Description
These Korean BBQ Meatballs with Spicy Mayo Dip are a flavorful and easy-to-make appetizer or main dish. Juicy ground beef meatballs are seasoned with Korean-inspired ingredients like soy sauce and sesame oil, then pan-fried to perfection. Served with a creamy, spicy mayo dip enhanced with sriracha and garlic, this recipe brings Korean flavors to your kitchen in just 35 minutes.
Ingredients
For the Meatballs
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon olive oil (for cooking)
For the Spicy Mayo Dip
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1/2 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1/8 teaspoon garlic powder
Instructions
- Make the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, chopped onion, minced garlic, fresh parsley, dried oregano, salt, black pepper, soy sauce, and sesame oil. Mix all the ingredients thoroughly until evenly combined. Then, shape the mixture into small, bite-sized meatballs.
- Cook the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the meatballs carefully to the skillet, cooking them until they are browned on all sides and cooked through. This should take about 10-12 minutes. Remove the cooked meatballs from the skillet and set them aside to keep warm.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, sriracha, soy sauce, sesame oil, and garlic powder until smooth and well combined. This dip will have a creamy texture with a spicy kick, perfect for complementing the meatballs.
- Serve: Arrange the cooked Korean BBQ meatballs on a serving plate alongside the spicy mayo dip. Enjoy them as an appetizer or a main dish with your favorite sides.
Notes
- You can substitute ground beef with ground pork or a mix of beef and pork for a different flavor.
- For a gluten-free option, use gluten-free breadcrumbs and tamari instead of soy sauce.
- Adjust the amount of sriracha in the dip according to your preferred spice level.
- These meatballs can be baked at 400°F (200°C) for about 15-18 minutes if you prefer baking over pan-frying.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently.
