Description
These Korean BBQ Meatballs with Spicy Mayo Dip are a delicious fusion appetizer that combines juicy, flavorful beef meatballs with a creamy, spicy sauce. Perfect for a quick snack or party dish, they’re made with classic Korean seasoning elements like soy sauce and sesame oil, pan-fried to golden perfection, and served alongside a zesty mayo-based dip with sriracha for an extra kick.
Ingredients
Scale
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)
Spicy Mayo Dip
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1/2 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1/8 teaspoon garlic powder
Instructions
- Make the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, chopped onion, minced garlic, chopped fresh parsley, dried oregano, salt, black pepper, soy sauce, and sesame oil. Mix everything thoroughly until well incorporated. Shape the mixture into small, evenly sized meatballs for even cooking.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Carefully place the meatballs into the skillet, ensuring they are not overcrowded. Cook them, turning occasionally, until they are browned on all sides and cooked through. Remove the meatballs from the skillet and set them aside on a plate lined with paper towels to drain any excess oil.
- 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. Adjust the spiciness by adding more sriracha if desired.
- Serve: Arrange the cooked meatballs on a serving plate and serve them warm alongside the spicy mayo dip for dunking. Enjoy as an appetizer or a tasty snack.
Notes
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs.
- You can swap ground beef for ground turkey or chicken for a leaner option.
- Adjust the amount of sriracha in the dip to suit your spice preference.
- Make sure not to overcrowd the skillet to ensure even browning of the meatballs.
- Leftover meatballs can be refrigerated for up to 3 days and reheated in a skillet or microwave.
