Description
Korean BBQ Meatballs with Spicy Mayo Dip are a flavorful and easy-to-make dish that combines the rich, savory tastes of Korean BBQ with a kick of spicy mayo. Perfect for a fun appetizer or a satisfying main dish, these meatballs are sure to be a hit with your family and friends.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef or pork
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 green onions, finely chopped
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Korean BBQ Sauce:
- 1/4 cup soy sauce
- 2 tbsp gochujang
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated ginger
For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1–2 tbsp Sriracha (adjust to taste)
- 1 tbsp lime juice
- 1 tbsp soy sauce
Optional Toppings:
- Sesame seeds
- Chopped green onions
- Crushed red pepper flakes
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground meat, panko breadcrumbs, milk, egg, garlic, ginger, green onions, soy sauce, gochujang, sesame oil, salt, and black pepper. Mix until well combined.
- Form the Meatballs: Using your hands, form the mixture into small meatballs, about 1-inch in diameter.
- Cook the Meatballs: Heat a large skillet over medium heat and add a drizzle of oil. Add the meatballs and cook, turning occasionally, until browned and cooked through, about 8-10 minutes.
- Make the Korean BBQ Sauce: While the meatballs are cooking, whisk together the soy sauce, gochujang, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl.
- Glaze the Meatballs: Once the meatballs are cooked, pour the Korean BBQ sauce over them and toss to coat evenly. Cook for an additional 2-3 minutes until the sauce has thickened slightly.
- Prepare the Spicy Mayo Dip: In a separate bowl, mix together the mayonnaise, Sriracha, lime juice, and soy sauce until smooth.
- Serve: Transfer the meatballs to a serving platter, drizzle with any remaining sauce, and sprinkle with sesame seeds, chopped green onions, and red pepper flakes. Serve with the spicy mayo dip on the side.
Notes
- Adjust the Spice Level: You can adjust the spice level by adding more or less gochujang and Sriracha.
- Make Ahead: Prepare the meatball mixture and sauces up to a day in advance and store in the refrigerator.
- Freezing: Freeze the cooked meatballs for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 4 meatballs
- Calories: 350
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 35g
Keywords: korean bbq meatballs with spicy mayo dip