Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Introduction
Korean BBQ Meatballs with Spicy Mayo Dip bring the bold flavors of Korean cuisine right to your table. These meatballs combine sweet, spicy, and savory elements for a deliciously satisfying bite. Perfect as an appetizer, snack, or part of a main meal, they’re easy to prepare and packed with flavor.
Ingredients
- 1 lb ground beef
- 2 cloves garlic, minced
- 1/2 inch ginger, grated
- 2 green onions, finely chopped
- 1 egg
- 1/4 cup breadcrumbs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch (optional, for binding)
- Salt and black pepper to taste
- Toasted sesame seeds and chopped scallions for garnish
Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon lime juice
- 1/2 teaspoon honey
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a mixing bowl, combine ground beef, minced garlic, grated ginger, chopped green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, and season with salt and pepper. Add cornstarch if using for better binding.
- Step 3: Mix everything thoroughly until well combined, then shape the mixture into 1-inch meatballs.
- Step 4: Arrange the meatballs on the prepared baking sheet and bake for 18–20 minutes, or until fully cooked and nicely browned.
- Step 5: While the meatballs are baking, whisk together mayonnaise, gochujang, lime juice, and honey in a small bowl to make the spicy mayo dip.
- Step 6: Serve the meatballs warm, either drizzled with the spicy mayo or with the dip on the side. Garnish with toasted sesame seeds and chopped scallions.
Tips & Variations
- For a leaner option, substitute ground beef with ground turkey or chicken.
- Add finely chopped kimchi to the meat mixture for an extra tangy kick.
- If you prefer a spicier dip, increase the amount of gochujang or add a dash of sriracha.
- Use panko breadcrumbs instead of regular breadcrumbs for a lighter texture.
- Serve alongside steamed rice or noodles to make a complete meal.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The spicy mayo dip can be kept in the refrigerator separately for up to 4 days; stir well before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these meatballs gluten-free?
Yes, substitute the regular breadcrumbs with gluten-free breadcrumbs, and ensure your soy sauce is gluten-free as well.
Can I cook these meatballs on the stovetop instead of baking?
Absolutely. You can brown the meatballs in a skillet over medium heat until cooked through, about 10–12 minutes, turning to brown all sides evenly.
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Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Korean BBQ Meatballs with Spicy Mayo Dip are a flavorful fusion appetizer that captures the sweet, spicy, and umami-packed essence of Korean barbecue. Made with ground beef blended with garlic, ginger, gochujang, and sesame oil, these baked meatballs are easy to prepare and perfect for serving as party bites or a main dish accompaniment. The creamy, spicy mayo dip complements the meatballs perfectly, adding a zesty finish to this crowd-pleasing recipe.
Ingredients
Meatballs
- 1 lb ground beef
- 2 cloves garlic, minced
- 1/2 inch ginger, grated
- 2 green onions, finely chopped
- 1 egg
- 1/4 cup breadcrumbs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch (optional, for binding)
- Salt and black pepper to taste
- Toasted sesame seeds for garnish
- Chopped scallions for garnish
Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon lime juice
- 1/2 teaspoon honey
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix the meatball ingredients: In a large mixing bowl, combine the ground beef, minced garlic, grated ginger, finely chopped green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, cornstarch if using, and season with salt and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form meatballs: Shape the mixture into 1-inch meatballs, making sure they are uniform in size for even cooking.
- Bake the meatballs: Place the meatballs on the prepared baking sheet, spacing them slightly apart. Bake for 18 to 20 minutes or until they are fully cooked through, browned on the outside, and reach an internal temperature of 160°F (71°C).
- Prepare the spicy mayo dip: While the meatballs bake, whisk together mayonnaise, gochujang, lime juice, and honey in a small bowl until the dip is smooth and creamy.
- Serve: Serve the warm meatballs drizzled with the spicy mayo or with the dip on the side. Garnish with toasted sesame seeds and chopped scallions for an extra burst of flavor and color.
Notes
- For gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or omit them and add extra egg to bind.
- If you prefer less spice, reduce the amount of gochujang or substitute with a milder chili paste.
- These meatballs can also be cooked on a stovetop skillet over medium heat if you prefer pan-frying.
- The cornstarch is optional but helps with binding the meatballs so they hold together better.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Keywords: Korean BBQ Meatballs, Korean Meatballs, Spicy Meatballs, Gochujang Meatballs, Korean BBQ, Appetizer, Party Food, Baked Meatballs
