Korean BBQ Meatballs with Spicy Mayo Dip
A delightful fusion of flavors that celebrates the savory essence of Korean cuisine, featuring juicy meatballs in a sweet and spicy glaze, served with a zesty spicy mayo dip.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Meatballs
- 1 lb ground beef (or pork/chicken) Tender and juicy, providing the perfect base for these meatballs.
- 2 pieces green onions, finely chopped Adds a fresh crunch and subtle onion flavor.
- 2 cloves garlic, minced Aromatic and flavorful, elevating the overall taste.
- 1 tsp grated ginger Imparts warmth with a hint of spice.
- 1 piece egg Acts as a binding agent, keeping the meatballs moist and tender.
- 1/2 cup breadcrumbs Provides structure and a slight crispy texture.
- 1 tbsp soy sauce Savory umami flavor that enhances the meat.
- 1 tbsp gochujang (Korean chili paste) Delivers a subtle heat and unique taste signature of Korean cooking.
- 1 tbsp brown sugar Balances the spice with a touch of sweetness.
- 1 tbsp sesame oil Adds a nutty aroma and rich flavor.
- 1/2 tsp salt Enhances all the flavors.
- 1/2 tsp black pepper Gives the meatballs a little bite.
- to taste optional sesame seeds and chopped scallions, for garnish Provides a lovely finishing touch for presentation.
For the Spicy Mayo Dip
- 1/2 cup mayonnaise Creamy base for the dip.
- 1–2 tbsp sriracha (to taste) Adds heat and bright flavor to the mayo.
- 1 tsp rice vinegar or lime juice Offers acidity to balance the richness.
- pinch optional sugar For extra sweetness, if desired.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Preparing your oven ahead of time ensures your meatballs cook evenly.
- Line a baking sheet with parchment paper or foil and lightly grease it. This step makes clean-up easier and prevents the meatballs from sticking.
- In a large mixing bowl, combine the ground beef (or your choice of meat), chopped green onions, minced garlic, grated ginger, egg, breadcrumbs, soy sauce, gochujang, brown sugar, sesame oil, salt, and black pepper. Mix well until the ingredients are evenly incorporated, creating a fragrant mixture.
- Roll the mixture into 1.5-inch meatballs, ensuring they’re evenly shaped for consistent cooking. Place them on the prepared baking sheet.
Cooking
- Bake in the preheated oven for 18-20 minutes or until the meatballs are browned and cooked through. For an extra caramelized finish, broil for an additional 2 minutes.
Making the Dip
- For the spicy mayo, combine the mayonnaise, sriracha, rice vinegar or lime juice, and sugar (if desired) in a small bowl. Mix well until smooth, and adjust the heat level according to your preference.
Serving
- Serve the meatballs warm, drizzled with the spicy mayo or as a dipping option. Garnish with sesame seeds and chopped scallions for color and crunch.
Notes
Experiment with the amount of gochujang in the meatball mixture or the spicy mayo to achieve your desired spice level. You can add fresh herbs like cilantro or parsley to the meatball mix for additional flavor. For a fun twist, try serving these meatballs in lettuce wraps for a healthier option.