Anti-Inflammatory Korean BBQ Meatballs with Spicy Mayo Dip

The Anti-Inflammatory Korean BBQ Meatballs with Spicy Mayo Dip have juicy flavors and nourishing elements. We prepare these flavorful meatballs with lean ground turkey, fresh ginger, garlic, green onions, almond flour, sesame oil, gochugaru, coconut aminos, and Korean-inspired seasonings. These flavorful meatballs provide approximately 365 calories and 32 g of protein. The Anti-Inflammatory Korean BBQ Meatballs with Spicy Mayo Dip are perfect for healthy meal-prep routines, family dinners, party appetizers, protein-rich lunches, and flavorful low-carb meals. For later use, we can store the cooked meatballs in the refrigerator for 4 days or freeze them for 3 months. You can serve these flavorful meatballs with Cauliflower Rice, Korean Cucumber Salad, Roasted Broccoli, Cabbage Slaw, or Zucchini Noodles.

STATS:

• Course: Appetizer, Main Course
• No. of Calories: 365 kcal
• Diet: Anti-Inflammatory
• Prep Time: 20 minutes
• Cuisine: Korean
• Cook Time: 25 minutes
• Portion Size: 4 meatballs
• Cooking Mode: Oven
• Total Servings: 4
• Difficulty Level: Easy
• Total Time: 45 minutes

TOOLS:

• Bowls
• Tray
• Baking paper
• Saucepan
• Whisk
• Spatula
• Instant-read thermometer

INGREDIENTS:

KOREAN BBQ MEATBALLS:

• 1 lb. ground turkey
• 1 egg
• ½ cup green onions
• Three cloves garlic
• One tbsp. ginger
• Two tbsp. almond flour
• One-fourth tsp. sea salt
• One tbsp. coconut aminos
• One tbsp. sesame oil
• 1 tbsp cilantro
• 1 tsp gochugaru
• ½ tsp black pepper

KOREAN BBQ GLAZE:

• 2 tbsp. coconut aminos
• 1 tbsp gochujang
• One tbsp. rice vinegar
• One tbsp. raw honey
• One tsp. ginger
• One clove garlic
• One tsp. sesame oil
• Olive oil, one tsp.
• One tsp. sesame seeds

SPICY MAYO DIP:

• ½ cup Greek yogurt
• 2 tbsp. avocado-oil mayonnaise
• 1 tbsp gochujang
• 1 tsp lemon juice
• ½ tsp garlic powder
• ½ tsp ginger
• 1 tsp sesame seeds
• 1 tbsp green onions

GARNISH:

• 1 tbsp green onions
• 1 tsp sesame seeds
• 1 tbsp cilantro

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

GROUND TURKEY:

• We have to utilize lean ground turkey, as it will provide lean protein and keep the meatballs light.

GINGER:

• Utilize fresh ginger to provide a warm, spicy, and Korean-inspired flavor. We can switch it out with ½ teaspoon ground ginger.

GARLIC:

• Use garlic to provide a savory flavor and aroma. As a replacement, you can use 1 teaspoon garlic powder.

GREEN ONIONS:

• We use green onions to add freshness and a mild onion flavor. You can swap them with chives or finely chopped shallots.

ALMOND FLOUR:

• Utilize almond flour to help bind the meatballs and maintain their tender texture. As a replacement, you can use sunflower-seed flour or finely ground oats.

COCONUT AMINOS:

• We use coconut aminos to deliver a salty, savory flavor.

GOCHUJANG:

• Utilize gochujang to provide a spicy and savory Korean-style flavor. As a replacement, you can use chili paste with a small amount of honey.

GOCHUGARU:

• Use gochugaru to provide a mild Korean chili flavor. You can switch it out with red pepper flakes.

OLIVE OIL:

• We use olive oil to provide nutritious unsaturated fats and help with cooking.

HONEY:

• Utilize honey to add natural sweetness and balance the spicy flavors of the glaze.

GREEK YOGURT:

• We use Greek yogurt to make the spicy mayo dip creamy while adding protein.

INSTRUCTIONS:

1. Warm the oven to 220°Celcius and coat a tray with baking paper.
2. Include the salt, ground turkey, black pepper, egg, gochugaru, green onions, cilantro, garlic, sesame oil, ginger, almond flour, and coconut aminos in a dish.
3. Carefully whisk till all the elements are perfectly blended.
4. Make sixteen equal-sized balls from the mixture by shaping.
5. Bake till the meatballs become 74°Celcius, for almost eighteen minutes.
6. Include the olive oil, coconut aminos, sesame oil, gochujang, garlic, rice vinegar, ginger, and honey in a saucepan.
7. Slowly cook till become thickened, for almost two minutes.
8. Include the sesame seeds and mix and then we coat the meatballs with the hot Korean BBQ glaze.
9. Stir the green onions, Greek yogurt, sesame seeds, mayonnaise, ginger, gochujang, garlic powder, and lemon juice in a small dish.
10. Add the green onions, sesame seeds, and cilantro to the meatballs as a garnish.
11. Serve these meatballs hot with spicy mayo dip.

TIPS:

• Prepare all meatballs the same size for uniform cooking.
• We utilize fresh garlic and ginger for perfect flavor.
• Choose a thermometer to make sure the meatballs becomes 165°Fahrenheit.
• Make the dip beforehand for a perfect flavor.

SERVING SUGGESTIONS:

VEGETABLES:

• Roasted Broccoli
• Garlic Green Beans
• Korean Cucumber Salad
• Stir-Fried Bok Choy
• Roasted Brussels Sprouts

LOW-CARB SIDES:

• Cauliflower Rice
• Zucchini Noodles
• Cabbage Slaw
• Sesame Cauliflower
• Avocado Cucumber Salad

SALADS:

• Asian Cucumber Salad
• Sesame Carrot Salad
• Edamame Salad
• Napa Cabbage Salad
• Avocado Slaw

DIPS & SAUCES:

• Spicy Mayo Dip
• Sesame Ginger Sauce
• Garlic Yogurt Dip
• Gochujang Sauce
• Avocado Lime Dip

STORAGE INFORMATION:

FRIDGE:

• Put the spicy mayo and cooked meatballs individually in a closed dish and stock them for only 2 to 4 days.

FREEZER:

• Store the cooked meatballs without the dip for approx. longer than 75 to 90 days.

FAQs:

May we prepare these meatballs without gluten?

• Yes, you can use non-gluten tamari or coconut aminos.

Will we prepare these meatballs by air-frying?

• Yes, you can air-fry these meatballs for almost fourteen minutes at 190°Celcius.

Could we prepare these meatballs earlier?

• Yes, you can make the dip and meatballs earlier, and chill them individually.

NUTRITIONAL FACTS:

No. of Calories: 365 kcal

Sodium: 650 mg

Net Carbs: 13 g

Fiber: 2 g

Sugar: 7 g

Fats: 20 g

Proteins: 32 g

Portion Size: 4 meatballs

Total Carbs: 15 g