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
Scale
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
