Description
These Korean BBQ Meatballs with Spicy Mayo Dip offer a bold and delicious twist on classic meatballs, featuring juicy ground beef or pork infused with garlic, ginger, and scallions, coated in a sweet and spicy gochujang glaze, and served alongside a creamy, tangy, and spicy mayo dip. Perfect as an appetizer, party snack, or flavorful main course with an Asian flair.
Ingredients
Meatballs
- 1 pound ground beef or pork
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 scallions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 cup panko breadcrumbs
- 1 large egg
Gochujang Glaze
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1 tablespoon sriracha or gochujang
- 1 tablespoon lime juice
Instructions
- Mix the meatball ingredients: In a large bowl, combine ground meat with minced garlic, grated ginger, finely chopped scallions, soy sauce, sesame oil, panko breadcrumbs, and the egg. Gently mix until just combined to avoid toughening the meatballs.
- Form and bake the meatballs: Shape the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet for even cooking and easier cleanup. Bake in a preheated oven at 400°F (200°C) for 18–20 minutes until browned and fully cooked through.
- Prepare the gochujang glaze: While the meatballs bake, combine gochujang, soy sauce, brown sugar, sesame oil, and rice vinegar in a small saucepan. Simmer gently for 3–4 minutes until the sauce thickens and becomes glossy.
- Coat the meatballs: Toss the hot meatballs in the warm glaze until fully coated. Allow them to rest for a few minutes so the flavors soak in beautifully.
- Make the spicy mayo dip: In a separate bowl, stir together mayonnaise, sriracha or gochujang, and fresh lime juice until smooth and creamy, balancing the heat and tang.
- Serve: Arrange the glazed meatballs on a serving platter and provide the spicy mayo dip on the side. Optionally garnish with toasted sesame seeds or additional chopped scallions for extra flavor and presentation.
Notes
- Don’t overmix the meat mixture; overworking can make the meatballs tough.
- If using lean meat, add some grated onion to the mixture to keep the meatballs moist and tender.
- Baking on parchment paper helps prevent sticking and promotes even browning.
- For a milder dip, reduce the amount of sriracha or gochujang in the mayo.
- These meatballs reheat well and are great for meal prep or parties.
