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Chicken or Turkey: Swap the beef for ground chicken or turkey for a lighter version.
Gluten-Free: Use gluten-free breadcrumbs and tamari instead of soy sauce.
Extra Crunch: Add finely chopped water chestnuts or carrots to the meat mixture for texture.
Cheese-Stuffed: Insert a small cube of mozzarella in the center of each meatball for a gooey surprise.
FAQ
Q: Can I make the meatballs ahead of time?
A: Yes! You can form the meatballs up to a day in advance and keep them covered in the fridge until you're ready to bake.
Q: What can I use instead of gochujang?
A: For a milder option, try a mix of sriracha and a little miso paste. It won’t be quite the same, but it’ll still taste great.
Q: Can I pan-fry these instead of baking?
A: Absolutely. Heat a bit of oil in a skillet over medium heat and cook the meatballs in batches, turning to brown all sides and ensure they’re cooked through.
Q: Is the spicy mayo very hot?
A: It has a gentle kick. If you're sensitive to heat, use less gochujang or mix in more mayo to mellow it out.
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