Korean BBQ Meatballs with Spicy Mayo Dip Recipe
If you’re ready to steal the show at your next gathering, let me introduce you to my all-time favorite party bite: Korean BBQ Meatballs with Spicy Mayo Dip. Juicy, savory, and amped with a signature Korean kick, these meatballs bring together the irresistible flavors of sweet, garlicky soy and fiery gochujang mayo in one seriously addictive package. Whether served as an appetizer, late-night snack, or centerpiece for game day, their soft, tender texture paired with that creamy, spicy sauce is guaranteed to have everyone reaching for seconds (and asking for the recipe).
Ingredients You’ll Need
This recipe relies on a handful of bold, everyday ingredients that come together to make magic. Each plays a crucial role, delivering layers of flavor and a mouthwatering finish worthy of the spotlight.
- Ground beef (1 pound): Choose 80/20 for a juicy, tender texture; leaner beef can get a bit dry.
- Panko breadcrumbs (1/2 cup): Japanese breadcrumbs keep the meatballs extra light and fluffy.
- Green onions (1/4 cup, finely chopped): Bring freshness and color to brighten each bite.
- Garlic (2 cloves, minced): Delivers savory depth and classic Korean flavor.
- Ginger (1 tablespoon, grated): Adds a subtle warmth and zing to balance the richness.
- Soy sauce (2 tablespoons): The backbone of umami—just don’t skip it!
- Sesame oil (1 tablespoon): A little goes a long way for that toasty, nutty aroma.
- Brown sugar (1 tablespoon): Lends a sweet hint that caramelizes beautifully during cooking.
- Chili flakes (1 teaspoon, optional): Adds a gentle heat—use more or less to suit your taste.
- Egg (1): Binds everything together for cohesive, juicy meatballs.
- Salt and pepper (to taste): Essential for balance and great flavor.
- Vegetable oil (2 tablespoons, for frying): Neutral oil helps achieve that perfect golden crust.
- Mayonnaise (1/2 cup, for the dip): The creamy canvas that makes the spicy mayo irresistible.
- Gochujang (1–2 tablespoons): Korean chili paste brings heat, funk, and vivid color—adjust to your spice preference.
- Sesame oil (1 teaspoon, for the dip): Repeats here for extra depth in the sauce.
- Lime juice (1 teaspoon): Provides brightness and a little tang to balance the dip.
- Honey (1 teaspoon): Rounds everything out with just a touch of sweetness in the mayo dip.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip
Step 1: Mix the Meatball Ingredients
In a large bowl, gently combine your ground beef, panko, green onions, minced garlic, grated ginger, soy sauce, sesame oil, brown sugar, chili flakes if using, the egg, plus a generous pinch of salt and pepper. Use your hands or a fork to mix, stopping as soon as everything’s evenly combined to keep the texture light and not tough.
Step 2: Shape the Meatballs
With the mixture ready, use a small scoop or your hands to form 1-inch meatballs. Place them on a baking sheet or plate—don’t worry if they’re not perfect! Uniform size is key for even cooking, so take a few extra seconds here.
Step 3: Fry the Meatballs
Heat vegetable oil in a large skillet over medium heat. Fry the meatballs in batches to avoid overcrowding, turning every couple of minutes to brown all sides. They’ll need about 8 to 10 minutes, and are done when beautifully browned and cooked through to the center.
Step 4: Make the Spicy Mayo Dip
While the meatballs sizzle, whisk together the mayonnaise, gochujang, sesame oil, lime juice, and honey in a small bowl. Adjust the gochujang for more (or less) kick, and keep stirring until you get a silky-smooth dip with a vibrant red hue.
Step 5: Serve and Enjoy
Plate your Korean BBQ Meatballs with Spicy Mayo Dip while they’re still warm. Offer the dip on the side or drizzle some over the top. Get ready to watch them vanish!
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip
Garnishes
For the wow factor, shower your platter of Korean BBQ Meatballs with Spicy Mayo Dip with a sprinkle of toasted sesame seeds and extra chopped green onions. Not only does this add color and crunch, but those little sesame seeds pop with nutty flavor that plays beautifully against the rich beef and creamy dip.
Side Dishes
These meatballs mingle well with a variety of sides. Try a crisp cucumber salad, tangy kimchi, or bowls of fluffy steamed rice to round out the meal. They’re also fantastic next to roasted veggies or a pile of cabbage slaw for a lighter spread, turning them from appetizer to main event.
Creative Ways to Present
Get playful: skewer a few meatballs with toothpicks and serve as adorable cocktail bites, tuck them into lettuce cups for a fresh, hand-held option, or build mini sliders with soft buns and extra spicy mayo. Korean BBQ Meatballs with Spicy Mayo Dip also shine atop noodle salads or packed into bento boxes for a flavorful lunch.
Make Ahead and Storage
Storing Leftovers
If you have any meatballs left (good luck with that!), let them cool completely before storing in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to 3 days, making them perfect for snacking, meal prep, or late-night cravings.
Freezing
Korean BBQ Meatballs with Spicy Mayo Dip are perfect for freezing! Arrange cooked (and fully cooled) meatballs in a single layer on a sheet tray, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. You can also freeze the uncooked meatballs—just thaw in the fridge before cooking as usual.
Reheating
For best results, reheat meatballs in a 350°F oven until warmed through. If you’re in a hurry, a quick zap in the microwave works, but be careful not to overdo it or they’ll get dry. Always give your leftover spicy mayo dip a good stir before serving after storing in the fridge.
FAQs
Can I use ground chicken or turkey instead of beef?
Absolutely! Swap in ground chicken or turkey for a lighter twist. Just be aware that the texture will be slightly softer, so consider adding an extra tablespoon of panko crumbs for binding.
Is gochujang very spicy?
Gochujang has a mellow, lingering heat that’s flavorful rather than overwhelming. Start with a smaller amount in your dip and taste as you go—you’ll get all the signature Korean taste without burning your tongue.
Can I bake these meatballs instead of frying?
Yes, you can bake them for a bit of a healthier touch! Arrange on a parchment-lined baking sheet and bake at 400°F for about 15 to 20 minutes, or until cooked through and nicely browned. They won’t be as crispy on the outside, but still utterly delicious.
How can I make this recipe gluten-free?
It’s not hard at all—simply use gluten-free soy sauce (or tamari) and swap in gluten-free breadcrumbs for the panko. You’ll still get all those amazing flavors with no compromise.
What’s the best way to control the heat level in the spicy mayo dip?
The magic lies in the gochujang: use only one tablespoon for a mild dip, or bump it up to two if you crave bigger heat. You can even add a pinch of chili flakes for an extra zing or omit them completely if serving kids or spice-shy guests.
Final Thoughts
If you haven’t tried Korean BBQ Meatballs with Spicy Mayo Dip yet, you’re in for a treat. These little bites are crazy flavorful, fun to make, and always a hit with a crowd. Whip up a batch, dip generously, and watch as your friends and family rave over each spicy-sweet, crave-worthy bite. I can’t wait for you to experience just how addictive these meatballs really are!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Korean BBQ Meatballs with a Spicy Mayo Dip are a flavorful twist on a classic appetizer. The juicy meatballs are infused with Korean-inspired flavors and served with a creamy and spicy mayo dip that adds a delicious kick.
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon chili flakes (optional)
- 1 egg
- Salt and pepper to taste
- 2 tablespoons vegetable oil for frying
For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1–2 tablespoons gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, panko, green onions, garlic, ginger, soy sauce, sesame oil, brown sugar, chili flakes, egg, salt, and pepper. Mix gently until just combined. Form mixture into 1-inch meatballs.
- Cook the Meatballs: Heat vegetable oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned and cooked through, about 8-10 minutes.
- Make the Spicy Mayo Dip: In a small bowl, whisk together all spicy mayo dip ingredients until smooth.
- Serve: Serve meatballs warm with the spicy mayo dip on the side for dipping.
Notes
- For extra flavor, garnish meatballs with toasted sesame seeds and chopped green onions.
- You can bake meatballs at 400°F for 15-20 minutes as a healthier alternative.
- Adjust the amount of gochujang in the dip to control the heat level.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs with 2 tablespoons dip
- Calories: 320
- Sugar: 5 grams
- Sodium: 680 milligrams
- Fat: 22 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 13 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 1 gram
- Protein: 20 grams
- Cholesterol: 85 milligrams
