The aroma of sizzling meatballs wafts through the air, bringing a wave of excitement that can make even the most stoic person throw their hands in the air and yell “YES!” The moment you take your first bite of these Korean BBQ Meatballs with Spicy Mayo Dip, your taste buds will dance like they just won the lottery. Juicy, flavorful, and drizzled with a creamy kick of spicy mayo – it’s a flavor explosion that you’ll want to experience again and again.
I remember the first time I made these meatballs for a dinner party. My friends were skeptical at first; they thought I’d gone too far trying to combine BBQ with Korean flavors. But as soon as they took their first bite, silence fell over the room as they savored every morsel. It was one of those unforgettable moments when food sparks joy and connection among friends.
Why You'll Love This Recipe
- These mouthwatering Korean BBQ meatballs are simple to prepare and bursting with flavor
- The spicy mayo dip adds an irresistible zest that takes them to another level
- Visually stunning and full of vibrant colors, they make any gathering feel special
- Perfect for parties or weeknight dinners when you want to impress without breaking a sweat
I once had my cousin seriously contemplate whether he could eat these meatballs for breakfast. Spoiler alert: he tried!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Ground Beef: Use 80/20 ground beef for juicy meatballs that hold together well during cooking.
- Green Onions: Fresh green onions add crunch and brightness; chop them finely for even distribution.
- Garlic Cloves: Fresh minced garlic infuses flavor; avoid pre-minced varieties for best results.
- Breadcrumbs: Use plain breadcrumbs as a binding agent; panko works well if you prefer extra crunch.
- Korean Gochujang Paste: This fermented chili paste gives depth and heat; adjust according to your spice tolerance.
- Soy Sauce: Low-sodium soy sauce helps control saltiness while enhancing umami flavors.
- Sesame Oil: A splash of sesame oil brings nuttiness; choose toasted sesame oil for added richness.
- Mayo: Use full-fat mayonnaise for creaminess in the dip; it balances the heat perfectly.
- Sriracha Sauce: This iconic hot sauce adds zing; feel free to adjust based on your spice preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preparation Time: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup later.
Mixing the Ingredients: In a large bowl, combine ground beef, breadcrumbs, minced garlic, chopped green onions, gochujang paste, soy sauce, sesame oil, and salt. Mix until everything is just combined but not overworked.
Forming Meatballs: Scoop out about two tablespoons of mixture per meatball and roll them between your palms into smooth balls. Place each ball onto your prepared baking sheet.
Baking Meatballs: Bake in the preheated oven for 15-20 minutes until browned and cooked through. You’ll know they’re done when they reach an internal temperature of 160°F (71°C) and smell heavenly.
Making Spicy Mayo Dip: While the meatballs bake, whisk together mayonnaise and sriracha in a small bowl until smooth and creamy. Adjust sriracha based on how daring you feel today!
Serving Suggestions: Once your meatballs are done baking and have cooled slightly (they’re lava hot!), serve them on a platter alongside the spicy mayo dip for dunking happiness.
This recipe is not only delicious but also offers versatility that suits various occasions—from casual weeknight dinners to lively gatherings where everyone wants more than just chips!
Now go ahead—prepare these delightful Korean BBQ Meatballs with Spicy Mayo Dip—and watch them disappear faster than you can say “delicious!”
You Must Know
- Korean BBQ Meatballs with Spicy Mayo Dip are a flavor explosion, combining sweet, savory, and spicy elements
- These meatballs are not only delicious but also fun to make, perfect for gatherings or a cozy night in
- The aroma of garlic and ginger fills your kitchen, making it irresistible
Perfecting the Cooking Process
To achieve perfectly tender meatballs, bake them in the oven after searing for extra flavor and moisture.
Add Your Touch
Consider swapping ground beef for ground turkey or chicken for a lighter option. You can also add finely chopped vegetables for extra nutrition.
Storing & Reheating
Store leftover meatballs in an airtight container in the fridge for up to three days. Reheat in the oven to restore their crispy exterior.
Chef's Helpful Tips
- Use fresh ginger and garlic to enhance flavor significantly; dried versions just won’t cut it
- Ensure your meat mixture is well combined to avoid dry spots
- A quick chill before baking helps maintain shape and moisture during cooking
The first time I made these Korean BBQ Meatballs, my friends devoured them faster than I could keep up! Their laughter filled the room as they dipped into that spicy mayo.
FAQ
Can I make Korean BBQ meatballs ahead of time?
Absolutely! Prepare them a day in advance and store them in the fridge until ready to bake.
What can I serve with Korean BBQ meatballs?
These meatballs pair wonderfully with rice or lettuce wraps for a fun meal.
How do I adjust the spice level of the dip?
Add more sriracha for heat or use less to create a milder version of the spicy mayo dip.
Korean BBQ Meatballs with Spicy Mayo Dip
Korean BBQ Meatballs with Spicy Mayo Dip are a savory sensation that combines juicy meatballs with a zesty dip, making them the perfect crowd-pleaser for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 meatballs (4 servings) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Ingredients
- 1 lb ground beef (80/20)
- 1/4 cup green onions, finely chopped
- 3 garlic cloves, minced
- 1/2 cup plain breadcrumbs
- 2 tbsp Korean gochujang paste
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1/2 cup mayonnaise
- 2 tbsp sriracha sauce
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, breadcrumbs, minced garlic, green onions, gochujang paste, soy sauce, sesame oil, and salt. Mix until just combined.
- Roll about two tablespoons of the mixture into smooth balls and place them on the prepared baking sheet.
- Bake for 15-20 minutes until browned and cooked through (internal temperature of 160°F or 71°C).
- While baking, whisk together mayonnaise and sriracha in a small bowl for the dip.
- Serve meatballs warm with the spicy mayo dip.
Nutrition
- Serving Size: 3 meatballs (120g)
- Calories: 320
- Sugar: 1g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 70mg
Keywords: Array
