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 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 ground chicken
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions, finely chopped
- ¼ cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken)
- ½ cup mayonnaise
- 1 tablespoon gochujang
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon garlic powder
- Sesame seeds
- Chopped green onions
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef or chicken, 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 or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Bring to a simmer over medium heat.
- Stir in the cornstarch mixture and cook until the glaze thickens, about 2-3 minutes. Remove from heat.
- Prepare the spicy mayo dip by mixing 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 evenly coated.
- Garnish with sesame seeds and chopped green onions. Serve with the spicy mayo dip.
Notes
- You can use ground pork or turkey instead of beef or chicken.
- Adjust the amount of gochujang to control the spiciness.
- For a crispier texture, pan-fry the meatballs instead of 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
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg
Keywords: Korean BBQ Meatballs, Spicy Mayo Dip, Korean Appetizer