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Korean BBQ Meatballs with Spicy Mayo Dip Recipe

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★★★★★

4.5 from 85 reviews

These Korean BBQ Meatballs are a flavorful and easy-to-make appetizer or main dish featuring juicy ground beef mixed with aromatic garlic, ginger, and spicy gochujang. They are cooked to perfection in the oven or air fryer, then coated with a luscious sweet and spicy Korean glaze. Served with a creamy spicy mayo dip, garnished with sesame seeds and green onions, these meatballs offer a delightful balance of flavors and textures that will satisfy any craving for Korean-inspired cuisine.

Ingredients

Scale

Meatballs

  • 1 lb (450g) ground beef (or a mix of beef and pork)
  • 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

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 (to thicken glaze)

Spicy Mayo Dip

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

Garnish

  • Sesame seeds
  • Chopped green onions

Instructions

  1. Prepare the Meatball Mixture: In a mixing bowl, combine the ground beef (or mix of beef and pork), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and finely chopped green onions. Mix gently and thoroughly until all ingredients are just combined without overmixing.
  2. Form Meatballs: Shape the mixture into 1 to 1.5-inch meatballs, ensuring they are evenly sized for consistent cooking.
  3. Cook the Meatballs: Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Place the meatballs on a baking sheet lined with parchment paper for the oven or in the air fryer basket. Bake in the oven for about 18-20 minutes or air fry for 10-12 minutes until meatballs are cooked through and nicely browned.
  4. Make the Glaze: In a small saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and cook for another minute until the glaze thickens to a syrupy consistency.
  5. Glaze the Meatballs: Transfer the cooked meatballs into a bowl, pour the glaze over them, and toss gently until they are fully coated with the flavorful glaze.
  6. Prepare the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy.
  7. Garnish and Serve: Serve the glazed meatballs garnished with a sprinkle of sesame seeds and chopped green onions alongside the spicy mayo dip for dipping.

Notes

  • You can substitute ground pork for beef, or use a mixture for added flavor and texture.
  • The meatballs can be cooked in either the oven or air fryer based on your preference or equipment available.
  • Adjust the amount of gochujang to control the spice level to your liking.
  • Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
  • For a gluten-free version, use gluten-free panko breadcrumbs and tamari instead of soy sauce.

Keywords: Korean BBQ meatballs, spicy meatballs, gochujang recipe, Korean appetizer, meatball glaze, spicy mayo dip

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