Description
These Korean BBQ Meatballs with Spicy Mayo Dip are a bold and delicious appetizer or main dish, featuring sweet and spicy gochujang glaze, juicy meatballs, and a creamy mayo dip. Perfect for parties, meal prep, or dinners with an Asian twist.
Ingredients
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
2 tablespoons gochujang
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
1 tablespoon rice vinegar
1/2 cup mayonnaise
1 tablespoon sriracha or gochujang
1 tablespoon lime juice
Instructions
1. In a large bowl, mix ground meat, garlic, ginger, scallions, soy sauce, sesame oil, panko, and egg until just combined.
2. Form the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
3. Bake in a preheated 400°F (200°C) oven for 18–20 minutes until browned and cooked through.
4. In a small saucepan, combine gochujang, soy sauce, brown sugar, sesame oil, and rice vinegar. Simmer for 3–4 minutes until thickened.
5. Toss the hot meatballs in the glaze until fully coated. Let them sit for a few minutes to absorb flavor.
6. In a separate bowl, stir together mayonnaise, sriracha or gochujang, and lime juice until smooth.
7. Serve glazed meatballs with the spicy mayo dip on the side. Garnish with sesame seeds or chopped scallions if desired.
Notes
Don’t overmix the meat mixture; it can toughen the texture.
If using lean meat, add grated onion for extra moisture.
Bake meatballs on parchment for easier cleanup and even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Main
- Method: Baked
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 meatball
- Calories: 95
- Sugar: 1.8 g
- Sodium: 240 mg
- Fat: 7.2 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0 g
- Carbohydrates: 3.4 g
- Fiber: 0.2 g
- Protein: 5.2 g
- Cholesterol: 18 mg