Description
These Korean BBQ Meatballs with Spicy Mayo Dip are the perfect balance of sweet, savory, and spicy. Packed with bold Korean flavors, this meatball appetizer is easy to make, freezer-friendly, and paired with a creamy gochujang mayo dip that makes every bite irresistible. A must-try for Korean meatball lovers looking for a flavorful twist.
Ingredients
1 pound ground beef
1 pound ground pork
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 green onions, finely chopped
3 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon brown sugar
1 large egg
1/2 cup breadcrumbs
2 tablespoons gochujang
1/2 cup mayonnaise
1 teaspoon rice vinegar
Instructions
1. In a large bowl, combine ground beef and ground pork with garlic, ginger, green onions, soy sauce, sesame oil, brown sugar, egg, and breadcrumbs.
2. Mix until just combined to avoid overworking the meat.
3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
4. Shape mixture into 1.5-inch meatballs and place on the baking sheet.
5. Bake for 15 to 18 minutes or until meatballs are cooked through and golden.
6. Optional: broil for 2 minutes to caramelize.
7. In a small bowl, whisk together gochujang, mayonnaise, and rice vinegar.
8. Adjust the spice level as desired.
9. Serve hot meatballs with a drizzle or side of the spicy mayo dip.
10. Garnish with green onions or sesame seeds if preferred.
Notes
Use a mix of beef and pork for juicier meatballs.
Don’t overmix the meat to keep it tender.
The spicy mayo can be prepped ahead and stored for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 4 meatballs
- Calories: 310
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 90mg