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Korean BBQ Meatballs with Spicy Mayo Dip Recipe

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★★★★★

4.7 from 145 reviews

These Korean BBQ Meatballs are a flavorful fusion of tender ground beef and pork, seasoned with garlic, ginger, and spicy gochujang, glazed in a sweet and tangy sauce, and served with a creamy, spicy mayo dip. Perfect as an appetizer or main dish, they offer a deliciously satisfying bite with a balance of heat, sweetness, and umami.

Ingredients

Scale

Meatballs

  • 1 lb (450g) ground beef (or a mix of beef and pork)
  • ½ cup panko breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 green onions, finely chopped

Glaze

  • ¼ cup soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp gochujang
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1 tsp cornstarch mixed with 2 tbsp water (slurry)

Spicy Mayo Dip

  • ½ cup mayonnaise
  • 1 tbsp gochujang
  • 1 tbsp lime juice
  • 1 tsp honey
  • ½ tsp garlic powder

Garnish

  • Sesame seeds
  • Chopped green onions

Instructions

  1. Prepare the meatball mixture: In a mixing bowl, combine the ground beef or beef and pork mixture with panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and finely chopped green onions. Gently mix until just combined, avoiding overworking the meat for tender meatballs.
  2. Form meatballs: Shape the mixture into 1 to 1.5-inch meatballs, making sure they are uniform in size for even cooking.
  3. Cook meatballs: Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Place the meatballs on a lined baking tray or air fryer basket and cook meatballs for about 18-20 minutes in the oven or 10-12 minutes in the air fryer, until fully cooked and nicely browned.
  4. Make the glaze: In a saucepan over medium heat, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Bring to a simmer, then stir in the cornstarch slurry to thicken the sauce. Cook until the glaze is glossy and coats the back of a spoon.
  5. Glaze the meatballs: Toss the cooked meatballs gently into the glaze until they are fully coated with the sticky, flavorful sauce.
  6. Prepare the spicy mayo dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until the dip is smooth and creamy.
  7. Serve: Arrange the glazed meatballs on a serving plate, garnish with sesame seeds and chopped green onions, and serve alongside the spicy mayo dip for a delicious appetizer or main dish.

Notes

  • You can substitute ground pork fully or partially for beef depending on preference.
  • Adjust the amount of gochujang in glaze and dip for desired spice level.
  • Make sure not to overmix the meat mixture to keep meatballs tender.
  • These meatballs can be prepared ahead and reheated with additional glaze.
  • Use gluten-free panko and soy sauce for gluten-free variation.

Keywords: Korean BBQ Meatballs, Gochujang Meatballs, Spicy Korean Appetizer, Korean BBQ Recipe, Meatball Glaze, Spicy Mayo Dip

Find it online: https://tastygenius.com/korean-bbq-meatballs-with-spicy-mayo-dip-recipe-2/