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Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ Meatballs with Spicy Mayo Dip for Flavor Lovers

Delightful Korean BBQ Meatballs with a creamy spicy mayo dip that tantalizes your taste buds with smoky, sweet, and spicy flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 meatballs
Course: APPETIZERS
Cuisine: Korean
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef (or Beef-Pork Mix) Swap for ground chicken or turkey for a leaner option.
  • 1 cup Panko Breadcrumbs Use gluten-free breadcrumbs to make the dish gluten-free.
  • 1 large Egg For a vegan version, consider using a flax egg.
  • 3 cloves Garlic Fresh minced garlic elevates the flavor immensely.
  • 1 tbsp Ginger Freshly grated ginger is more potent than powdered.
  • 2 tbsp Soy Sauce Substitute with tamari if you're gluten-free.
  • 2 tbsp Gochujang (Korean Chili Paste) Replace with sriracha for a similar kick.
  • 1 tbsp Brown Sugar Can be swapped with honey or coconut sugar.
  • 1 tbsp Sesame Oil Light sesame oil gives a milder flavor.
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 tbsp Green Onions Chives can be used as a substitute.
For the Korean BBQ Glaze
  • 2 tbsp Soy Sauce
  • 1 tbsp Honey or Brown Sugar
  • 2 tbsp Gochujang
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil Use sparingly.
  • 3 cloves Minced Garlic Freshly minced is always best.
  • 1 tbsp Ginger Minced.
  • 1 tbsp Cornstarch Mixed with water to thicken glaze.
For the Spicy Mayo Dip
  • 1 cup Mayonnaise Use your favorite brand or a vegan alternative.
  • 1 tbsp Gochujang Increase the amount for a spicier dip.
  • 1 tbsp Lime Juice
  • 1 tbsp Honey Adjust for taste.
  • 1 tsp Garlic Powder Replace with fresh garlic for extra kick.
For Garnish
  • 1 tbsp Sesame Seeds Toast for enhanced flavor.
  • 2 tbsp Chopped Green Onions Sprinkle just before serving.

Equipment

  • mixing bowl
  • Skillet
  • oven
  • Air Fryer
  • saucepan

Method
 

Making the Meatballs
  1. In a large mixing bowl, gently combine the ground beef (or beef-pork mix), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and chopped green onions. Mix until just combined to keep them tender.
  2. Using your hands, roll the mixture into balls about 1 to 1.5 inches in diameter.
  3. For cooking, choose one of the following methods: Pan-frying, Baking, or Air Frying.
Cooking the Meatballs
  1. Pan-frying: Heat a skillet over medium heat and sauté the meatballs for 10-12 minutes, turning occasionally.
  2. Baking: Preheat your oven to 400°F (200°C). Arrange meatballs on a baking sheet and bake for 18-20 minutes.
  3. Air Frying: Preheat your air fryer to 375°F (190°C). Cook meatballs for 10-12 minutes.
Making the Glaze
  1. In a saucepan, whisk together soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and ginger, then simmer until combined.
  2. Mix cornstarch with water, then stir into the glaze to thicken.
Coating the Meatballs
  1. Once cooked, toss the meatballs in the warm glaze until fully coated.
Preparing the Spicy Mayo Dip
  1. In a small bowl, whisk together the mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
Serving the Dish
  1. Plate the glazed meatballs, sprinkle with sesame seeds and chopped green onions, and serve hot with the spicy mayo dip on the side.

Nutrition

Serving: 4meatballsCalories: 340kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Refrigerate leftovers in an airtight container for 3-4 days. Freeze meatballs for up to 3 months if needed.

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