Description
A flavorful Korean BBQ Meatballs Dip recipe featuring tender baked meatballs coated in a savory Korean BBQ glaze, served with a creamy, spicy mayo dip. Perfect as an appetizer or party snack, this recipe combines classic Korean flavors like gochujang, sesame oil, and soy sauce for a delicious fusion treat.
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 (if using), chopped green onion, salt, and pepper. Mix gently until just combined to avoid tough meatballs. Shape the mixture into small, bite-sized meatballs.
- Bake the Meatballs: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and evenly space the meatballs on it. Bake for 15 to 20 minutes, or until they are browned on the outside and cooked through in the center.
- 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 saucepan. Heat over medium heat and simmer gently until the mixture slightly thickens, about 3–5 minutes.
- Coat the Meatballs: Once baked, transfer the meatballs to a large bowl and pour the warm Korean BBQ glaze over them. Toss gently to coat each meatball evenly with the sticky, flavorful sauce.
- Prepare the Spicy Mayo Dip: In a small bowl, combine mayonnaise, rice vinegar, and gochujang or your preferred hot sauce. Mix until smooth and creamy. Adjust the heat to taste by adding more gochujang if desired.
- Serve: Arrange the glazed meatballs on a serving plate. Garnish with additional chopped green onions or a sprinkle of sesame seeds if desired. Serve immediately alongside the spicy mayo dip for dipping.
Notes
- For a gluten-free version, use gluten-free breadcrumbs and tamari sauce instead of soy sauce.
- Ground chicken can be substituted with ground beef or pork based on preference.
- Do not overmix the meatball mixture to keep them tender and juicy.
- The glaze can be made a day ahead and stored in the refrigerator.
- Adjust the amount of gochujang in the meatballs, glaze, and dip to modify the spice level.
- If you prefer, you can pan-fry the meatballs instead of baking for a crispier exterior.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
