Description
These Korean BBQ meatballs are a delicious twist on a classic dish, packed with savory flavors and a hint of spice. Served with a creamy and tangy spicy mayo dip, they make a perfect appetizer or main course for any occasion.
Ingredients
Scale
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 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
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Prepare the Meatball Mixture – In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until just combined.
- Shape the Meatballs – Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
- Baking method: Preheat the oven to 400°F (200°C) and bake for 18-20 minutes.
- Air fryer method: Preheat to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through.
- Make the Korean BBQ Glaze – In a saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Simmer over medium heat, then stir in the cornstarch slurry to thicken.
- Coat the Meatballs – Toss the cooked meatballs in the warm glaze until fully coated.
- Make the Spicy Mayo Dip – In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
- Garnish and Serve – Transfer the glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve with the spicy mayo dip.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking, Air Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 meatball with dip
- Calories: 120
- Sugar: 3g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
Keywords: Korean BBQ Meatballs, Spicy Mayo Dip, Korean cuisine, Appetizer, Ground beef recipe
