Why Make This Recipe
Korean BBQ Meatballs with Spicy Mayo Dip are a delightful blend of flavors that everyone will love. These meatballs are juicy, savory, and filled with a hint of sweetness and spice. They are perfect for a snack, appetizer, or even a main dish. Plus, the spicy mayo dip adds an extra kick that makes them irresistible. Making this recipe will impress your family and friends, and they will keep coming back for more!
How to Make Korean BBQ Meatballs with Spicy Mayo Dip
Ingredients
- 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 (for the sauce)
- 2 tablespoons honey or brown sugar (for the sauce)
- 1 tablespoon gochujang (for the sauce)
- 1 tablespoon rice vinegar (for the sauce)
- 1 tablespoon sesame oil (for the sauce)
- 1 teaspoon garlic, minced (for the sauce)
- 1 teaspoon ginger, minced (for the sauce)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken the sauce)
- ½ cup mayonnaise (for the dip)
- 1 tablespoon gochujang (for the dip)
- 1 tablespoon lime juice (for the dip)
- 1 teaspoon honey (for the dip)
- ½ teaspoon garlic powder (for the dip)
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Directions
- In a large mixing bowl, combine ground meat, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and green onions. Mix gently until everything is combined.
- Form the mixture into 1 to 1.5-inch meatballs and place them on a baking sheet.
- Heat a skillet over medium heat and cook the meatballs until they are browned and cooked through.
- In a separate bowl, whisk together soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger for the sauce.
- For the spicy mayo dip, mix mayonnaise with gochujang, lime juice, honey, and garlic powder until smooth.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip
Serve the meatballs warm on a platter. Drizzle some of the sauce over them and offer the spicy mayo dip on the side. You can garnish with sesame seeds and chopped green onions for a nice touch. These meatballs are great for parties, game days, or a family dinner.
How to Store Korean BBQ Meatballs with Spicy Mayo Dip
If you have leftovers, you can store the meatballs in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. Just reheat them in the oven or a skillet when you’re ready to enjoy them again. Keep the spicy mayo dip in a separate container in the fridge.
Tips to Make Korean BBQ Meatballs with Spicy Mayo Dip
- Make sure not to over-mix the meatball mixture, as this can make them tough. Mix until just combined.
- Adjust the level of gochujang in the dip and sauce to suit your spice preference.
- If you prefer a healthier option, you can substitute ground turkey for the beef or chicken.
Variation
You can customize these meatballs by adding diced veggies like bell peppers or carrots for extra flavor and nutrition. Swap the ground meat for a plant-based alternative if you want a vegetarian option.
FAQs
1. Can I use a different type of meat?
Yes, you can use ground turkey, pork, or even plant-based alternatives in place of ground beef or chicken.
2. What if I don’t have gochujang?
If you don’t have gochujang, you can use a mixture of chili paste and a bit of sugar as a substitute, but the flavor will differ from the original.
3. Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs and refrigerate them before cooking. You can also cook them in advance and reheat when ready to serve.
Print
Korean BBQ Meatballs with Spicy Mayo Dip
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
Juicy Korean BBQ meatballs served with a spicy mayo dip, perfect for snacks, appetizers, or main dishes.
Ingredients
- 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 (for the sauce)
- 2 tablespoons honey or brown sugar (for the sauce)
- 1 tablespoon gochujang (for the sauce)
- 1 tablespoon rice vinegar (for the sauce)
- 1 tablespoon sesame oil (for the sauce)
- 1 teaspoon garlic, minced (for the sauce)
- 1 teaspoon ginger, minced (for the sauce)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken the sauce)
- ½ cup mayonnaise (for the dip)
- 1 tablespoon gochujang (for the dip)
- 1 tablespoon lime juice (for the dip)
- 1 teaspoon honey (for the dip)
- ½ teaspoon garlic powder (for the dip)
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Combine ground meat, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and green onions in a large mixing bowl. Mix gently until everything is combined.
- Form the mixture into 1 to 1.5-inch meatballs and place them on a baking sheet.
- Heat a skillet over medium heat and cook the meatballs until they are browned and cooked through.
- Whisk together soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger in a separate bowl for the sauce.
- Mix mayonnaise with gochujang, lime juice, honey, and garlic powder until smooth for the spicy mayo dip.
Notes
Do not over-mix the meatball mixture to avoid toughness. Adjust gochujang levels for your spice preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
