Korean BBQ Meatballs with Spicy Mayo Dip
A flavor-packed dish featuring tender meatballs made from ground beef or chicken, bursting with umami and accompanied by a creamy, spicy mayo dip, perfect for a quick dinner or as an appetizer.
Ingredients
Meatball Ingredients
- 1 lb Ground beef or ground chicken Choose lean meat for best results
- ½ cup Panko breadcrumbs Substitute with regular breadcrumbs if needed
- 1 Egg Large egg for binding
- 2 cloves Garlic, minced Fresh garlic for optimal flavor
- 1 inch piece Ginger, grated Fresh ginger enhances the flavor
- 2 tablespoons Soy sauce Low-sodium version is preferable
- 1 tablespoon Gochujang (Korean chili paste) Adjust for heat preference
- 1 tablespoon Brown sugar Can be substituted with honey
- 1 tablespoon Sesame oil Enhances the Asian flavor profile
- ½ teaspoon Salt Adjust according to taste
- ¼ teaspoon Black pepper Freshly ground is best
- 2 Green onions, finely chopped Adds freshness and crunch
Spicy Mayo Dip Ingredients
- 2 tablespoons Honey or brown sugar For the dip; brown sugar adds depth
- 1 tablespoon Rice vinegar Balances the flavors in dip
- 1 teaspoon Cornstarch mixed with water To thicken the dip
- ½ cup Mayonnaise Can use Greek yogurt as a healthier option
- 1 tablespoon Lime juice Adds acidity to the dip
- ½ teaspoon Garlic powder Enhances the flavor of the dip
- Sesame seeds for garnish, optional but adds texture
- Chopped green onions for garnish, optional; adds brightness
Instructions
Preparation
- Preheat your oven or a skillet to medium heat.
- 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 the ingredients until just combined. Avoid overmixing, as this can make the meatballs dense.
- Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
Cooking
- Place the meatballs on a plate or baking sheet while you prepare your cooking surface.
- If baking: Arrange the meatballs on a lined baking tray. Bake in the preheated oven for 15-20 minutes, or until cooked through.
- If pan-frying: Heat sesame oil in a skillet over medium heat. Add the meatballs, cooking in batches if necessary, for about 10-12 minutes, turning occasionally, until browned and cooked through.
- If grilling: Preheat your grill and cook the meatballs for about 10-12 minutes, turning occasionally until charred and cooked through.
Assembly
- While the meatballs are cooking, prepare the spicy mayo dip. In a medium bowl, combine mayonnaise, gochujang, lime juice, honey, and garlic powder. Mix until smooth.
- For a thicker dip, in a small saucepan, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, minced garlic, minced ginger, and cornstarch mixed with water. Heat over low until thickened.
- Serve the cooked meatballs hot, garnished with sesame seeds and chopped green onions, alongside the spicy mayo dip.
Notes
Use lean ground meat to keep meatballs moist but reduce excess fat. Be mindful not to overmix the meatball mixture to ensure tenderness. Experiment with the amounts of gochujang in both the meatballs and dip to find your ideal heat level. Consider making a double batch for meal prepping; they freeze well! Garnish with fresh herbs or even pickled vegetables for added flavor and texture. Serve the meatballs with a side of steamed rice or lettuce wraps for a complete meal.
Nutrition
Serving: 1gCalories: 290kcalCarbohydrates: 15gProtein: 20gFat: 18gSodium: 600mgFiber: 1gSugar: 6g