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Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ Meatballs with Spicy Mayo Dip
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Quick, juicy Korean BBQ Meatballs glazed in a savory Korean BBQ sauce paired with a creamy, customizable spicy mayo dip. Perfect as an appetizer, snack, or main dish, these meatballs feature tender ground meat flavored with aromatics and coated in a sweet, smoky, and mildly spicy sauce. Easy to prepare and crowd-pleasing, ideal for any occasion.

Ingredients

Scale

Meatballs

  • 1 lb ground beef or pork (or a mix)
  • 3 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1/2 cup panko breadcrumbs (or gluten-free breadcrumbs for gluten-free version)
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tsp sesame oil
  • Salt and pepper, to taste

Korean BBQ Glaze

  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 2 tbsp brown sugar
  • 1 tbsp gochujang (Korean chili paste)
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 1 tbsp rice vinegar

Spicy Mayo Dip

  • 1/2 cup mayonnaise
  • 1 tbsp gochujang (adjust to taste)
  • 1 tsp rice vinegar
  • Pinch of sugar

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine ground meat with finely chopped green onions, minced garlic, grated ginger, panko breadcrumbs, soy sauce, sesame oil, salt, and pepper. Mix gently until all ingredients are evenly distributed, being careful not to overwork the meat to maintain tender meatballs.
  2. Shape the Meatballs: Use your hands or a small scoop to form the mixture into bite-sized meatballs about 1 to 1.5 inches in diameter. Place them on a lined baking sheet or plate to prevent sticking.
  3. Cook the Meatballs: Either pan-fry meatballs in a lightly oiled skillet over medium heat, turning occasionally until browned on all sides and cooked through (8-10 minutes), or bake in a preheated oven at 400°F (200°C) for 15-18 minutes until golden and fully cooked.
  4. Make the Korean BBQ Glaze: While the meatballs cook, whisk together soy sauce, brown sugar, gochujang, minced garlic, sesame oil, and rice vinegar in a small saucepan. Simmer over low heat until it thickens slightly into a glossy glaze.
  5. Toss Meatballs in the Glaze: Place cooked meatballs in a large bowl and pour the warm Korean BBQ glaze over them. Gently toss to coat each meatball evenly with the flavorful sauce.
  6. Prepare the Spicy Mayo Dip: In a small bowl, mix mayonnaise, gochujang, rice vinegar, and a pinch of sugar. Adjust the spice level according to preference. Refrigerate until ready to serve.

Notes

  • Avoid overmixing the meat mixture to keep meatballs tender and juicy.
  • Taste and adjust the sweetness of the BBQ glaze as it simmers to balance flavors.
  • Form meatballs of uniform size to ensure even cooking.
  • Allow meatballs to rest a few minutes after cooking to redistribute juices.
  • Start with less gochujang in the mayo dip and increase gradually to match your desired spice level.

Nutrition

Keywords: Korean BBQ meatballs, spicy mayo dip, Korean appetizer, meatball recipe, easy Korean BBQ, gluten free appetizer, party food, weeknight dinner

Find it online: https://emillycooks.com/korean-bbq-meatballs-with-spicy-mayo-dip/