Korean BBQ Meatballs & Spicy Mayo Dip
A delightful fusion of savory meatballs made from ground beef or chicken, paired with a creamy, spicy mayo dip that brings the flavors of Korean street markets to your table.
Ingredients
For the Korean BBQ Meatballs
- 1.5 lb ground beef or chicken Choose quality meat for a juicy, satisfying bite.
- 2 large eggs Acts as a binder to keep your meatballs together.
- 0.5 cup breadcrumbs Adding a lovely crispy texture to the meatballs.
- 1 tbsp brown sugar For a hint of sweetness.
- 1 tbsp gochujang (Korean chili paste) Bringing some heat and depth to the flavor.
- 2 cloves garlic (minced) Adding an aromatic layer of flavor.
- 1 tbsp chopped red onion For a slight crunch and sweetness.
- 1 inch piece ginger (grated) Providing a fragrant and spicy kick.
- 2 tbsp soy sauce A classic umami flavor enhancer.
- 2 tbsp sesame oil Infusing the meatballs with a rich nuttiness.
- 0.5 tsp salt For seasoning.
- 0.25 tsp black pepper Adding a mild warmth.
For the Spicy Mayo Dip
- 5 tbsp soy sauce Key in balancing the flavors of the dip.
- 2 tbsp sesame oil Complementing the richness.
- 1 tbsp rice vinegar Adding a touch of acid for brightness.
- 1 tbsp gochujang Intensifying the heat in the dip.
- 2 tbsp honey or brown sugar Enhancing the sweetness.
- 1 tsp minced garlic For an additional punch of flavor.
- 1 tsp cornstarch (mixed with 2.5 tbsp water) To thicken the sauce.
- 1 tsp minced ginger For that extra zing.
- 0.5 cup mayonnaise The creamy base for your dip.
- 1 tsp honey For some extra sweetness to balance the spice.
- 1 tbsp sweet chili sauce Adding a sweet and tangy flavor.
- 0.5 tsp garlic powder Enhancing the garlicky taste.
- 1 tbsp lime juice Adding a refreshing citrus note.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the ground beef or chicken with the eggs, breadcrumbs, brown sugar, gochujang, minced garlic, chopped red onion, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly combined.
- Shape the mixture into small meatballs, approximately 1 to 1.5 inches in diameter.
- Place the meatballs on the prepared baking sheet, ensuring they have space between them for even cooking.
Cooking
- Bake in the preheated oven for about 20-25 minutes, or until they are cooked through and slightly browned on the outside.
- While the meatballs are baking, prepare the spicy mayo dip. In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, gochujang, honey (or brown sugar), minced garlic, and minced ginger.
- In another small bowl, combine the cornstarch with water and mix until smooth. Slowly stir this mixture into your spicy dip to thicken it.
- Incorporate the mayonnaise, honey, sweet chili sauce, garlic powder, and lime juice. Mix well until you achieve a creamy consistency. Adjust the seasoning if needed.
- After the meatballs are ready, remove them from the oven and let them rest for a few minutes. Serve warm with the spicy mayo dip on the side.
Notes
To enhance the flavors, let the meatball mixture sit in the refrigerator for at least 30 minutes before shaping. For a milder version, reduce the amount of gochujang or substitute with another chili paste. Optional garnishes include sesame seeds and chopped green onions.