Name: Korean BBQ Meatballs with Spicy Mayo Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Korean
Ingredients: 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 glaze); 2 tablespoons honey or brown sugar (for glaze); 1 tablespoon gochujang (for glaze); 1 tablespoon rice vinegar (for glaze); 1 tablespoon sesame oil (for glaze); 1 teaspoon garlic, minced (for glaze); 1 teaspoon ginger, minced (for glaze); 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken); ½ cup mayonnaise (for dip); 1 tablespoon gochujang (for dip); 1 tablespoon lime juice (for dip); 1 teaspoon honey (for dip); ½ teaspoon garlic powder (for dip); Sesame seeds (for garnish); Chopped green onions (for garnish)

Description

Korean BBQ Meatballs with Spicy Mayo Dip are a delightful fusion of sweet and spicy flavors that will elevate any meal or gathering. Perfect for beginners, this easy recipe combines ground beef or chicken with aromatic spices, creating tender meatballs coated in a sticky glaze. Served alongside a creamy, zesty spicy mayo dip, these appetizers are sure to impress guests at parties or family dinners. With quick preparation and cooking times, you can whip up this flavorful dish even on busy weeknights!

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 glaze)
2 tablespoons honey or brown sugar (for glaze)
1 tablespoon gochujang (for glaze)
1 tablespoon rice vinegar (for glaze)
1 tablespoon sesame oil (for glaze)
1 teaspoon garlic, minced (for glaze)
1 teaspoon ginger, minced (for glaze)
1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken)
½ cup mayonnaise (for dip)
1 tablespoon gochujang (for dip)
1 tablespoon lime juice (for dip)
1 teaspoon honey (for dip)
½ teaspoon garlic powder (for dip)
Sesame seeds (for garnish)
Chopped green onions (for garnish)

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, combine ground meat, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions.
Mix gently until just combined. Form into 1 to 1.5-inch meatballs.
Place on a baking sheet lined with parchment paper and bake for 20–25 minutes until cooked through.
While baking, prepare the glaze by simmering soy sauce, honey/brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger, and cornstarch mixture in a saucepan.
For the spicy mayo dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder.
Toss baked meatballs in glaze before serving with the spicy mayo dip.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: Korean

Nutrition

Serving Size: 4 meatballs (approx. 130g)
Calories: 250
Sugar: 8g
Sodium: 700mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 14g
Cholesterol: 70mg

Keywords: Use fresh ingredients for maximum flavor. For a lighter option, substitute ground turkey for beef. Customize the heat level of the mayo dip by adjusting the amount of gochujang.