Description
These Korean BBQ Meatballs with Spicy Mayo Dip bring the bold flavors of Korean BBQ right to your table! Tender, juicy meatballs are coated in a savory Korean BBQ sauce and served with a creamy, spicy mayo dip that adds the perfect kick. These flavorful meatballs are great as an appetizer, snack, or even as a main dish with steamed rice. Perfect for a party or a weeknight meal!
Ingredients
Scale
- For the Meatballs:
- 1 lb ground beef (or ground chicken or pork)
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 egg
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
- For the Korean BBQ Sauce:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce (or more for extra spice)
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- For Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Make the Meatballs:
- In a large bowl, combine the ground meat, breadcrumbs, milk, chopped green onions, garlic, grated ginger, egg, soy sauce, sesame oil, brown sugar, and black pepper. Mix until everything is well incorporated.
- Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
- Bake the Meatballs:
- Bake the meatballs in the preheated oven for 15-20 minutes, or until they are fully cooked and golden brown on the outside. You can check for doneness by cutting one open (it should no longer be pink inside).
- Prepare the Korean BBQ Sauce:
- While the meatballs are baking, combine all the sauce ingredients (soy sauce, honey, rice vinegar, sesame oil, gochujang, ginger, and garlic) in a small saucepan over medium heat.
- Stir the sauce until it’s well mixed and simmer for 3-4 minutes, or until it slightly thickens. Remove from heat and set aside.
- Prepare the Spicy Mayo Dip:
- In a small bowl, mix together the mayonnaise, sriracha sauce, sesame oil, and rice vinegar. Adjust the sriracha to your desired spice level. Stir until smooth and set aside.
- Coat the Meatballs:
- Once the meatballs are done baking, remove them from the oven and toss them in the prepared Korean BBQ sauce until they are fully coated.
- Serve:
- Arrange the coated meatballs on a serving platter. Garnish with chopped green onions and sesame seeds. Serve with the spicy mayo dip on the side.
Notes
- Make-Ahead: The meatballs and BBQ sauce can be made ahead of time and stored separately in the fridge for up to 3 days. Simply reheat the meatballs and sauce before serving.
- Spice Level: Adjust the amount of gochujang in the BBQ sauce and sriracha in the dip to suit your spice tolerance.
- Serving Suggestions: These meatballs pair wonderfully with steamed rice or as an appetizer with a side of pickled vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean, Asian Fusion
Nutrition
- Serving Size: 1/4 of the recipe (approximately 4 meatballs)
- Calories: 380
- Sugar: 16g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 3 g
- Unsaturated Fat: 18g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg