Korean BBQ Meatballs with Spicy Mayo Dip Recipe
These Korean BBQ Meatballs are a flavorful and easy-to-make appetizer or main dish combining juicy ground beef with traditional Korean spices and a sweet-spicy glaze. Baked or air-fried to perfection, they are served with a creamy, tangy spicy mayo dip that complements the smoky, umami-rich meatballs perfectly. This recipe brings a fusion of textures and bold flavors, ideal for gatherings or a tasty weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 18 minutes (baking) or 12 minutes (air frying)
- Total Time: 33 minutes (baking) or 27 minutes (air frying)
- Yield: About 20 meatballs 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Ingredients
Scale
Meatball Mixture
- 1 lb (450g) ground beef (or a mix of beef and pork)
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 green onions, finely chopped
Korean BBQ Glaze
- ¼ cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp cornstarch mixed with 2 tbsp water (to thicken)
Spicy Mayo Dip
- ½ cup mayonnaise
- 1 tbsp gochujang
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp garlic powder
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until just combined, being careful not to overwork the meat to keep the meatballs tender.
- Shape the Meatballs: Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, ensuring they are uniform for even cooking.
- Cook the Meatballs: Choose your cooking method. For baking, preheat the oven to 400°F (200°C) and bake the meatballs on a lined baking sheet for 18-20 minutes until cooked through and nicely browned. Alternatively, for air frying, preheat the air fryer to 375°F (190°C) and cook the meatballs for 10-12 minutes, shaking the basket halfway through to ensure even cooking.
- Make the Korean BBQ Glaze: While the meatballs cook, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger in a saucepan. Simmer over medium heat for a few minutes, then stir in the cornstarch slurry. Continue to cook until the glaze thickens to a syrupy consistency.
- Coat the Meatballs: Once the meatballs are cooked, transfer them to a large bowl and toss with the warm Korean BBQ glaze until all are fully coated and glossy.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy.
- Garnish and Serve: Arrange the glazed meatballs on a serving plate. Sprinkle with sesame seeds and chopped green onions. Serve immediately alongside the spicy mayo dip for dipping.
Notes
- Meatballs can be cooked either by baking or air frying based on your preference or equipment availability.
- To keep meatballs moist, avoid overmixing the meatball mixture.
- The spicy mayo dip can be adjusted in heat by changing the amount of gochujang used.
- Leftover meatballs and glaze can be refrigerated for up to 3 days and reheated gently before serving.
- For an extra smoky flavor, sprinkle the meatballs with a bit of smoked paprika before cooking.
Keywords: Korean BBQ meatballs, Korean appetizer, spicy mayo dip, Asian meatballs, gochujang recipe, party appetizers
