If you are craving something that bursts with bold flavors and offers a perfect balance of sweet, spicy, and savory, you have to try this Korean BBQ Meatballs with Spicy Mayo Dip Recipe. These meatballs are tender, juicy, and coated in a glossy, flavorful Korean BBQ glaze, paired with a creamy and spicy mayo dip that will have everyone reaching for seconds. Whether you’re serving them at a party, as an appetizer, or a comforting meal, this recipe combines simple ingredients into something truly unforgettable.
Ingredients You’ll Need
Don’t let the list intimidate you; every ingredient plays an essential role in creating the mouthwatering combination of tastes and textures in this dish. From the savory richness of ground beef to the aromatic hints of garlic and ginger, even small details like the gochujang add vibrant color and heat.
- 1 lb ground beef (or beef/pork mix): Provides a juicy and flavorful base for the meatballs.
- 1/2 cup panko breadcrumbs: Helps keep the meatballs light and tender by adding texture.
- 1 egg: Acts as a binder to hold all ingredients together perfectly.
- 2 cloves garlic, minced: Adds a warm and aromatic kick to every bite.
- 2 green onions, finely chopped: Offers freshness and a mild onion flavor.
- 2 tbsp soy sauce: Infuses a deep umami savoriness into the meat mix.
- 1 tbsp sesame oil: Delivers a toasted, nutty aroma that’s signature to Korean dishes.
- 1 tsp grated ginger: Brightens the flavor profile with subtle spice.
- 1/2 tsp black pepper: Adds a mild heat to balance the sweetness.
- 1/3 cup soy sauce (for glaze): Forms the savory backbone of the sticky BBQ glaze.
- 2 tbsp brown sugar: Sweetens the glaze and helps create that beautiful caramelized finish.
- 1 tbsp rice vinegar: Introduces a gentle tang to balance richer flavors.
- 1 tbsp gochujang (Korean chili paste): Adds signature Korean heat and complexity.
- 1 tsp sesame oil (for glaze): Enhances the glaze with a toasted aroma.
- 1 tsp cornstarch mixed with 2 tsp water: Thickens the glaze into a luscious coating.
- 1/2 cup mayonnaise: Creates the creamy base for the spicy mayo dip.
- 1–2 tbsp sriracha (to taste): Gives the mayo dip a fiery kick.
- 1 tsp lime juice: Adds a hint of brightness and acidity to the dip.
- 1 tsp honey: Balances the heat with just a touch of sweetness.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even cooking. This step prepares you for creating perfectly baked meatballs with a golden-brown crust.
Step 2: Make the Meatballs
In a large mixing bowl, combine the ground beef (or your meat choice), panko breadcrumbs, egg, minced garlic, chopped green onions, soy sauce, sesame oil, grated ginger, and black pepper. Mix gently until just combined—overmixing can toughen the meatballs, so be careful. Shape the mixture into evenly sized balls and place them on the prepared baking sheet.
Step 3: Bake the Meatballs
Pop the meatballs into the oven and bake for 18 to 20 minutes. You’ll know they’re done when they are cooked through with a beautifully browned exterior. This oven method keeps them juicy without the mess of frying.
Step 4: Prepare the Glaze
While the meatballs bake, make your iconic Korean BBQ glaze by combining the soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil in a small saucepan. Bring it to a gentle simmer, then stir in the cornstarch-water slurry to thicken it up. This glaze is the secret behind the lip-smacking, sticky finish on your Korean BBQ Meatballs with Spicy Mayo Dip Recipe.
Step 5: Toss and Caramelize
Once the meatballs are baked, coat them thoroughly in the warm glaze until each one is glistening. Return the glazed meatballs to the oven for an additional 5 minutes. This gives the sauce time to caramelize lightly, locking in that truly irresistible flavor.
Step 6: Whisk Up the Spicy Mayo Dip
While the meatballs finish, whisk together mayonnaise, sriracha, lime juice, and honey until smooth and creamy. This spicy mayo dip adds a cool, zesty contrast that perfectly complements the Korean BBQ glaze.
Step 7: Serve Warm
Serve your Korean BBQ Meatballs with Spicy Mayo Dip Recipe warm, either drizzled with the spicy mayo or with the dip on the side for dunking. Trust me, each bite will be packed with mouthwatering layers of flavor.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Adding garnishes like toasted sesame seeds and finely sliced green onions is a great way to enhance both the visual appeal and the subtle textural contrasts of your meatballs. The sesame seeds give a pleasant crunch, while green onions bring an extra fresh note that brightens the dish even further.
Side Dishes
You can keep things traditional with steamed jasmine rice or fluffy white rice to soak up the sauce. For a fresh, crunchy element, consider pairing these meatballs with a simple cucumber salad or pickled vegetables which help cut through the richness of the BBQ glaze and spicy mayo.
Creative Ways to Present
If you want to wow your guests, try serving these meatballs on skewers as bite-sized appetizers with small bowls of dip on the side. Another fun idea is to create sliders using mini buns, a meatball, some spicy mayo, and fresh lettuce for a handheld treat. These creative touches take your Korean BBQ Meatballs with Spicy Mayo Dip Recipe to party-perfect status.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover meatballs and spicy mayo dip in airtight containers in the refrigerator. They should stay fresh and flavorful for up to three days, making them an excellent option for quick lunches or dinners during a busy week.
Freezing
These meatballs freeze beautifully. Lay them out on a baking sheet to freeze individually before transferring them to a freezer-safe container or bag. This way, they won’t stick together, and you can enjoy a quick Korean BBQ Meatballs with Spicy Mayo Dip Recipe anytime by thawing and reheating.
Reheating
To reheat, simply warm the meatballs in a 350°F (175°C) oven until heated through and re-glaze if you like for that fresh sticky coating. The spicy mayo is best served cold or at room temperature, so give it a good stir before serving again.
FAQs
Can I use ground chicken or turkey instead of beef?
Absolutely! Ground chicken or turkey can be a lighter alternative, but be mindful they may dry out faster. Adding a splash of oil or a bit more panko can help keep the meatballs juicy.
What if I don’t have gochujang?
If you can’t find gochujang, you can substitute with a mix of chili paste and a bit of miso or add a touch of soy sauce and honey to mimic the sweet and spicy depth gochujang provides.
How spicy is the spicy mayo dip?
You control the heat by adjusting the amount of sriracha. Start with one tablespoon and add more if you like a bolder kick. It’s creamy and spicy but never overpowering.
Can I bake the meatballs in an air fryer?
Yes! Air frying works wonderfully for crisp edges and juicy interiors. Cook at 375°F for about 12-15 minutes, shaking halfway through for even cooking.
Is this recipe suitable for parties?
Definitely! These Korean BBQ Meatballs with Spicy Mayo Dip Recipe are crowd-pleasers and easy to serve in batches. Plus, they pair perfectly with casual drinks and other finger foods.
Final Thoughts
If you want to experience an explosion of flavors that’s both comforting and exciting, this Korean BBQ Meatballs with Spicy Mayo Dip Recipe should be at the top of your cooking list. It’s simple to make, packed with flavor, and perfect for sharing with friends and family. Give it a try—you’ll be amazed at how something so straightforward can taste this amazing!
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Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings (approximately 16 meatballs)
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Description
These Korean BBQ Meatballs are succulent, flavorful bites made from a blend of ground beef and classic Korean seasonings, baked to perfection and coated in a smoky, sweet-spicy glaze. Paired with a creamy, spicy mayo dip, they make an irresistible appetizer or party snack that’s easy to prepare and delightfully satisfying.
Ingredients
Meatballs
- 1 lb ground beef (or beef/pork mix)
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1/2 tsp black pepper
Glaze
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tsp water (for thickening)
Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha (to taste)
- 1 tsp lime juice
- 1 tsp honey
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make the meatballs: In a large bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, chopped green onions, soy sauce, sesame oil, grated ginger, and black pepper. Gently mix until just combined to avoid tough meatballs. Form the mixture into evenly sized balls and place them on the prepared baking sheet.
- Bake the meatballs: Bake the meatballs in the preheated oven for 18–20 minutes, or until they are fully cooked through and nicely browned on the outside.
- Prepare the glaze: While the meatballs bake, combine soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil in a saucepan. Bring the mixture to a simmer over medium heat, then stir in the cornstarch slurry to thicken the sauce. Simmer for a couple more minutes until glossy and thickened.
- Glaze the meatballs: Remove the meatballs from the oven and toss them gently in the prepared glaze to coat evenly. Return the glazed meatballs to the oven and bake for an additional 5 minutes to caramelize and intensify the flavors.
- Make the spicy mayo dip: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth and creamy. Adjust sriracha to your preferred level of heat.
- Serve: Serve the meatballs warm on a platter, either drizzled with the spicy mayo or with the dip served on the side for dipping.
Notes
- For best texture, do not overmix the meatball mixture to keep them tender.
- Panko breadcrumbs help keep meatballs light; you can substitute with regular breadcrumbs if needed.
- Adjust the amount of gochujang and sriracha according to your spice tolerance.
- These meatballs can be made ahead and reheated with the glaze for quick serving.
- If you prefer, swap ground beef with a mixture of beef and pork for added juiciness.
