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Korean BBQ Meatballs

Savory Korean BBQ Meatballs with Spicy Mayo Dip Delight

Discover the irresistible flavor of Korean BBQ Meatballs, perfectly paired with a creamy spicy mayo dip, ideal for appetizers or family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Korean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef lean
  • 2 cloves Garlic minced
  • 1 tablespoon Fresh Ginger grated
  • 3 tablespoons Green Onions chopped
  • 1 large Egg
  • 1 cup Breadcrumbs panko preferred
  • 1 tablespoon Soy Sauce or tamari for gluten-free
  • 1 tablespoon Sesame Oil or neutral oil if preferred
  • 2 tablespoons Gochujang Korean chili paste
  • 1 tablespoon Brown Sugar or honey
  • 1 tablespoon Rice Vinegar or apple cider vinegar
  • 1 tablespoon Cornstarch optional
  • to taste Salt
  • to taste Black Pepper
  • 2 tablespoons Toasted Sesame Seeds for garnish
  • 2 tablespoons Chopped Scallions for garnish
For the Spicy Mayo Dip
  • 1/2 cup Mayonnaise or Greek yogurt for lighter version
  • 1 tablespoon Gochujang adjust to taste
  • 1 tablespoon Lime Juice or lemon juice
  • 1 teaspoon Honey or maple syrup for vegan option

Equipment

  • Oven
  • Mixing Bowl
  • Baking sheet
  • Parchment paper
  • whisk

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground beef, minced garlic, grated ginger, chopped green onions, egg, and breadcrumbs. Stir in soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, salt, and pepper until well combined.
  3. Shape the mixture into 1-inch meatballs and place closely together on the prepared baking sheet.
  4. Bake the meatballs for 18–20 minutes, or until golden brown and cooked to an internal temperature of 160°F (70°C).
  5. In a small bowl, whisk together mayonnaise, gochujang, lime juice, and honey until smooth to prepare the spicy mayo dip.
  6. Serve the meatballs warm, drizzled with the spicy mayo dip or with the dip on the side. Garnish with toasted sesame seeds and chopped scallions.

Nutrition

Serving: 4meatballsCalories: 320kcalCarbohydrates: 25gProtein: 18gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 700mgPotassium: 400mgFiber: 1gSugar: 5gVitamin A: 10IUVitamin C: 4mgCalcium: 2mgIron: 10mg

Notes

Store leftover meatballs in an airtight container for up to 3 days. Freeze for up to 3 months; reheat at 350°F (175°C) for 15–20 minutes.

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