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To make Korean BBQ meatballs with spicy mayo dip, you will need fresh and flavorful ingredients. Each item plays a key role in creating a tasty dish. Gather everything before you start cooking. - 1 lb ground beef (or a mix of beef and pork) - 1/4 cup breadcrumbs - 2 green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon brown sugar - 1 teaspoon gochujang (Korean chili paste) - 1/2 teaspoon black pepper - 1 egg, beaten - 1 tablespoon sesame seeds for garnish These ingredients create a savory and juicy meatball. The gochujang adds a nice kick, while the sesame oil gives a rich flavor. - 1/2 cup mayonnaise - 1 tablespoon gochujang - 1 tablespoon lime juice - 1 teaspoon sriracha (optional for extra heat) - Salt to taste This dip balances the savory meatballs with creamy and spicy notes. The lime juice adds freshness and a zing. You can adjust the heat by adding or leaving out the sriracha. For the full recipe, check out the details above and get cooking! Start by preheating your oven to 400°F (200°C). This helps the meatballs cook evenly. Line a baking sheet with parchment paper. The paper keeps the meatballs from sticking. It also makes clean-up easy. In a large bowl, gather your ingredients. You need ground beef, breadcrumbs, green onions, garlic, ginger, soy sauce, sesame oil, brown sugar, gochujang, black pepper, and an egg. Mix these well with your hands. Make sure everything is combined. This step is key to tasty meatballs. Now, shape the meat mixture into small balls. Each should be about 1 inch wide. Place them on the lined baking sheet. Make sure they are not touching. Bake in the oven for 15 to 20 minutes. They are done when they are browned and reach 160°F (70°C) inside. While the meatballs bake, prepare the spicy mayo dip. In a small bowl, mix together mayonnaise, gochujang, lime juice, and sriracha if you want more heat. Add a pinch of salt. Stir until it’s smooth. Taste it and adjust the salt if needed. This dip adds a nice kick to your meatballs. For the full recipe, check out the details above. To get the best Korean BBQ meatballs, follow these simple tips: - Use a mix of beef and pork for more flavor. - Do not overmix the meat; it can make them tough. - Make sure your meatballs are even in size for even cooking. - Bake them at 400°F for a nice, crispy outside. - Always check the internal temperature. It should reach 160°F. The spicy mayo dip can be adjusted to suit your taste: - Start with the basic recipe for a mild dip. - Add more gochujang for extra heat. - If you want it less spicy, use less gochujang. - You can also add honey for a sweet touch. - For those who love heat, a dash of sriracha does wonders. Serving matters as much as taste. Here are some ideas: - Use a nice platter to display the meatballs. - Place a bowl of spicy mayo dip in the center. - Garnish with chopped green onions and sesame seeds. - Serve with fresh veggies, like cucumber or carrots, for color. - Consider skewers for easy serving at parties. For the full details on making these delicious meatballs, check the full recipe. {{image_2}} You can make your Korean BBQ meatballs even better by adding veggies. Chopped bell peppers, carrots, or mushrooms blend well. These veggies add flavor and nutrients. You can mix in about 1/2 cup of finely chopped veggies with the meat. This way, the meatballs stay moist and tasty. Not a fan of spicy mayo? No problem! Try different sauces. A sweet soy glaze can work well with meatballs. You can also use a sesame dipping sauce for a nutty taste. If you want a creamy dip, mix yogurt with herbs. Each sauce gives a unique twist to your meatballs. Want to adjust the heat? You can easily change the spice in your meatballs and dip. If you love heat, add more gochujang. For a milder flavor, use less or skip it. You can also add chili flakes to the dip for extra kick. Adjusting the spice makes these meatballs perfect for everyone. For the full recipe, check out the details earlier in the article. After enjoying your Korean BBQ meatballs, you may have some leftovers. To keep them fresh, let them cool to room temperature. Then, place them in an airtight container. They will stay good in the fridge for up to 3 days. If you want to enjoy them later, it's best to freeze them. Freezing meatballs is a simple way to save them for later. First, let the meatballs cool completely. Then, line a baking sheet with parchment paper and place the meatballs on it. Make sure they do not touch each other. Freeze them for about 1 to 2 hours. Once they are firm, transfer them to a freezer-safe bag. Label the bag and store it in the freezer. They can last for up to 3 months in the freezer. The spicy mayo dip is easy to store. Place it in an airtight container and keep it in the fridge. It should last about a week. If you notice any changes in color or smell, it's best to throw it away. You can also freeze the dip for later use. Just make sure to use a freezer-safe container. When you're ready to use it, let it thaw in the fridge overnight. The dip may separate, so stir it well before serving. For more detailed cooking steps, check the Full Recipe. Yes, you can make these meatballs ahead of time. You can mix and shape them, then store them in the fridge. They will stay fresh for up to 24 hours. If you want to freeze them, place the uncooked meatballs in a single layer on a tray. Once frozen, put them in a freezer bag. They last in the freezer for about three months. When ready to eat, bake them straight from the freezer. Just add a few extra minutes to the cooking time. If you can't find gochujang, you can use sriracha as a substitute. Mix it with a bit of brown sugar to mimic the sweetness. Another option is to use chili paste mixed with a little soy sauce. Though these options won't taste exactly the same, they can still give your meatballs a nice kick. You can adjust the amount based on your heat preference. To keep your meatballs juicy, do not overmix the meat. Just combine the ingredients until they are mixed well. Adding breadcrumbs and an egg helps retain moisture. The egg acts as a binder and keeps the meatballs from drying out. Also, baking them at the right temperature ensures they cook evenly. Avoid overcooking, as this can lead to dry meatballs. For extra flavor, consider adding grated zucchini or finely chopped mushrooms to the mix. For the full recipe, check out the Korean BBQ Meatballs with Spicy Mayo Dip. You learned how to make delicious Korean BBQ meatballs and a spicy mayo dip. We covered the key ingredients, step-by-step instructions, and useful tips. I shared ways to customize your meatballs and store leftovers for later meals. Now, you have all the tools to create this tasty dish in your kitchen. Enjoy experimenting with flavors and impressing your family and friends!

Korean BBQ Meatballs with Spicy Mayo Dip

Savor the bold flavors of Korean BBQ Meatballs with Spicy Mayo Dip that are sure to impress! These easy-to-make meatballs combine ground beef, garlic, and gochujang for an irresistible taste, all served with a creamy, spicy mayo dip. Perfect for gatherings or a special treat, these recipes are quick and delicious. Click through to explore the full recipe and elevate your dining experience today!
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Ingredients
  

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

1/4 cup breadcrumbs

2 green onions, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon brown sugar

1 teaspoon gochujang (Korean chili paste)

1/2 teaspoon black pepper

1 egg, beaten

1 tablespoon sesame seeds for garnish

Spicy Mayo Dip:

1/2 cup mayonnaise

1 tablespoon gochujang

1 tablespoon lime juice

1 teaspoon sriracha (optional for extra heat)

Salt to taste

Instructions
 

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

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

      Form Meatballs: Shape the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet. Make sure they're evenly spaced.

        Bake Meatballs: Bake in the preheated oven for 15-20 minutes, or until the meatballs are browned and cooked through (internal temperature should reach 160°F/70°C).

          Prepare Spicy Mayo Dip: While the meatballs are baking, prepare the dip by combining mayonnaise, gochujang, lime juice, sriracha (if using), and a pinch of salt in a small bowl. Mix well until smooth. Adjust seasoning to taste.

            Garnish and Serve: Once the meatballs are cooked, remove them from the oven, sprinkle with sesame seeds, and let them cool slightly. Serve them warm with the spicy mayo dip on the side.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4