Description
A flavorful fusion dish featuring tender meatballs coated in a sweet and savory Korean-inspired sauce, served with a creamy spicy mayo for the perfect finish.
Ingredients
500 g (1 lb) ground beef or chicken
60 g (½ cup) breadcrumbs
60 ml (¼ cup) milk
1 large egg
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, chopped
½ teaspoon black pepper
For the sauce:
60 ml (¼ cup) soy sauce
50 g (¼ cup) brown sugar
2 tablespoons honey
2 tablespoons ketchup
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon ginger
1 teaspoon cornstarch + 2 tablespoons water
For the spicy mayo:
120 ml (½ cup) mayonnaise
1–2 tablespoons chili sauce
1 teaspoon lemon juice
½ teaspoon garlic powder
Instructions
Combine breadcrumbs and milk; let soak for 2–3 minutes.
Add ground meat, egg, garlic, ginger, soy sauce, sesame oil, green onions, and pepper. Mix gently.
Shape into small meatballs.
Bake at 200°C (400°F) for 15–18 minutes or pan-fry until cooked through.
Prepare sauce by combining all sauce ingredients except cornstarch slurry; simmer.
Add slurry and cook until thickened.
Toss cooked meatballs in sauce.
Mix spicy mayo ingredients in a bowl.
Serve meatballs warm with spicy mayo.
Notes
Adjust spice level in the mayo to your preference.
Meatballs can be frozen for up to 2 months.
Serve with rice or vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes