Korean BBQ Meatballs with Spicy Mayo Dip for Ultimate Flavor

Indulge in flavorful Korean BBQ Meatballs with Spicy Mayo Dip, perfect for appetizers or family gatherings.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 meatballs

Course: Appetizers

Cuisine: Korean

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meatballs

1 lb Ground Beef
1 cup Panko Breadcrumbs Substitute with crushed crackers if needed.
1 large Egg Flax egg for vegan option.
3 cloves Garlic (minced) Fresh garlic is best.
1 tablespoon Ginger (grated) Ground ginger can be used.
2 tablespoons Soy Sauce Tamari for gluten-free version.
1 tablespoon Gochujang Sriracha can be used as a substitute.
1 tablespoon Brown Sugar Honey or coconut sugar can replace it.
1 teaspoon Sesame Oil Vegetable oil can substitute.
to taste Salt and Black Pepper
1/4 cup Green Onions (finely chopped) Shallots are a good substitute.

For the Korean BBQ Glaze

1/4 cup Soy Sauce
2 tablespoons Honey or Brown Sugar
2 tablespoons Gochujang
2 tablespoons Rice Vinegar Apple cider vinegar works as an alternative.
2 cloves Minced Garlic Use fresh for best flavor.
2 tablespoons Ginger Fresh grated is recommended.
1 tablespoon Cornstarch Mixed with 2 tablespoons of water to make slurry.

For the Spicy Mayo Dip

1/2 cup Mayonnaise Greek yogurt can be a healthier option.
1 tablespoon Gochujang Adjust to taste.
1/2 large Lime Juice Lemon juice can also work.
1 tablespoon Honey
1/2 teaspoon Garlic Powder Fresh garlic is a good substitute.

For Garnish

to taste Sesame Seeds Can be omitted.
to taste Chopped Green Onions

Equipment

Mixing Bowl
non-stick skillet
Baking Sheet
Small saucepan

Method

Directions

In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix gently to just combine.
Using a cookie scoop, portion and roll the meatball mixture into 1 to 1.5-inch balls, yielding about 20 meatballs. Place on a parchment-lined baking sheet.
Cook meatballs by pan-frying in oil for 10 to 12 minutes, baking at 400°F for 18 to 20 minutes, or air frying at 375°F for 10 to 12 minutes.
In a small saucepan, mix soy sauce, honey, gochujang, rice vinegar, minced garlic, and ginger. Simmer for 2 to 3 minutes, then thicken with a cornstarch slurry.
Transfer cooked meatballs to a bowl and coat with Korean BBQ glaze, tossing gently until completely covered.
In a medium bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy.
Serve meatballs garnished with sesame seeds and green onions, alongside the spicy mayo dip.

Nutrition

Serving: 5meatballsCalories: 300kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 350mgFiber: 1gSugar: 5gVitamin A: 250IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Mix the meatball ingredients just until combined to avoid tough meatballs. Ensure an internal temperature of 160°F for safety. Uncoated meatballs can be stored in the fridge for up to 2 days or frozen for up to 3 months.

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