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Korean BBQ Meatballs with Spicy Mayo Dip

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These flavorful Korean BBQ meatballs are juicy, sweet, and savory, with a slight kick. Paired with a creamy, spicy mayo dip, they’re perfect as an appetizer, snack, or main dish. A crowd-pleaser for any occasion!

Ingredients

Scale

For the Meatballs:

  • 1 lb (500g) ground beef or pork (or a mix)
  • 1/2 cup breadcrumbs (use panko for extra texture)
  • 1 egg, lightly beaten
  • 2 green onions, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1/2 teaspoon black pepper

For the Korean BBQ Glaze:

  • 1/4 cup soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 garlic clove, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)

For the Spicy Mayo Dip:

  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha or gochujang (Korean chili paste)
  • 1 teaspoon lime juice or rice vinegar
  • 1/2 teaspoon honey (optional, for a touch of sweetness)

For Garnish:

  • Sesame seeds
  • Additional chopped green onions

Instructions

  1. Prepare the Meatballs:
    • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
    • In a large bowl, combine all meatball ingredients (ground meat, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, brown sugar, and black pepper). Mix until just combined.
    • Roll the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
  2. Bake the Meatballs:
    • Bake the meatballs for 15–18 minutes, or until fully cooked (internal temperature of 165°F/74°C).
  3. Make the Korean BBQ Glaze:
    • While the meatballs bake, prepare the glaze. In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
    • If a thicker glaze is desired, stir in the cornstarch slurry and cook for 1–2 minutes until thickened. Remove from heat.
  4. Toss the Meatballs in the Glaze:
    • Once the meatballs are cooked, toss them in the Korean BBQ glaze until evenly coated.
  5. Prepare the Spicy Mayo Dip:
    • In a small bowl, whisk together mayonnaise, Sriracha or gochujang, lime juice, and honey (if using). Adjust spiciness to taste.
  6. Serve and Garnish:
    • Transfer the glazed meatballs to a serving dish. Sprinkle with sesame seeds and additional green onions. Serve warm with the spicy mayo dip on the side.

Notes

  • For extra spice, add red pepper flakes to the meatball mixture or glaze.
  • These meatballs freeze well—freeze before glazing for up to 2 months, then glaze after reheating.
  • Serve over steamed rice or noodles for a hearty main dish.

Find it online: https://ukfinda.com/korean-bbq-meatballs-with-spicy-mayo-dip/