Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Make the Meatballs

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the ground beef, panko breadcrumbs, soy sauce, gochujang, sesame oil, rice vinegar, grated ginger, garlic, brown sugar, black pepper, and salt. Mix until everything is well combined, but be careful not to overwork the meat to keep the meatballs tender.
3. Using your hands, form the mixture into 1-inch meatballs and place them on the prepared baking sheet. You should have about 20 meatballs.
4. Bake the meatballs in the preheated oven for 15-20 minutes or until they are cooked through and slightly golden brown on the outside.

Step 2: Prepare the Spicy Mayo Dip

1. In a small bowl, whisk together the mayonnaise, gochujang, rice vinegar, honey, sesame oil, garlic powder, and salt. Adjust the amount of gochujang for more or less spice.
2. If the sauce is too thick, add 1-2 teaspoons of water until you reach the desired consistency for dipping.

Step 3: Serve

1. Once the meatballs are done, remove them from the oven and let them cool slightly.
2. Garnish the meatballs with green onions and sesame seeds if desired.
3. Serve the meatballs with the spicy mayo dip on the side.

Tips:

• Gochujang is a key ingredient for the authentic Korean flavor. It can be found in most grocery stores or Asian markets. If you can’t find it, you can use sriracha as a substitute, but it will have a slightly different taste.
• Serving: These meatballs are great served with steamed rice, alongside kimchi, or as an appetizer.
• Adjust spice level: If you prefer a milder dip, reduce the amount of gochujang or add more mayonnaise to balance it out.

These Korean BBQ Meatballs with Spicy Mayo Dip are packed with flavor, and the spicy mayo adds the perfect creamy, spicy kick. Enjoy!