Can I Use Ground Chicken Instead of Beef?

Absolutely! Chicken makes a great lighter alternative - just know the texture will be a tad softer than beef. I recommend using ground thigh meat if you can find it (more fat = more flavor and moisture). The baking time might need 2-3 extra minutes since chicken releases more liquid as it cooks. And don't skip that sesame oil - it really helps carry those Korean BBQ flavors when you're not using beef!

How Spicy Is the Mayo Dip?

The dip definitely has a kick, but it's totally adjustable to your taste. With 1 tbsp gochujang, I'd call it "medium" spice level - enough warmth to make your tastebuds dance but not so much that kids or spice-wary folks can't enjoy it. Start with 1/2 tbsp gochujang if you're nervous, then add more to taste. Side note: my husband adds an extra tsp of gochujang to his personal dipping bowl - no judgment here!

Can I Freeze These Meatballs?

You bet! These freeze like champs - perfect for meal prep. Let them cool completely, then freeze in a single layer on a baking sheet before transferring to freezer bags (this prevents sticking). They'll keep for up to 3 months. To reheat, bake frozen meatballs at 375°F for about 15-18 minutes until heated through. Pro tip: freeze the meatballs without the dip - make that fresh when you're ready to serve for maximum creaminess.

Tender Korean BBQ Meatballs with Spicy Mayo Dip

Name: Juicy Korean BBQ Meatballs with Spicy Mayo in Just 35 Minutes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 500g ground beef; 1/4 cup breadcrumbs; 1 egg; 2 cloves garlic, minced; 1 tbsp soy sauce; 1 tbsp brown sugar; 1 tsp ginger, grated; 1/2 tsp black pepper; 1 tbsp sesame oil; 1/4 cup green onions, chopped; 1/4 cup mayonnaise; 1 tbsp gochujang; 1 tsp rice vinegar

Description

Enjoy these tender Korean BBQ meatballs with a spicy mayo dip. Perfect as an appetizer or main dish.

Ingredients

500g ground beef
1/4 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp brown sugar
1 tsp ginger, grated
1/2 tsp black pepper
1 tbsp sesame oil
1/4 cup green onions, chopped
1/4 cup mayonnaise
1 tbsp gochujang
1 tsp rice vinegar

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Instructions

Preheat oven to 375°F (190°C).
In a bowl, mix ground beef, breadcrumbs, egg, garlic, soy sauce, brown sugar, ginger, black pepper, sesame oil, and green onions.
Shape the mixture into small meatballs.
Place meatballs on a baking sheet and bake for 20 minutes.
Mix mayonnaise, gochujang, and rice vinegar for the dip.
Serve meatballs hot with the spicy mayo dip.

Notes

Use lean ground beef for best results.
Adjust gochujang for desired spiciness.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baked
Cuisine: Korean