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- 1 lb ground beef (or a mix of beef and pork) - 1/2 cup breadcrumbs - 2 green onions, finely chopped - 2 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon ginger, grated - 1 tablespoon brown sugar - 1 egg, lightly beaten - 1/4 teaspoon black pepper - Sesame seeds for garnish For the meatballs, I use a mix of ground beef and pork. This adds flavor and keeps them juicy. Breadcrumbs work well as a binder. They help hold everything together without making the meatballs too dense. Green onions and garlic bring a fresh taste. They add a nice crunch and aroma. - 1/2 cup mayonnaise - 1 tablespoon Sriracha (adjust to taste) - 1 teaspoon lime juice - Pinch of salt For the spicy mayo dip, I use mayonnaise as the base. It's creamy and smooth. Sriracha adds heat, but you can adjust it to your liking. A little lime juice gives it a tangy kick. Salt enhances the flavors, making everything pop. Feel free to tweak the spice levels to fit your taste. You can find the full recipe linked above to explore step-by-step instructions for these delicious Korean BBQ meatballs with spicy mayo dip. First, set your oven to 400°F (200°C). This temperature helps cook the meatballs evenly. A hot oven makes the outside crispy while keeping the inside juicy. Line a baking sheet with parchment paper. This step prevents sticking and makes cleanup easy. Grab a large bowl. Here, combine the ground beef, breadcrumbs, green onions, and minced garlic. Add soy sauce, sesame oil, grated ginger, brown sugar, beaten egg, and black pepper. Mix everything well. I find using your hands works best for this. Make sure every ingredient is evenly distributed. This step is key for great flavor. Now, take small amounts of the mixture and shape them into meatballs about 1 inch wide. Place them on the baking sheet with some space between them. This helps them cook evenly. Bake in the oven for 20-25 minutes. Look for a golden brown color and ensure they are cooked through. These cues tell you when they are ready to enjoy. For the full recipe, check the earlier section. To make moist meatballs, use a mix of beef and pork. This mix helps keep them juicy. You can also add a little water to the meat mixture. If you want to skip breadcrumbs, try crushed crackers or oats. Both work well and add nice flavor. To boost flavor, add spices like garlic powder, onion powder, or even chili flakes. Fresh herbs like cilantro or basil can also brighten the taste. For a deeper flavor, marinate the meat mixture for a few hours. This step lets the spices soak in, making each bite a delight. When serving, use a nice plate to make the meatballs pop. A colorful platter adds fun. For garnishing, sprinkle sesame seeds on top. You can also drizzle extra spicy mayo around the meatballs. This adds flair and makes it look tasty. For the full recipe, check out the details above. {{image_2}} You can switch up the meat in this recipe. Ground turkey or chicken offers a leaner option. They keep the meatballs moist and flavorful. If you want more texture, try adding finely chopped veggies. Grated carrots or diced bell peppers work well. They add color and nutrition without changing the taste too much. Spicy mayo is a fantastic dip, but you can explore more options. Consider a sweet soy glaze for a new twist. Mix honey with soy sauce and a bit of garlic. This gives a rich, sweet flavor. You could also try a peanut sauce. It adds a nutty taste that pairs great with meatballs. Why not blend flavors from different kitchens? Korean BBQ meatballs can take on Italian flair. Add Italian herbs like basil or oregano to the mix. Serve with marinara sauce for a fun Italian twist. You can also try other Asian-inspired dips. A teriyaki sauce or a soy-sesame blend will add depth. The options are endless! For the full recipe, check out the Korean BBQ Meatballs with Spicy Mayo Dip. To keep your Korean BBQ meatballs fresh, store them in the fridge. Place them in an airtight container. They will stay good for about 3 to 4 days. For longer storage, freeze the meatballs. Spread them out on a baking sheet first. Once frozen, transfer them to a freezer bag. They can last up to 3 months in the freezer. When it's time to enjoy leftovers, reheating is key. The stovetop method works best to keep them moist. Just add a little water or broth to a pan and cover it. Heat on low until warm. If you use a microwave, place them in a bowl with a damp paper towel. Heat in short bursts, checking often. This helps prevent them from drying out. The spicy mayo dip lasts about a week in the fridge. Store it in a sealed container. If you want to refresh it, stir in a bit more lime juice or Sriracha. This adds flavor back in. If you need to reheat it, do so gently on the stovetop. Avoid using the microwave, as it can change the texture. Yes, you can make Korean BBQ meatballs ahead of time. For meal prep, mix the ingredients and form the meatballs. Place them on a baking sheet and cover with plastic wrap. Store them in the fridge for up to 24 hours. You can also freeze the uncooked meatballs. Just freeze them on the baking sheet first. Once frozen, transfer them to a freezer bag. When ready to cook, bake from frozen, adding a few extra minutes to the cooking time. Korean BBQ meatballs pair well with various side dishes. You can serve them with steamed rice or fried rice. A fresh salad with sesame dressing adds crunch. Kimchi provides a spicy and tangy kick. You might also enjoy them with pickled vegetables for a crisp contrast. For a fun twist, serve them in lettuce wraps. The spicy mayo dip is adjustable to your taste. It starts with mayonnaise and Sriracha. If you want less heat, use less Sriracha. You can also add a little lime juice to balance the spice. If you love heat, increase the Sriracha. Taste as you go to find your perfect level. Spicy mayo is versatile and delicious in many dishes. You can use it as a sandwich spread for extra flavor. It works well on sushi or in poke bowls. Try it as a dip for veggies or chips too. You can even drizzle it over grilled meats or tacos for a tasty twist. Yes, you can make a gluten-free version easily. For breadcrumbs, use gluten-free options like crushed rice crackers or almond flour. For soy sauce, choose a gluten-free brand or use tamari. This way, you can enjoy the same great taste without gluten. Korean BBQ meatballs are fun and easy to make. We covered all the key ingredients, from ground beef to green onions. You learned how to prepare, shape, and bake them for the best texture. We also discussed tips for enhancing flavor and suggested some tasty variations. Try these meatballs with different dips or cuisines for a twist. Whether you store or reheat leftovers, you now have a solid plan in place. Enjoy making this dish your own!

Korean BBQ Meatballs with Spicy Mayo Dip

Indulge in a flavor explosion with these Korean BBQ Meatballs with Spicy Mayo Dip! Perfect for any gathering, these juicy meatballs made with ground beef and a savory blend of ingredients are easy to make and irresistibly delicious. Pair them with a creamy, spicy mayo dip for an unforgettable treat. Ready to elevate your dinner game? Click through to explore the full recipe and impress your guests with this delightful dish!
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Ingredients
  

1 lb ground beef (or a mix of beef and pork)

1/2 cup breadcrumbs

2 green onions, finely chopped

2 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon ginger, grated

1 tablespoon brown sugar

1 egg, lightly beaten

1/4 teaspoon black pepper

Sesame seeds for garnish

For the Spicy Mayo Dip:

1/2 cup mayonnaise

1 tablespoon Sriracha (adjust to taste)

1 teaspoon lime juice

Pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Prepare Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, chopped green onions, minced garlic, soy sauce, sesame oil, grated ginger, brown sugar, beaten egg, and black pepper. Mix until well combined.

      Form Meatballs: Using your hands, shape the mixture into small meatballs (about 1 inch in diameter) and place them on the prepared baking sheet, spaced evenly apart.

        Bake the Meatballs: Bake in the preheated oven for about 20-25 minutes or until the meatballs are cooked through and golden brown.

          Make the Spicy Mayo Dip: While the meatballs are baking, in a separate bowl, whisk together the mayonnaise, Sriracha, lime juice, and a pinch of salt until smooth. Adjust the level of Sriracha to taste if you prefer more or less spice.

            Serve: Once the meatballs are ready, remove them from the oven and let them rest for a few minutes. Serve them hot, garnished with sesame seeds and accompanied by the spicy mayo dip on the side.

              Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings