Description
Korean BBQ Meatballs with Spicy Mayo Dip is a delicious and flavorful dish that combines tender meatballs with a spicy glaze and creamy dip.
Ingredients
Scale
- 1 lb (450g) ground beef or ground chicken
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions, finely chopped
- ¼ cup soy sauce (for the glaze)
- 2 tablespoons honey or brown sugar (for the glaze)
- 1 tablespoon gochujang (for the glaze)
- 1 tablespoon rice vinegar (for the glaze)
- 1 tablespoon sesame oil (for the glaze)
- 1 teaspoon garlic, minced (for the glaze)
- 1 teaspoon ginger, minced (for the glaze)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken the glaze)
- ½ cup mayonnaise (for the dip)
- 1 tablespoon gochujang (for the dip)
- 1 tablespoon lime juice (for the dip)
- 1 teaspoon honey (for the dip)
- ½ teaspoon garlic powder (for the dip)
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- In a large mixing bowl, combine the ground beef (or chicken), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Gently mix the ingredients until just combined.
- Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
- Cook the meatballs using one of three methods:
- Pan-frying: Heat oil in a skillet over medium heat, cook for 10-12 minutes, turning occasionally.
- Baking: Preheat oven to 400°F (200°C), bake for 18-20 minutes.
- Air frying: Preheat air fryer to 375°F (190°C), cook for 10-12 minutes.
- In a small saucepan, combine the soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Heat and bring to a gentle simmer.
- Add cornstarch slurry to the saucepan and stir until the glaze thickens.
- Transfer cooked meatballs to a bowl and pour the warm glaze over them. Toss gently to coat.
- In a small bowl, whisk mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
- Transfer glazed meatballs to a serving plate, garnish with sesame seeds and green onions, and serve with spicy mayo dip.
Notes
- Adjust the spiciness of the dip by adding more gochujang if desired.
- Make sure not to overmix the meatball mixture to keep them tender.
- These meatballs can be served as an appetizer or a main dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer/Main Dish
- Method: Baking/Pan-frying/Air frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 80mg