Description
Korean BBQ Meatballs with Spicy Mayo Dip are a flavorful fusion, blending tender meatballs made from beef or chicken with the bold tastes of gochujang, soy, and ginger. Glazed with a sticky, sweet, and spicy Korean BBQ sauce, they’re served with a creamy spicy mayo for dipping. Perfect for appetizers, parties, or dinner, these meatballs are easy to prepare, versatile, and a crowd-pleaser.
Ingredients
- 1 lb (450g) ground beef or ground chicken
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochujang
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions, finely chopped
- ¼ cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- ½ cup mayonnaise
- 1 tablespoon gochujang
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon garlic powder
Instructions
- In a large bowl, combine ground beef (or chicken), panko, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix until just combined.
- Shape the mixture into even meatballs, about 1 to 1.5 inches each.
- Cook the meatballs by your preferred method: pan-fry, bake at 400°F for 18-20 minutes, or air fry at 375°F for 10-12 minutes.
- Prepare the glaze by heating soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger in a saucepan. Add the cornstarch slurry and stir until thickened.
- Toss the cooked meatballs in the warm Korean BBQ glaze until evenly coated.
- For the spicy mayo dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
- Serve meatballs garnished with sesame seeds and green onions, alongside the spicy mayo dip.
Notes
Substitute ground turkey or plant-based meat for beef/chicken. Use regular breadcrumbs if panko unavailable, or gluten-free options if needed. The spicy mayo can be made with Greek yogurt for a lighter dip. Make-ahead: Freeze unglazed, cooked meatballs for up to 3 months; thaw and reheat before glazing. Store leftovers in an airtight container for 3-4 days. If glaze is too thick, add water; if too thin, simmer longer. Ensure meat is cooked through for safety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking, Pan-frying, Air frying
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 recipe (about 5 meatballs + dip)
- Calories: 370
- Sugar: 10g
- Sodium: 1180mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 115mg