Go Back
–+ servings
Korean BBQ Meatballs

Korean BBQ Meatballs with Spicy Mayo Dip—Ultimate Flavor Bomb!

Indulge in Korean BBQ Meatballs, a savory appetizer featuring a blend of garlic, ginger, and gochujang.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Korean
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Ground pork or chicken can also work.
  • 1 cup Breadcrumbs Consider gluten-free breadcrumbs for dietary restrictions.
  • 1 large Egg Essential for binding.
  • 1/4 cup Green Onions Chives can be used as a substitute.
  • 3 cloves Garlic Always opt for fresh cloves.
  • 1 tbsp Grated Ginger Powdered ginger is a last resort.
  • 2 tbsp Soy Sauce Swap with tamari for gluten-free.
  • 1 tbsp Sesame Oil Can substitute with a neutral oil if needed.
  • 2 tbsp Gochujang Mix miso with sriracha if in a pinch.
  • 1 tbsp Brown Sugar Honey or coconut sugar can be alternatives.
  • 1 tbsp Rice Vinegar Apple cider vinegar can fill in if needed.
For the Spicy Mayo Dip
  • 1/2 cup Mayonnaise Greek yogurt can be used for a lighter option.
  • 1 tbsp Sriracha Adjust the heat as preferred.
  • 1 tbsp Sesame Seeds Optional garnish for crunch.

Equipment

  • Mixing Bowl
  • Skillet
  • Baking dish
  • Baking Sheet

Method
 

Meatball Preparation
  1. In a large mixing bowl, combine ground beef, breadcrumbs, egg, diced green onions, minced garlic, grated ginger, soy sauce, sesame oil, and gochujang. Use your hands to gently mix until just combined.
  2. Roll portions of the mixture into 1 to 1.5-inch meatballs and place on a baking sheet.
  3. Heat oil in a skillet over medium-high heat. Sear the meatballs for about 2-3 minutes on each side until golden brown.
  4. Preheat oven to 375°F (190°C). Transfer seared meatballs to a baking dish. Mix soy sauce, brown sugar, rice vinegar, and gochujang, and pour over meatballs. Bake for 15-20 minutes.
  5. To make the spicy mayo dip, combine mayonnaise and sriracha in a small bowl.
  6. Serve warm with spicy mayo dip and garnish with any remaining glaze and sesame seeds.

Nutrition

Serving: 4meatballsCalories: 240kcalCarbohydrates: 12gProtein: 20gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 600mgPotassium: 350mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

These meatballs are gluten-free friendly with substitutions. Store leftovers in an airtight container for up to four days.

Tried this recipe?

Let us know how it was!