Description
Korean BBQ Meatballs with Spicy Mayo Dip are savory, sweet, and spicy bite-sized meatballs coated in a sticky Korean BBQ glaze and served with a creamy, spicy mayo dip. Perfect for appetizers, snacks, or main dishes.
Ingredients
Scale
- 1 lb (450g) ground beef or ground chicken
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, finely chopped
- For the Korean BBQ Glaze:
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1 tablespoon gochujang
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- For Garnish:
- Sesame seeds
- Chopped green onions
Instructions
- In a large bowl, combine ground beef or chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and green onions. Mix until just combined.
- Shape the mixture into 1 to 1.5-inch meatballs. Place them on a plate or baking sheet.
- Choose your cooking method:
- Pan-Frying: Heat 1 tablespoon oil in a skillet over medium heat. Add meatballs in a single layer. Cook 10-12 minutes, turning to brown all sides and cook through.
- Baking: Preheat oven to 400°F (200°C). Place meatballs on a lined baking sheet. Bake 18-20 minutes until fully cooked.
- Air Fryer: Preheat air fryer to 375°F (190°C). Arrange meatballs in a single layer in the basket. Cook 10-12 minutes, shaking halfway.
- While meatballs cook, make the glaze. In a small saucepan, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Simmer over medium heat. Stir in cornstarch slurry and cook until thickened.
- Transfer cooked meatballs to a large bowl. Pour glaze over them and toss gently to coat.
- For the spicy mayo dip, whisk mayonnaise, gochujang, lime juice, honey, and garlic powder in a small bowl until smooth. Adjust spice as desired.
- Arrange glazed meatballs on a serving plate. Garnish with sesame seeds and chopped green onions. Serve with spicy mayo dip.
Notes
- If meatballs are dry, add an extra tablespoon of sesame oil or a splash of broth to the mixture.
- Check doneness with a meat thermometer: beef at 160°F (71°C), chicken at 165°F (74°C).
- If meatballs fall apart, make sure the egg and breadcrumbs are binding and chill the mixture for 10-15 minutes before shaping.
- Chop and measure ingredients before starting for smoother prep.
- Freeze uncooked meatballs for up to 3 months. Thaw overnight or cook from frozen, adjusting time as needed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking, Pan-Frying, Air Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs
- Calories: 220
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 55mg