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Tender Korean BBQ Meatballs with Spicy Mayo Dip

Tender Korean BBQ Meatballs with Spicy Mayo Dip to Savor

Enjoy these Tender Korean BBQ Meatballs with Spicy Mayo Dip, a crowd-pleasing appetizer with bold flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Can substitute with ground turkey or plant-based option.
  • 1 cup Breadcrumbs Gluten-free breadcrumbs can be used.
  • 1 large Egg A flax egg can be used for vegan variations.
  • 3 stalks Green Onions Regular onions can be used as a substitute.
  • 2 cloves Garlic Fresh garlic is ideal, garlic powder can be used.
  • 2 tbsp Soy Sauce Tamari is a gluten-free alternative.
  • 1 tbsp Sesame Oil Can be swapped with olive oil.
  • 1 tbsp Ginger Ground ginger can be used.
  • 2 tbsp Brown Sugar Honey or coconut sugar can be used.
For the BBQ Sauce
  • 2 tbsp Soy Sauce Similar substitutions as above can apply.
  • 1 tbsp Honey Maple syrup can serve as a vegan substitute.
  • 1 tbsp Rice Vinegar Apple cider vinegar can be used.
  • 1 tbsp Gochujang Sriracha or another chili paste can be swapped.
  • 1 tbsp Cornstarch Arrowroot powder is an alternative.
For the Spicy Mayo Dip
  • 1/2 cup Mayonnaise Vegan mayo is an excellent plant-based substitute.
  • 1 tbsp Sriracha Adjust to heat preference.
  • 1 tbsp Lime Juice Lemon juice can work in its place.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine ground beef, breadcrumbs, egg, green onions, garlic, soy sauce, sesame oil, ginger, and brown sugar.
  3. Shape the mixture into 1-inch meatballs and place on the baking sheet.
  4. Bake for 18-20 minutes until golden brown and internal temperature reaches 160°F (71°C).
  5. In a saucepan, whisk together soy sauce, honey, rice vinegar, gochujang, and cornstarch over medium heat until thickened.
  6. Mix mayonnaise, Sriracha, and lime juice in a small bowl until smooth.
  7. Drizzle BBQ sauce over cooked meatballs and serve warm with spicy mayo dip.

Nutrition

Serving: 2meatballsCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

These meatballs are best served warm and can be made ahead of time, with the BBQ sauce kept separate until serving.

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