Description
These Korean BBQ Meatballs with Spicy Mayo Dip are a mouthwatering treat that perfectly balances savory, sweet, and spicy flavors. Tender beef meatballs are coated in a rich Korean BBQ glaze and paired with a creamy, zesty, spicy mayo dip, making them ideal for a snack, appetizer, or even a main dish. Perfect for any gathering, these meatballs will leave everyone craving more!
Ingredients
For the Meatballs:
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1 lb (450g) ground beef (or a mix of beef and pork)
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½ cup panko breadcrumbs
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1 egg
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2 cloves garlic, minced
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1-inch piece ginger, grated
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2 tbsp soy sauce
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1 tbsp gochujang (Korean chili paste)
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1 tbsp brown sugar
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1 tbsp sesame oil
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½ tsp salt
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¼ tsp black pepper
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2 green onions, finely chopped
For the Korean BBQ Glaze:
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¼ cup soy sauce
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2 tbsp honey or brown sugar
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1 tbsp gochujang
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1 tbsp rice vinegar
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1 tbsp sesame oil
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1 tsp garlic, minced
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1 tsp ginger, minced
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1 tsp cornstarch mixed with 2 tbsp water (to thicken)
For the Spicy Mayo Dip:
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½ cup mayonnaise
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1 tbsp gochujang
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1 tbsp lime juice
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1 tsp honey
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½ tsp garlic powder
For Garnish:
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Sesame seeds
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Chopped green onions
Instructions
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Make Meatballs:
Preheat your oven to 375°F (190°C). In a large bowl, combine ground beef, panko breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix until smooth. Shape the mixture into 1-inch meatballs and place them on a baking sheet. -
Bake Meatballs:
Bake the meatballs for 15-20 minutes or until golden and cooked through. Remove from the oven and set aside. -
Prepare Glaze:
In a small saucepan, whisk together soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer, stirring occasionally. Mix cornstarch with water and add to the sauce to thicken. Stir for 2-3 minutes until the glaze has thickened. -
Make Spicy Mayo Dip:
In a bowl, combine mayonnaise, gochujang, lime juice, honey, and garlic powder. Stir until smooth and creamy. -
Serve:
Toss the baked meatballs in the Korean BBQ glaze until well-coated. Serve the meatballs with the spicy mayo dip on the side. Garnish with sesame seeds and chopped green onions for added flair.
Notes
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For a dairy-free version, substitute mayonnaise with a plant-based alternative.
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If you’re looking for spicy meatballs, add extra gochujang or red pepper flakes to the glaze or dip.
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To make this recipe gluten-free, use gluten-free panko breadcrumbs and ensure the gochujang is gluten-free.
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These Korean BBQ meatballs are great for meal prep! Just store them in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs (approx.)
- Calories: 250 kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 50mg