Korean BBQ Meatballs with Spicy Mayo Dip
Let Me Tell You About These Korean BBQ Meatballs
So picture this: it’s a rainy Saturday, everyone’s a bit cranky and I’m still in pajamas at 3pm (don’t judge). That’s when I first threw these Korean BBQ meatballs together – honestly, just scavenging the fridge for what we had and trying to keep everyone from turning into snack monsters. And, you know what? These little flavor bombs totally changed the mood. By the end, everyone was hovering around the kitchen, dipping with wild abandon. Now it’s kind of a running joke that I can’t make them fast enough when friends pop by. And once, I dropped the whole tray, but hey, the dog was thrilled.
Why You’ll Love This (or, why my family devours them)
I make this when I want something seriously tasty but don’t wanna fuss – like, when I should be folding laundry but… meatballs win. My family goes wild for these because they’ve got that sweet-spicy, sticky thing going on (and the dipping sauce – mercy). Also, maybe I’m just lazy, but you literally chuck everything in a bowl and squish it together. I’ve tried fancy apps, but these get eaten first (sometimes before they hit the table, oops). Oh, and if you’re like me and get nervous about deep frying – don’t worry, these are baked!
What You Need (and What You Can Swap)
- 500g ground beef (I sometimes use pork or half-and-half if I’m feeling fancy. My cousin swears by turkey but, ehh.)
- 2 green onions, chopped (or that handful of chives lurking in the crisper – works fine)
- 3 garlic cloves, minced (garlic powder in a pinch, but it’s not quite the same)
- 1 thumb of ginger, grated (I’ve skipped this before; it’s better with but won’t ruin without)
- 1 egg (sometimes I forget it and honestly, meatballs don’t totally fall apart)
- 1/2 cup breadcrumbs (panko’s great, but crushed crackers are sneaky good too)
- 2 tbsp soy sauce (I’ll use tamari if any gluten-free folks are around)
- 2 tbsp Korean BBQ sauce (like Bulgogi marinade – but if I’m out, a mix of soy, sugar, and a splash of sesame oil sorta does the trick)
- 1 tbsp gochujang (or sriracha if that’s all you have – it’s different, but hey, it works)
- 1 tbsp brown sugar (white sugar in a pinch, but brown gives that caramel vibe)
- Sesame seeds, for sprinkling (my grandma always insisted on toasting them first, but I rarely bother – sorry grandma)
For the Spicy Mayo Dip:
- 1/2 cup mayo (Kewpie if you can find it, but regular ol’ Hellmann’s is just dandy)
- 1 tbsp gochujang (I’ve used hot sauce when desperate, but gochujang is better)
- 1 tsp honey (or just a pinch of sugar, no one will know)
- 1 tsp rice vinegar (apple cider vinegar sometimes sneaks in when I’m out)
How To Do It (My Way, with Random Tips)
- Preheat your oven to 200°C (that’s about 400°F). Grab a baking sheet and either line it with parchment or just spray it – whatever’s less hassle.
- Mix the meatball stuff: Throw the beef, green onions, garlic, ginger, egg, breadcrumbs, soy, BBQ sauce, gochujang, and brown sugar in a big bowl. Get in there with your hands – yeah it’s squishy. Don’t overthink it. (This is where I sneak a taste of the mix, though I probably shouldn’t…)
- Shape ‘em: Scoop up about a golf ball’s worth and roll into balls. If the mix is too sticky, add a smidge more breadcrumbs. If it’s dry, a splash of milk sorts it out.
- Onto the tray: Pop them onto your tray, spaced out a bit. Don’t worry if they’re not perfectly round – rustic is in. Sprinkle with sesame seeds.
- Bake for 15-18 minutes until cooked and browned. (If you want a little extra sticky-char, broil for 2-3 minutes at the end, but keep an eye out – I’ve burnt them before. Oops.)
- Spicy Mayo time: Mix all the dip ingredients in a bowl. Taste. If you want it punchier, add more gochujang. If you want it a bit zingier, extra vinegar. Up to you!
- Serve: Pile up the meatballs, give them a little more sesame, and get dipping.
But wait, quick digression – has anyone else noticed how gassy green onions get if you leave them in the fridge too long? Anyway, back to the recipe.
Some Notes I Learned the Hard Way
- If you make them too big, the outsides get tough before the insides are done. Actually, I find smaller is better for parties, too.
- I’ve tried using all lean meat – it’s okay, but a bit dry. A little fat makes it juicier (not a health food but worth it).
- Don’t skip the sugar – it really brings out the BBQ flavor, even if you’re not a sweet tooth.
- Once, I forgot the breadcrumbs and ended up with meat-sludge. Not my finest hour.
Variations I’ve Tried (Some Winners, Some… Not)
- Ground chicken works, but honestly it’s not as rich as beef or pork.
- I once added chopped kimchi for a tangy kick – my husband loved it, the kids did not.
- Tofu as a sub for half the beef? Meh, it made them kinda mushy, but they weren’t terrible. Just not my thing.
- If you want to go wild, add a cube of mozzarella inside each meatball for a gooey center. It’s a mess, but in a good way.
What If I Don’t Have a Particular Gadget?
You really don’t need anything fancy. A baking tray and your hands are enough – I’ve used a soup spoon to shape the meatballs when I couldn’t be bothered to wash the ice cream scoop, and it worked fine.
How to Store (But It’s Rarely Needed)
Technically, these keep in the fridge for about 3 days in an airtight container. You can freeze them too, but honestly, in my house they never last more than a day. Reheat in the oven, or just zap ‘em in the microwave if you’re impatient like me.
How I Serve These (The Only Way, IMO)
I love piling these up on a big platter with toothpicks and that spicy mayo dip right in the middle. Sometimes I’ll scatter extra green onions and sesame over the top. For bigger meals, I’ll serve them with sticky rice and some cucumber salad on the side – my sister dips everything, even the cucumbers, in the mayo, which is… a choice. Oh and I once put these in a foot-long roll with lettuce and pickles – highly recommend as a hangover cure.
Pro Tips (a.k.a. Oops, Learn From Me)
- I once tried rushing the broil step and, well, charcoal isn’t everyone’s favorite flavor. Watch them!
- Let the meatball mix sit for 10 minutes if you can – it makes them hold together better. But if you forget, it’s not a big deal.
- Don’t try to roll these with wet hands; they’ll get all slippery. Dry hands, always.
FAQ (Because These Come Up Every Time)
- Can I make these ahead? Yup! Shape and chill them a day before, then just bake when you’re ready. Actually, I think they taste better the next day, but my family never leaves me leftovers to test that.
- Is gochujang really necessary? Look, purists will say yes. I’ll say it gives the best flavor, but sriracha or Russian hot sauce work if you’re stuck. Just… don’t use ketchup, please?
- How spicy is this? Not crazy – just a bit of a nudge. You can always use less or more gochujang, or leave it out if your crowd is anti-heat.
- Can I fry these instead of baking? Sure, but it’s messier, and I find baking easier since I’m usually juggling three other things. (Frying does give a nice crust, though!)
- What’s a good store-bought Korean BBQ sauce? I like CJ’s Bulgogi Marinade (here’s the one I buy online), but honestly, any brand from your local Asian store is probably fine.
- Where do I get gochujang? Try Asian markets, bigger groceries, or order it here (that’s Maangchi – her site’s a lifesaver for Korean stuff).
So anyway, next time you’re looking to impress a crowd (or just need a reason to skip laundry), give these Korean BBQ Meatballs with Spicy Mayo Dip a whirl. And if you drop the tray, don’t worry – the dog will be thrilled.
Ingredients
- 500g ground beef
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely chopped
- 1/2 cup panko breadcrumbs
- 1 large egg
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- For the Spicy Mayo Dip:
- 1/3 cup mayonnaise
- 1 tablespoon Sriracha sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon toasted sesame seeds
Instructions
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1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2In a large bowl, combine ground beef, garlic, ginger, green onions, panko breadcrumbs, egg, 1 tablespoon soy sauce, sesame oil, and black pepper. Mix until just combined.
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3Shape the mixture into 20-24 small meatballs and arrange them on the prepared baking sheet.
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4Bake the meatballs for 18-20 minutes, or until cooked through and lightly browned.
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5While the meatballs bake, make the glaze by combining the remaining soy sauce and brown sugar in a small saucepan. Simmer for 2-3 minutes until slightly thickened, then brush over the cooked meatballs.
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6For the spicy mayo dip, whisk together mayonnaise, Sriracha, and rice vinegar in a small bowl. Sprinkle with toasted sesame seeds and serve alongside the meatballs.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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