Hey y’all! Are you ready to spice up your next gathering with a dish that’s both finger-licking good and a total crowd-pleaser? Look no further than these Korean BBQ Meatballs with Spicy Mayo Dip! These meatballs are packed with savory flavors and have a hint of sweetness, making them perfect for any occasion, from weeknight dinners to festive parties. Let’s get cooking!
Why You’ll Love This
- These meatballs are bursting with bold, umami-rich flavors.
- The spicy mayo dip adds a creamy kick to every bite.
- Perfect as an appetizer, snack, or main dish.
- Easy to make with simple, fresh ingredients.
- They’re a surefire way to impress your guests!
Ingredients
- For the Meatballs:
- 1 pound ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 2 green onions, chopped
- Salt and pepper to taste
- For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
Directions
Preheat and Prep
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix the Meatball Ingredients
In a large bowl, combine the ground beef, panko breadcrumbs, egg, garlic, soy sauce, gochujang, sesame oil, ginger, and green onions. Season with salt and pepper, then mix until well combined.
Shape the Meatballs
Using your hands, form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake the Meatballs
Bake in the preheated oven for 15-20 minutes, or until fully cooked and golden brown.
Prepare the Spicy Mayo Dip
While the meatballs are baking, whisk together mayonnaise, sriracha sauce, and lime juice in a small bowl. Adjust the spice level by adding more sriracha if desired.
Notes
- For a gluten-free option, substitute almond meal for panko breadcrumbs. Learn more about gluten-free diets.
- If you don’t have gochujang, you can use a combination of chili paste and a touch of sugar. What is Gochujang?
- Ensure the meatballs reach an internal temperature of 160°F (71°C) for safe consumption.
Variations
- Chicken Korean BBQ Meatballs: Substitute ground chicken for beef.
- Vegetarian Version: Use crumbled tofu or tempeh instead of meat.
- Sweet and Spicy Glaze: Brush meatballs with a mix of honey and soy sauce before baking.
Required Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
Storage Instructions
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag for up to 3 months.
Suggested Pairings
Serve these Korean BBQ Meatballs with steamed rice, pickled vegetables, or a crisp cucumber salad for a complete meal.
Pro Tips
- Don’t overmix the meatball ingredients, as this can make them tough. Check out this guide for perfect meatballs.
- For extra crispy meatballs, broil them for the last 2 minutes of baking.
- Let the meatball mixture rest for 10 minutes before shaping to allow the breadcrumbs to absorb moisture.
FAQ
- Can I make these meatballs ahead of time? Yes, prepare them a day in advance and store in the fridge until ready to bake.
- What can I use instead of gochujang? A mixture of chili paste and a bit of sugar can be used in its place.
- How can I make the dip less spicy? Reduce the amount of sriracha or substitute with ketchup for a milder flavor.