Korean BBQ Meatballs with Spicy Mayo Dip
Korean BBQ Meatballs with Spicy Mayo Dip
Ingredients
For the Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 2 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 egg
- as needed salt, to taste
- as needed black pepper, to taste
For the Korean BBQ Glaze
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 garlic, clove, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1 to 2 tablespoons Sriracha
- 1 teaspoon lime juice, or rice vinegar
For Garnish (Optional)
- as needed green onions, sliced
- as needed sesame seeds
Instructions
- 1
In a large bowl, combine the ground beef, breadcrumbs, green onions, minced garlic, grated ginger, 1 tablespoon soy sauce, 1 tablespoon sesame oil, egg, salt, and black pepper. Mix gently until just combined. Form the mixture into meatballs, approximately 1 to 1 1/2 inches in diameter.
⏱️ 10 min
- 2
Heat a lightly greased skillet over medium heat. Cook the meatballs in batches, turning occasionally, for 10–12 minutes until they are browned on all sides and cooked through. Set the cooked meatballs aside.
⏱️ 12 min
- 3
In a small saucepan, combine 1/4 cup soy sauce, brown sugar, rice vinegar, 1 tablespoon sesame oil, 1 clove minced garlic, and 1 teaspoon grated ginger. Bring the mixture to a gentle simmer over medium heat. In a separate small bowl, whisk together the cornstarch and 1 tablespoon water until smooth. Stir this cornstarch mixture into the simmering sauce and cook for 1–2 minutes, stirring constantly, until the sauce thickens to a glossy consistency.
⏱️ 5 min
- 4
Add the cooked meatballs to the Korean BBQ glaze in the saucepan. Toss gently until all the meatballs are evenly coated with the glaze.
⏱️ 2 min
- 5
In a small bowl, whisk together the mayonnaise, Sriracha (start with 1 tablespoon and add more to taste), and lime juice (or rice vinegar) until the dip is smooth and well combined. Chill the spicy mayo until ready to serve.
⏱️ 3 min
- 6
Serve the glazed Korean BBQ meatballs warm with the spicy mayo dip on the side. Garnish with extra sliced green onions or sesame seeds, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean BBQ Meatballs with Spicy Mayo Dip
For the Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 2 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 egg
- as needed salt, to taste
- as needed black pepper, to taste
For the Korean BBQ Glaze
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 garlic, clove, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1 to 2 tablespoons Sriracha
- 1 teaspoon lime juice, or rice vinegar
For Garnish (Optional)
- as needed green onions, sliced
- as needed sesame seeds
Instructions
- 1
In a large bowl, combine the ground beef, breadcrumbs, green onions, minced garlic, grated ginger, 1 tablespoon soy sauce, 1 tablespoon sesame oil, egg, salt, and black pepper. Mix gently until just combined. Form the mixture into meatballs, approximately 1 to 1 1/2 inches in diameter.
⏱️ 10 min - 2
Heat a lightly greased skillet over medium heat. Cook the meatballs in batches, turning occasionally, for 10–12 minutes until they are browned on all sides and cooked through. Set the cooked meatballs aside.
⏱️ 12 min - 3
In a small saucepan, combine 1/4 cup soy sauce, brown sugar, rice vinegar, 1 tablespoon sesame oil, 1 clove minced garlic, and 1 teaspoon grated ginger. Bring the mixture to a gentle simmer over medium heat. In a separate small bowl, whisk together the cornstarch and 1 tablespoon water until smooth. Stir this cornstarch mixture into the simmering sauce and cook for 1–2 minutes, stirring constantly, until the sauce thickens to a glossy consistency.
⏱️ 5 min - 4
Add the cooked meatballs to the Korean BBQ glaze in the saucepan. Toss gently until all the meatballs are evenly coated with the glaze.
⏱️ 2 min - 5
In a small bowl, whisk together the mayonnaise, Sriracha (start with 1 tablespoon and add more to taste), and lime juice (or rice vinegar) until the dip is smooth and well combined. Chill the spicy mayo until ready to serve.
⏱️ 3 min - 6
Serve the glazed Korean BBQ meatballs warm with the spicy mayo dip on the side. Garnish with extra sliced green onions or sesame seeds, if desired.
⏱️ 1 min