Korean BBQ Meatballs with Spicy Mayo Dip
These Korean BBQ Meatballs with Spicy Mayo Dip offer a fusion of savory, spicy, and sweet flavors, making them an irresistible addition to your next gathering. Infused with Korean BBQ spices, gochujang, and a creamy mayo dip, this dish is perfect for appetizers or a main meal. Easy to prepare and highly customizable, these juicy meatballs are sure to impress any crowd!
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 4 servings
- Category: Appetizers, Main Course, Party Food
- Method: Baking
- Cuisine: Korean, Fusion
- Diet: Gluten Free
Ingredients
Ground Beef (or Ground Chicken/Turkey)
Bread Crumbs
Garlic
Green Onions
Soy Sauce
Sesame Oil
Gochujang (Korean Red Pepper Paste)
Egg
Brown Sugar
Korean BBQ Sauce
Mayo
Sriracha
Rice Vinegar
Instructions
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Preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper or cooking spray.
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Make the meatball mixture: In a large bowl, combine ground beef, bread crumbs, garlic, green onions, soy sauce, sesame oil, gochujang, brown sugar, and egg. Mix until combined (but avoid overmixing).
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Shape the meatballs: Roll the mixture into 1 to 1.5-inch balls and arrange on the baking sheet.
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Bake the meatballs: Bake for 20-25 minutes until golden and cooked through (internal temperature should reach 160°F).
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Glaze with Korean BBQ sauce: Heat the BBQ sauce in a saucepan and brush over the meatballs once they’re done baking.
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Prepare the spicy mayo dip: In a small bowl, combine mayo, sriracha, and rice vinegar. Stir until smooth.
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Serve and enjoy: Serve the meatballs hot with the spicy mayo dip. Garnish with green onions or sesame seeds if desired.
Notes
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Meat Options: Substitute beef with ground chicken or turkey.
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Make it Gluten-Free: Use gluten-free breadcrumbs and soy sauce.
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Adjust Spice Levels: Modify the amount of gochujang or sriracha to fit your desired spice level.
