Description
These Korean BBQ Meatballs with Spicy Mayo Dip blend bulgogi-inspired flavors, tender meatballs, and a fiery, creamy dip for an easy 45-minute appetizer or meal bursting with umami and heat.
Ingredients
Scale
- 1 lb ground beef or pork
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp scallions, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 cup panko breadcrumbs
- 1 large egg
- 3 tbsp gochujang
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- For the Spicy Mayo Dip:
- 1 cup mayonnaise
- 1 tbsp sriracha
- 1 tbsp lime juice
Instructions
- Preheat oven to 400°F (200°C). In a bowl, combine ground meat, garlic, ginger, scallions, soy sauce, sesame oil, panko, and egg. Mix gently.
- Form 1-inch meatballs and place on a parchment-lined baking sheet. Bake 18–20 minutes until golden and cooked through.
- In a saucepan, simmer gochujang, soy sauce, brown sugar, sesame oil, and rice vinegar for 3–4 minutes until slightly thickened.
- Toss meatballs in glaze. For the dip, whisk together mayonnaise, sriracha, and lime juice. Serve hot, garnished with scallions or sesame seeds.
Notes
For extra crispiness, broil meatballs for the last 2 minutes. Adjust gochujang for desired heat level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 4 meatballs with dip
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 80mg