If you’re looking for a dish that bursts with bold flavors and playful textures, the Korean BBQ Meatballs with Spicy Mayo Dip Recipe is an absolute must-try. These juicy meatballs are packed with a savory blend of ginger, garlic, and gochujang that creates a delightful kick, while the sticky, sweet-spicy glaze perfectly balances the heat. Paired with a luscious spicy mayo dip, every bite feels like a celebration of Korean-inspired comfort food that’s simple enough for a weeknight dinner yet special enough to impress guests. Trust me, once you make this recipe, it will become one of your go-to favorites, bringing warmth and zest to your table every time.
Ingredients You’ll Need
Getting the perfect Korean BBQ Meatballs comes down to having just the right balance of ingredients—each one plays a crucial role in building layers of flavor, moisture, and that signature texture you crave. From the tender beef and crunchy panko breadcrumbs to the unique punch of gochujang and the nuttiness of sesame oil, these components work together harmoniously.
- 1 lb ground beef: Use fresh, preferably 80/20 for juiciness and flavor.
- ½ cup panko breadcrumbs: Adds a light, airy texture to keep meatballs tender.
- 1 egg: Binds the mixture together for perfect shape.
- 2 cloves garlic, minced: Imparts that fragrant, savory aroma essential in Korean cooking.
- 1-inch piece ginger, grated: Adds zest and subtle warmth that wakes up the palate.
- 2 tbsp soy sauce: Brings deep umami and saltiness to the meatballs.
- 1 tbsp gochujang: The star Korean chili paste that provides mild heat and sweetness.
- 1 tbsp brown sugar: Balances the spice with a caramel note.
- 1 tbsp sesame oil: Brings a toasty, nutty aroma that is signature to Korean dishes.
- ½ tsp salt: Enhances all flavors delicately.
- ¼ tsp black pepper: Adds just a hint of sharpness.
- 2 green onions, finely chopped: For freshness and a slight crunch inside the meatballs.
- ¼ cup soy sauce (for glaze): The base of the sticky coating.
- 2 tbsp honey or brown sugar (for glaze): Adds luscious sweetness and thickness.
- 1 tbsp gochujang (for glaze): Kicks up the flavor intensity in the glaze.
- 1 tbsp rice vinegar: Brightens the glaze with acidity.
- 1 tsp garlic, minced (for glaze): Amplifies the garlicky notes.
- 1 tsp ginger, minced (for glaze): Keeps the glaze warmly spicy.
- 1 tsp cornstarch mixed with 2 tbsp water: Thickens the glaze to cling perfectly on meatballs.
- ½ cup mayonnaise: The creamy base for the spicy mayo dip.
- 1 tbsp gochujang (for dip): Puts a punch of spice in the sauce.
- 1 tbsp lime juice: Adds refreshing tartness to balance richness.
- 1 tsp honey: Rounds out the dip with subtle sweetness.
- ½ tsp garlic powder: Gives an easy garlic boost in the dip.
- Sesame seeds: Garnish with nutty crunch and visual appeal.
- Chopped green onions: Freshness and color to finish the dish.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Mix the Meatball Ingredients
Start by gently combining the ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and chopped green onions in a large bowl. The key here is to mix just until everything is combined without overworking the meat; this helps keep the meatballs tender and juicy.
Step 2: Shape Your Meatballs
Next, scoop out the mixture and roll into evenly sized meatballs about 1 to 1.5 inches in diameter. This ensures even cooking and an attractive presentation. Don’t worry too much about precision — each meatball will be packed with flavor!
Step 3: Cook the Meatballs
Preheat your oven to 400°F (200°C), or if you prefer, set your air fryer to 375°F (190°C). Bake the meatballs for 18–20 minutes or air fry for 10–12 minutes until they’re cooked through and have developed a lovely browned exterior. This step locks in all the juices and flavors.
Step 4: Prepare the Glaze
While the meatballs cook, make the glossy, tangy glaze by simmering together soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger in a small saucepan. Stir frequently until it thickens slightly with the help of the cornstarch slurry so it will coat the meatballs beautifully.
Step 5: Toss Meatballs in the Glaze
Once cooked, toss the hot meatballs gently in the warm glaze to ensure each one is lavishly coated. This sticky coating is what makes the dish so irresistibly flavorful and gorgeous on the plate.
Step 6: Whip Up the Spicy Mayo Dip
Finally, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth to create the creamy, zesty dipping sauce that perfectly complements the savory meatballs. This dip adds a cooling contrast with just the right amount of kick.
Step 7: Serve and Enjoy
Arrange the glazed meatballs on a platter alongside the spicy mayo dip, sprinkle with sesame seeds and chopped green onions for that final flourish, and get ready to dig in to the magic of this Korean BBQ Meatballs with Spicy Mayo Dip Recipe.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Adding a sprinkle of toasted sesame seeds and freshly chopped green onions on top of your meatballs instantly elevates the dish. These garnishes provide a delicate crunch and a pop of color that make every bite delightful and visually inviting.
Side Dishes
For a complete meal, serve your Korean BBQ Meatballs with steamed jasmine rice or fluffy sticky rice to soak up the flavorful glaze. You can also add a crisp side like cucumber salad or kimchi to bring a refreshing balance of textures and temperatures.
Creative Ways to Present
If you’re hosting a party or want to impress your family, put the meatballs on skewers for easy grab-and-go bites, or serve them atop lettuce cups with a drizzle of spicy mayo for a fresh, hand-held appetizer. They also make a fantastic protein-packed topping for noodle bowls or loaded steamed buns.
Make Ahead and Storage
Storing Leftovers
Allow any leftover meatballs to cool completely before transferring them into an airtight container. Stored in the refrigerator, they will stay fresh for up to 3 days, making them perfect for quick meals or snacks later in the week.
Freezing
You can freeze cooked meatballs by placing them on a parchment-lined tray until firm, then transferring to a freezer-safe bag or container. When stored properly, they keep their delicious taste and texture for up to 2 months.
Reheating
Reheat refrigerated or frozen meatballs gently in the oven at 350°F until warmed through, or warm them in a covered skillet with a splash of water or extra glaze to keep them moist. Avoid microwaving if possible to prevent drying out.
FAQs
Can I use ground chicken or pork instead of beef?
Absolutely! Ground chicken or pork can be substituted for beef. Just be mindful that they might cook a little faster, so keep a close eye while cooking to maintain juiciness.
What if I don’t have gochujang on hand?
If gochujang is not available, you can substitute with a mix of chili paste or sriracha combined with a bit of miso or soy sauce to replicate its sweet-savory profile, but the authentic flavor truly shines with real gochujang.
How spicy is the Korean BBQ Meatballs with Spicy Mayo Dip Recipe?
The dish offers a medium level of heat that’s balanced by sweetness and creaminess. You can always adjust the amount of gochujang in the meatballs, glaze, or dip to dial the spice level up or down to suit your taste.
Can I prepare the meatballs in advance?
Yes! You can mix and shape the meatballs a day ahead, store them covered in the fridge, and cook them fresh when ready. This helps save time on busy days while still delivering full flavor.
What’s the best way to serve leftover Korean BBQ meatballs?
Leftovers are fantastic stirred into fried rice, wrapped in warm tortillas with fresh veggies for sandwiches, or served cold as a snack with extra spicy mayo dip. They’re versatile and keep tasting great.
Final Thoughts
This Korean BBQ Meatballs with Spicy Mayo Dip Recipe is a joyous celebration of flavor and texture that’s sure to become a permanent fixture in your kitchen. Whether you’re feeding a crowd or treating yourself to a delicious homemade meal, these meatballs bring so much warmth and excitement to every bite. I can’t wait for you to savor this recipe and share it with those you love—trust me, it’s a game-changer!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 18 meatballs (6 servings)
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Description
These Korean BBQ Meatballs are a flavorful twist on a classic appetizer, featuring tender ground beef meatballs glazed in a sweet and spicy soy-based sauce. Served with a creamy, tangy spicy mayo dip, they make a perfect party snack or appetizer that’s bursting with savory, umami, and heat. Quick to prepare and versatile, these meatballs are baked or air-fried for an easy weeknight treat.
Ingredients
Meatballs
- 1 lb ground beef
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 green onions, finely chopped
Glaze
- ¼ cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp cornstarch mixed with 2 tbsp water
Spicy Mayo Dip
- ½ cup mayonnaise
- 1 tbsp gochujang
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp garlic powder
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, salt, and pepper. Mix gently until just combined to keep the meatballs tender.
- Shape the Meatballs: Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, to ensure they cook evenly.
- Cook the Meatballs: Preheat the oven to 400°F (200°C) or an air fryer to 375°F (190°C). Bake the meatballs for 18–20 minutes or air fry for 10–12 minutes until cooked through and browned.
- Make the Glaze: While the meatballs cook, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger in a saucepan. Simmer gently until the mixture thickens slightly. Stir in the cornstarch slurry to help thicken the glaze.
- Coat the Meatballs: Toss the cooked meatballs in the warm glaze ensuring they are fully coated for maximum flavor.
- Prepare the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy.
- Serve: Arrange the glazed meatballs on a serving dish, garnish with sesame seeds and chopped green onions, and serve alongside the spicy mayo dip for dipping.
Notes
- You can substitute ground beef with ground pork or chicken for different flavor variations.
- If you prefer less spice, reduce the gochujang amount in both the meatballs and the dip.
- Panko breadcrumbs help keep the meatballs light; regular breadcrumbs can be used as a substitute.
- The glaze can be prepared in advance and reheated before tossing with meatballs.
- For a gluten-free version, use gluten-free soy sauce and panko breadcrumbs.
