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Korean BBQ Meatballs with Spicy Mayo Dip – Sweet, Savory, and Addictively Delicious
Korean BBQ Meatballs with Spicy Mayo Dip – Sweet, Savory, and Addictively Delicious

Looking for a showstopping appetizer or flavorful dinner that brings the bold flavors of Korean BBQ into bite-sized form? These Korean BBQ Meatballs are tender, juicy, and packed with umami from soy sauce, sesame oil, ginger, and garlic. Tossed in a sticky-sweet glaze and served with a creamy, fiery spicy mayo dip, they’re impossible to resist. Perfect for game day, party platters, or even meal prep, this recipe offers the ideal balance of sweet, savory, and spicy in every bite. Pair them with rice, noodles, or skewer them for a fun party dish—they’re always a hit.
For the Meatballs
1 lb ground beef
2 cloves garlic (minced)
1- inch piece ginger (grated)
3 green onions (finely chopped)
1 egg
½ cup panko breadcrumbs
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon soy sauce
1 tablespoon sesame oil
For the Korean BBQ Glaze
5 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons honey (or substitute with more brown sugar)
1 tablespoon rice vinegar
1 teaspoon garlic (grated or finely minced)
1 teaspoon ginger (grated)
1 teaspoon cornstarch (mixed with 1 tablespoon water (slurry))
1 tablespoon sesame oil
1 teaspoon chili paste (optional, for heat)
Sesame seeds (for garnish)
Chopped green onion (for garnish)
For the Spicy Mayo Dip
½ cup mayonnaise
3 tablespoons chili paste (like gochujang or sriracha)
1 tablespoon lime juice
1 teaspoon honey
Pinch of garlic powder and salt
Step 1: Make the Meatballs
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine:
Ground beef
Garlic
Ginger
Green onions
Egg
Panko breadcrumbs
Soy sauce
Sesame oil
Salt and pepper
Mix gently until just combined—avoid overmixing.
Roll into 1 to 1½-inch balls and place on the baking sheet.
Bake for 15–18 minutes, until cooked through and golden brown.
Step 2: Make the Korean BBQ Glaze
In a saucepan over medium heat, add:
Soy sauce
Brown sugar
Honey
Rice vinegar
Garlic
Ginger
Sesame oil
Chili paste (if using)
Bring to a simmer.
Stir in the cornstarch slurry and cook until thickened, about 2–3 minutes.
Set aside.
Step 3: Make the Spicy Mayo Dip
In a small bowl, whisk together:
Mayonnaise
Chili paste
Lime juice
Honey
Garlic powder and salt
Taste and adjust spice or sweetness as desired.
Chill until ready to serve.
Step 4: Glaze & Serve
Once meatballs are done, toss them in the warm Korean BBQ glaze until evenly coated.
Sprinkle with sesame seeds and chopped green onions.
Serve warm with the spicy mayo dip on the side or drizzled over the top.
Variations
1. Ground Chicken or Turkey
Swap beef for a lighter version—just reduce bake time slightly.

2. Sweet & Spicy Skewers
Thread glazed meatballs onto skewers with grilled pineapple or bell peppers.

3. Rice Bowl
Serve over rice with cucumber slices, kimchi, and a drizzle of spicy mayo for a hearty meal.

4. Vegan Option
Use plant-based ground meat, vegan mayo, and skip honey or use agave.

Storage & Reheating
Storage:
Store meatballs and glaze separately in the fridge for up to 4 days.

Freezing:
Freeze meatballs (uncooked or cooked) for up to 2 months. Thaw and glaze before serving.

Reheating:
Reheat in the oven at 350°F for 10 minutes or microwave in short intervals. Toss in glaze just before serving.

10 Frequently Asked Questions
1. Can I make the meatballs ahead of time?
Yes! Mix and shape the meatballs a day ahead and refrigerate until ready to bake.

2. Is there a gluten-free option?
Use GF soy sauce (tamari) and gluten-free breadcrumbs.

3. Can I pan-fry instead of bake?
Yes, pan-fry in a bit of oil over medium heat for about 8–10 minutes, turning occasionally.

4. What chili paste is best?
Gochujang is traditional and adds a sweet-heat depth, but sriracha works great too.

5. Can I make this less spicy?
Yes—use less chili paste or omit it from the dip and glaze.

6. Can I double the recipe for a crowd?
Absolutely! Easily double both the meatballs and sauce.

7. Are these good for meal prep?
Yes! Keep the sauce separate until reheating for best texture.

8. What’s the best dipping sauce alternative?
Try soy-lime dipping sauce or garlic yogurt sauce for variety.

9. What sides go well with this?
Steamed jasmine rice

Pickled veggies or kimchi

Asian slaw or cucumber salad

10. Can I bake them on foil instead of parchment?
Yes, just lightly grease the foil to prevent sticking.

Conclusion
These Korean BBQ Meatballs with Spicy Mayo Dip are everything you want in a modern appetizer or flavorful dinner: bold, sweet-savory glaze, juicy texture, and a creamy, spicy kick from the dipping sauce. Whether you serve them as part of a Korean-inspired spread or bring them to a party, these meatballs are guaranteed to steal the show
April 2, 2025
Pea Pasta with Mint, Truffle & Lemon – A Bright, Elegant Spring Pasta Dish
Pea Pasta with Mint, Truffle & Lemon – A Bright, Elegant Spring Pasta Dish

If you’re dreaming of a pasta dish that’s light, refreshing, and bursting with green, seasonal flavor—this Pea Pasta with Mint, Truffle & Lemon is the one. Combining sweet fresh peas, delicate pea shoots, and a vibrant mix of mint, parsley, scallions, and lemon, this recipe delivers restaurant-level flavor with minimal effort. A drizzle of white truffle oil adds a luxurious earthy depth, while a touch of goat cheese crumbles (optional) provides creamy contrast. It’s the perfect pasta for spring and summer—bright, herbaceous, and totally unforgettable.
Produce
3 cups fresh peas (or frozen if out of season)
2 cups fresh pea shoots (lightly chopped)
1 cup fresh mint leaves (chopped)
1 cup Italian parsley (chopped)
5 scallions (thinly sliced)
1 shallot (finely diced)
2 lemons – zest and ¼ cup juice
Pasta & Grains
12 oz pasta (linguine, fettuccine, or short pasta like orecchiette)
Baking & Spices
1 teaspoon salt (plus more for pasta water)
½ teaspoon white pepper
Oils & Vinegars
½ cup olive oil (extra virgin)
1 tablespoon white truffle oil
Dairy
Goat cheese crumbles (optional, for topping)
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta until al dente according to package directions.
Reserve ½ cup of pasta water, then drain and set pasta aside.
Step 2: Blanch the Peas
While pasta cooks, bring another small pot of water to a boil.
Blanch the fresh peas for 2 minutes until bright green and tender.
Drain and rinse under cold water to stop cooking.
Step 3: Make the Herb & Aromatic Base
In a large skillet over medium heat, warm ¼ cup olive oil.
Add the shallot and scallions, sauté for 3–4 minutes until soft and fragrant.
Stir in the parsley, mint, and pea shoots, cooking just until wilted (1–2 minutes).
Add in the blanched peas, lemon zest, and lemon juice.
Step 4: Toss Pasta with Sauce
Add cooked pasta to the skillet with the veggie-herb mixture.
Pour in remaining ¼ cup olive oil, reserved pasta water, salt, and white pepper.
Toss everything gently until well-coated and warmed through.
Step 5: Finish with Truffle Oil & Cheese
Drizzle white truffle oil over the pasta and gently toss.
Plate and top with goat cheese crumbles, extra herbs, or lemon zest if desired.
Variations
1. Add Protein
Add grilled shrimp, chicken, or seared scallops for a more filling meal.

2. Vegan Version
Skip the goat cheese or use a vegan alternative—the dish is naturally dairy-light.

3. Nutty Crunch
Top with toasted pine nuts or crushed pistachios for extra texture.

4. Creamier Sauce
Blend a portion of the peas with a splash of pasta water and olive oil to create a silky green sauce base.

Storage & Reheating
Storage:
Store in an airtight container in the fridge for up to 3 days.

Reheating:
Reheat gently in a skillet with a splash of olive oil or pasta water to loosen it up.

Avoid the microwave if using truffle oil—it’s best freshly added after reheating.

10 Frequently Asked Questions
1. Can I use frozen peas?
Yes! Frozen peas work great—just thaw and blanch as directed.

2. What pasta shape works best?
Short shapes like orecchiette or fusilli hold the sauce well, but linguine or fettuccine are great too.

3. Is truffle oil necessary?
It’s optional but highly recommended. A small amount adds rich, earthy depth.

4. Can I make it ahead?
Yes, but it’s best fresh. If prepping ahead, cook the pasta and peas, and store separately from the herbs and oil.

5. How can I make it more lemony?
Add more zest or a squeeze of lemon juice just before serving.

6. Can I add cream or cheese to the sauce?
Yes, stir in a bit of heavy cream or Parmesan for a richer flavor.

7. Can I serve it cold as a pasta salad?
Absolutely—makes a beautiful spring pasta salad! Just chill and drizzle with fresh lemon juice and truffle oil before serving.

8. What wine pairs well with this dish?
Try a crisp white like Sauvignon Blanc, Pinot Grigio, or a light Chardonnay.

9. Can I substitute pea shoots?
Use baby spinach, arugula, or microgreens as alternatives.

10. What can I use instead of goat cheese?
Try feta, Parmesan, or ricotta salata for a similar tangy or salty bite.

Conclusion
This Pea Pasta with Mint, Truffle & Lemon is a beautiful celebration of springtime flavors—fresh, herbaceous, citrusy, and elevated with a hint of truffle. Whether served warm or chilled, it’s a dish that’s sure to impress with its simple elegance and vibrant green color.

Perfect
April 2, 2025
Artichokes on Whipped Ricotta with Herb Gremolata – Fresh, Creamy & Bright
Artichokes on Whipped Ricotta with Herb Gremolata – Fresh, Creamy & Bright

Looking for a light, elegant appetizer or side dish that celebrates fresh herbs and seasonal produce? This Artichokes on Whipped Ricotta with Herb Gremolata is a Mediterranean-inspired dish that’s as beautiful as it is flavorful. With tender artichokes, a base of creamy whipped ricotta, and a bright, zesty herb gremolata made with parsley, mint, lemon zest, and green garlic, this recipe delivers a perfect harmony of rich, herby, and tangy flavors. Serve it as a starter, side, or a shareable small plate—it’s simple to prepare yet deeply impressive.
Produce
3 artichokes (trimmed and cleaned)
2 lemons (juiced and zested)
2 tablespoons lemon zest (from above lemons)
½ bunch fresh mint (finely chopped)
3 tablespoons chives (finely chopped)
3 tablespoons fresh parsley (finely chopped)
1 green garlic stem (minced)
Dairy
6 oz ricotta cheese (high quality, full-fat)
Oils & Vinegars
3 tablespoons olive oil
½ cup extra virgin olive oil (for gremolata and drizzling)
Condiments
1 tablespoon lemon juice (from the 2 lemons above)
Baking & Spices
1 tablespoon peppercorns
¼ teaspoon black pepper
1⅛ tablespoons salt (divided)
Salt and pepper (to taste)
Step 1: Prep and Cook the Artichokes
Trim artichokes by removing tough outer leaves and cutting off the top third.
Cut in half lengthwise and remove the fuzzy choke.
Fill a large pot with water, add 1 lemon’s juice, 1 tbsp salt, and peppercorns.
Bring to a boil, then add artichokes and boil until tender—about 20–25 minutes.
Drain and set aside to cool slightly.
Step 2: Make the Herb Gremolata
In a bowl, combine:
Parsley
Mint
Chives
Green garlic
Lemon zest
1 tbsp lemon juice
¼ tsp black pepper
¼ tsp salt
Stir in ½ cup extra virgin olive oil until the herbs are fully coated.
Set aside to let flavors meld.
Step 3: Whip the Ricotta
In a food processor or bowl, whip the ricotta with 1 tbsp olive oil, a pinch of salt, and a splash of lemon juice until light and fluffy.
Chill until ready to use.
Step 4: Sear or Grill the Artichokes (Optional)
For added flavor, sear the cooked artichokes in 2 tbsp olive oil in a hot skillet or grill them until lightly charred.
Step 5: Assemble
Spread a generous layer of whipped ricotta on a serving plate.
Arrange the artichoke halves or quarters over the ricotta.
Spoon the herb gremolata on top.
Drizzle with extra olive oil and a final zest of lemon.
Sprinkle with flaky salt and cracked pepper.
Variations
1. Roasted Artichokes Version
Roast artichokes with olive oil and garlic at 400°F (200°C) for 30 minutes instead of boiling for deeper flavor.

2. Vegan Option
Use vegan ricotta or whipped cashew cheese for a plant-based alternative.

3. Add Crunch
Top with toasted pine nuts, breadcrumbs, or crushed pistachios for extra texture.

4. Serve on Toast
Layer all components on toasted sourdough for a chic bruschetta-style appetizer.

Storage & Make-Ahead Tips
Storage:
Store each component separately in airtight containers.

Ricotta and gremolata last up to 3 days in the fridge.

Make Ahead:
Cook and store artichokes a day ahead.

Whip ricotta and make gremolata up to 1 day ahead for easy assembly.

10 Frequently Asked Questions
1. Can I use canned or jarred artichokes?
Yes, if short on time. Just rinse and pat dry before searing or warming.

2. What is green garlic?
Green garlic is young garlic with a milder flavor—you can sub with a small garlic clove if unavailable.

3. Can I make this completely dairy-free?
Yes, use a plant-based ricotta or whipped cashew spread.

4. How do I make the ricotta extra smooth?
Whip in a food processor with olive oil and lemon juice for 2–3 minutes until creamy.

5. Can I serve this cold?
Absolutely! It’s delicious chilled or at room temperature.

6. What’s the best way to zest lemons?
Use a microplane to finely zest, avoiding the bitter white pith.

7. Can I add protein to this dish?
Yes—top with prosciutto, grilled shrimp, or soft-boiled eggs.

8. Can I use dried herbs?
Fresh herbs are best for gremolata, but dried can be used in a pinch (reduce quantity by half).

9. How do I make this more filling?
Serve with a side of warm crusty bread or over polenta or pasta.

10. What wine pairs well?
Try a crisp white wine like Pinot Grigio, Vermentino, or Sauvignon Blanc.

Conclusion
This Artichokes on Whipped Ricotta with Herb Gremolata is the perfect showcase of fresh, vibrant ingredients coming together in a simple, elegant, and delicious way. With creamy ricotta, zesty herbs, and tender artichokes, every bite is full of flavor and freshness.

Whether you’re hosting a dinner party or looking to elevate your veggie game, this dish is sure to impress with minimal effort. 🌿🍋🧄
April 2, 2025