Description
Enjoy these Valentine Korean BBQ Meatballs and Spicy Mayo Dip for a delightful meal. With irresistible flavors and simple preparation, it’s great for any gathering or quick dinner.
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 (for glaze)
- 1 tbsp rice vinegar
- 1 tbsp gochujang (for glaze)
- 2 tbsp honey or brown sugar
- 1 tsp minced garlic (for glaze)
- 1 tsp minced ginger (for glaze)
- 1 tsp cornstarch mixed with 2½ tbsp water
- ½ cup mayonnaise (for spicy mayo)
- 1 tsp honey (for spicy mayo)
- 1 tbsp sweet chili sauce
- ½ tsp garlic powder
- 1 tbsp lime juice
- Sesame seeds
- Chopped green onions
Instructions
- Mix ground meat, eggs, breadcrumbs, brown sugar, gochujang, garlic, onion, ginger, soy sauce, sesame oil, salt, and pepper in a bowl.
- Form mixture into 1-1½ inch meatballs.
- Cook meatballs by pan-frying, baking, or air frying until browned and cooked through (internal temp 160°F).
- Prepare the glaze by simmering soy sauce, sesame oil, vinegar, gochujang, honey, garlic, and ginger, then thicken with cornstarch slurry.
- Coat cooked meatballs with the glaze.
- Whisk together spicy mayo ingredients in a separate bowl until smooth.
- Serve coated meatballs garnished with sesame seeds and green onions with spicy mayo dip on the side.
Notes
Avoid overmixing the meatball mixture for tender results.
Store leftovers in an airtight container in the fridge for up to 3 days.
The spicy mayo dip can be made a day ahead to enhance flavor.
Nutrition
- Serving Size: 4 meatballs
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg