Description
These Korean BBQ Meatballs with a Spicy Mayo Dip are a flavorful twist on a classic appetizer. The juicy meatballs are infused with Korean-inspired flavors and served with a creamy and spicy mayo dip that adds a delicious kick.
Ingredients
Scale
For the Meatballs:
- 1 pound ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon chili flakes (optional)
- 1 egg
- Salt and pepper to taste
- 2 tablespoons vegetable oil for frying
For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1–2 tablespoons gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, panko, green onions, garlic, ginger, soy sauce, sesame oil, brown sugar, chili flakes, egg, salt, and pepper. Mix gently until just combined. Form mixture into 1-inch meatballs.
- Cook the Meatballs: Heat vegetable oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned and cooked through, about 8-10 minutes.
- Make the Spicy Mayo Dip: In a small bowl, whisk together all spicy mayo dip ingredients until smooth.
- Serve: Serve meatballs warm with the spicy mayo dip on the side for dipping.
Notes
- For extra flavor, garnish meatballs with toasted sesame seeds and chopped green onions.
- You can bake meatballs at 400°F for 15-20 minutes as a healthier alternative.
- Adjust the amount of gochujang in the dip to control the heat level.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs with 2 tablespoons dip
- Calories: 320
- Sugar: 5 grams
- Sodium: 680 milligrams
- Fat: 22 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 13 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 1 gram
- Protein: 20 grams
- Cholesterol: 85 milligrams
