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Tender Korean BBQ Meatballs with Spicy Mayo Dip

Tender Korean BBQ Meatballs with Spicy Mayo Dip: A Flavor Explosion

Tender Korean BBQ Meatballs with Spicy Mayo Dip are a crowd-pleasing appetizer bursting with sweet, savory, and spicy flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 meatballs
Course: Appetizers
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Can substitute with ground turkey or tofu.
  • 1 cup Breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
  • 1 Egg Substitute with a flax egg for a vegan option.
  • 1 cup Green Onions Chopped chives can be a great alternative.
  • 2 cloves Garlic (minced) Fresh garlic is recommended.
  • 2 tbsp Soy Sauce Tamari is a great gluten-free substitute.
  • 1 tbsp Sesame Oil Omit if allergic.
  • 1 tbsp Grated Ginger Fresh ginger is best.
  • 1 tbsp Brown Sugar Maple syrup can be used as a substitute.
For the BBQ Sauce
  • 2 tbsp Soy Sauce Same as for the meatballs.
  • 2 tbsp Honey Maple syrup serves as a vegan alternative.
  • 2 tbsp Rice Vinegar Apple cider vinegar can be used instead.
  • 1 tbsp Gochujang Sriracha can replace it.
  • 1 tbsp Cornstarch Arrowroot powder can be used if needed.
For the Spicy Mayo Dip
  • 1 cup Mayonnaise Greek yogurt is a lighter alternative.
  • 2 tbsp Sriracha Adjust according to spice preference.
  • 1 tbsp Lime Juice Lemon juice can also be used.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Saucepan
  • whisk

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground beef, breadcrumbs, egg, green onions, garlic, soy sauce, sesame oil, ginger, and brown sugar. Mix until combined.
  3. Scoop out portions of the mixture and roll them into 1-inch balls, placing them evenly on the baking sheet.
  4. Bake for 18–20 minutes until golden-brown and the internal temperature reaches 165°F (74°C).
  5. Prepare the BBQ sauce by whisking together soy sauce, honey, rice vinegar, sesame oil, and gochujang in a saucepan over medium heat. Stir in the cornstarch slurry until thickened.
  6. In a small bowl, mix together mayonnaise, sriracha, and lime juice until smooth.
  7. Once cooked, toss the meatballs in the BBQ sauce and serve warm with the spicy mayo dip.

Nutrition

Serving: 3meatballsCalories: 250kcalCarbohydrates: 15gProtein: 18gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 450mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Freeze for up to 3 months.

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