Description
Korean BBQ Meatballs with Spicy Mayo is a dish that perfectly balances bold umami flavors with clean, wholesome ingredients. Tender meatballs made from high-quality protein sources are paired with a creamy, zesty sauce, creating a vibrant and satisfying meal.
Ingredients
1 lb Grass-fed ground beef (or lean turkey)
1/4 cup Blanched almond flour (grain-free)
1 tablespoon Freshly grated ginger
3 large Minced garlic cloves
2 tablespoons Coconut aminos (soy-free alternative)
1/4 cup Sliced green onions
1 large Pasture-raised egg
1/2 cup Avocado oil mayonnaise
1–2 tablespoons Sriracha or gochugaru paste
1 tablespoon Fresh lime juice
Instructions
- In a large glass mixing bowl, combine the ground beef, almond flour, grated ginger, minced garlic, coconut aminos, and half of the green onions. Fold in the beaten egg until just incorporated, avoiding overworking the mixture
- Scoop approximately two tablespoons of the mixture and roll it into smooth balls, aiming for 12 to 15 medium-sized meatballs
- Heat a large cast-iron skillet over medium heat with a teaspoon of avocado oil. Sear the meatballs for 3-4 minutes per side until golden and cooked through
- In a small bowl, whisk together the avocado oil mayo, sriracha, and lime juice until creamy
- Optional: Toss the cooked meatballs in a small amount of extra coconut aminos and honey for a stickier finish before serving
- Arrange the meatballs on a platter, drizzle with spicy mayo, and garnish with remaining green onions and toasted sesame seeds
Notes
For a Paleo or Whole30 compliant version, ensure your sriracha is sugar-free and consider using crushed pork rinds instead of almond flour.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs
- Calories: 320 kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg