Description
These Korean BBQ Meatballs with Spicy Mayo Dip are packed with bold flavors, offering a perfect balance of sweet, smoky, and spicy notes. Made with ground beef, sesame oil, and Korean BBQ sauce, these tender meatballs are irresistible. Paired with a creamy, spicy mayo dip, they make the perfect appetizer, snack, or main dish for any occasion.
Ingredients
- For the Meatballs:
- 1 lb ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup green onions, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tsp ginger, grated
- 1/2 tsp black pepper
- 1/4 cup Korean BBQ sauce
- 1 tbsp vegetable oil (for cooking)
- For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp honey
- 1 tsp lime juice
- 1/2 tsp sesame oil
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the ground beef, panko breadcrumbs, milk, egg, garlic, green onions, soy sauce, sesame oil, brown sugar, ginger, and black pepper. Mix well.
- Shape the mixture into meatballs (about 1 inch in diameter) and place them on the baking sheet.
- Bake for 12-15 minutes, or until lightly browned and cooked through.
- While the meatballs bake, make the spicy mayo dip by whisking together mayonnaise, sriracha, honey, lime juice, and sesame oil.
- Once meatballs are done, remove from oven and drizzle with Korean BBQ sauce.
- Serve hot with spicy mayo dip on the side.
Notes
- Meat Variations: Ground turkey or chicken can be used for a lighter option. For a vegetarian version, use plant-based ground meat or a mixture of chopped mushrooms and tofu.
- Spicy Mayo Adjustment: To reduce heat, decrease sriracha or omit it. Add more honey for sweetness.
- Gluten-Free Option: Substitute panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers. Ensure BBQ sauce and mayo are gluten-free.
