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These Asian-inspired beef balls combine tangy and rich Korean flavors with just enough heat. The homemade hot mayo sauce boosts their appeal, making them ideal for gatherings or a quick yet fancy weeknight meal that won't keep you slaving away in the kitchen.
I whipped up these meatballs when friends showed up unexpectedly for game night and I needed something tasty without much fuss. They couldn't get enough and now they beg me to make these Korean-style treats whenever they stop by.
Ingredients
- Ground beef: makes a juicy foundation that soaks up all the Korean seasonings
- Soy sauce: delivers that deep savory taste that keeps you coming back for more
- Sesame oil: adds that distinctive nutty Asian flavor that makes everything better
- Brown sugar: cuts through the salty components with subtle sweetness
- Minced garlic and grated ginger: form the tasty flavor base
- Green onions: bring crisp brightness and color to the mix
- Egg: works as the glue that holds everything together
- Breadcrumbs: keep the balls juicy while creating good texture
- Gochugaru or red pepper flakes: bring adjustable warmth if you want it
- Mayonnaise: serves as the smooth base for the mouthwatering dip
- Sriracha sauce: lets you control the heat level in your creamy sauce
- Rice vinegar: adds a tangy zip that cuts through the rich mayo
Step-by-Step Instructions
- Mix the meatball ingredients:
- Throw ground beef, soy sauce, sesame oil, brown sugar, garlic, ginger, green onions, egg, breadcrumbs, pepper flakes, and black pepper into a big bowl. Mix with your hands until just combined. Don't squish it too much or you'll end up with tough meatballs. Stop once everything looks evenly mixed.
- Form the meatballs:
- Grab about 2 tablespoons of meat and roll it between your hands to make balls around 1½ inches across. Don't worry if the mix feels a bit sticky. If they're hard to handle, try wetting your hands slightly. Place each ball on a parchment-covered baking sheet, leaving a little room between them.
- Bake to perfection:
- Stick the tray in a 400°F oven that's already hot and cook for 15 to 20 minutes. They should turn golden brown outside with clear juice when poked. Make sure they reach 160°F inside for safety. The high heat makes the sugar caramelize nicely.
- Create the spicy mayo dip:
- While waiting for the meatballs, mix mayonnaise, sriracha, rice vinegar, sesame oil, honey, soy sauce, and lime juice in a small bowl until smooth. Give it a taste and tweak as needed. Want more kick? Add sriracha. Need more sweetness? Drizzle in extra honey. The sauce should be thick enough to stick to the meatballs.
- Serve and garnish:
- Move the hot meatballs to a serving dish and drizzle some spicy mayo on top or put the sauce on the side for dipping. Scatter some fresh green onions over everything for color and crunch. The hot meatballs next to the cool spicy sauce make for amazing flavor in every bite.
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Fresh ginger is truly the hidden star here. I picked up a trick from my Korean buddy to grate it right before using instead of buying pre-grated stuff. The fresh oils that come out when you grate it spread amazing scent and flavor through each meatball. Now my kids can tell when I'm cooking these just from the smell that fills our house.
Make Ahead Options
You can get a head start with these Korean meatballs. Mix everything up to a day early and keep it covered in your fridge. The flavors actually get better as they sit together overnight. You can also shape the balls ahead and keep them in the fridge on a covered tray for up to 8 hours before cooking. The spicy mayo can be mixed a day ahead too and stored in a sealed container in your fridge.
Perfect Pairings
Turn these tasty meatballs into a full dinner by adding some steamed rice and quick pickled veggies. The rice soaks up all the yummy sauce while the tangy pickles cut through the rich meat. If you're hosting, serve them alongside other Asian snacks like spring rolls, dumplings, or lettuce cups. A cold slaw with sesame dressing goes really well too. Drink-wise, they taste great with cold beer, light white wine, or even fruity cocktails with lemon or lime.
Substitution Guide
This recipe works with lots of swaps if you need them. Got gluten issues? Try gluten-free breadcrumbs or crushed rice crackers instead. Avoiding dairy isn't a problem since you just need dairy-free mayo. Want fewer calories? Ground turkey or chicken works fine, though they might not be quite as juicy. Can't find gochugaru? Regular red pepper flakes do the job with a slightly different taste. No eggs? Try a tablespoon of ground flaxseed mixed with 3 tablespoons of water to hold everything together.
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Common Questions
- → How can I make the meatballs spicier?
You can bump up the heat by throwing in extra gochugaru or red pepper flakes to your meatball mix or adding more sriracha to your dipping sauce.
- → Can I make these meatballs ahead of time?
For sure you can make them early. Just freeze them uncooked or after cooking and warm them up when you need them.
- → What sides pair well with these meatballs?
They taste amazing with a bowl of steamed rice, some pickled veggies, or a crisp cucumber salad that balances the flavors.
- → Is there a substitute for gochugaru?
If you can't find gochugaru, just grab some red pepper flakes or a bit of cayenne pepper instead.
- → Can I use ground chicken or pork instead of beef?
You bet! Ground chicken or pork works great too. Just watch your cooking time so they get done all the way through.