Korean BBQ Meatballs with Spicy Mayo Dip

Sweet, savory, and a little spicy, these meatballs are tossed in a sticky Korean-style glaze and paired with a creamy, tangy gochujang mayo for dipping. Great for parties or dinner over rice!

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🧆 Ingredients

For the Meatballs:

• 1 lb (450g) ground beef or pork (or a mix)
• 1 egg
• 2 green onions, finely chopped
• 2 garlic cloves, minced
• 1 tsp fresh grated ginger
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp gochujang (Korean chili paste), optional
• 1/2 cup breadcrumbs
• Salt & pepper to taste

For the Korean BBQ Glaze:

• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp gochujang
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tsp minced garlic
• 1 tsp cornstarch + 2 tbsp water

For the Spicy Mayo Dip:

• 1/2 cup mayonnaise
• 1–2 tbsp gochujang (adjust to taste)
• 1 tsp sesame oil
• Optional: 1 tsp lime juice or honey for balance

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👩‍🍳 Instructions

1. Make the Meatballs:
   • Preheat oven to 400°F (200°C).
   • Mix all meatball ingredients in a bowl until just combined.
   • Form into 1-inch balls and place on a lined baking sheet.
   • Bake for 15–18 minutes or until golden and cooked through.
2. Prepare the Glaze:
   • In a small saucepan, mix glaze ingredients (except cornstarch + water).
   • Bring to a simmer. Stir in the cornstarch slurry and cook until thickened (2–3 minutes).
   • Toss the baked meatballs in the warm glaze until coated.
3. Make the Spicy Mayo:
   • Stir all ingredients together in a small bowl until smooth.
   • Adjust spice level with more or less gochujang.

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✨ To Serve:

• Serve meatballs hot, with spicy mayo on the side or drizzled on top.
• Garnish with sesame seeds and chopped green onions.

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Let me know if you’d like a printable version or a vegetarian twist!

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