Tender Korean BBQ Meatballs with Spicy Mayo Dip
Why You’re Gonna Love These Meatballs
You know those days when you just crave something a little different but still comforting? That’s when I pull out this Korean BBQ meatballs recipe. My family goes wild for it every time (no leftovers, ever!). It’s got the perfect combo of sweet, spicy, and savory. And let me tell you, the spicy mayo dip? Game changer. I once tried skipping it to save time—big mistake!
What You’ll Need
- 500g ground beef (or pork, if you’re feeling adventurous)
- 1/2 cup breadcrumbs (panko works wonders)
- 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
- 1 egg
- 2 tbsp soy sauce (I sometimes use tamari for a gluten-free option)
- 1 tbsp sesame oil
- 1 tbsp gochujang (or more if you like it hot!)
- Green onions, chopped (for a bit of color)
Let’s Get Cooking
- Preheat your oven to 400°F (200°C). A good hot oven is key.
- In a large bowl, mix together the beef, breadcrumbs, garlic, egg, soy sauce, sesame oil, and gochujang. Don’t be afraid to get your hands dirty—it’s the best way to mix!
- Form the mixture into small, golf ball-sized meatballs. This is where I usually sneak a taste, just to make sure the seasoning is right.
- Place the meatballs on a lined baking sheet and bake for about 15-20 minutes. They should be nice and brown.
- While those are cooking, whisk together some mayo and a bit of sriracha for the dip. Adjust the heat to your liking.
- Once the meatballs are done, serve them up hot with the spicy mayo on the side. I like to sprinkle some chopped green onions on top for that extra flair.
Little Notes I’ve Jotted Down
Okay, here’s the thing: if you add too much gochujang, you might need a fire extinguisher. But seriously, start with less, you can always add more. Also, the breadcrumbs can be swapped for oatmeal if you’re out (trust me, it’s not that weird).
Fun Variations I’ve Tried
Once, I added a splash of pineapple juice to the mix for a Hawaiian twist. It was interesting, but not my favorite. I’ve also tried using turkey instead of beef—definitely lighter, but you might want to up the seasoning.
What If I Don’t Have…
A baking sheet? No worries—just use any oven-safe dish you’ve got. I’ve even used my trusty cast iron skillet when I was in a pinch.
Storing These Beauties
If by some miracle you have leftovers, they keep in the fridge for a couple of days. Though honestly, in my house, it never lasts more than a day!
How I Like to Serve These
With a side of steamed rice and maybe some kimchi if I’ve got it on hand. My kids love them wrapped in lettuce leaves—makes it feel like a little taco night!
Lessons Learned
One time, I rushed the mixing process and ended up with clumps of garlic powder—don’t be like past-me, make sure everything is well combined.
Answering Your Questions
Can I freeze these meatballs? Absolutely! Just make sure they’re cooled completely before you pop them in a zip-top bag. They reheat beautifully.
Is there a vegetarian version? You betcha! Sub in some crumbled tofu or lentils. It’s not quite the same, but hey, it’s close!
Do I have to use gochujang? Well, it’s kind of the star here. But if you’re really out, a mix of sriracha and a bit of sugar can do in a pinch.
For more Korean flavors, you might want to check out Maangchi’s Korean recipes or Korean Bapsang for a deep dive into authentic dishes. Happy cooking!
