Description
This Korean BBQ Meatballs Dip recipe combines flavorful, tender meatballs coated in a spicy-sweet Korean BBQ sauce layered over a creamy blend of cream cheese, sour cream, and mayonnaise. Perfect as an appetizer, this dish brings a fusion of Korean and American flavors with a savory and slightly spicy kick, served warm with chips or bread.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Korean BBQ Sauce
- 1/3 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger
Dip Base
- 4 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
Optional Toppings
- Toasted sesame seeds
- Chopped green onions
- Shredded mozzarella or Monterey Jack cheese (for melting)
Instructions
- Make the meatballs: Preheat your oven to 400°F (200°C). In a large bowl, combine the ground beef, breadcrumbs, egg, finely chopped green onions, minced garlic, sesame oil, ground ginger, black pepper, and salt. Mix gently just until everything is combined to keep the meatballs tender. Shape into small meatballs, about 1 tablespoon each, and place them evenly spaced on a parchment-lined baking sheet. Bake for 15–18 minutes or until meatballs are fully cooked.
- Make the Korean BBQ sauce: While the meatballs bake, prepare the sauce. In a small saucepan over medium heat, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, minced garlic, and grated ginger. Once it begins to simmer, stir in the cornstarch slurry and continue cooking for 1–2 minutes until the sauce thickens. Remove from heat.
- Prepare the dip base: In a mixing bowl, blend the softened cream cheese, sour cream, and mayonnaise until completely smooth and creamy. Spread this mixture evenly into the bottom of a shallow baking dish or pie plate.
- Assemble the dip: Toss the hot, cooked meatballs in the prepared Korean BBQ sauce until they are fully coated. Arrange the saucy meatballs evenly over the cream cheese base. If using cheese, sprinkle shredded mozzarella or Monterey Jack on top. Place under the broiler for 2–3 minutes until the cheese has melted and is bubbling. Garnish with toasted sesame seeds and chopped green onions. Serve warm with tortilla chips, wonton chips, or sliced baguette.
Notes
- For a spicier dip, increase the amount of gochujang or add a dash of hot sauce to the BBQ sauce.
- You can use frozen cooked meatballs as a shortcut; just toss them in the homemade sauce before assembling.
- Try serving with a variety of dipping options like sliced baguette, chips, or vegetable crudités for a crowd-pleasing appetizer.
- To make the dip milder, reduce or omit the gochujang.
- Make sure not to overmix the meatball ingredients to keep them tender and juicy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking + Stovetop
- Cuisine: Korean-American
Nutrition
- Serving Size: about 1/2 cup
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 75mg
