Korean BBQ Meatballs with Spicy Mayo Dip
A delightful fusion dish that combines sweet, savory, and spicy flavors in easy-to-make meatballs served with a creamy spicy mayo dip.
Ingredients
For the Meatballs
- 1 pound ground chicken or beef Choose according to preference
- 1/2 cup breadcrumbs Plain or flavored
- 1/4 cup green onions, finely chopped Adds freshness
- 2 cloves garlic, minced Enhances flavor
- 1/4 cup soy sauce Use low-sodium if preferred
- 2 tablespoons brown sugar Balances flavors
- 1 tablespoon sesame oil For authentic flavor
- 1/2 teaspoon black pepper
- 1 teaspoon ginger, grated Fresh or powdered
- 1 large egg Acts as a binder
- 1/4 cup gochujang (Korean chili paste) Can adjust to taste
For the Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1 tablespoon gochujang Add more for extra spiciness
- 1 teaspoon lemon juice Freshly squeezed preferred
- 1 teaspoon sesame seeds For garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ground chicken or beef, breadcrumbs, green onions, garlic, soy sauce, brown sugar, sesame oil, black pepper, ginger, and the egg.
- Mix everything together until well combined, preferably using your hands.
- Shape the mixture into small meatballs, about the size of a golf ball.
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake for about 20-25 minutes, or until cooked through and golden brown.
Prepare the Dip
- In a small mixing bowl, combine the mayonnaise, gochujang, lemon juice, and sesame seeds.
- Stir until smooth and set aside.
Serving
- Transfer the baked meatballs to a serving platter and drizzle with extra gochujang if desired.
- Serve with the spicy mayo dip on the side for dipping.
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Notes
Use fresh ingredients for the best flavor. Feel free to adjust the spiciness by modifying the amount of gochujang. The meatballs can be prepped ahead of time and stored in the fridge.