Ingredients
Scale
- 1 pound ground beef (80% lean works best for juiciness; ground turkey or chicken can be used as a lighter alternative)
- 1/2 cup panko breadcrumbs (for that perfect tender texture; gluten-free breadcrumbs can be substituted)
- 2 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 2 tablespoons soy sauce (use low sodium for less salt)
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
- 1 large egg (helps bind the meatballs)
- 1/4 cup finely chopped green onions (optional but highly recommended)
- 1 tablespoon gochujang (Korean chili paste; you can substitute with sriracha or a mix of chili sauce and miso for a similar flavor)
- Vegetable oil for frying
- For the Spicy Mayo Dip:
- 1/2 cup mayonnaise (feel free to use light or vegan mayo)
- 1–2 teaspoons gochujang (adjust to your preferred spice level)
- 1 teaspoon lime juice (freshly squeezed)
- 1 teaspoon honey or maple syrup
- Pinch of salt
Instructions
- Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it—this will help the meatballs cook evenly and not stick.
- In a large mixing bowl, combine the ground beef, panko breadcrumbs, minced garlic, chopped onion, soy sauce, sesame oil, brown sugar, grated ginger, egg, and green onions. Use your hands or a wooden spoon to gently mix everything together until just combined. Be careful not to overwork the meat, or your meatballs might turn out tough.
- Roll the mixture into 1 to 1.5-inch meatballs, about the size of a golf ball. I find that using an ice cream scoop helps keep the sizes consistent and makes the process quicker—perfect for busy weeknights.
- Heat a couple of tablespoons of vegetable oil in a large skillet over medium heat. Once hot, add the meatballs in batches, being careful not to overcrowd the pan. Brown the meatballs on all sides, turning every couple of minutes. This usually takes about 6-8 minutes total. Browning adds flavor and a nice crust.
- Transfer the browned meatballs to your prepared baking sheet and bake them in the preheated oven for 8-10 minutes, or until cooked through. The internal temperature should reach 160°F (71°C). Baking ensures they cook evenly without drying out.
- While the meatballs are baking, whip up the spicy mayo dip. In a small bowl, combine the mayonnaise, gochujang, lime juice, honey, and a pinch of salt. Stir until smooth and taste—adjust the heat by adding more gochujang if you like it spicier.
- Once the meatballs are out of the oven, let them rest for a few minutes. Serve warm with the spicy mayo dip on the side for dipping, or drizzle the sauce over the meatballs for a saucier option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International