Description
Korean BBQ Meatballs with Spicy Mayo Dip are a flavorful fusion dish inspired by traditional Korean barbecue. These meatballs combine ground beef with garlic, ginger, green onions, and Korean staples like gochujang and soy sauce, delivering a perfect balance of sweet, spicy, and savory flavors. Baked to juicy perfection and served with a creamy, spicy mayo dip, they make an irresistible appetizer or main course that’s sure to impress.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 2 cloves garlic, minced
- 1/2 inch ginger, grated
- 2 green onions, finely chopped
- 1 egg
- 1/4 cup breadcrumbs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch (optional, for binding)
- Salt and black pepper to taste
- Toasted sesame seeds and chopped scallions for garnish
Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon lime juice
- 1/2 teaspoon honey
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the meatballs don’t stick.
- Mix Ingredients: In a large mixing bowl, combine the ground beef, minced garlic, grated ginger, finely chopped green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, and salt and black pepper. Optionally, add cornstarch to help bind the mixture if needed. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Shape the mixture into 1-inch meatballs, making sure they are uniform in size to cook evenly. Place them spaced apart on the prepared baking sheet.
- Bake Meatballs: Bake in the preheated oven for 18–20 minutes or until the meatballs are cooked through and nicely browned on the outside.
- Prepare Spicy Mayo: While the meatballs bake, whisk together mayonnaise, gochujang, lime juice, and honey in a small bowl until smooth and creamy. This will be served as a dipping sauce or drizzled over the meatballs.
- Serve: Remove the meatballs from the oven and transfer to a serving platter. Garnish with toasted sesame seeds and chopped scallions. Serve warm with the spicy mayo drizzle or dip on the side.
Notes
- You can substitute ground beef with ground pork or chicken for a different taste.
- Adjust the amount of gochujang according to your spice preference.
- For a gluten-free version, use gluten-free soy sauce and breadcrumbs or substitute with crushed rice crackers.
- The cornstarch is optional but helps keep the meatballs tender and together.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1/4 recipe (about 4 meatballs with sauce)
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 90 mg
Keywords: Korean BBQ Meatballs, Spicy Mayo, Korean BBQ, Meatball Recipe, Gochujang Meatballs, Appetizer, Korean Cuisine, Fusion Dish
