and cook, turning occasionally, until they are browned on all sides and cooked through, about 10-12 minutes. Once done, remove the meatballs from the skillet and set aside on a plate.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, sriracha, soy sauce, sesame oil, and garlic powder until well combined and smooth. Adjust the spiciness to taste if desired.
- Serve: Arrange the cooked meatballs on a serving dish and serve alongside the spicy mayo dip for dipping. Enjoy warm as an appetizer or main dish.
Notes
- You can substitute ground beef with ground pork or a mix of beef and pork for a different flavor.
- Adjust the amount of sriracha in the spicy mayo dip to control the heat level.
- Ensure meatballs are cooked thoroughly to an internal temperature of 160°F (71°C) for safety.
- For a gluten-free version, use gluten-free breadcrumbs and tamari instead of soy sauce.
- Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated before serving.
