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Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ Meatballs with Spicy Mayo Dip for Flavor Lovers

Enjoy Korean BBQ Meatballs with Spicy Mayo Dip, featuring sweet and smoky flavors that are perfect for gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 20 meatballs
Course: Dinner
Cuisine: Korean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef the star ingredient providing rich flavor and texture
  • 1/2 cup Panko Breadcrumbs for that perfect texture and binding; regular breadcrumbs work too
  • 1 Egg essential for binding the meat mixture together
  • 2 cloves Garlic minced; adds aromatic depth to the meatballs
  • 1 inch piece Ginger grated; contributes warmth and spice; fresh is best
  • 2 tbsp Soy Sauce for meatballs; infuses umami; tamari is a gluten-free alternative
  • 1 tbsp Gochujang for meatballs; this Korean chili paste delivers heat and flavor
  • 1 tbsp Brown Sugar for meatballs; balances the flavors with sweetness
  • 1 tbsp Sesame Oil for meatballs; imparts a distinct nutty taste, but can be omitted
  • 1/2 tsp Salt enhances all the flavors; feel free to adjust based on dietary needs
  • 1/4 tsp Black Pepper adds a hint of heat; freshly ground offers the best flavor
  • 2 Green Onions finely chopped; brightens the meatballs with a mild onion flavor
For the BBQ Glaze
  • 2 tbsp Honey for glaze; encourages caramelization
  • 1 tbsp Rice Vinegar adds acidity and balances the glaze sweetness
  • 1 tsp Cornstarch for thickening the glaze
  • 2 tbsp Water for the cornstarch slurry
For the Spicy Mayo Dip
  • 1/2 cup Mayonnaise creamy base for the dip
  • 1 tbsp Lime Juice adds a fresh citrus punch
  • 1/2 tsp Garlic Powder enhances the flavor without adding texture
For Garnish
  • Sesame Seeds adds crunch and visual appeal
  • Chopped Green Onions adds color and crunch

Equipment

  • Mixing bowl
  • baking sheet
  • skillet
  • saucepan

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground beef, 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.
  2. Roll the mixture into 1 to 1.5-inch meatballs and place them on a parchment-lined baking sheet, yielding about 20-24 meatballs.
  3. Cook the meatballs: pan-fry for 10-12 minutes or bake at 400°F for 18–20 minutes, or air fry at 375°F for 10-12 minutes.
  4. Prepare the BBQ glaze by adding soy sauce, honey, gochujang, rice vinegar, sesame oil, minced garlic, and ginger in a saucepan over medium heat. Stir until combined, then add cornstarch slurry and simmer until thickened.
  5. Once cooked, toss the meatballs in the warm Korean BBQ glaze until evenly coated.
  6. In a small bowl, whisk together mayonnaise, lime juice, gochujang, honey, and garlic powder until smooth to make the Spicy Mayo Dip.
  7. Serve meatballs drizzled with glaze, garnished with sesame seeds and green onions, alongside the Spicy Mayo Dip.

Nutrition

Serving: 1meatballCalories: 200kcalCarbohydrates: 10gProtein: 15gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 50mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 6gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 2mg

Notes

Ensure meatballs reach an internal temperature of 160°F for optimal flavor and safety. Adjust spiciness by modifying gochujang to personal taste.

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