Name: Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 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; 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); ½ cup mayonnaise; 1 tbsp gochujang; 1 tbsp lime juice; 1 tsp honey; ½ tsp garlic powder; Sesame seeds; Chopped green onions

Ingredients

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

¼ cup soy sauce (for glaze)

2 tbsp honey or brown sugar (for glaze)

1 tbsp gochujang (for glaze)

1 tbsp rice vinegar

1 tbsp sesame oil (for glaze)

1 tsp garlic, minced (for glaze)

1 tsp ginger, minced (for glaze)

1 tsp cornstarch mixed with 2 tbsp water (to thicken glaze)

½ cup mayonnaise (for dip)

1 tbsp gochujang (for dip)

1 tbsp lime juice

1 tsp honey (for dip)

½ tsp garlic powder

Sesame seeds (for garnish)

Chopped green onions (for garnish)

Instructions

Step 1: 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.

Step 2: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.

Step 3: Choose your cooking method: For baking, preheat the oven to 400°F (200°C) and bake the meatballs for 18-20 minutes. For air frying, preheat to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through.

Step 4: While the meatballs cook, prepare the Korean BBQ glaze. In a saucepan, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Simmer over medium heat, then stir in the cornstarch slurry and cook until thickened.

Step 5: Toss the cooked meatballs in the warm glaze until fully coated.

Step 6: Make the spicy mayo dip by whisking together mayonnaise, gochujang, lime juice, honey, and garlic powder in a small bowl until smooth.

Step 7: Transfer glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve immediately with the spicy mayo dip.

Tips & Variations

For extra juiciness, mix equal parts ground beef and pork in the meatballs.

You can adjust the heat by increasing or reducing the gochujang according to your taste.

If you don’t have gochujang, substitute with a mix of chili paste and a touch of miso for a similar flavor.

Try serving these meatballs over steamed rice or lettuce wraps for a full meal.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and glaze in advance, then refrigerate them separately. Reheat and toss in the glaze just before serving for best results.

Can I freeze the meatballs?

Absolutely. Freeze cooked and glazed meatballs in a single layer on a baking sheet before transferring to a freezer bag. They keep well for up to 2 months. Thaw overnight in the fridge and reheat before serving.