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Introduction
Looking to add a bold and flavorful twist to your appetizer game? These Korean BBQ Meatballs with Spicy Mayo Dip pack a punch of umami-rich flavor with a hint of heat that keeps you coming back for more. Inspired by classic Korean barbecue flavors like garlic, soy, and gochujang, this dish turns everyday ingredients into a crowd-pleasing favorite. Perfect for game nights, parties, or even a quick dinner with rice or noodles, these meatballs are juicy, tender, and irresistibly delicious.
Ingredients
For the Meatballs:
1 lb (450g) ground beef (or a 50/50 mix of beef and pork)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup breadcrumbs
2 tablespoons scallions, finely chopped
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon gochujang (Korean chili paste)
1 egg
1 teaspoon brown sugar
Salt and pepper to taste
For the Spicy Mayo Dip:
1/2 cup mayonnaise
1 tablespoon gochujang (adjust to taste)
1 teaspoon rice vinegar
1 teaspoon honey
A pinch of garlic powder
Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly greased foil.
Mix the meatball ingredients in a large bowl: ground meat, garlic, ginger, breadcrumbs, scallions, soy sauce, sesame oil, gochujang, egg, brown sugar, salt, and pepper. Mix until just combined—avoid overmixing to keep the meatballs tender.
Shape into balls (about 1 to 1.5 inches in diameter) and place evenly on the prepared baking sheet.
Bake for 18–20 minutes, or until the meatballs are cooked through and nicely browned.
Prepare the spicy mayo dip by whisking together all dip ingredients in a small bowl. Adjust spice and sweetness to your liking.
Serve hot, garnished with extra scallions or sesame seeds if desired, and don’t forget the creamy dip on the side!
Serving and Storage Tips
Serving: These meatballs are best served warm with the spicy mayo on the side. Pair with sticky rice or pickled vegetables for a more complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave or gently warm in a skillet over low heat.
Freezing: You can freeze cooked meatballs for up to 2 months. Reheat straight from frozen at 350°F (175°C) for 15–20 minutes.
Variations
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