Description
This Valentine Korean BBQ Meatballs and Spicy Mayo Dip recipe is an incredible blend of flavors. Easy to make and perfect for gatherings, these meatballs are a delight!
Ingredients
Scale
- 1½ lb ground beef or chicken
- 2 eggs
- ½ cup breadcrumbs
- 1 tbsp brown sugar
- 1 tbsp gochujang (Korean chili paste)
- 2 cloves garlic (minced)
- 1 tbsp chopped red onion
- 1-inch piece ginger (grated)
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- 5 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp gochujang
- 2 tbsp honey or brown sugar
- 1 tsp minced garlic
- 1 tsp cornstarch mixed with 2½ tbsp water
- 1 tsp minced ginger
- ½ cup mayonnaise
- 1 tsp honey
- 1 tbsp sweet chili sauce
- ½ tsp garlic powder
- 1 tbsp lime juice
- Sesame seeds
- Chopped green onions
Instructions
- Combine all meatball ingredients in a bowl and mix until just combined.
- Form the mixture into meatballs (1 to 1½ inches in diameter).
- Cook meatballs by pan-frying, baking, or air frying until cooked through.
- Prepare the glaze by simmering the glaze ingredients then adding cornstarch slurry until it thickens.
- Coat cooked meatballs in the Korean BBQ glaze.
- Mix spicy mayo dip ingredients until smooth.
- Garnish the meatballs with sesame seeds and green onions, serve with spicy mayo dip.
Notes
Chill the meatballs and glaze a day before cooking for deeper flavors.
Use panko breadcrumbs for extra crunch.
Adjust the spiciness by altering gochujang to taste.
Nutrition
- Serving Size: 3 meatballs
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg