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Tender Korean BBQ Meatballs with Spicy Mayo Dip

Tender Korean BBQ Meatballs with Spicy Mayo Dip You'll Love

Discover the crowd-pleasing Tender Korean BBQ Meatballs with Spicy Mayo Dip, a quick and flavorful addition to any gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Can be substituted with ground turkey or plant-based alternative.
  • 1 cup Breadcrumbs Use gluten-free breadcrumbs for gluten-free diets.
  • 1 large Egg Substitute with a flax egg for vegan options.
  • 3 tablespoons Green Onions Finely chopped; substitute with shallots if needed.
  • 2 cloves Garlic Minced; garlic powder can be an alternative.
  • 3 tablespoons Soy Sauce Tamari can be used for gluten-free.
  • 2 tablespoons Sesame Oil Can substitute with olive oil.
  • 1 tablespoon Ginger (Grated) Ground ginger can serve as a substitute.
  • 1 tablespoon Brown Sugar Honey or coconut sugar can be used.
For the BBQ Sauce
  • 3 tablespoons Soy Sauce Tamari can substitute for gluten-free requirements.
  • 2 tablespoons Honey Maple syrup for a vegan option.
  • 2 tablespoons Rice Vinegar Apple cider vinegar is a suitable substitute.
  • 1 tablespoon Sesame Oil Optional for those reducing oil.
  • 1 tablespoon Gochujang Sriracha can be used as a substitute.
  • 1 tablespoon Cornstarch Arrowroot powder is a good alternative.
For the Spicy Mayo Dip
  • 1/2 cup Mayonnaise Vegan mayo can replace for plant-based diets.
  • 1 tablespoon Sriracha Chili garlic sauce works similarly.
  • 1 tablespoon Lime Juice Lemon juice can be a substitute.

Equipment

  • Oven
  • Mixing bowl
  • baking sheet
  • Saucepan
  • small bowl

Method
 

Step-by-Step Instructions
  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, chopped green onions, minced garlic, soy sauce, sesame oil, grated ginger, and brown sugar. Mix until evenly incorporated.
  3. Take portions of the mixture and roll them into 1-inch meatballs. Place evenly on the prepared baking sheet.
  4. Bake the meatballs for 18-20 minutes until golden brown and internal temperature reaches 160°F (71°C).
  5. While the meatballs are baking, whisk soy sauce, honey, rice vinegar, sesame oil, and gochujang in a saucepan. Simmer and add cornstarch to thicken the sauce.
  6. In a small bowl, combine mayonnaise, sriracha, and lime juice. Stir until smooth and creamy.
  7. Once the meatballs are baked, toss them in the BBQ sauce and serve warm with the spicy mayo dip.

Nutrition

Serving: 4meatballsCalories: 300kcalCarbohydrates: 20gProtein: 18gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 40mgIron: 2mg

Notes

Allow the meatballs to rest after baking to enhance flavor.

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