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Korean BBQ Meatballs with Spicy Mayo Dip

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Korean BBQ Meatballs with Spicy Mayo Dip are flavorful, juicy meatballs coated in a sweet and savory glaze, paired with a creamy spicy mayo dip. Perfect for parties, game day, or family dinners.

Ingredients

1 lb (450g) ground beef

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 (for 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. 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.
  2. Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
  3. Choose one of the following cooking methods for the meatballs:
    • Pan-frying: Heat oil in a large skillet and cook the meatballs, turning occasionally, until browned and cooked through (about 10-12 minutes).
    • Baking: Preheat the oven to 400°F (200°C) and bake for 18-20 minutes.
    • Air fryer: Preheat to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through.
  4. In a saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Simmer over medium heat, then stir in the cornstarch slurry to thicken.
  5. Toss the cooked meatballs in the warm glaze until fully coated.
  6. In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
  7. Transfer the glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve with the spicy mayo dip.

Notes

  • You can adjust the spice level by increasing or decreasing the amount of gochujang.
  • If you don’t have gochujang, you can substitute with sriracha and brown sugar.
  • Use ground chicken or turkey as an alternative to ground beef.
  • Store leftover meatballs in the refrigerator for up to 3 days or freeze uncooked meatballs for up to 3 months.
  • The spicy mayo dip can be made up to 2 days ahead and stored in the refrigerator.

Nutrition

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