Description
These Korean BBQ Meatballs with Spicy Mayo Dip are a flavorful appetizer perfect for gatherings or weeknight dinners. Juicy meatballs made from ground beef and aromatic ingredients are baked to perfection, glazed with a savory and slightly sweet Korean BBQ sauce, and served with a creamy, spicy mayo dip that adds a delightful kick.
Ingredients
Scale
Meatballs
- 1 lb ground beef (or beef/pork mix)
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1/2 tsp black pepper
Glaze
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tsp water (for thickening)
Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha (to taste)
- 1 tsp lime juice
- 1 tsp honey
Instructions
- Preheat your oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the meatballs: In a large bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, chopped green onions, soy sauce, sesame oil, grated ginger, and black pepper. Mix gently until all ingredients are just combined. Shape the mixture into evenly sized meatballs and place them on the prepared baking sheet.
- Bake the meatballs: Bake the meatballs in the preheated oven for 18–20 minutes, or until they are cooked through and browned on the outside, ensuring juiciness inside.
- Make the glaze: While the meatballs bake, prepare the glaze by combining soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil in a saucepan. Bring the mixture to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook until the glaze thickens to a syrupy consistency.
- Toss in glaze: Once the meatballs are done, toss them gently in the glaze to coat evenly. Return them to the baking sheet and place back in the oven for 5 minutes. This final step caramelizes the glaze on the meatballs, enhancing flavor and texture.
- Prepare spicy mayo dip: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth and creamy. Adjust the sriracha quantity to control the spiciness of the dip.
- Serve: Serve the warm glazed meatballs either drizzled with the spicy mayo or with the mayo served on the side for dipping. Enjoy as an appetizer or alongside rice for a delicious meal.
Notes
- For a lighter option, use lean ground beef or substitute with ground turkey.
- Adjust the amount of gochujang and sriracha to control the heat level in the glaze and dip.
- The meatballs can be made ahead and refrigerated before baking for convenience.
- Serve with steamed rice or Korean side dishes for a full meal experience.
- Ensure meatballs are uniform in size for even cooking.
