If you’re looking for a dish that turns every gathering into a celebration, Korean BBQ Meatballs with Spicy Mayo Dip is the one you’ll want to make on repeat. These meatballs are everything you crave in a bite-sized treat: juicy, savory, a little sweet, and just the right touch of spicy. Paired with a creamy, punchy mayo dip that has its own addictive kick, this recipe takes inspiration from classic Korean flavors and makes them incredibly easy to enjoy at home. Whether you’re hosting friends or simply treating yourself, you’ll love how these meatballs deliver maximum flavor with minimal fuss.
Ingredients You’ll Need
The beauty of this recipe is just how simple the ingredients are, yet each one is crucial for building the layers of flavor and texture that make these meatballs unforgettable. From the bold gochujang to the fresh green onion, every component plays a starring role.
- Ground beef (1 pound): The hearty base for your meatballs, keeping them juicy and satisfying.
- Breadcrumbs (1/2 cup): These help bind the mixture while creating a wonderfully tender bite.
- Egg (1): Acts as the glue that holds your meatballs together.
- Green onions (2, finely chopped): Bring a fresh, oniony crunch and beautiful color.
- Garlic (2 cloves, minced): Adds aromatic depth and signature savory notes.
- Ginger (1 tablespoon, grated): Lends warmth and a little zing to each bite.
- Soy sauce (2 tablespoons): Delivers salty, umami-packed flavor essential to Korean cuisine.
- Gochujang (1 tablespoon): This Korean chili paste gives both heat and a subtle, sweet complexity.
- Sesame oil (1 tablespoon): Adds a nutty aroma that’s instantly recognizable.
- Brown sugar (1 tablespoon): Balances the spice and salt with a hint of sweetness.
- Rice vinegar (1 teaspoon): Brings a gentle tang and brightness.
- Salt (1/2 teaspoon): Enhances all the flavors without overpowering.
- Black pepper (1/4 teaspoon): Rounds out the seasoning with mild heat.
- Mayonnaise (1/2 cup, for dip): The creamy base that mellows and carries the spicy dip flavors.
- Gochujang (1 tablespoon, for dip): Doubles down on the chili kick for the dip.
- Sesame oil (1 teaspoon, for dip): Gives the dip its signature toasty background note.
- Rice vinegar (1 teaspoon, for dip): Brightens the creamy dip so it never feels heavy.
- Honey (1 teaspoon, for dip): A drizzle of sweetness to round out the spicy mayo.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip
Step 1: Prep Your Baking Sheet
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This step might seem basic, but it ensures your meatballs bake up evenly and release easily when they’re done.
Step 2: Mix the Meatball Ingredients
In a large bowl, combine the ground beef, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, gochujang, sesame oil, brown sugar, rice vinegar, salt, and black pepper. Get in there with clean hands or a sturdy spatula, mixing just until everything is well combined. You want the mixture to be cohesive, but try not to overmix, as that can make the meatballs tough.
Step 3: Shape the Meatballs
Using a tablespoon or cookie scoop, portion out the mixture and roll it into 1-inch balls. Place them evenly spaced on your prepared baking sheet. Keeping the meatballs uniform in size ensures they cook through at the same rate and look extra inviting when served.
Step 4: Bake the Meatballs
Slide the tray into your hot oven and bake for 15 to 18 minutes, or until the meatballs are cooked through and beautifully browned. The aroma that fills your kitchen will make it almost impossible to wait, but trust me, it’s worth it!
Step 5: Whip Up the Spicy Mayo Dip
While the meatballs are baking, grab a small bowl and whisk together the mayonnaise, gochujang, sesame oil, rice vinegar, and honey until smooth and creamy. This dip is the magic touch that turns Korean BBQ Meatballs with Spicy Mayo Dip into an absolute flavor bomb.
Step 6: Serve and Enjoy
Arrange the warm meatballs on a platter with a generous side of spicy mayo dip. They’re fantastic for dipping, drizzling, or even tossing together in a bowl for a quick meal. You’ll want to dive right in!
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip
Garnishes
Sprinkle your Korean BBQ Meatballs with Spicy Mayo Dip with a few extra chopped green onions, toasted sesame seeds, or even a pinch of chili flakes for a pop of color and extra flavor. Fresh cilantro or thinly sliced radish also make a beautiful, crisp garnish that complements the richness of the dish.
Side Dishes
For a full meal, serve these meatballs alongside steamed jasmine or sticky rice, a simple cucumber salad, or roasted vegetables. They also pair beautifully with kimchi or a quick Asian-style slaw for a refreshing, crunchy contrast to the savory meatballs and creamy dip.
Creative Ways to Present
Transform Korean BBQ Meatballs with Spicy Mayo Dip into a show-stopping appetizer by skewering each meatball with a pick, drizzling with the spicy mayo, and topping with microgreens. For parties, serve them in lettuce cups or mini bao buns for fun, hand-held bites. You can even layer them over rice in a bowl with pickled veggies for a deconstructed Korean BBQ experience.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs and dip can be stored in separate airtight containers in the refrigerator for up to 4 days. The flavors actually deepen overnight, making for an even more delicious next-day snack or lunch.
Freezing
If you want to make a big batch of Korean BBQ Meatballs with Spicy Mayo Dip for future cravings, freeze the cooked (and cooled) meatballs on a baking sheet, then transfer to a zip-top bag or freezer-safe container. They’ll keep their best quality for up to 2 months. The spicy mayo dip is best made fresh, but you can prep the dry meatball mixture ahead and freeze that, too!
Reheating
To reheat, simply pop the meatballs in a 350°F oven for 10-12 minutes or microwave them in short bursts until hot. Give the spicy mayo a quick stir before serving, and you’re back in business with all that irresistible flavor.
FAQs
Can I make Korean BBQ Meatballs with Spicy Mayo Dip in advance for a party?
Absolutely! You can bake the meatballs a day ahead, refrigerate them, and just reheat before serving. The spicy mayo dip can also be mixed up in advance and stored in the fridge until you’re ready to party.
What can I use instead of ground beef?
You have options! Try ground pork, turkey, chicken, or even a plant-based ground for a vegetarian twist. Each will bring a slightly different texture and flavor, but the seasonings in Korean BBQ Meatballs with Spicy Mayo Dip work well with them all.
How spicy are these meatballs and the dip?
The heat level is moderate, thanks to the gochujang, but you can easily dial it up or down. For more heat, add extra gochujang; for a milder experience, use less or swap in some ketchup in the dip to mellow things out.
Can I make the meatballs gluten-free?
Yes! Just substitute gluten-free breadcrumbs and make sure your soy sauce is gluten-free (or use tamari). The rest of the ingredients are naturally gluten-free, so you can enjoy Korean BBQ Meatballs with Spicy Mayo Dip without worry.
What’s the best way to serve these for a crowd?
For parties, keep the meatballs warm in a slow cooker or chafing dish and set out the spicy mayo dip in a small bowl with plenty of toothpicks nearby. It’s a guaranteed hit for game day, potlucks, or holiday gatherings!
Final Thoughts
If you’re craving something uniquely delicious and easy to share, give Korean BBQ Meatballs with Spicy Mayo Dip a try. Every bite is packed with bold flavor and a little kick, and I promise they’ll disappear fast! Whether you’re making them for a cozy night in or your next party, this recipe is sure to become a favorite.
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Korean-Inspired
- Diet: Non-Vegetarian
Description
Delicious Korean BBQ Meatballs paired with a creamy and spicy gochujang mayo dip. These flavorful and easy-to-make meatballs combine ground beef with traditional Korean ingredients like gochujang, sesame oil, and ginger, baked to perfection and perfect for appetizers or a main dish.
Ingredients
Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Mix Meatball Ingredients: In a large bowl, combine the ground beef, breadcrumbs, egg, finely chopped green onions, minced garlic, grated ginger, soy sauce, gochujang, sesame oil, brown sugar, rice vinegar, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Using your hands, shape the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet to ensure even cooking.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15 to 18 minutes, or until they are cooked through and nicely browned on the outside.
- Prepare Spicy Mayo Dip: While the meatballs bake, whisk together the mayonnaise, gochujang, sesame oil, rice vinegar, and honey in a small bowl until the sauce is smooth and creamy.
- Serve: Serve the warm meatballs alongside the spicy mayo dip for dipping or drizzling, making a flavorful and satisfying appetizer or meal.
Notes
- You can substitute ground beef with ground pork, turkey, or a plant-based alternative, depending on your preference.
- Adjust the amount of gochujang in the dip to control the heat level to suit your taste.
- These meatballs work well as appetizers but are also delicious when served over steamed rice for a complete meal.
Nutrition
- Serving Size: 4–5 meatballs with dip
- Calories: 410
- Sugar: 5g
- Sodium: 740mg
- Fat: 31g
- Saturated Fat: 8g
- Unsaturated Fat: 19g
- Trans Fat: 0.3g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg
