Name: Korean BBQ Meatballs with Spicy Mayo Dip
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Korean
Ingredients: 1 lb ground meat (beef, turkey, chicken, or pork) (Any ground meat can be used based on preference.); 1/2 cup panko breadcrumbs (Regular breadcrumbs can be substituted.); 1 large egg (Used to bind the ingredients together.); 3 cloves garlic, minced (Fresh garlic is preferred.); 1 tbsp fresh ginger, minced (Ground ginger can be used as an alternative.); 2 tbsp soy sauce (Provides salty umami flavor.); 1 tbsp gochujang (Korean chili paste; adjust for spice preference.); 1 tbsp brown sugar (Can also use honey.); 1/4 cup soy sauce (Same as for the meatballs.); 1/4 cup brown sugar (Can also use honey.); 1 tbsp gochujang (For additional flavor.); 1 clove garlic, minced (For seasoning.); 1 tbsp rice vinegar (Brightens the glaze.); 1/2 cup mayonnaise (Base of the dip.); 1-2 tbsp gochujang (Adjust based on spice tolerance.); 1 tbsp lime juice or rice vinegar (For acidity.); 1/4 tsp garlic powder (For added flavor.); 1 tsp honey (Optional, to balance spice.)

Description

A quick and flavorful recipe for Korean BBQ Meatballs paired with a spicy mayo dip, perfect for weeknight dinners or as a crowd-pleasing appetizer.

Ingredients

For the Meatballs

1 lb ground meat (beef, turkey, chicken, or pork) (Any ground meat can be used based on preference.)
1/2 cup panko breadcrumbs (Regular breadcrumbs can be substituted.)
1 large egg (Used to bind the ingredients together.)
3 cloves garlic, minced (Fresh garlic is preferred.)
1 tbsp fresh ginger, minced (Ground ginger can be used as an alternative.)
2 tbsp soy sauce (Provides salty umami flavor.)
1 tbsp gochujang (Korean chili paste; adjust for spice preference.)
1 tbsp brown sugar (Can also use honey.)

For the Sticky Glaze

1/4 cup soy sauce (Same as for the meatballs.)
1/4 cup brown sugar (Can also use honey.)
1 tbsp gochujang (For additional flavor.)
1 clove garlic, minced (For seasoning.)
1 tbsp rice vinegar (Brightens the glaze.)

For the Spicy Mayo Dip

1/2 cup mayonnaise (Base of the dip.)
1-2 tbsp gochujang (Adjust based on spice tolerance.)
1 tbsp lime juice or rice vinegar (For acidity.)
1/4 tsp garlic powder (For added flavor.)
1 tsp honey (Optional, to balance spice.)

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Instructions

Preparation

Preheat your oven to 400°F and line a sheet pan with foil or parchment.
In a large bowl, mix the ground meat, panko breadcrumbs, egg, minced garlic, minced ginger, soy sauce, and gochujang until just combined.
Roll the mixture into meatballs, about 1 to 1.5 inches in size, and place them spaced out on the prepared sheet pan.

Baking

Bake the meatballs in the preheated oven for 14 to 18 minutes, until cooked through.
In a small saucepan, combine the ingredients for the sticky glaze: soy sauce, brown sugar, gochujang, minced garlic, and rice vinegar. Simmer for a few minutes until slightly thickened.
Once the meatballs are cooked, toss them in the glaze or brush it on, then pop them back in the oven for 2 to 3 minutes for extra glaze stickiness.

Making the Dip

In a small bowl, mix together the mayonnaise, gochujang, lime juice, garlic powder, and honey until well combined. Adjust spiciness to taste.

Serving

Serve the Korean BBQ meatballs hot with the spicy mayo dip alongside.

Notes

These meatballs can be made ahead of time and reheated. Store in an airtight container in the refrigerator for up to 4 days. Freeze cooked meatballs for 2 to 3 months.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Appetizer, Main Course
Cuisine: Korean