Description
This Korean BBQ Meatballs Dip recipe combines tender, flavorful meatballs coated in a savory Korean BBQ glaze, paired perfectly with a spicy mayo dip. Made with ground beef or chicken and infused with classic Korean ingredients like gochujang and sesame oil, these meatballs offer a delicious twist on a party favorite that’s easy to prepare and sure to impress.
Ingredients
Scale
Meatballs
- 1½ pounds ground beef or ground chicken
- ½ cup breadcrumbs
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon Korean chili paste (gochujang)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar or honey (optional)
- 2 stalks green onion, finely chopped
- Salt and pepper, to taste
Korean BBQ Glaze
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- ¼ cup Korean BBQ sauce (store-bought or homemade)
- 1 garlic clove, minced
- ½ tablespoon gochujang
- 1 teaspoon sugar or honey (optional)
Spicy Mayo Dip
- ¼ cup mayonnaise
- 1 teaspoon rice vinegar
- 1 teaspoon gochujang or hot sauce
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef or chicken, breadcrumbs, minced garlic, soy sauce, sesame oil, gochujang, rice vinegar, sugar or honey, finely chopped green onion, salt, and pepper. Mix gently until everything is just incorporated, being careful not to overwork the mixture. Shape the mixture into small, even-sized meatballs for consistent cooking.
- Bake the Meatballs: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. Arrange the meatballs on the sheet, making sure they are spaced evenly. Bake for 15-20 minutes, or until the meatballs are browned on the outside and cooked through on the inside.
- Make the Korean BBQ Glaze: While the meatballs bake, prepare the glaze by whisking together soy sauce, sesame oil, Korean BBQ sauce, minced garlic, gochujang, and sugar or honey in a small saucepan. Simmer this mixture over medium heat until it slightly thickens and the flavors meld together beautifully.
- Coat the Meatballs: Once baked, transfer the hot meatballs to a bowl and pour the warm Korean BBQ glaze over them. Toss gently to evenly coat each meatball with the flavorful glaze.
- Prepare the Spicy Mayo Dip: In a small bowl, combine mayonnaise, rice vinegar, and gochujang or your preferred hot sauce. Stir well until smooth and creamy, providing a cooling yet spicy contrast to the savory meatballs.
- Serve: Arrange the glazed meatballs on a serving plate. Garnish with chopped green onions or sesame seeds for added texture and presentation. Serve alongside the spicy mayo dip for dipping. Enjoy as a delicious appetizer or party snack.
Notes
- You can substitute ground beef with ground chicken or turkey for a leaner option.
- If you prefer less heat, reduce or omit the gochujang in the glaze and dip.
- Make sure not to overmix the meatball mixture to keep them tender.
- For a gluten-free version, use gluten-free breadcrumbs and soy sauce alternatives like tamari.
- These meatballs can be made ahead and reheated; toss in glaze just before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
