Print

Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Print Recipe

★★★★★

4.8 from 143 reviews

These Korean BBQ Meatballs are a flavorful and easy-to-make appetizer or main dish featuring ground beef mixed with Korean spices and seasonings. Baked or air-fried to tender perfection, they’re glazed in a sweet and spicy sauce and served with a creamy, tangy spicy mayo dip. Garnished with sesame seeds and green onions, they bring a taste of Korea to your table in under 30 minutes.

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 (cornstarch 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. Mix the Meatball Ingredients: In a large mixing bowl, combine ground beef (or beef and pork mix), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and finely chopped green onions. Gently mix everything together until just combined to avoid tough meatballs.
  2. Form Meatballs: Shape the mixture into meatballs about 1 to 1.5 inches in diameter, ensuring even sizes for uniform cooking.
  3. Cook the Meatballs: Preheat your oven to 400°F (200°C) or an air fryer to 375°F (190°C). Place the meatballs on a baking sheet lined with parchment paper or in the air fryer basket. Bake for 18-20 minutes in the oven or air fry for 10-12 minutes, turning halfway through if needed, until cooked through and nicely browned.
  4. Prepare the Glaze: While the meatballs cook, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger in a small saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for another minute until the glaze thickens.
  5. Glaze the Meatballs: Toss the cooked meatballs in the warm glaze to coat them thoroughly, allowing the flavors to fully infuse.
  6. Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy.
  7. Serve: Arrange the glazed meatballs on a serving platter. Garnish with sesame seeds and chopped green onions. Serve with the spicy mayo dip on the side for dipping.

Notes

  • For a mix of textures and flavors, use half beef and half pork in the meatball mixture.
  • Panko breadcrumbs help keep the meatballs light and tender.
  • If you prefer less spice, reduce the amount of gochujang in the meatballs and dip.
  • The glaze can be made ahead and stored refrigerated for up to 3 days.
  • These meatballs can also be cooked entirely on the stovetop by pan-frying until cooked through and then tossing in the glaze.
  • Serve with steamed rice or in lettuce wraps for a complete meal.

Keywords: Korean BBQ meatballs, spicy meatballs, gochujang meatballs, Korean appetizer, spicy mayo dip

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