Korean BBQ Meatballs with Spicy Mayo Dip
These Korean BBQ Meatballs blend savory flavors with a creamy spicy mayo dip, perfect for parties or casual dinners.
Ingredients
For the Meatballs
- 500 g ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup chopped green onions
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon gochujang
For the Sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
For the Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1 to 2 teaspoons sriracha Adjust according to spice preference.
- 1 teaspoon sesame seeds Optional for garnish.
- extra green onions for garnish
Instructions
Preparation of Meatballs
- In a large bowl, combine the ground beef, breadcrumbs, egg, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, and gochujang. Mix until just combined.
- Shape the mixture into meatballs about 1 to 1.5 inches in size.
Cooking Meatballs
- Heat a skillet with oil over medium heat and sear the meatballs on all sides until they are browned.
- Place the seared meatballs into a baking dish.
- In another bowl, mix together soy sauce, brown sugar, rice vinegar, and a bit more gochujang. Pour this mixture over the meatballs in the baking dish.
- Bake the meatballs at 375°F (190°C) for 15-20 minutes or until they are fully cooked and caramelized.
Prepare Spicy Mayo Dip
- In a separate bowl, mix mayonnaise and sriracha to taste. You can add garlic powder or lime juice for extra flavor if desired.
Serving
- Serve the meatballs warm with the spicy mayo dip. Garnish with sesame seeds and extra green onions.
Notes
To store leftovers, place the meatballs in an airtight container in the fridge. They will stay fresh for up to 3 days. You can reheat them in the oven or microwave before serving again. The spicy mayo dip can also be stored in the fridge for up to a week.