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Korean Bbq Meatballs With Spicy Mayo Dip

These Korean BBQ meatballs are tender, flavorful, and perfect for a delicious appetizer or main dish. Paired with a creamy, spicy mayo dip, they are sure to impress your guests!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer/Main Dish
Cuisine Korean
Servings 4 People
Calories 300 kcal

Equipment

  • 1 mixing bowl
  • 1 baking sheet
  • 1 parchment paper (optional)
  • 1 oven
  • 1 measuring cups and spoons
  • 1 small bowl for dip
  • 1 whisk or fork

Ingredients
  

  • 1 lb ground beef (or pork, or a mix)
  • ½ cup breadcrumbs
  • ¼ cup green onions, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup soy sauce Use tamari for gluten-free version.
  • 2 tablespoons sesame oil
  • 1 tablespoon brown sugar
  • 1 each egg
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes Adjust for spice level.
  • ½ cup mayonnaise
  • 1-2 tablespoons sriracha To taste.
  • 1 teaspoon lime juice
  • a pinch salt

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
  • In a mixing bowl, combine the ground meat, breadcrumbs, green onions, garlic, soy sauce, sesame oil, brown sugar, egg, black pepper, and red pepper flakes. Mix well until all ingredients are evenly incorporated.
  • Use your hands to form the mixture into meatballs, about 1 to 1.5 inches in diameter. You should have around 20-24 meatballs.
  • Place the meatballs on the prepared baking sheet, leaving a little space between each one.
  • Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and the internal temperature reaches 160°F (71°C).
  • While the meatballs are baking, prepare the spicy mayo dip. In a small bowl, mix the mayonnaise, sriracha, lime juice, and a pinch of salt until smooth. Adjust the level of spice according to personal preference.
  • Once the meatballs are done, remove them from the oven and let them cool slightly before serving.
  • Serve the Korean BBQ meatballs warm, along with the spicy mayo dip for dipping.

Notes

For a gluten-free version, you can use gluten-free breadcrumbs and tamari instead of soy sauce.
These meatballs can be made ahead of time and stored in the refrigerator for up to 2 days before baking them.
They can also be frozen after baking; just reheat them in the oven before serving.