Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Introduction

Korean BBQ Meatballs offer a flavorful twist on a classic favorite, combining savory beef with a spicy-sweet glaze and a creamy, tangy mayo dip. Perfect for parties, weeknight dinners, or appetizers, these meatballs are sure to please any crowd.

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 (for glaze)
• 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 (for dip)
• 1 tbsp gochujang (for dip)
• 1 tbsp lime juice (for dip)
• 1 tsp honey (for dip)
• ½ tsp garlic powder (for dip)
• Sesame seeds (for garnish)
• Chopped green onions (for garnish)

Instructions

1. Step 1: In a mixing bowl, combine ground beef (or the beef and pork mix), 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.
2. Step 2: Shape the mixture into meatballs about 1 to 1.5 inches in diameter.
3. Step 3: Preheat the oven to 400°F (200°C) or an air fryer to 375°F (190°C). Cook the meatballs for 18-20 minutes in the oven or 10-12 minutes in the air fryer, until cooked through.
4. Step 4: Prepare the glaze by combining soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger in a saucepan. Simmer gently, then stir in the cornstarch slurry and cook until the sauce thickens.
5. Step 5: Toss the cooked meatballs in the warm glaze until fully coated.
6. Step 6: For the spicy mayo dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
7. Step 7: Garnish the glazed meatballs with sesame seeds and chopped green onions. Serve alongside the spicy mayo dip.

Tips & Variations

• Use a mix of ground beef and pork for juicier meatballs with deeper flavor.
• Adjust the amount of gochujang in the dip and glaze to suit your spice preference.
• For extra crispiness, broil the glazed meatballs for 1-2 minutes before serving.
• Serve with steamed rice or wrapped in lettuce leaves for a fun, hands-on dinner.

Storage

Store leftover glazed meatballs in an airtight container in the refrigerator for up to 3 days. Keep the spicy mayo dip separate and refrigerated as well. To reheat, warm the meatballs gently in the oven or microwave until heated through, then toss again with glaze before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs gluten-free?

Yes, use gluten-free breadcrumbs and tamari or a gluten-free soy sauce substitute to make this recipe gluten-free.

Can I prepare the meatballs ahead of time?

Absolutely. You can shape the meatballs and store them in the fridge for up to 24 hours before cooking. The glaze and dip can also be made in advance for convenience.