Korean BBQ Meatballs with Spicy Mayo Dip Recipe
These Korean BBQ Meatballs feature a savory blend of ground beef or chicken combined with authentic Korean flavors like gochujang, garlic, and ginger. Baked or skillet-cooked to perfection, they are served with a creamy, spicy mayo dip that adds a zesty kick. Garnished with sesame seeds and green onions, this dish makes a delicious appetizer or main course perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Ingredients
Scale
Meatballs
- 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
Dipping Sauce
- ½ cup mayonnaise
- 1 tablespoon gochujang
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon garlic powder
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Meatball Mixture: 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 finely chopped green onions. Gently mix everything until just combined, being careful not to overwork the mixture to keep the meatballs tender.
- Shape the Meatballs: Using your hands or a small scoop, shape the mixture into meatballs approximately 1 to 1.5 inches in diameter. Place the formed meatballs on a plate or baking sheet and set aside while you prepare the cooking surface.
- Cook the Meatballs: Preheat your oven to 400°F (200°C) if you choose to bake. Bake the meatballs for about 20-25 minutes until golden brown and cooked through. Alternatively, you can cook them in a skillet over medium heat for 6-8 minutes, turning to brown all sides evenly.
- Make the Spicy Mayo Dip: While the meatballs are cooking, prepare the dipping sauce by combining mayonnaise, gochujang, lime juice, honey, and garlic powder in a small bowl. Mix well until smooth and creamy.
- Serve: Arrange the cooked meatballs on a serving platter, garnish with sesame seeds and chopped green onions, and serve alongside the spicy mayo dip for an extra flavorful bite.
Notes
- For a leaner option, ground chicken works well and produces juicy meatballs.
- You can substitute panko breadcrumbs with gluten-free breadcrumbs to make the dish gluten-free.
- Adjust gochujang quantity to control the level of spiciness to your preference.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat meatballs in the oven or skillet to retain their texture and flavor.
Keywords: Korean BBQ meatballs, spicy mayo dip, gochujang meatballs, Korean appetizers, Korean BBQ recipes, easy meatballs, baked meatballs
