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Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ Meatballs with Spicy Mayo Dip
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Korean BBQ Meatballs with Spicy Mayo Dip combine tender, flavorful meatballs glazed in a sweet and spicy Korean BBQ sauce paired with a creamy and zesty spicy mayo dip. Quick to prepare and perfect as a main dish, snack, or party appetizer, these meatballs deliver an exciting and bold flavor experience with customizable heat levels and versatile serving options.

Ingredients

Scale

Meatballs

  • 1 lb ground beef or pork
  • 3 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • ½ cup panko breadcrumbs (use gluten-free crumbs or almond flour for gluten-free option)
  • 2 tbsp soy sauce
  • 1 tsp sesame oil

Korean BBQ Sauce

  • 2 tbsp gochujang (Korean chili paste)
  • 2 tbsp soy sauce
  • 1 tbsp honey or brown sugar (maple syrup or agave nectar as alternatives)
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil

Spicy Mayo Dip

  • ½ cup mayonnaise (or Greek yogurt/vegan mayo)
  • 1 tbsp gochujang
  • 1 tsp sriracha or chili sauce (adjust to taste)
  • 1 tsp rice vinegar

Garnishes

  • Toasted sesame seeds
  • Finely sliced green onions

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine the ground beef or pork with finely chopped green onions, minced garlic, grated ginger, panko breadcrumbs, soy sauce, and a drizzle of sesame oil. Mix gently but thoroughly until just combined to keep the meatballs tender.
  2. Shape the Meatballs: Use your hands or a small scoop to form the mixture into evenly sized meatballs, about 1 inch in diameter, ensuring uniform cooking and ideal bite-sized portions for dipping.
  3. Cook the Meatballs: Heat a lightly oiled skillet over medium heat, add the meatballs, and cook for 6 to 8 minutes, turning occasionally until browned on all sides and cooked through. Alternatively, bake in a preheated oven at 400°F (200°C) for 15-20 minutes.
  4. Prepare the Korean BBQ Sauce: While the meatballs cook, whisk together gochujang, soy sauce, honey, rice vinegar, and a touch of sesame oil to make the sticky glaze that will flavor the meatballs.
  5. Glaze the Meatballs: Toss the cooked meatballs gently in the Korean BBQ sauce until each is thoroughly coated and glossy. Let them simmer in the sauce for a minute or two to blend the flavors well.
  6. Make the Spicy Mayo Dip: In a small bowl, mix mayonnaise with gochujang and sriracha to taste until smooth and creamy. Refrigerate the dip until ready to serve for a cool, spicy contrast to the rich meatballs.

Notes

  • Don’t overmix the meat to avoid tough meatballs.
  • Use a small cookie scoop to ensure all meatballs are the same size for even cooking.
  • Adjust the sweetness and spice of the sauce and dip to your preference.
  • Brush the sauce onto meatballs instead of soaking to keep the right texture.
  • Let meatballs rest for a few minutes after cooking to lock in juices.

Nutrition

Keywords: Korean BBQ meatballs, spicy mayo dip, Korean appetizer, Korean BBQ sauce, party snacks, gluten free meatballs, spicy dipping sauce

Find it online: https://linacorner.com/korean-bbq-meatballs-with-spicy-mayo-dip/