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Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Korean BBQ Meatballs with Spicy Mayo Dip Recipe
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★★★★★

5 from 15 reviews

These Korean BBQ Meatballs are a flavorful fusion of tender meatballs glazed in a spicy-sweet Korean barbecue sauce, paired with a creamy spicy mayo dip. Perfect as an appetizer or party snack, they combine traditional Korean ingredients like gochujang with familiar favorites for a delicious twist.

Ingredients

Scale

Meatball Mixture

  • 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

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)

Spicy Mayo Dip

  • ½ cup mayonnaise
  • 1 tbsp gochujang
  • 1 tbsp lime juice
  • 1 tsp honey
  • ½ tsp garlic powder

Garnish

  • Sesame seeds
  • Chopped green onions

Instructions

  1. 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 to avoid tough meatballs.
  2. Shape the Meatballs: Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter to ensure even cooking.
  3. Cook the Meatballs: Baking method: Preheat the oven to 400°F (200°C). Place the meatballs on a baking sheet and bake for 18-20 minutes until cooked through. Air fryer method: Preheat the air fryer to 375°F (190°C). Cook meatballs for 10-12 minutes, shaking the basket halfway through for even cooking.
  4. 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 until well blended, then stir in the cornstarch slurry to thicken the glaze. Cook for another 1-2 minutes until glossy and thick.
  5. Coat the Meatballs: Toss the cooked meatballs in the warm Korean BBQ glaze until fully coated and shiny.
  6. Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy.
  7. Garnish and Serve: Transfer the glazed meatballs to a serving plate. Sprinkle with sesame seeds and chopped green onions for added texture and flavor. Serve immediately with the spicy mayo dip on the side.

Notes

  • You can use a mix of ground beef and pork for extra flavor and juiciness.
  • Adjust the amount of gochujang in the glaze and dip according to your preferred spice level.
  • For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs and soy sauce with tamari.
  • These meatballs can be prepared ahead and reheated in the oven or air fryer.
  • Leftover glaze can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: Korean BBQ, Meatballs, Spicy Mayo, Gochujang, Appetizer, Party Snack, Korean Cuisine

Find it online: https://zarameals.com/korean-bbq-meatballs-with-spicy-mayo-dip-recipe/