Description
These Tender Korean BBQ Meatballs with Spicy Mayo Dip combine juicy meatballs glazed in Korean BBQ sauce with a creamy, spicy mayo dip for the ultimate appetizer or meal. Perfect for parties, meal prep, or weeknight dinners. Keywords: Korean BBQ meatballs, spicy mayo dip, easy appetizer, ground beef meatballs.
Ingredients
1 lb ground beef
1/2 cup breadcrumbs
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
2 green onions, finely chopped
1 tablespoon gochujang (Korean chili paste)
1/2 cup mayonnaise
1 teaspoon rice vinegar
Instructions
1. Combine ground beef, breadcrumbs, garlic, ginger, soy sauce, and green onions in a bowl. Mix until well combined without overmixing.
2. Shape the mixture into 1 to 1.5-inch balls and place them on a parchment-lined baking sheet.
3. Bake at 400°F for 15 to 18 minutes until golden and cooked through.
4. While baking, prepare the sauce by combining soy sauce, brown sugar, sesame oil, garlic, and gochujang in a saucepan over medium heat. Stir until thickened.
5. Toss the baked meatballs in the warm BBQ sauce to coat evenly.
6. Mix mayonnaise, gochujang, and rice vinegar in a bowl to create the spicy mayo dip. Adjust heat if needed.
7. Serve meatballs warm with the dip, garnished with sesame seeds or extra green onions if desired.
Notes
Store leftover meatballs in the fridge for up to 4 days.
You can freeze cooked meatballs for up to 2 months.
For a lighter version, try using ground chicken or turkey.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs with dip
- Calories: 325
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 18g
- Cholesterol: 65mg