Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Delicious Korean BBQ Meatballs coated in a sweet and spicy glaze, served with a creamy, tangy spicy mayo dip. Perfect as a flavorful appetizer or a tasty main dish, combining the rich flavors of gochujang, garlic, and ginger with tender ground beef meatballs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (baking) or 12 minutes (air frying)
- Total Time: 35 minutes
- Yield: About 20 meatballs 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Ingredients
Scale
Meatballs
- 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
- 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 ensure tender meatballs.
- Shape the Meatballs: Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter for uniform cooking.
- Cook the Meatballs: Baking method: Preheat the oven to 400°F (200°C) and bake the meatballs for 18-20 minutes until cooked through. Air fryer method: Preheat the air fryer to 375°F (190°C) and cook the meatballs for 10-12 minutes, shaking the basket halfway through for even cooking.
- 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 to meld flavors, then stir in the cornstarch slurry to thicken the sauce to a glossy consistency.
- Coat the Meatballs: Toss the cooked meatballs in the warm Korean BBQ glaze until fully coated, allowing the sauce to cling and infuse flavor.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy, balancing spice and tang.
- Garnish and Serve: Transfer the glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions for a fresh finish, and serve alongside the spicy mayo dip for dipping.
Notes
- You can substitute ground beef with a mix of pork and beef for added flavor and juiciness.
- Adjust the amount of gochujang in the glaze and mayo to control the spiciness level.
- These meatballs can also be pan-fried in a skillet over medium heat if desired, cooking about 5-7 minutes per side.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently before serving.
- For a gluten-free version, use gluten-free panko breadcrumbs and soy sauce alternatives.
Keywords: Korean BBQ meatballs, spicy meatballs, Korean appetizer, gochujang meatballs, spicy mayo dip, baked meatballs, Korean glaze
