There is something utterly irresistible about Korean BBQ Meatballs with Spicy Mayo Dip Recipe that makes it a standout favorite in any gathering or cozy dinner at home. These meatballs boast a perfect blend of savory, sweet, and spicy flavors wrapped in tender, juicy bites, elevated by the luscious glaze and the creamy, zesty spicy mayo dip. The combination of authentic Korean ingredients like gochujang and sesame oil with familiar staples creates a dish that’s both comforting and exciting, guaranteed to win over meatball lovers and adventurous eaters alike.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Korean BBQ Meatballs with Spicy Mayo Dip Recipe. Each element brings something special to the table—texture, depth, or a burst of flavor that makes these meatballs unforgettable.
- 1 lb ground beef or ground chicken: Choose beef for richness or chicken for a lighter option without sacrificing flavor.
- ½ cup panko breadcrumbs: These provide a wonderful lightness and structure, keeping your meatballs tender yet firm.
- 1 egg: Acts as the perfect binder to hold everything together.
- 2 cloves garlic, minced: Adds that essential punch of aromatic spice and depth.
- 1-inch piece ginger, grated: Gives a fresh, slightly peppery warmth that balances the savory meat.
- 2 tablespoons soy sauce: Brings that umami richness that’s foundational in Korean cuisine.
- 1 tablespoon gochujang: The Korean chili paste delivers bold spice with a subtle sweetness.
- 1 tablespoon brown sugar: Adds a caramelized note that perfectly offsets the heat.
- 1 tablespoon sesame oil: Infuses a nutty aroma and a silky finish.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- ¼ teaspoon black pepper: Provides a mild, warming spice.
- 2 green onions, finely chopped: Brings freshness and a bit of crunch to the mix.
- Glaze ingredients (soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, cornstarch): These work harmoniously to create a sticky, flavorful coating for the meatballs.
- Spicy mayo dip ingredients (mayonnaise, gochujang, lime juice, honey, garlic powder): Creamy and tangy with a spicy kick, this dip is the perfect partner for the meatballs.
- Sesame seeds and chopped green onions for garnish: They add texture, color, and that irresistible final touch.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Combine the Meatball Mixture
Start by mixing your protein, whether ground beef or chicken, with panko breadcrumbs and egg in a large bowl. The egg and breadcrumbs ensure your meatballs stay juicy and don’t crumble. Then add minced garlic and grated ginger, which will give the meatballs an aromatic backbone. Blend in soy sauce, gochujang, brown sugar, and sesame oil to bring rich umami, subtle sweetness, and that signature nutty flavor. Season with salt and black pepper, and finish by folding in the finely chopped green onions for bursts of freshness throughout.
Step 2: Shape Your Meatballs
Once your mixture is evenly combined, use your hands or a small scoop to form the mixture into meatballs about 1 to 1.5 inches in diameter. Keeping them uniform helps with even cooking and gives that pleasing bite size everyone loves. This hands-on step is fun and lets you get a little creative with the size if you want to make some mini-appetizers.
Step 3: Cook the Meatballs
Choose your preferred method of cooking. For a crispy sear with lovely caramelization, pan-fry the meatballs in a skillet over medium heat for 10-12 minutes, turning occasionally. If you want a fuss-free approach, bake them in a preheated 400°F (200°C) oven for 18-20 minutes until golden and cooked through. Or, for a modern twist and extra crispness, air fry at 375°F (190°C) for 10-12 minutes. Each method yields delicious results; just pick what suits your kitchen and style best.
Step 4: Prepare the Korean BBQ Glaze
While the meatballs cook, whisk together the glaze ingredients: soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger in a small saucepan. Simmer gently to meld the flavors—this glaze is what transforms the meatballs into sticky, shiny morsels. Thicken it up by stirring in the cornstarch slurry, cooking until it coats the back of a spoon beautifully.
Step 5: Glaze the Meatballs
Transfer your cooked meatballs to a large bowl and pour the warm glaze over them. Toss gently but thoroughly so every meatball gets coated in that irresistible, sweet-spicy sauce. This final touch is what brings the Korean BBQ magic alive, making each bite saucy and packed with flavor.
Step 6: Make the Spicy Mayo Dip
In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until perfectly smooth and vibrant. This dip is creamy with a kick, designed to complement the meatballs without overpowering. Its tangy heat cuts through the richness, adding another dimension to your eating experience.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Sprinkle toasted sesame seeds and finely chopped green onions on top of the glazed meatballs just before serving. These garnishes add texture and visual appeal and bring fresh, nutty, and slightly pungent notes that brighten the entire dish.
Side Dishes
Pair your Korean BBQ Meatballs with Spicy Mayo Dip Recipe with simple steamed jasmine rice or fluffy cauliflower rice for an easy base that soaks up every bit of sauce. For a veggie boost, sautéed bok choy, kimchi, or a crisp cucumber salad bring freshness and a contrast in texture that balances the meal beautifully.
Creative Ways to Present
For parties, serve the meatballs on skewers with a small ramekin of the spicy mayo for dipping, turning them into perfect finger food. Alternatively, arrange them atop a bed of greens with a drizzle of the glaze for a light and elegant appetizer. You can even build mini slider-style sandwiches using soft buns, crisp lettuce, and a dollop of spicy mayo for a fun twist.
Make Ahead and Storage
Storing Leftovers
Place any leftover meatballs in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. Keep the glaze and spicy mayo dip separately to maintain their texture and flavor.
Freezing
You can freeze cooked meatballs by placing them in a single layer on a baking sheet until frozen, then transferring to a freezer bag or container. They keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over low heat or in the oven at 325°F (165°C) until warmed through to preserve the meatballs’ tenderness and the glaze’s glossy coating. Avoid microwaving as it can dry them out. Serve with freshly made spicy mayo dip for the best taste.
FAQs
Can I use ground pork instead of beef or chicken?
Absolutely! Ground pork works wonderfully in this Korean BBQ Meatballs with Spicy Mayo Dip Recipe, offering a slightly richer flavor and juicy texture. Just make sure it’s fresh and follow the same seasoning ratio.
How spicy is the dish? Can I adjust the heat level?
The dish offers a balanced warmth from the gochujang, but it’s not overwhelming spicy. You can easily adjust by adding more or less gochujang or substituting with a milder chili paste if desired. The spicy mayo dip also helps balance the heat.
Are these meatballs gluten-free?
They can be, with a few simple swaps! Use gluten-free panko breadcrumbs and tamari in place of regular soy sauce to make this Korean BBQ Meatballs with Spicy Mayo Dip Recipe suitable for gluten-sensitive diets.
Can I prepare the meatballs ahead of time?
Yes, you can mix the meatball ingredients and shape them a day ahead, storing them covered in the fridge. Just cook and glaze them fresh for the best texture and flavor.
What are some good beverage pairings?
This flavorful dish pairs beautifully with light, crisp drinks like cold beer, sparkling water with lime, or a fruity white wine. Non-alcoholic options like iced green tea or a citrusy soda complement the spicy and savory notes perfectly.
Final Thoughts
If you’re craving a dish that’s packed with bold Korean flavors, easy to make, and irresistibly delicious, give this Korean BBQ Meatballs with Spicy Mayo Dip Recipe a try. It’s one of those dishes that brings people together, whether at a casual weeknight dinner or a festive get-together. Trust me, once you taste those sticky, tender meatballs paired with creamy, spicy mayo, you’ll want to make them again and again!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Korean
Description
These Korean BBQ Meatballs are a flavorful and spicy twist on classic meatballs, featuring a savory blend of ground meat, Korean chili paste (gochujang), garlic, and ginger. Coated in a rich, sticky glaze and served with a creamy, tangy spicy mayo dip, they make a perfect appetizer or main dish ready in just 40 minutes.
Ingredients
Meatballs
- 1 lb (450g) ground beef or ground chicken
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions, finely chopped
Glaze
- ¼ cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
Spicy Mayo Dip
- ½ cup mayonnaise
- 1 tablespoon gochujang
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon garlic powder
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef (or chicken), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Gently mix the ingredients until just combined to ensure tender meatballs.
- Form Meatballs: Using your hands or a small scoop, shape the mixture into evenly sized meatballs, approximately 1 to 1.5 inches in diameter, ensuring they are uniform for even cooking.
- Cook the Meatballs (Choose One Method): For pan-frying, heat a bit of oil in a skillet over medium heat and cook the meatballs for 10-12 minutes, turning occasionally until browned and cooked through. For baking, preheat oven to 400°F (200°C) and bake meatballs for 18-20 minutes until cooked through. For air frying, preheat the air fryer to 375°F (190°C) and cook meatballs for 10-12 minutes until golden and cooked through.
- Make the Glaze: In a small saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Heat gently and bring to a simmer, stirring occasionally.
- Thicken the Glaze: Stir in the prepared cornstarch slurry gradually, continuing to cook and stir until the glaze thickens to a sticky consistency that will coat the meatballs well.
- Coat the Meatballs: Transfer the cooked meatballs to a bowl and pour the warm glaze over them. Toss gently to ensure every meatball is evenly coated with the flavorful glaze.
- Prepare the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy. Adjust seasoning as needed.
- Serve: Arrange the glazed meatballs on a serving plate. Garnish with sesame seeds and chopped green onions. Serve immediately with the spicy mayo dip on the side for dipping.
Notes
- You can substitute ground chicken with ground pork or turkey if preferred.
- Adjust the amount of gochujang to control the spiciness to your liking.
- For a gluten-free option, use gluten-free panko or breadcrumbs and gluten-free soy sauce.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Make sure not to overmix the meatball mixture to keep them tender.
