Introduction to Korean BBQ Meatballs with Spicy Mayo Dip
Hey there, fellow food lovers! If you’re looking for a dish that’s both delicious and easy to whip up, you’ve landed in the right spot. These Korean BBQ Meatballs with Spicy Mayo Dip are not just a treat for your taste buds; they’re also a quick solution for those busy weeknights or a fun appetizer to impress your friends at gatherings. Imagine juicy meatballs bursting with flavor, paired with a creamy, spicy dip that’ll have everyone coming back for more. Trust me, this recipe is a game-changer!
Why You’ll Love This Korean BBQ Meatballs with Spicy Mayo Dip
These Korean BBQ Meatballs with Spicy Mayo Dip are a culinary hug on a plate! They’re incredibly easy to make, taking just about 30 minutes from start to finish. The flavors are a delightful dance of sweet, spicy, and savory, making them a hit for any occasion. Plus, they’re versatile enough to please picky eaters and adventurous foodies alike. Trust me, once you try them, they’ll become a staple in your kitchen!
Ingredients for Korean BBQ Meatballs with Spicy Mayo Dip
Gathering the right ingredients is half the fun! Here’s what you’ll need to create these mouthwatering Korean BBQ Meatballs with Spicy Mayo Dip:
- Ground beef or pork: You can use either or a mix of both for a juicy texture.
- Panko breadcrumbs: These add a delightful crunch to the meatballs, making them extra satisfying.
- Large egg: This binds everything together, ensuring your meatballs hold their shape.
- Green onions: Finely sliced, they bring a fresh, mild onion flavor that complements the dish.
- Garlic: Minced garlic adds a punch of flavor that’s hard to resist.
- Soy sauce: This salty, umami-rich ingredient enhances the overall taste of the meatballs.
- Gochujang: A staple in Korean cuisine, this chili paste adds a spicy kick and depth of flavor.
- Brown sugar: It balances the heat from the gochujang, creating a sweet-savory harmony.
- Sesame oil: A drizzle of this nutty oil elevates the flavor profile, giving it that authentic touch.
- Ground ginger: This adds warmth and a hint of spice, rounding out the flavor.
- Glaze ingredients: More soy sauce, brown sugar, gochujang, rice vinegar, and sesame oil create a sticky, delicious coating.
- Cornstarch: Optional for thickening the glaze, giving it a luscious texture.
- Mayonnaise: The base for your spicy dip, creamy and rich.
- Sriracha: Adjust the heat level to your liking; it’s the star of the dip!
- Lime juice: A splash of acidity brightens the dip, balancing the richness.
- Garnishes: Sliced green onions and sesame seeds add a pop of color and flavor.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Korean BBQ Meatballs with Spicy Mayo Dip
Step 1: Preheat and Prepare
First things first, preheat your oven to 400°F (200°C). While that’s heating up, line a baking sheet with parchment paper. This will keep your meatballs from sticking and make cleanup a breeze. Trust me, your future self will thank you!
Step 2: Mix the Meatball Ingredients
In a large bowl, combine the ground meat, panko breadcrumbs, egg, green onions, minced garlic, soy sauce, gochujang, brown sugar, sesame oil, and ground ginger. Mix everything gently until just combined. Be careful not to overmix; we want tender meatballs, not tough ones! The flavors will meld beautifully as they cook.
Step 3: Form the Meatballs
Now, it’s time to get your hands a little messy! Shape the mixture into 1-inch balls and place them on the prepared baking sheet. Make sure to leave some space between each meatball. This allows them to cook evenly and get that lovely golden color.
Step 4: Bake the Meatballs
Pop the baking sheet into the oven and bake for 14–16 minutes. You want them to be fully cooked through, reaching an internal temperature of 165°F (74°C). The aroma wafting through your kitchen will be absolutely irresistible!
Step 5: Prepare the Glaze
While the meatballs are baking, let’s whip up that delicious glaze. In a small saucepan, whisk together soy sauce, brown sugar, gochujang, rice vinegar, and sesame oil. Heat it over medium heat until the sugar dissolves. This glaze will add a sticky, flavorful finish to your meatballs.
Step 6: Coat the Meatballs
Once the meatballs are done baking, toss them in the glaze until they’re well coated. This step is where the magic happens! The glaze clings to the meatballs, making each bite a burst of flavor. Garnish with sesame seeds and sliced green onions for that extra touch.
Step 7: Make the Spicy Mayo Dip
In a small bowl, whisk together mayonnaise, sriracha, and lime juice. Adjust the sriracha to your taste; you can make it as spicy or mild as you like! This creamy dip is the perfect complement to your Korean BBQ Meatballs, adding a zesty kick.
Tips for Success
- Don’t overmix the meatball mixture; it keeps them tender and juicy.
- Use a cookie scoop for evenly sized meatballs; it makes shaping a breeze!
- Feel free to adjust the spice level in the glaze and dip to suit your taste.
- For meal prep, make the meatballs ahead and freeze them for later use.
- Experiment with different ground meats for unique flavors!
Equipment Needed
- Baking sheet: A standard one works great, but a rimmed sheet can catch any drips.
- Parchment paper: Use it for easy cleanup; aluminum foil is a good alternative.
- Mixing bowl: Any large bowl will do; a stand mixer can save time.
- Whisk: A simple whisk is perfect for mixing the glaze and dip.
- Meat thermometer: Essential for checking the meatballs’ doneness; a simple knife can also help.
Variations
- Ground turkey or chicken: Swap out beef or pork for a leaner option without sacrificing flavor.
- Vegetarian version: Use plant-based ground meat or finely chopped mushrooms and lentils for a hearty alternative.
- Gluten-free: Ensure your panko breadcrumbs are gluten-free, or use crushed rice crackers instead.
- Spicy twist: Add chopped jalapeños or red pepper flakes to the meatball mixture for an extra kick.
- Herb-infused: Mix in fresh herbs like cilantro or basil for a fresh flavor boost.
Serving Suggestions
- Rice or Quinoa: Serve the meatballs over a bed of fluffy rice or quinoa for a complete meal.
- Fresh Veggies: Pair with a side of steamed broccoli or a crisp salad for a refreshing contrast.
- Drinks: Enjoy with a light beer or a fruity iced tea to balance the flavors.
- Presentation: Arrange meatballs on a platter, garnished with green onions and sesame seeds for a stunning display.
FAQs about Korean BBQ Meatballs with Spicy Mayo Dip
Can I make Korean BBQ Meatballs with Spicy Mayo Dip ahead of time?
Absolutely! You can prepare the meatballs in advance and store them in the fridge or freezer. Just reheat them before serving for a quick and easy meal.
What can I serve with Korean BBQ Meatballs?
These meatballs pair wonderfully with rice, quinoa, or fresh veggies. You can also serve them as an appetizer with the spicy mayo dip on the side!
How spicy are these meatballs?
The spice level is adjustable! The gochujang adds a nice kick, but you can control the heat by varying the amount of sriracha in the dip. Feel free to taste and tweak!
Can I use a different type of meat?
Yes! Ground turkey or chicken works great for a leaner option. You can even try plant-based meat for a vegetarian twist on these Korean BBQ Meatballs with Spicy Mayo Dip.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave before enjoying them again!
Final Thoughts
Making Korean BBQ Meatballs with Spicy Mayo Dip is more than just cooking; it’s about creating joyful moments around the table. The delightful combination of flavors and textures brings everyone together, whether it’s a casual weeknight dinner or a festive gathering. I love how these meatballs can be a crowd-pleaser, satisfying both the adventurous eaters and the picky ones. Plus, the spicy mayo dip adds that extra zing that keeps you coming back for more. So, roll up your sleeves, gather your loved ones, and enjoy the deliciousness that this recipe brings to your kitchen!
Print
Korean BBQ Meatballs with Spicy Mayo Dip you’ll love!
- Total Time: 31 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delicious Korean BBQ Meatballs served with a spicy mayo dip, perfect for any occasion.
Ingredients
- 1 lb (450 g) ground beef or pork (or half/half)
- ½ cup panko breadcrumbs
- 1 large egg
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp brown sugar
- 1 tsp sesame oil
- ½ tsp ground ginger
- ¼ cup soy sauce (for glaze)
- 2 tbsp brown sugar (for glaze)
- 1 tbsp gochujang (for glaze)
- 1 tbsp rice vinegar (for glaze)
- 1 tsp sesame oil (for glaze)
- 1 tsp cornstarch + 2 tsp water (slurry, optional for thickening)
- ½ cup mayonnaise (for dip)
- 1–2 tbsp sriracha (to taste, for dip)
- 1 tsp lime juice (for dip)
- Sliced green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground meat, panko, egg, green onions, garlic, soy sauce, gochujang, brown sugar, sesame oil, and ginger. Mix until just combined (do not overmix).
- Form into 1-inch balls and place on the baking sheet.
- Bake for 14–16 minutes, or until fully cooked through (165°F / 74°C internal temperature).
- In a small saucepan, whisk together soy sauce, brown sugar, gochujang, rice vinegar, and sesame oil. Heat over medium heat until sugar dissolves.
- If you prefer a thicker glaze, stir in the cornstarch slurry and simmer until thickened.
- Toss cooked meatballs in the glaze until coated. Garnish with sesame seeds and sliced green onions.
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice. Serve on the side or drizzle over meatballs.
Notes
- Adjust the spiciness of the mayo dip by varying the amount of sriracha.
- For a healthier option, you can use ground turkey or chicken instead of beef or pork.
- These meatballs can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs with dip
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
