Description
Korean BBQ Meatballs with Spicy Mayo Dip are a delicious fusion of flavors that will elevate any gathering. These tender meatballs, infused with the bold taste of gochujang and sesame oil, are coated in a sweet and savory glaze. Paired with a creamy spicy mayo dip, they make for an irresistible appetizer or main dish.
Ingredients
Scale
- 1 lb ground beef (or mix with pork)
- ½ cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 tbsp gochujang (Korean chili paste)
- ¼ cup soy sauce
- ½ cup mayonnaise
- Honey or brown sugar
- 1 egg
- 1-inch piece ginger, grated
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 green onions, finely chopped
- 2 tbsp honey or brown sugar (for glaze)
- 1 tbsp rice vinegar (for glaze)
- 1 tsp garlic, minced (for glaze)
- 1 tsp ginger, minced (for glaze)
- 1 tsp cornstarch mixed with 2 tbsp water (to thicken)
- 1 tbsp gochujang (for spicy mayo dip)
- 1 tbsp lime juice (for spicy mayo dip)
- 1 tsp honey (for spicy mayo dip)
- ½ tsp garlic powder (for spicy mayo dip)
Instructions
- In a mixing bowl, combine ground beef, panko breadcrumbs, minced garlic, gochujang, soy sauce, and other meatball ingredients until just mixed.
- Form the mixture into meatballs about 1 to 1.5 inches in diameter.
- Bake at 400°F for 18–20 minutes or air fry at 375°F for 10–12 minutes until cooked through.
- Prepare the glaze by simmering soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger in a saucepan; thicken with cornstarch slurry if desired.
- Toss cooked meatballs in warm glaze before serving.
- For the spicy mayo dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking/Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs (120g)
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 70mg