Description
These Savory Korean BBQ Meatballs with Spicy Mayo Dip Delight are a perfect blend of juicy ground beef and pork flavored with traditional Korean spices. Baked to golden perfection and coated in a sweet and tangy gochujang glaze, they’re served alongside a creamy, spicy mayo dip that adds an irresistible kick. Ideal as an appetizer or main dish, these meatballs offer authentic Korean flavors in a bite-sized treat.
Ingredients
Scale
Meatball Mixture
- 0.5 pound Ground Beef
- 0.5 pound Ground Pork
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy Sauce
- 1 Egg, beaten
- 0.25 cup Panko Breadcrumbs
- 2 tablespoons Chopped Green Onions
Gochujang Glaze
- 2 tablespoons Gochujang
- 2 tablespoons Soy Sauce
- 2 tablespoons Brown Sugar
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
Spicy Mayo Dip
- 0.25 cup Mayonnaise
- 1 tablespoon Sriracha (adjust for spice)
Garnish
- 1 tablespoon Toasted Sesame Seeds
- Additional Chopped Green Onions (optional)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef, ground pork, minced garlic, grated ginger, soy sauce, beaten egg, panko breadcrumbs, and chopped green onions. Mix gently using your hands until all ingredients are well incorporated without overworking the meat.
- Form Meatballs: Scoop portions of the mixture and roll them into 1 to 1.5-inch balls. Arrange the meatballs evenly on a parchment-lined baking sheet to prevent sticking and ensure even cooking.
- Preheat and Bake: Preheat your oven to 400°F (200°C). Bake the meatballs for 15-18 minutes, or until they are golden brown and cooked through, ensuring a juicy interior and crisp exterior.
- Make the Gochujang Glaze: While the meatballs bake, combine gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil in a small saucepan over medium heat. Simmer gently until the sauce thickens and becomes glossy, about 3-5 minutes.
- Glaze the Meatballs: Remove the baked meatballs from the oven and transfer them to a bowl. Pour the warm gochujang glaze over the meatballs and toss until they are evenly coated with the flavorful sauce.
- Prepare Spicy Mayo Dip: In a small bowl, mix mayonnaise and sriracha until smooth and creamy. Adjust the spice level according to your preference.
- Serve: Arrange the glazed meatballs on a serving platter. Garnish with toasted sesame seeds and additional chopped green onions if desired. Serve immediately alongside the spicy mayo dip for dipping.
Notes
- Adjust the amount of sriracha in the mayo dip to control spiciness.
- Make sure not to over-mix the meat to keep the meatballs tender.
- Use fresh garlic and ginger for the best flavor.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat meatballs gently in the oven or microwave before serving.
