Description
Korean BBQ Meatballs with Spicy Mayo Dip combine tender, juicy meatballs glazed in a sweet and savory Korean BBQ sauce with a creamy, tangy, and spicy mayonnaise-based dip. This fusion appetizer blends bold Korean flavors and comforting textures, perfect for parties, snacks, or a flavorful main dish.
Ingredients
Scale
Meatballs
- 1 lb ground beef or beef-pork blend
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, chopped
- ½ cup bread crumbs (or gluten-free bread crumbs for gluten-free version)
- 1 large egg
- 1 tablespoon vegetable oil, for cooking
Korean BBQ Sauce
- ¼ cup soy sauce (use gluten-free soy sauce if needed)
- 2 tablespoons brown sugar
- 1 tablespoon minced garlic
- 1 teaspoon sesame oil
Spicy Mayo Dip
- ½ cup mayonnaise
- 1–2 tablespoons sriracha or gochujang (adjust based on heat preference)
- 1 teaspoon lime juice
Garnishes
- 1 tablespoon toasted sesame seeds
- Sliced green onions (optional)
- Fresh cilantro (optional)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground meat, minced garlic and ginger, chopped green onions, bread crumbs, and egg. Mix gently but thoroughly to fully incorporate all ingredients, ensuring even seasoning and texture.
- Shape the Meatballs: Use your hands or a small cookie scoop to form evenly sized meatballs about one inch in diameter. Uniform size helps them cook evenly throughout.
- Cook the Meatballs: Heat a skillet over medium heat with a touch of vegetable oil. Cook the meatballs, turning occasionally, until browned on all sides and cooked through, approximately 8-10 minutes.
- Glaze with Korean BBQ Sauce: Pour the prepared Korean BBQ sauce over the cooked meatballs in the pan. Toss gently to coat all meatballs with a sticky, flavorful glaze.
- Make the Spicy Mayo Dip: In a small bowl, combine mayonnaise with sriracha or gochujang and lime juice. Stir well and adjust spice level to your preference by adding more or less hot sauce.
- Serve and Garnish: Arrange the glazed meatballs on a serving platter. Sprinkle toasted sesame seeds over the top and garnish with sliced green onions and fresh cilantro if desired. Serve alongside the spicy mayo dip.
Notes
- Use freshly grated ginger and fresh green onions for the best flavor.
- Handle the meat mixture gently to avoid tough meatballs; do not overmix.
- Keep meatballs uniform in size for even cooking.
- Toast sesame seeds lightly in a dry pan to enhance their nutty aroma.
- Adjust the spice in the mayo dip gradually, starting with less sriracha or gochujang.
- For a vegetarian version, substitute meat with finely chopped mushrooms and lentils.
- Use gluten-free soy sauce and breadcrumbs to make this recipe gluten-free.
- To bake instead of frying, place meatballs on a baking sheet and bake at 400°F for 15-20 minutes, turning halfway through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; keep dip separate until serving.
- Freeze cooked meatballs by flash freezing on a baking sheet, then transfer to freezer-safe bags for up to 2 months.
- Reheat meatballs in a 350°F oven until warmed through or microwave gently; stir dip before serving.
Nutrition
- Serving Size: 4 meatballs with 2 tablespoons dip
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 90 mg
Keywords: Korean BBQ meatballs, spicy mayo dip, Korean appetizer, fusion recipe, party snack, Korean BBQ, meatballs recipe