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 glaze); 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 (for glaze)

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 (for dip)

1 tsp honey (for dip)

½ tsp garlic powder (for dip)

Sesame seeds (for garnish)

Chopped green onions (for garnish)

Instructions

Step 1: In a mixing bowl, combine the ground beef (or beef and pork mix), 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 to avoid overworking the meat.

Step 2: Form the mixture into meatballs about 1 to 1.5 inches in diameter, ensuring they are evenly sized for uniform cooking.

Step 3: Preheat your oven to 400°F (200°C) or an air fryer to 375°F (190°C). Place the meatballs on a baking sheet or air fryer basket, then cook for 18-20 minutes in the oven or 10-12 minutes in the air fryer, until cooked through and browned.

Step 4: Meanwhile, prepare the glaze by simmering soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger in a small saucepan over medium heat.

Step 5: Stir in the cornstarch slurry to the glaze and cook until it thickens slightly, then remove from heat.

Step 6: Toss the cooked meatballs in the warm glaze until they are fully coated and sticky.

Step 7: For the spicy mayo dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy.

Step 8: Garnish the glazed meatballs with sesame seeds and chopped green onions before serving alongside the spicy mayo dip.

Tips & Variations

For extra flavor, let the meatball mixture rest in the fridge for 30 minutes before shaping and cooking.

Substitute ground turkey or chicken for a leaner option.

Add finely diced water chestnuts or mushrooms to the mix for added texture.

Adjust the heat by adding more or less gochujang according to your spice preference.

Serve with steamed rice or wrapped in lettuce leaves for a tasty meal.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs up to the cooking step and refrigerate them for a few hours or overnight. Cook them fresh when ready to eat for the best texture.

What can I use if I don’t have gochujang?

If you don’t have gochujang, you can substitute with a mixture of chili paste and a bit of miso paste or use Sriracha with a touch of honey to mimic the sweet and spicy flavor.