Description

Looking for a tasty, easy-to-make dish that’s sure to impress? These Korean BBQ meatballs with spicy mayo dip combine rich, umami-filled flavors and are perfect for beginners or seasoned home cooks. The meatballs are coated in a sweet, spicy Korean BBQ glaze and paired with a creamy, tangy mayo dip for the perfect balance of flavors. Whether you serve them as an appetizer, main dish, or snack, these meatballs are versatile and delicious.

Ingredients

1 lb ground beef or chicken

½ cup panko breadcrumbs

1 egg

2 cloves garlic, minced

1-inch piece ginger, grated

2 tbsp soy sauce

1 tbsp gochujang (Korean chili paste)

1 tbsp brown sugar

1 tbsp sesame oil

½ tsp salt

¼ tsp black pepper

2 green onions, finely chopped

For the Korean BBQ Glaze:

¼ cup soy sauce

2 tbsp honey or brown sugar

1 tbsp gochujang

1 tbsp rice vinegar

1 tbsp sesame oil

1 tsp garlic, minced

1 tsp ginger, minced

1 tsp cornstarch mixed with 2 tbsp water (to thicken)

For the Spicy Mayo Dip:

½ cup mayonnaise

1 tbsp gochujang

1 tbsp lime juice

1 tsp honey

½ tsp garlic powder

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Instructions

Prepare the Meatball Mixture:
- In a bowl, combine the ground beef (or chicken), panko breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix until everything is well combined. Don’t overmix to keep the meatballs tender.
Shape the Meatballs:
- Form the mixture into 1-1.5 inch meatballs. You can use your hands or a small scoop to keep them uniform in size. Set the meatballs aside.
Cooking Methods:
- Pan-frying: Heat oil in a skillet over medium heat and cook meatballs for 10-12 minutes, turning to ensure even browning.
- Baking: Preheat your oven to 400°F (200°C) and bake meatballs for 18-20 minutes until cooked through.
- Air-frying: Preheat air fryer to 375°F (190°C) and cook meatballs for 10-12 minutes, shaking halfway through.
Make the Korean BBQ Glaze:
- In a saucepan, mix soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, garlic, and ginger. Heat until it simmers. Add the cornstarch slurry and stir until thickened.
Coat the Meatballs in the Glaze:
- Once meatballs are cooked, toss them in the Korean BBQ glaze, ensuring they are evenly coated.
Prepare the Spicy Mayo Dip:
- In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder. Taste and adjust seasoning as needed.
Serve and Garnish:
- Plate the Korean BBQ meatballs, garnish with sesame seeds and green onions, and serve with the spicy mayo dip on the side.

Notes

Adjust the Heat: Feel free to increase or decrease the amount of gochujang in the glaze and dip to control the spiciness of the dish.

Alternative Proteins: You can substitute ground chicken or turkey for a leaner option, or even use tofu for a vegetarian version.

Freezing: Freeze uncooked meatballs for up to 3 months. When ready to cook, thaw in the fridge overnight and follow the usual cooking instructions.

Prep Time: 20 minutes
Cook Time: 15–20 minutes (depending on cooking method)
Category: Appetizer, Main Dish, Party Snack
Method: Grilling
Cuisine: Korean-inspired