Description
Korean BBQ Meatballs with Spicy Mayo Dip combine savory Korean BBQ flavors with tender, juicy meatballs, coated in a sweet and spicy glaze. Paired with a creamy, spicy mayo dip, these meatballs make the perfect appetizer or main dish for any occasion. With rich umami flavors and a kick of spice, they are sure to be a hit at your next party or dinner.
Ingredients
- For the meatballs:
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1 lb ground beef
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1/4 cup breadcrumbs (or panko for extra crunch)
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1/4 cup green onions, chopped (plus more for garnish)
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1 egg
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2 cloves garlic, minced
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1 tablespoon soy sauce
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1 tablespoon sesame oil
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1 tablespoon ginger, grated or minced
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1 tablespoon brown sugar
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1/2 teaspoon black pepper
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1/4 teaspoon red pepper flakes (optional, for extra heat)
For the Korean BBQ glaze:
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1/4 cup soy sauce
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2 tablespoons honey or brown sugar
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2 tablespoons rice vinegar
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2 tablespoons sesame oil
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2 tablespoons gochujang (Korean red chili paste) or sriracha for a milder heat
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1 teaspoon garlic, minced
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1 teaspoon ginger, grated or minced
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1 tablespoon water (to thin the sauce, if needed)
For the spicy mayo dip:
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1/2 cup mayonnaise
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1 tablespoon sriracha (or more, to taste)
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1 teaspoon sesame oil
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1 teaspoon rice vinegar
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1 tablespoon honey (optional for sweetness)
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Pinch of salt
Instructions
Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the meatball mixturepork), breadcrumbs, green onions, egg, minced garlic, soy sauce, sesame oil, ginger, brown sugar, black pepper, and red pepper flakes (if using). Mix everything together until just combined, being careful not to overwork the meat breadcrumbs, green onions, egg, minced garlic, soy sauce, sesame oil, ginger, brown sugar, black pepper, and red pepper flakes breadcrumbs, green onions, egg, minced garlic, soy sauce: In a large bowl, combine ground beef breadcrumbs, green onions, egg, minced garlic, soy sauce, sesame oil, ginger, brown sugar, black pepper, and red pepper flakes (if using). Mix everything together until just combined, being careful not to overwork the meat mixture.
Form the meatballs: Use your hands to form the meat mixture into 1-inch meatballs and place them on the prepared baking sheet. You should have about 18-20 meatballs, depending on size.
Bake the meatballs: Bake the meatballs in the preheated oven for 18-20 minutes, or until they are cooked through and golden brown.
Make the Korean BBQ glaze: While the meatballs are baking, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, gochujang (or sriracha), garlic, ginger, and water in a small saucepan. Bring the mixture to a simmer over medium heat, cooking for 2-3 minutes, stirring occasionally. If the sauce is too thick, add a little more water to thin it out.
Coat the meatballs: Once the meatballs are done, remove them from the oven and transfer them to a large bowl. Pour the Korean BBQ glaze over the meatballs and toss gently to coat them evenly.
Prepare the spicy mayo dip: In a small bowl, whisk together mayonnaise, sriracha, sesame oil, rice vinegar, honey, and a pinch of salt. Taste and adjust the spice level if needed.
Serve: Arrange the glazed meatballs on a serving platter and garnish with extra chopped green onions. Serve with the spicy mayo dip on the side for dipping
Notes
Variations: Add vegetables like carrots or zucchini to the meatballs for extra flavor and texture.Spicy Option: Increase the amount of sriracha in the spicy mayo dip or add red pepper flakes to the meatball mixture for extra heat.Gluten-Free: Use gluten-free breadcrumbs or omit the breadcrumbs entirely and use a gluten-free alternative like ground oats.Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. The spicy mayo dip can be stored for up to 1 week in the refrigerator.
