Spicy Korean BBQ Meatballs (Print Version)

# Ingredients:

→ Meatballs

01 - 1 pound ground beef or pork (or mix)
02 - ½ cup Panko breadcrumbs
03 - 1 egg
04 - 2 cloves garlic, minced
05 - 1 teaspoon fresh ginger, minced
06 - 2 tablespoons soy sauce
07 - 1 teaspoon sesame oil
08 - 1 tablespoon brown sugar
09 - 2 green onions, finely chopped
10 - 2 tablespoons gochujang

→ Glaze

11 - 3 tablespoons soy sauce
12 - 2 tablespoons brown sugar
13 - 1 teaspoon sesame oil
14 - 1 teaspoon garlic, minced
15 - 1 tablespoon gochujang

→ Spicy Mayo Dip

16 - ½ cup mayonnaise
17 - 2 tablespoons sriracha
18 - 1 teaspoon rice vinegar

# Instructions:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Mix meat, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, brown sugar, and green onions. Form into 1-1.5 inch meatballs.
03 - Bake meatballs 15-18 minutes until browned and cooked through.
04 - Simmer soy sauce, brown sugar, sesame oil, garlic, and gochujang until thickened. Toss with cooked meatballs.
05 - Whisk together mayonnaise, sriracha, and rice vinegar.

# Notes:

01 - Can be stored 3 days in refrigerator
02 - Can be frozen up to 3 months

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