These umami-packed meatballs combine Korean flavors with Italian technique, served with an irresistible truffle-infused dipping sauce. The perfect gourmet appetizer that comes together in just 25 minutes!
Ingredients
For the meatballs:
- 450g ground beef (80/20 blend recommended)
- 1/4 cup breadcrumbs (panko works well)
- 1/4 cup grated parmesan cheese
- 1 large egg
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon soy sauce (use tamari for GF)
- 1 teaspoon sesame oil
- 1 tablespoon olive oil (for cooking)
For the truffle mayo dip:
- 1/4 cup mayonnaise (Japanese Kewpie mayo recommended)
- 3 tablespoons black truffle brisure
- 1/2 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1/4 teaspoon garlic powder
Ingredient Notes
• For extra flavor, use 50/50 beef and pork mixture
• Gluten-free breadcrumbs work perfectly
• White truffle oil can substitute for brisure in a pinch
• Let meatball mixture chill 15 minutes for easier shaping
Instructions
- Prepare meatball mixture: In large bowl, combine all meatball ingredients except olive oil. Mix gently with hands just until combined - overmixing makes tough meatballs.
- Shape meatballs: Using damp hands, form mixture into 1-inch balls (about 24 total). Place on parchment-lined tray.
- Cook meatballs: Heat olive oil in large skillet over medium heat. Cook meatballs in batches, turning frequently, until browned all over and cooked through (8-10 minutes). Internal temperature should reach 71°C (160°F).
- Make dip: While meatballs cook, combine all dip ingredients in small bowl. Whisk until smooth. Let sit 5 minutes for flavors to meld.
- Serve: Arrange warm meatballs on serving platter with truffle mayo dip in bowl alongside. Garnish with extra parsley or sesame seeds if desired.
Chef's Tips
• For crispier meatballs, bake at 200°C (400°F) for 15 minutes instead of pan-frying
• Make ahead: Prepare meatball mixture up to 1 day in advance
• For party serving, keep warm in slow cooker on low setting
• Double the dip recipe - guests always want more!
Recipe Variations
Spicy Version: Add 1 tbsp gochujang to meatball mixture
Air Fryer: Cook at 190°C (375°F) for 10 minutes, shaking halfway
Extra Luxe: Garnish with fresh shaved black truffle
Turkey Option: Substitute ground turkey for lighter version
Nutrition Information
Per serving (about 4 meatballs with dip)
Nutrition information is approximate and may vary based on specific ingredients used.
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