Experience a delightful fusion of sweet, savory, and spicy flavors with these Korean BBQ Meatballs paired with a creamy Spicy Mayo Dip. These tender meatballs are infused with traditional Korean seasonings and glazed with a luscious BBQ sauce, making them an irresistible addition to any meal or gathering.
Why You’ll Love This Recipe
- Bold Flavors: The combination of soy sauce, garlic, ginger, and gochujang delivers a rich and authentic Korean taste.
- Versatility: Perfect as an appetizer, party snack, or main course when served over rice or noodles.
- Ease of Preparation: Simple ingredients and straightforward steps make this recipe accessible for cooks of all levels.
- Customizable: Easily adapt the recipe to suit dietary preferences or ingredient availability.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
- Ground beef (or a mix of beef and pork)
- Panko breadcrumbs
- Egg
- Garlic, minced
- Fresh ginger, grated
- Soy sauce
- Gochujang (Korean chili paste)
- Brown sugar
- Sesame oil
- Salt
- Black pepper
- Green onions, finely chopped
For the Korean BBQ Glaze:
- Soy sauce
- Honey or brown sugar
- Gochujang
- Rice vinegar
- Sesame oil
- Garlic, minced
- Ginger, minced
- Cornstarch mixed with water (for thickening)
For the Spicy Mayo Dip:
- Mayonnaise
- Sriracha sauce
- Lime juice
Directions
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Prepare the Meatballs:
- In a large bowl, combine ground meat, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix until well combined.
- Form the mixture into 1-inch meatballs and place them on a lined baking sheet.
-
Cook the Meatballs:
- Preheat the oven to 375°F (190°C).
- Bake the meatballs for 15-18 minutes, or until they are cooked through and golden brown.
-
Prepare the Korean BBQ Glaze:
- In a small saucepan, whisk together soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger.
- Heat the mixture over medium heat until it begins to simmer.
- Stir in the cornstarch slurry and continue to cook until the sauce thickens. Remove from heat.
-
Coat the Meatballs:
- Once the meatballs are done, transfer them to a large bowl.
- Pour the prepared glaze over the meatballs and gently toss to ensure they are evenly coated.
-
Prepare the Spicy Mayo Dip:
- In a small bowl, mix together mayonnaise, sriracha sauce, and lime juice until smooth.
-
Serve:
- Arrange the glazed meatballs on a serving platter.
- Serve warm with the spicy mayo dip on the side.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Protein Alternatives: Substitute ground beef with ground turkey, chicken, or a plant-based meat alternative for a different protein option.
- Gluten-Free Option: Use gluten-free breadcrumbs and tamari or coconut aminos in place of soy sauce.
- Adjusting Spice Levels: Modify the amount of gochujang in the meatballs and glaze, as well as the sriracha in the dip, to suit your heat preference.
- Serving Suggestions: Pair the meatballs with steamed rice, noodles, or a fresh salad for a complete meal.
Storage/Reheating
- Storage: Place cooled meatballs in an airtight container and refrigerate for up to 3 days.
- Freezing: Arrange cooked meatballs on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months.
- Reheating: Reheat meatballs in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. For frozen meatballs, thaw overnight in the refrigerator before reheating.
FAQs
How can I make this recipe vegetarian?
Substitute the ground meat with plant-based meat alternatives or a mixture of finely chopped mushrooms and lentils to achieve a similar texture and flavor.
What is gochujang, and where can I find it?
Gochujang is a Korean fermented chili paste that adds a unique spicy and savory
Print
Korean BBQ Meatballs with Spicy Mayo Dip
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 burritos
- Category: Dinner, Comfort Food
- Method: Stovetop, Grilling
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This Ultimate Grilled Cheese Burrito is a cheesy, flavor-packed fusion of a classic grilled cheese sandwich and a hearty burrito! Made with seasoned beef, nacho cheese, crunchy tortilla strips, and smoky chipotle mayo, this indulgent burrito is crispy on the outside, gooey on the inside, and perfect for lunch, dinner, or a satisfying comfort meal.
Ingredients
For the Beef Filling:
- 1 lb lean ground beef
- 1 packet taco seasoning
- ½ cup water
For the Chipotle Mayo:
- ½ cup mayonnaise
- 1 tablespoon chipotle sauce (adjust to taste)
For the Burritos:
- 4 burrito-size flour tortillas
- ½ cup nacho cheese sauce
- 1 cup prepared Mexican rice
- ½ cup sour cream (optional)
- ½ cup tortilla strips
- 1 cup shredded Colby Jack cheese
Instructions
-
Prepare the Beef Filling:
- In a medium skillet over medium heat, cook ground beef until fully browned, breaking it apart as it cooks.
- Drain excess fat.
- Stir in taco seasoning and water, then simmer for 5 minutes until thickened.
-
Make the Chipotle Mayo:
- In a small bowl, mix mayonnaise and chipotle sauce until smooth. Adjust spice level to taste.
-
Assemble the Burritos:
- Lay each tortilla flat on a clean surface.
- Spread nacho cheese sauce in the center.
- Add seasoned beef and Mexican rice on top.
- Drizzle with chipotle mayo and a dollop of sour cream (if using).
- Sprinkle tortilla strips for extra crunch.
-
Fold the Burritos:
- Fold the sides inward, then roll up tightly, ensuring the seam is on the bottom.
-
Grill with Cheese:
- Heat a non-stick skillet over medium heat.
- Sprinkle ¼ cup shredded cheese onto the skillet, forming a rectangle the size of the burrito.
- Place the burrito seam-side down onto the cheese. Cook for 2 minutes until the cheese crisps up.
- Carefully flip the burrito and repeat with another ¼ cup of cheese.
- Once both sides are golden and crispy, remove from the skillet.
-
Serve & Enjoy:
- Slice in half and serve warm with extra chipotle mayo, salsa, or guacamole.
Notes
Protein Swap: Use ground turkey, shredded chicken, or a plant-based alternative.
Vegetarian Option: Replace beef with sautéed peppers, onions, mushrooms, and black beans.
Cheese Variations: Try cheddar, Monterey Jack, or a Mexican blend for different flavors.
Make it Spicier: Add extra chipotle sauce, jalapeños, or hot sauce.
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