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–+ servings

Korean BBQ Meatballs with Spicy Mayo Dip

These Korean BBQ Meatballs are packed with flavor and come with a spicy mayo dip, making them perfect for any occasion.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Serving Size 4 servings

Ingredients

For the Meatballs

  • 1 lb ground beef or ground chicken You can substitute with ground turkey or tofu.
  • ½ cup panko breadcrumbs
  • 1 large egg Bind the mixture together.
  • 2 cloves garlic, minced Adds flavor.
  • 1 inch ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang (Korean chili paste) Adjust spiciness to preference.
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 green onions finely chopped For flavor.

For the Spicy Mayo Dip

  • ½ cup mayonnaise
  • 1 tablespoon gochujang
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • ½ teaspoon garlic powder
  • 1 teaspoon ginger, minced

For Garnish

  • to taste sesame seeds For garnish.
  • to taste chopped green onions For garnish.

Instructions

Preparation

  • 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 chopped green onions.
  • Gently mix the ingredients until just combined. Avoid overmixing to keep meatballs tender.
  • Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
  • Place the meatballs on a plate or baking sheet while you heat the cooking surface.

Cooking

  • You can cook the meatballs by baking in the oven, pan-frying on the stove, or grilling for a smoky flavor.

Serving

  • Serve the meatballs on a platter, garnished with sesame seeds and chopped green onions.
  • Accompany with spicy mayo dip for drizzling or dipping, and consider serving with a side of steamed rice or a simple salad.

Notes

Avoid overmixing the meatball mixture to keep them tender. For extra flavor, marinate the meatball mixture in the fridge for an hour before cooking. Adjust the spiciness of the mayo dip by varying the amount of gochujang according to your preference. Refrigerate leftovers for up to three days or freeze for longer storage. Spicy mayo dip lasts about a week in the fridge.