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Korean BBQ Meatballs with Spicy Mayo Dip

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These Korean BBQ Meatballs with Spicy Mayo Dip are a mouthwatering fusion dish featuring savory, smoky meatballs coated in a Korean BBQ glaze, paired with a creamy, spicy mayo dip. Ideal as an appetizer, snack, or served with rice, they’re sure to be a hit at any gathering!

Ingredients

For the Meatballs:

  • 1 lb ground beef
  • ½ cup panko breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 green onions, finely chopped

For the Korean BBQ Glaze:

  • ¼ cup soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp gochujang
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1 tsp cornstarch mixed with 2 tbsp water

For the Spicy Mayo Dip:

  • ½ cup mayonnaise
  • 1 tbsp gochujang
  • 1 tbsp lime juice
  • 1 tsp honey
  • ½ tsp garlic powder

For Garnish:

  • Sesame seeds
  • Chopped green onions

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, mix ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions until just combined.
  2. Shape the Meatballs: Roll the mixture into 1 to 1.5-inch meatballs.
  3. Cook the Meatballs:
    • Pan-fry: Heat oil in a skillet over medium heat and cook the meatballs for 10-12 minutes, turning occasionally.
    • Bake: Preheat oven to 400°F (200°C) and bake for 18-20 minutes.
    • Air Fry: Preheat air fryer to 375°F (190°C) and cook for 10-12 minutes.
  4. Make the Korean BBQ Glaze: In a small saucepan, combine soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Simmer and thicken with the cornstarch mixture.
  5. Coat the Meatballs: Toss the cooked meatballs in the warm Korean BBQ glaze until evenly coated.
  6. Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
  7. Serve: Garnish the meatballs with sesame seeds and chopped green onions. Serve with the spicy mayo dip.

Notes

  • Meat Variations: Swap out ground beef for ground turkey or chicken for a leaner option.
  • Adjusting Spice: Increase or decrease the gochujang depending on your desired spice level.
  • Gluten-Free Option: Use tamari or coconut aminos in place of soy sauce for a gluten-free version.
  • Serving Suggestions: These meatballs are perfect with rice, in lettuce wraps, or as a flavorful appetizer.

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