why make this recipe
Korean BBQ Meatballs with Spicy Mayo Dip bring a delightful twist to your dinner table. They are tasty, easy to make, and perfect for any gathering. Whether it’s a family meal, a party, or just a cozy night at home, these meatballs are sure to impress. The combination of flavors from the marinade and glaze gives the meatballs a savory and slightly sweet taste, while the spicy mayo dip adds a delicious kick. It’s a dish that everyone will love!
how to make Korean BBQ Meatballs with Spicy Mayo Dip
Ingredients:
- 1 lb ground beef (or mix with pork)
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 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)
- 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)
Directions:
- In a large bowl, mix ground beef, panko breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and green onions until just combined.
- Shape the mixture into 1-inch meatballs.
- Bake at 400°F for 18–20 minutes or air fry at 375°F for 10–12 minutes.
- For the glaze: simmer soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, garlic, and ginger in a saucepan; thicken with cornstarch slurry.
- Coat cooked meatballs in the glaze.
- For the spicy mayo dip: whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
- Serve meatballs warm, garnished with sesame seeds and green onions, alongside the spicy mayo dip.
how to serve Korean BBQ Meatballs with Spicy Mayo Dip
These meatballs are best served warm. Arrange them on a nice platter and drizzle some glaze over for extra flavor. Place the spicy mayo dip in a small bowl next to the meatballs for easy dipping. They make a great appetizer or a main dish when served with rice or noodles.
how to store Korean BBQ Meatballs with Spicy Mayo Dip
To store leftover meatballs, let them cool completely, then place them in an airtight container. Refrigerate for up to three days. The spicy mayo dip can also be stored in the fridge in a separate container for up to a week. To reheat, warm the meatballs in the oven or microwave until heated through.
tips to make Korean BBQ Meatballs with Spicy Mayo Dip
- Use a mix of ground beef and pork for more flavor and tenderness.
- Don’t overmix the meatball mixture; this helps keep them soft and tender.
- Adjust the spiciness of the mayo dip by adding more or less gochujang according to your taste.
- Serve with fresh veggies or rice to balance the flavors.
variation
You can customize these meatballs by adding finely chopped vegetables like bell peppers or carrots to the mix. Another option is to substitute the gochujang with sriracha for a different flavor profile.
FAQs
Can I make these meatballs ahead of time?
Yes! You can prepare the meatballs and store them in the fridge before cooking, or even freeze them for later use.
What if I don’t have panko breadcrumbs?
You can use regular breadcrumbs instead, but panko gives a crunchier texture which is nice in meatballs.
Is gochujang necessary?
Gochujang adds a unique flavor, but if you can’t find it, you may use chili paste or sriracha as a substitute, though the taste will differ slightly.
