Introduction:
Korean BBQ Meatballs with Spicy Mayo Dip are a fusion dish that brings the bold, savory flavors of Korean BBQ into the comforting, bite-sized goodness of meatballs. These flavorful meatballs are made with a mix of ground beef (or pork), soy sauce, ginger, and garlic for that signature Korean BBQ taste. Paired with a creamy, spicy mayo dip, this appetizer is perfect for gatherings, parties, or as a fun and flavorful dinner. Sweet, spicy, and savory all in one bite!
Ingredients:
For the Meatballs:
1 lb ground beef (or ground pork, or a mix)
1/4 cup panko breadcrumbs
1/4 cup green onions, finely chopped
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon brown sugar
1/2 teaspoon black pepper
1 egg
1 tablespoon sesame seeds (for garnish)
1 tablespoon vegetable oil (for frying)
For the Spicy Mayo Dip:
1/2 cup mayonnaise
1 tablespoon sriracha sauce (adjust to spice preference)
1 teaspoon rice vinegar
1 teaspoon honey (optional, for sweetness)
Pinch of salt
Instructions:
Make the Meatball Mixture:
In a large mixing bowl, combine the ground beef (or pork), panko breadcrumbs, chopped green onions, soy sauce, sesame oil, rice vinegar, garlic, ginger, brown sugar, black pepper, and egg. Mix well until all ingredients are evenly incorporated.
Shape the Meatballs:
Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get about 20 meatballs, depending on size.
Cook the Meatballs:
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the meatballs in batches, being careful not to overcrowd the pan.
Sear the meatballs for about 3-4 minutes on each side, until they’re golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C). Once done, remove the meatballs from the skillet and set aside on a paper towel-lined plate to drain excess oil.
Make the Spicy Mayo Dip:
In a small bowl, combine the mayonnaise, sriracha sauce, rice vinegar, honey (if using), and a pinch of salt. Stir until smooth and creamy. Adjust the level of spice by adding more sriracha if desired.
Serve:
Arrange the meatballs on a serving platter and sprinkle with sesame seeds and extra chopped green onions for garnish.
Serve the meatballs with the spicy mayo dip on the side for dipping.
Description:
These Korean BBQ Meatballs with Spicy Mayo Dip are a perfect appetizer or party snack, combining the deep, savory flavors of Korean cuisine with the convenience and comfort of meatballs. The juicy meatballs are packed with umami, thanks to soy sauce, sesame oil, and garlic, while the spicy mayo dip adds a creamy, tangy kick. Garnished with sesame seeds and fresh green onions, this dish is as visually appealing as it is delicious!
Tips:
For Extra Flavor: Let the meatball mixture sit in the fridge for 30 minutes before forming them. This helps the flavors meld together.
Make Ahead: You can prepare the meatballs in advance and store them in the fridge for up to 24 hours before cooking. You can also freeze them uncooked for up to 3 months—just thaw before cooking.
Use a Meat Thermometer: Ensure the meatballs are cooked thoroughly by checking the internal temperature (165°F or 74°C).
Control the Spice: Adjust the amount of sriracha in the mayo dip to match your desired level of heat. For a milder dip, use less sriracha or substitute it with a bit of gochujang (Korean chili paste).
Variations:
Different Protein: Swap the ground beef or pork for ground chicken or turkey for a lighter option.
Add Veggies: You can add finely grated carrots, zucchini, or bell peppers to the meatball mixture for an extra layer of flavor and nutrition.
Gochujang Mayo: For a more authentic Korean twist, substitute sriracha with gochujang, a Korean chili paste, in the spicy mayo dip.
Baked Version: If you prefer to bake the meatballs, preheat the oven to 375°F (190°C) and bake the meatballs for 18-20 minutes, flipping halfway through for even cooking.
Corrections:
Don’t Overcrowd the Pan: When frying the meatballs, make sure to cook them in batches to avoid overcrowding the skillet. This ensures they get a nice, even sear.
Don’t Skip the Resting Time: Let the cooked meatballs rest on paper towels to remove excess oil, ensuring a crisp exterior.
Enjoy:
These Korean BBQ Meatballs with Spicy Mayo Dip are bursting with flavor and will be the star of any meal or party spread. The savory meatballs paired with the creamy, spicy dip make for the perfect combination. Serve them as an appetizer, snack, or part of a larger meal, and enjoy the irresistible flavors of Korean BBQ in every bite!