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Tender Korean BBQ Meatballs with Spicy Mayo Dip

Savor Tender Korean BBQ Meatballs with Spicy Mayo Dip

Enjoy Tender Korean BBQ Meatballs with Spicy Mayo Dip for a flavorful and protein-rich dish that will impress your guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Korean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Substitute with ground turkey or chicken for a leaner option.
  • 1 cup Breadcrumbs Use gluten-free breadcrumbs for a gluten-free version.
  • 1 large Egg Can replace with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water).
  • 1 small Green Onions Substitute finely chopped onions or shallots if needed.
  • 2 cloves Garlic (minced) Garlic powder works in a pinch.
  • 2 tbsp Soy Sauce Use reduced-sodium soy sauce for a healthier option.
  • 1 tbsp Sesame Oil Sunflower or canola oil are good neutral substitutes.
  • 1 tbsp Grated Ginger Ground ginger can also be used.
  • 1 tbsp Brown Sugar Honey or maple syrup are great alternatives.
For the BBQ Sauce
  • 2 tbsp Soy Sauce The backbone of BBQ flavor, adds umami.
  • 2 tbsp Honey Agave syrup makes a suitable vegan substitute.
  • 1 tbsp Rice Vinegar Apple cider vinegar can be used as an alternative.
  • 1 tbsp Gochujang Chili paste is a great substitute if gochujang is unavailable.
  • 1 tbsp Cornstarch Arrowroot powder can be used as a gluten-free alternative.
For the Spicy Mayo Dip
  • 1/2 cup Mayonnaise Greek yogurt offers a lighter option.
  • 1 tbsp Sriracha Adjust based on your preference for heat.
  • 1 tbsp Lime Juice Lemon juice can also work beautifully.

Equipment

  • Oven
  • mixing bowl
  • saucepan
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground beef, breadcrumbs, egg, green onions, minced garlic, soy sauce, sesame oil, grated ginger, and brown sugar. Mix until well blended.
  3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
  4. Bake the meatballs for 18-20 minutes until golden brown and they reach an internal temperature of 160°F.
  5. In a saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, and gochujang. Heat until simmering. Mix cornstarch with water, add to the sauce, and cook for 2 minutes until thickened.
  6. In a bowl, mix mayonnaise, sriracha, and lime juice until smooth and creamy.
  7. Toss the baked meatballs in the prepared BBQ sauce until fully coated.
  8. Serve the coated meatballs warm alongside the spicy mayo dip.

Nutrition

Serving: 2meatballsCalories: 320kcalCarbohydrates: 16gProtein: 20gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 650mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 3mg

Notes

Let meatballs sit in the BBQ sauce for a few minutes before serving to enhance flavors.

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