KOREAN BBQ MEATBALLS WITH SPICY MAYO DIP

Name: KOREAN BBQ MEATBALLS WITH SPICY MAYO DIP
Prep time: 20 min
Cook time: 25 min
Yield: 30 people
Ingredients: 1 pound ground beef (or a mix of beef and pork); ½ cup panko breadcrumbs; ¼ cup chopped onion; 2 cloves garlic, minced; 1 egg, lightly beaten; 2 tablespoons soy sauce (low sodium recommended); 1 tablespoon sesame oil; 1 tablespoon brown sugar; 1 teaspoon ginger, grated; ½ teaspoon black pepper; ¼ cup soy sauce (low sodium recommended); 2 tablespoons brown sugar; 1 tablespoon gochujang (Korean chili paste); 1 tablespoon rice vinegar; 1 clove garlic, minced; 1 tablespoon sesame oil; 1 clove garlic, minced; 1 teaspoon ginger, grated; ¼ cup water; ½ cup mayonnaise; 1 tablespoon gochujang (Korean chili paste); 1 teaspoon rice vinegar; ½ teaspoon sesame oil; ¼ teaspoon garlic powder

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Prep Time
20 mins
Cook Time
20 mins
Servings
30 people
Calories
300 kcal
Course
Main Course

KOREAN BBQ MEATBALLS WITH SPICY MAYO DIP

Iris Warren

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These Korean BBQ Meatballs are a flavorful and easy appetizer or main course. The sweet and spicy sauce and creamy dip make them irresistible. Perfect for parties or a flavorful weeknight meal.

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Ingredients

Servings

Meatballs:

1 pound ground beef (or a mix of beef and pork)
½ cup panko breadcrumbs
¼ cup chopped onion
2 cloves garlic, minced
1 egg, lightly beaten
2 tablespoons soy sauce (low sodium recommended)
1 tablespoon sesame oil
1 tablespoon brown sugar
1 teaspoon ginger, grated
½ teaspoon black pepper

Korean BBQ Sauce:

¼ cup soy sauce (low sodium recommended)
2 tablespoons brown sugar
1 tablespoon gochujang (Korean chili paste)
1 tablespoon rice vinegar
1 clove garlic, minced
1 tablespoon sesame oil
1 clove garlic, minced
1 teaspoon ginger, grated
¼ cup water

Spicy Mayo Dip:

½ cup mayonnaise
1 tablespoon gochujang (Korean chili paste)
1 teaspoon rice vinegar
½ teaspoon sesame oil
¼ teaspoon garlic powder

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Instructions

Prepare Meatballs: In a large bowl, combine all meatball ingredients. Mix gently but thoroughly until well combined. Do not overmix.
Form Meatballs: Using a tablespoon or cookie scoop, form the meat mixture into 1-inch meatballs.
Bake Meatballs: Preheat oven to 375°F (190°C). Place meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through.
Make Korean BBQ Sauce: While meatballs are baking, prepare the sauce. In a small saucepan, combine all sauce ingredients. Bring to a simmer over medium heat and cook for 5 minutes, or until slightly thickened.
Coat Meatballs: Once meatballs are cooked, transfer them to a bowl. Pour the Korean BBQ sauce over the meatballs and toss to coat evenly.
Make Spicy Mayo Dip: In a small bowl, combine all dip ingredients. Mix well.
Serve: Serve the Korean BBQ Meatballs hot, with the Spicy Mayo Dip on the side for dipping. Garnish with sesame seeds or chopped green onions, if desired.

Notes

Meatball Variations: You can use ground turkey or chicken instead of beef or pork.
Gochujang: Gochujang is a Korean chili paste that adds a unique flavor and a touch of heat. You can find it in most Asian grocery stores. Adjust the amount to your spice preference.
Spice Level: Adjust the amount of gochujang in both the sauce and the dip to control the spice level.
Serving Suggestions: Serve these meatballs as an appetizer, or with rice and vegetables for a complete meal.
Make-Ahead: The meatballs can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat before coating with the sauce. The sauce and dip can also be made ahead of time and stored separately in the refrigerator.