Description
Korean BBQ Meatballs with Spicy Mayo Dip are a flavorful and easy-to-make appetizer or main dish. The meatballs are packed with savory and slightly spicy flavors, glazed with a sweet and tangy Korean BBQ sauce, and served with a creamy, spicy mayo dip.
Ingredients
Scale
- 1 lb (450g) ground beef (or a mix of beef and pork)
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 green onions, finely chopped
- ¼ cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp cornstarch mixed with 2 tbsp water (to thicken)
- ½ cup mayonnaise
- 1 tbsp gochujang
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp garlic powder
- Sesame seeds
- Chopped green onions
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix well.
- Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until the meatballs are cooked through.
- While the meatballs bake, prepare the Korean BBQ glaze. In a small saucepan, combine soy sauce, honey, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook until the glaze thickens, about 2-3 minutes.
- For the spicy mayo dip, mix mayonnaise, gochujang, lime juice, honey, and garlic powder in a small bowl.
- Once the meatballs are done, toss them in the Korean BBQ glaze until fully coated.
- Garnish with sesame seeds and chopped green onions.
- Serve warm with the spicy mayo dip on the side.
Notes
- You can use ground chicken or turkey instead of beef for a lighter option.
- Adjust the amount of gochujang to control the spiciness.
- For extra crispiness, broil the meatballs for 1-2 minutes after baking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs with dip
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg
Keywords: Korean BBQ, meatballs, spicy mayo, appetizer, easy recipe