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Korean BBQ Meatballs with Spicy Mayo Dip

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These Korean BBQ Meatballs with Spicy Mayo Dip are packed with bold, savory flavors. The tender meatballs, glazed in a sticky Korean BBQ sauce, pair perfectly with a creamy, spicy mayo dip. Whether served as an appetizer, snack, or main dish, this dish will be a hit at any gathering!

Ingredients

  • For the Meatballs:
  • 1 lb ground beef (or beef and pork mix)
  • 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
  • For Garnish:
  • Sesame seeds
  • Chopped green onions

Instructions

  • Prepare Meatball Mixture: Combine ground meat, panko, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix gently.
  • Shape Meatballs: Roll mixture into 1-1.5 inch meatballs.
  • Cook Meatballs: Pan-fry, bake at 400°F for 18-20 minutes, or air-fry at 375°F for 10-12 minutes.
  • Make BBQ Glaze: Simmer soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Thicken with cornstarch slurry.
  • Coat Meatballs: Toss cooked meatballs in glaze.
  • Make Spicy Mayo Dip: Whisk together mayo, gochujang, lime juice, honey, and garlic powder.
  • Serve: Garnish meatballs with sesame seeds and green onions. Serve with spicy mayo dip.

Notes

  • For a milder flavor, reduce gochujang in the dip.
  • Use ground turkey or chicken for a leaner option.
  • Store leftover meatballs and dip separately in the fridge for up to 4 days.