Description
Juicy Korean Meatballs with Spicy Mayo
Craving something bold & delicious? These Korean BBQ meatballs are packed with flavor and spice—perfect for dipping!
What’s in them?
Ground beef, soy sauce & garlic
Parmesan for extra richness
A spicy mayo dip you’ll LOVE!
How to make them:
Mix & form meatballs.
Sear them for crispy edges.
Bake for tender, juicy goodness!
Whisk together the spicy mayo dip.
Dip, eat, and thank me later!
Pro Tip: Pair with jasmine rice for a complete meal!
#SavoryBites #SpicyMayoLover #KoreanFoodie
Step-by-Step Guide
1. In a large bowl, combine 1 lb ground beef, 1/4 cup grated Parmesan, 2 minced garlic cloves, 2 tbsp soy sauce, 1 tbsp sesame oil, and 1/2 tsp black pepper. Mix gently with your hands until just combined. Avoid overmixing.
2. Form the mixture into 1-inch meatballs, placing them on a parchment-lined plate. You should have about 20-24 meatballs.
3. Heat 1 tbsp neutral oil in a large oven-safe skillet over medium-high heat. Working in batches, sear the meatballs for 1-2 minutes per side until a golden-brown crust forms.
4. Transfer the entire skillet to a preheated 400°F (200°C) oven. Bake for 10-12 minutes, or until the meatballs are cooked through.
5. While baking, make the spicy mayo: whisk together 1/2 cup mayonnaise, 2 tbsp gochujang (Korean chili paste), 1 tbsp honey, and 1 tbsp rice vinegar until smooth.
Serving Suggestions
Serve these meatballs hot from the oven. For a complete meal, place them over a bed of fluffy jasmine rice or cauliflower rice. They also make an excellent party appetizer—spear each meatball with a toothpick and serve the spicy mayo on the side for dipping. Garnish with sliced green onions and sesame seeds for a fresh, colorful finish.
How-to Summary
Mix beef, Parmesan, garlic, soy sauce, and spices. Form into balls. Sear in a hot skillet to create a crust. Finish cooking by baking in the oven. Whisk together mayonnaise, gochujang, honey, and vinegar for the dipping sauce. Serve and enjoy.
Frequently Asked Questions
Can I use a different type of ground meat?
Yes. Ground pork, chicken, or turkey work well. For poultry, add an extra tablespoon of soy sauce or a splash of water to keep the mixture moist.
I don’t have gochujang. What can I use instead?
You can substitute sriracha or a mix of ketchup and cayenne pepper, though the unique fermented flavor of gochujang will be missing.
Can I make these meatballs ahead of time?
Absolutely. You can form the raw meatballs and refrigerate them for up to 24 hours before cooking. You can also fully cook and freeze them for up to 3 months.
Why sear AND bake?
Searing creates a flavorful Maillard reaction crust, while baking ensures even, gentle cooking throughout without burning the exterior.
Is the spicy mayo very hot?
The heat level is adjustable. Start with 1 tbsp of gochujang and add more to taste. The mayonnaise and honey provide cooling balance.
Common Mistakes to Avoid
- Overmixing the meat: This compacts the proteins, leading to tough, dense meatballs. Mix until ingredients are just combined.
- Skipping the sear: The initial sear is crucial for texture and flavor. Don’t rush this step.
- Using cold meat: Let your ground beef sit at room temperature for 15-20 minutes before mixing for more even cooking.
- Crowding the pan: Sear in batches to allow for proper browning. Crowding steams the meatballs.
Conclusion
These Korean BBQ meatballs with spicy mayo are a perfect fusion of savory, sweet, and spicy flavors. They are surprisingly simple to make yet deliver a restaurant-quality experience. Whether served as a hearty family dinner or a crowd-pleasing appetizer, this recipe is guaranteed to become a new favorite. The key lies in the simple technique and the bold, addictive dipping sauce. Give them a try for your next meal!
