Description

These Korean BBQ Meatballs with Spicy Mayo Dip are bursting with bold flavors and a hint of spice. Juicy, tender meatballs are coated in a sweet and savory glaze, paired with a creamy and spicy dip for the ultimate appetizer or dinner option. Perfect for parties, game days, or family dinners, this recipe is sure to impress!

Ingredients

Scale

For the Meatballs:

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

For the Korean BBQ Glaze:

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)

For the Spicy Mayo Dip:

½ cup mayonnaise

1 tbsp gochujang

1 tbsp lime juice

1 tsp honey

½ tsp garlic powder

For Garnish:

Sesame seeds

Chopped green onions

Instructions

Prepare the Meatball Mixture: In a large mixing 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 gently until just combined.
Shape the Meatballs: Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
Cook the Meatballs:
- Pan-frying method: Heat oil in a large skillet and cook the meatballs, turning occasionally, until browned and cooked through (about 10-12 minutes).
- Baking method: Preheat the oven to 400°F (200°C) and bake for 18-20 minutes.
- Air fryer method: Preheat to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through.
Make the Korean BBQ Glaze: In a saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Simmer over medium heat, then stir in the cornstarch slurry to thicken.
Coat the Meatballs: Toss the cooked meatballs in the warm glaze until fully coated.
Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
Garnish and Serve: Transfer the glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve with the spicy mayo dip.

Notes

These meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
For added texture, top with chopped sesame seeds or crushed peanuts before serving.
Adjust the gochujang or sriracha amounts to suit your preferred spice level.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer