Korean BBQ Meatballs with Spicy Mayo Dip

Ingredients:

For Meatballs:

• 500g ground beef (or beef + pork mix)

• 2 cloves garlic, minced

• 2 green onions, finely chopped

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tbsp gochujang (Korean chili paste)

• 1 tbsp brown sugar

• 1 tsp grated ginger

• 1 egg

• ½ cup breadcrumbs

• Sesame seeds (for garnish)

For Spicy Mayo Dip:

• ½ cup mayonnaise

• 1 tbsp sriracha (or more to taste)

• 1 tsp lime juice

• ½ tsp sesame oil

Instructions:

1. Make the Meatballs

• In a large bowl, combine ground meat, garlic, green onions, soy sauce, sesame oil, gochujang, sugar, ginger, egg, and breadcrumbs.

• Mix until well combined.

• Roll mixture into small bite-sized meatballs.

2. Cook

• Preheat oven to 200°C (400°F).

• Place meatballs on a lined baking sheet.

• Bake for 18–20 minutes until golden brown and cooked through.
  (Alternatively, you can pan-fry them in a skillet until browned and cooked inside.)

3. Prepare Spicy Mayo

• In a small bowl, mix mayonnaise, sriracha, lime juice, and sesame oil.

• Stir well and keep chilled until serving.

4. Serve

• Place cooked meatballs on a platter.

• Sprinkle with sesame seeds and extra green onions.

• Serve hot with the spicy mayo dip on the side.

Q \ A

Q: Can I make these meatballs ahead of time?
A: Yes! You can prepare the mixture, shape the meatballs, and refrigerate for up to 24 hours before cooking.

Q: Can I freeze them?
A: Absolutely. Freeze raw shaped meatballs or cooked ones. Reheat in oven before serving.

Q: What can I use instead of gochujang?
A: Use sriracha or chili garlic sauce, but gochujang gives the authentic Korean flavor.

Q: Can I air fry instead of baking?
A: Yes! Air fry at 190°C (375°F) for 12–15 minutes, flipping halfway.

Q: Is there a lighter version of the dip?
A: Swap regular mayo with Greek yogurt for a healthier option.