Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Introduction
Korean BBQ Meatballs are a delicious fusion of bold flavors and tender, juicy bites. Paired with a spicy mayo dip, these meatballs make a perfect appetizer or a fun main dish for any occasion.
Ingredients
- 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
- ¼ cup soy sauce (for glaze)
- 2 tbsp honey or brown sugar (for glaze)
- 1 tbsp gochujang (for glaze)
- 1 tbsp rice vinegar (for glaze)
- 1 tbsp sesame oil (for glaze)
- 1 tsp garlic, minced (for glaze)
- 1 tsp ginger, minced (for glaze)
- 1 tsp cornstarch mixed with 2 tbsp water (to thicken glaze)
- ½ cup mayonnaise (for dip)
- 1 tbsp gochujang (for dip)
- 1 tbsp lime juice (for dip)
- 1 tsp honey (for dip)
- ½ tsp garlic powder (for dip)
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Step 1: In a mixing bowl, combine ground beef (or mix), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until just combined.
- Step 2: Form the mixture into 1 to 1.5-inch meatballs.
- Step 3: Preheat the oven to 400°F (200°C) or air fryer to 375°F (190°C). Cook meatballs for about 18-20 minutes in the oven or 10-12 minutes in the air fryer.
- Step 4: Prepare the glaze by simmering soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger in a saucepan. Stir in cornstarch slurry to thicken.
- Step 5: Toss cooked meatballs in the glaze until fully coated.
- Step 6: For the dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
Tips & Variations
- For extra tenderness, soak the panko breadcrumbs in a little milk before mixing.
- Use a mix of beef and pork for a juicier meatball.
- Adjust the gochujang amount to control the spiciness in both the meatballs and the dip.
- Try adding finely chopped water chestnuts for a crunchy texture.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to retain juiciness. Keep the spicy mayo dip separate and refrigerate; stir well before serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs and glaze a day in advance. Store them separately and reheat before serving to keep the flavors fresh.
What can I substitute for gochujang?
If you don’t have gochujang, you can use a mix of miso paste and chili paste or a bit of Sriracha for heat and depth of flavor.
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Total Time: 35 minutes
- Yield: About 20 meatballs 1x
Description
These Korean BBQ Meatballs are a flavorful fusion of savory ground beef mixed with traditional Korean ingredients like gochujang and sesame oil. Baked or air-fried to juicy perfection, they are coated in a tangy and sweet homemade glaze and served with a creamy, spicy mayo dip. Perfect as a party appetizer or a delightful main dish, garnished with sesame seeds and chopped green onions for extra zest.
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 (to thicken glaze)
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
- Prepare the meatball mixture: In a mixing bowl, combine the ground beef or beef-pork mix with panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and finely chopped green onions. Mix gently using your hands or a spoon until just combined, being careful not to overwork the meat for tender meatballs.
- Form the meatballs: Shape the mixture into meatballs approximately 1 to 1.5 inches in diameter. Place them on a plate or tray ready for cooking.
- Cook the meatballs: Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Arrange the meatballs on a baking sheet lined with parchment paper for oven baking, or place them in the air fryer basket. Bake for 18-20 minutes in the oven or air fry for 10-12 minutes until cooked through and nicely browned.
- Make the glaze: In a small saucepan over medium heat, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger. Bring the mixture to a gentle simmer, then stir in the cornstarch slurry. Continue cooking while stirring until the glaze thickens to a syrupy consistency. Remove from heat.
- Glaze the meatballs: Once the meatballs are cooked, transfer them into a bowl or back onto the baking sheet, and toss them with the warm glaze until they are fully coated and glossy.
- 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.
- Serve: Place glazed meatballs on a serving platter, garnish with sesame seeds and chopped green onions. Serve alongside the spicy mayo dip for dipping.
Notes
- For a mix of flavors, use half ground beef and half ground pork.
- Panko breadcrumbs keep the meatballs light and tender.
- Adjust the spice level by varying the amount of gochujang in the meatballs, glaze, and dip.
- If you prefer, meatballs can be pan-fried over medium heat until cooked through and browned, about 12-15 minutes.
- The glaze can be made ahead and reheated gently before coating meatballs.
- Serve these meatballs as finger food at parties or as a main dish alongside steamed rice and vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Keywords: Korean BBQ meatballs, spicy meatballs, Asian appetizer, gochujang meatballs, party appetizers, Korean fusion
