Description
Korean BBQ Meatballs with Spicy Mayo Dip are a flavor-packed fusion appetizer made with tender meatballs, Korean-style seasoning, and a bold spicy mayo sauce. Perfect for parties or a weeknight twist, this easy recipe combines sweet, savory, and spicy for a crowd-pleasing bite. Try these Korean meatballs as a main or appetizer for any occasion.
Ingredients
500g ground beef
2 cloves garlic, minced
2 green onions, chopped
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1/2 cup panko breadcrumbs
1 large egg
1 tablespoon gochujang
1/2 cup mayonnaise
1 teaspoon rice vinegar
1 teaspoon gochujang (for dip)
Instructions
1. In a large bowl, combine ground beef, minced garlic, chopped green onions, soy sauce, sesame oil, brown sugar, panko breadcrumbs, egg, and 1 tablespoon gochujang. Mix gently until just combined.
2. Shape the mixture into small meatballs using your hands or a scoop.
3. Place meatballs on a parchment-lined baking sheet.
4. Bake at 400°F (200°C) for 15-18 minutes until golden and fully cooked.
5. In a separate bowl, mix mayonnaise, rice vinegar, and 1 teaspoon gochujang to make the spicy mayo dip.
6. Taste the dip and adjust the heat or tanginess to your liking.
7. Serve meatballs warm with spicy mayo dip on the side or drizzled over.
8. Garnish with extra chopped green onions or sesame seeds if desired.
Notes
Let the meatballs rest 1-2 minutes after baking for best texture.
Start with less gochujang in the dip and build up heat gradually.
Use parchment paper for even baking and easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 4 meatballs
- Calories: 315
- Sugar: 3g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 18g
- Cholesterol: 78mg