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Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ Meatballs with Spicy Mayo Dip You’ll Love

Delight in these Korean BBQ Meatballs with Spicy Mayo Dip featuring sweet and smoky flavors—a perfect crowd-pleaser.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef or Pork Can substitute with ground chicken or turkey for lighter option.
  • 3 cloves Minced Garlic Fresh garlic preferred.
  • 1 tbsp Fresh Ginger (grated) Can use ground ginger if fresh isn't available.
  • 3 tbsp Scallions (finely chopped) Green onions can be used as a substitute.
  • 2 tbsp Soy Sauce Use gluten-free tamari for a gluten-free option.
  • 1 tbsp Sesame Oil Opt for toasted sesame oil for a robust flavor.
  • 1 cup Panko Breadcrumbs Substitute with gluten-free breadcrumbs if desired.
  • 1 large Egg Can use a flax egg for a vegan option.
  • 3 tbsp Gochujang Adjust quantity for milder flavors.
  • 2 tbsp Brown Sugar Can substitute with honey or coconut sugar.
  • 1 tbsp Rice Vinegar Apple cider vinegar can be used as an alternative.
For the Spicy Mayo Dip
  • 1 cup Mayonnaise Use vegan mayo for plant-based option.
  • 1 tbsp Sriracha Or extra gochujang for heat.
  • 1 tbsp Lime Juice Lemon juice can be used instead.

Equipment

  • Oven
  • large mixing bowl
  • Baking Sheet
  • small saucepan

Method
 

Cooking Instructions
  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, combine ground beef or pork, minced garlic, grated ginger, chopped scallions, soy sauce, sesame oil, panko breadcrumbs, and the egg. Mix gently until combined.
  3. Form the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
  4. Bake for 18-20 minutes until golden-brown and cooked to an internal temperature of 165°F (74°C).
  5. In a small saucepan, combine gochujang, soy sauce, brown sugar, sesame oil, and rice vinegar. Simmer for 3-4 minutes until thickened.
  6. Remove meatballs from the oven and toss them in the thickened glaze until evenly coated.
  7. In a separate bowl, mix mayonnaise, sriracha (or additional gochujang), and lime juice until smooth.
  8. Serve the glazed meatballs garnished with scallions or sesame seeds, with spicy mayo dip on the side.

Nutrition

Serving: 1meatballCalories: 200kcalCarbohydrates: 10gProtein: 12gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 2gCalcium: 20mgIron: 1mg

Notes

These meatballs are customizable to fit dietary needs and can be made ahead for meal prep.

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