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Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ Meatballs with Spicy Mayo Dip: A Flavor Explosion

This recipe for Korean BBQ Meatballs with Spicy Mayo Dip is a crowd-pleasing appetizer that combines smoky-sweet flavors with a hint of spice.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 meatballs
Course: Appetizers
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Can substitute with ground pork or chicken.
  • ½ cup Panko Breadcrumbs Use gluten-free breadcrumbs if needed.
  • 1 Egg Acts as a binder.
  • 2 cloves Garlic Minced, fresh garlic is best.
  • 1 inch Ginger Grated, for authentic taste.
  • 2 tbsp Soy Sauce Tamari works as gluten-free alternative.
  • 1 tbsp Gochujang Adjust to spice preference.
  • 1 tbsp Brown Sugar Can substitute with honey.
  • 1 tbsp Sesame Oil Can replace with olive oil.
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • 2 Green Onions Finely chopped, for garnish.
For the Korean BBQ Glaze
  • ¼ cup Soy Sauce Umami-rich base of the glaze.
  • 2 tbsp Honey/Brown Sugar Sweetness to balance the glaze.
  • 1 tbsp Gochujang Adds heat for flavor.
  • 1 tbsp Rice Vinegar Balances sweetness with acidity.
  • 1 tbsp Sesame Oil
  • 1 tsp Garlic Minced, fresh is better.
  • 1 tsp Ginger Minced, for flavor boost.
  • 1 tsp Cornstarch Mixed with 2 tbsp water to thicken glaze.
For the Spicy Mayo Dip
  • ½ cup Mayonnaise Creamy base.
  • 1 tbsp Gochujang Imparts heat to dip.
  • 1 tbsp Lime Juice Adds acidity.
  • 1 tsp Honey For sweetness.
  • ½ tsp Garlic Powder

Equipment

  • Baking tray
  • Skillet
  • Saucepan
  • mixing bowl

Method
 

Meatball Preparation
  1. In a large bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and green onions. Gently mix until well combined.
  2. Use your hands to form the mixture into meatballs about 1 to 1.5 inches in diameter, yielding 20-24 meatballs. Arrange on a baking tray lined with parchment.
  3. Cook the meatballs by pan-frying, baking, or air frying until cooked through.
Glaze Preparation
  1. In a saucepan, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Simmer for 5 minutes and add cornstarch slurry to thicken.
  2. Keep warm while meatballs cook.
Dip Preparation
  1. In a medium bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy.
Serving
  1. Transfer cooked meatballs to a bowl and toss with warm glaze until well coated.
  2. Garnish with sesame seeds and chopped green onions. Serve with Spicy Mayo Dip.

Nutrition

Serving: 3meatballsCalories: 250kcalCarbohydrates: 16gProtein: 20gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 350mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Avoid overmixing the meatball ingredients to keep them tender. Use fresh garlic and ginger for the best flavor. Cook meatballs to an internal temperature of 160°F for safety.

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