Name: Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Prep time: 15 min
Cook time: PT-490886H15M56S
Total time: 35 min
Cuisine: Korean
Ingredients: 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; 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); ½ cup mayonnaise; 1 tbsp gochujang; 1 tbsp lime juice; 1 tsp honey; ½ tsp garlic powder; Sesame seeds; Chopped green onions

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Introduction

These Korean BBQ Meatballs are bursting with savory, sweet, and spicy flavors that bring a taste of Korea to your table. Served with a creamy, spicy mayo dip, they’re perfect as a party appetizer or a flavorful main dish. Easy to prepare and delicious, they’ll quickly become a favorite.

The image shows a close-up of a black bowl filled with about eight grilled meatballs, each covered with a creamy beige sauce speckled with red spices. The meatballs have a shiny, dark brown, slightly charred surface. Some meatballs are topped with small green onion pieces. A pair of black chopsticks is holding one meatball above the bowl, the sauce dripping slightly from it. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
¼ cup soy sauce (for glaze)
2 tbsp honey or brown sugar (for glaze)
1 tbsp gochujang (for glaze)
1 tbsp rice vinegar
1 tbsp sesame oil (for glaze)
1 tsp garlic, minced (for glaze)
1 tsp ginger, minced (for glaze)
1 tsp cornstarch mixed with 2 tbsp water (to thicken glaze)
½ cup mayonnaise
1 tbsp gochujang (for spicy mayo)
1 tbsp lime juice
1 tsp honey (for spicy mayo)
½ tsp garlic powder
Sesame seeds (for garnish)
Chopped green onions (for garnish)

Instructions

Step 1: 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.
Step 2: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
Step 3: For baking, preheat the oven to 400°F (200°C) and bake meatballs for 18-20 minutes. For air frying, preheat to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through.
Step 4: To make the Korean BBQ glaze, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger in a saucepan. Simmer over medium heat, then stir in the cornstarch slurry to thicken the sauce.
Step 5: Toss the cooked meatballs in the warm glaze until fully coated.
Step 6: Prepare the spicy mayo dip by whisking together mayonnaise, gochujang, lime juice, honey, and garlic powder in a small bowl until smooth.
Step 7: Transfer glazed meatballs to a serving plate. Sprinkle with sesame seeds and chopped green onions, and serve alongside the spicy mayo dip.

Tips & Variations

For extra tenderness, soak the panko breadcrumbs in a small amount of milk before mixing into the meat.
Adjust the heat level by adding more or less gochujang in the meatballs and spicy mayo.
To add a smoky flavor, grill the meatballs instead of baking or air frying.
For a lighter option, substitute ground chicken or turkey for the beef.

Storage

Store leftover glazed meatballs and spicy mayo dip separately in airtight containers in the refrigerator for up to 3 days. Reheat meatballs gently in the oven or microwave until warmed through. Stir the glaze before reheating if it thickens too much.

How to Serve

The image shows several dark brown grilled meatballs with a slightly crispy and caramelized outer texture, sitting on a shallow pool of light tan creamy sauce that has specks of seasoning throughout. The meatballs are topped with the same creamy sauce dripping down their sides, creating a rich and glossy appearance. Bright green chopped scallions are sprinkled over the meatballs and sauce, adding pops of color. One meatball is held above the plate with black chopsticks, with sauce slowly dripping from it back onto the plate. The plate is white and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day ahead and keep them refrigerated. Cook them fresh before serving for the best texture and flavor.

Is gochujang spicy?

Gochujang is mildly spicy with a sweet and savory flavor. You can adjust the amount used depending on your preferred spice level, or substitute with a mild chili paste if preferred.