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 ground beef (or 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.

Step 2: Form the mixture into 1 to 1.5-inch meatballs, ensuring they hold together well.

Step 3: Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). Cook the meatballs for about 18-20 minutes in the oven or 10-12 minutes in the air fryer until cooked through.

Step 4: Prepare the glaze by simmering soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger in a saucepan. Stir in the cornstarch slurry and cook until the glaze thickens.

Step 5: Toss the cooked meatballs in the glaze until they are fully coated and sticky.

Step 6: For the dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.

Step 7: Garnish the glazed meatballs with sesame seeds and chopped green onions before serving alongside the spicy mayo dip.

Tips & Variations

Use a mix of ground beef and pork for extra juiciness and flavor.

Adjust the amount of gochujang in the glaze and dip to control the spice level.

Try adding finely chopped water chestnuts to the meatball mixture for added crunch.

Serve with steamed rice or lettuce leaves to turn this into a full meal.

FAQs

Can I bake and then freeze these meatballs?

Yes, you can bake the meatballs fully, allow them to cool, then freeze them in an airtight container. When ready to eat, thaw overnight in the refrigerator and reheat in the oven until hot.

Is there a vegetarian alternative for this recipe?

To make a vegetarian version, substitute the meat with firm crumbled tofu or textured vegetable protein, and use vegetable-based ingredients for the glaze and dip. Adjust cooking times as needed for the fillings.