Korean BBQ Meatballs with Spicy Mayo Dip
These Korean BBQ Meatballs with Spicy Mayo Dip are packed with bold, sweet, and savory flavors. Made with a combination of ground meat, garlic, ginger, and gochujang, the meatballs are baked or pan-fried until juicy and then coated in a rich Korean BBQ sauce.The creamy, spicy mayo dip adds an extra layer of flavor, making them the perfect appetizer or main dish.
Ingredients
For the Meatballs:
- 1 pound ground beef or pork, or a mix of both
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 2 green onions finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon gochujang Korean chili paste
- 1 teaspoon sesame oil
- ½ cup panko breadcrumbs
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Korean BBQ Sauce:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon honey
- 1 teaspoon cornstarch mixed with 2 teaspoons water for thickening
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1 tablespoon sriracha or gochujang for extra heat
- 1 teaspoon lime juice
Instructions
Step 1: Prepare the Meatball Mixture
- In a large mixing bowl, combine the ground meat, garlic, ginger, green onions, soy sauce, gochujang, sesame oil, breadcrumbs, egg, salt, and pepper. Mix everything together until just combined. Avoid overmixing to keep the meatballs tender.
Step 2: Shape and Cook the Meatballs
- Using your hands or a small scoop, roll the mixture into evenly sized meatballs, about 1 inch in diameter.
- Baking Method: Preheat your oven to 400°F (200°C) and place the meatballs on a parchment-lined baking sheet. Bake for 15-18 minutes until cooked through.
- Pan-Frying Method: Heat a large skillet over medium-high heat with a bit of oil. Cook the meatballs in batches, turning occasionally, until browned on all sides and fully cooked, about 8-10 minutes.
Step 3: Make the Korean BBQ Sauce
- While the meatballs cook, prepare the sauce. In a small saucepan, combine soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger, and honey. Bring to a simmer over medium heat, stirring occasionally.
- In a separate bowl, mix cornstarch with water to create a slurry, then add it to the sauce. Stir continuously until the sauce thickens to a glossy consistency, about 2 minutes. Remove from heat.
Step 4: Coat the Meatballs in Sauce
- Once the meatballs are cooked, toss them in the warm Korean BBQ sauce until fully coated.
How to Make Spicy Mayo Dip
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust spice level by adding more or less sriracha.