Description
Celebrate love with these Valentine Korean BBQ Meatballs and Spicy Mayo Dip. Easy to make and bursting with flavor, they are the highlight of any gathering.
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 (for glaze)
- 2 tbsp sesame oil (for glaze)
- 1 tbsp rice vinegar (for glaze)
- 1 tbsp gochujang (for glaze)
- 2 tbsp honey (or brown sugar, for glaze)
- 1 tsp minced garlic (for glaze)
- 1 tsp cornstarch mixed with 2½ tbsp water (for glaze)
- 1 tsp minced ginger (for glaze)
- ½ cup mayonnaise (for dip)
- 1 tsp honey (for dip)
- 1 tbsp sweet chili sauce (for dip)
- ½ tsp garlic powder (for dip)
- 1 tbsp lime juice (for dip)
- sesame seeds and chopped green onions (for garnish)
Instructions
- Combine all meatball ingredients in a large bowl and mix gently.
- Form meat into 1 to 1½-inch meatballs and set aside.
- Cook meatballs by pan-frying, baking, or air-frying until browned and cooked through.
- While cooking, prepare the glaze by combining glaze ingredients in a saucepan and simmering until thick.
- Coat cooked meatballs with the glaze in a large bowl.
- Mix spicy mayo dip ingredients in a separate bowl until smooth.
- Serve meatballs garnished with sesame seeds and green onions alongside the spicy mayo dip.
Notes
Use panko for a crunchier texture in meatballs.
Swap ground beef for ground turkey for a lighter option.
Make the glaze ahead of time and store in the fridge.
Nutrition
- Serving Size: 3 meatballs with dip
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 70mg