If you are craving a bite-sized explosion of flavor that is both comforting and exhilarating, then I cannot wait for you to try this Korean BBQ Meatballs with Spicy Mayo Dip Recipe. These meatballs blend juicy, tender meat infused with authentic Korean spices, all glazed in a sticky, sweet-savory BBQ sauce that is utterly addictive. Paired with a creamy, zesty spicy mayo dip, this dish perfectly balances heat, sweetness, and umami to satisfy any craving, whether for a casual snack, party appetizer, or a main meal that shines with boldness and soul.
Ingredients You’ll Need
The magic of Korean BBQ Meatballs with Spicy Mayo Dip Recipe comes from a handful of straightforward but essential ingredients. Each one plays a crucial role, from the savory soy sauce and smoky sesame oil that build depth, to vibrant aromatics like garlic, ginger, and red onion that awaken the senses. The gochujang adds bold heat and complexity, while the honey and brown sugar introduce the perfect touch of sweetness.
- Ground beef or chicken: Choose quality meat that will keep the meatballs juicy and tender.
- Eggs: Act as a binder to hold the meatballs together without being heavy.
- Breadcrumbs: Help absorb moisture and maintain the perfect chewy texture.
- Brown sugar: Balances the spicy and savory ingredients with a subtle sweetness.
- Gochujang (Korean chili paste): Provides signature Korean flavor and a pleasing gentle heat.
- Garlic (minced): Adds aromatic pungency that elevates every bite.
- Chopped red onion: Brings a slight crunch and a mild sharpness.
- Ginger (grated): Offers a warm, zesty note to brighten the profile.
- Soy sauce: Infuses saltiness and complexity to the meat and glaze.
- Sesame oil: Adds a nutty richness essential to Korean-style cooking.
- Salt and black pepper: For seasoning that highlights every other flavor.
- Rice vinegar: Lifts the glaze with acidity for perfect balance.
- Honey or additional brown sugar: Sweetens the glaze naturally and beautifully.
- Cornstarch with water: Thickens the glaze to a luscious coating consistency.
- Mayonnaise: The creamy base for the spicy mayo dip.
- Sweet chili sauce: Adds a sweet and mildly spicy flavor to the dip.
- Garlic powder and lime juice: Bring savory and tangy notes to the dip.
- Sesame seeds and chopped green onions: Perfect for garnishing with added texture and freshness.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Mix the Meatball Ingredients
Start by combining all the meatball ingredients in a large bowl, mixing just until everything comes together. Overmixing can make your meatballs dense and tough, so keep it gentle to ensure a tender bite every time.
Step 2: Form the Meatballs
Shape the mixture into small meatballs about one to one-and-a-half inches in diameter. Keeping them uniform in size helps them cook evenly.
Step 3: Cook the Meatballs
You’ve got options here! You can pan-fry them over medium heat until golden and cooked through, which usually takes about 10 to 12 minutes. Alternatively, bake them at 400 degrees Fahrenheit for 18 to 20 minutes on a lined baking sheet, or air fry at 375 degrees Fahrenheit for 10 to 12 minutes, shaking halfway through. These methods each yield delicious results, so pick whichever fits your mood and equipment.
Step 4: Prepare the Korean BBQ Glaze
While meatballs are cooking, whisk together all the glaze ingredients in a small saucepan and bring them to a gentle simmer. Once heated, stir in the cornstarch slurry and cook until it thickens just enough to coat your meatballs beautifully.
Step 5: Coat the Meatballs in Glaze
Transfer your cooked meatballs into a bowl, then pour the luscious Korean BBQ glaze over them and toss gently. Make sure every meatball is covered in that irresistibly sticky, flavorful sauce.
Step 6: Whisk Up the Spicy Mayo Dip
In a separate bowl, combine all your spicy mayo dip ingredients and whisk until perfectly smooth and creamy. This dip complements the meatballs with a cooling but zesty kick.
Step 7: Garnish and Serve
Scatter toasted sesame seeds and freshly chopped green onions on top of your meatballs for a burst of texture and fresh aroma. Serve them warm alongside the spicy mayo dip and get ready for compliments galore.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Simple garnishes like toasted sesame seeds and chopped green onions make a big difference. They add a delightful crunch and fresh bite, lifting the dish and giving it that authentic Korean touch that dazzles both the eyes and palate.
Side Dishes
These meatballs shine when paired with light, fresh sides like steamed jasmine rice or crisp Asian slaw. A cucumber salad with a tangy dressing or some quick-pickled vegetables also complements the rich, savory flavors without weighing the meal down.
Creative Ways to Present
Try serving the Korean BBQ Meatballs with Spicy Mayo Dip Recipe on small skewers for a fun party appetizer, or build sliders by sandwiching the meatballs in mini buns with a drizzle of spicy mayo. You can even turn them into a meal bowl topped with shredded cabbage and avocado for a comforting, modern dinner twist.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs can be stored in an airtight container in the refrigerator for up to three days. Keep the spicy mayo dip separate to maintain its fresh texture and flavor.
Freezing
If you want to save some for later, these meatballs freeze beautifully. Lay them out on a baking sheet to freeze individually, then transfer them to a freezer bag for up to two months. Defrost overnight in the fridge before reheating.
Reheating
Reheat your meatballs gently in a skillet over low heat or in the oven at 350 degrees Fahrenheit until warmed through. Add a splash of water or extra glaze to keep them moist and delicious. The spicy mayo dip is best served fresh but can be stirred well if chilled.
FAQs
Can I use ground pork or turkey instead of beef or chicken?
Absolutely! Ground pork adds a bit more fat and richness, while turkey is leaner but still works well. Adjust cooking times as needed since leaner meats may dry out faster.
Is gochujang very spicy?
Gochujang has a moderate heat level with a sweet and savory profile. It’s more about deep flavor than overpowering spiciness, so it adds warmth without overwhelming the palate.
Can I make the spicy mayo dip milder?
Yes! Simply reduce or omit the sweet chili sauce and garlic powder, or mix the mayo with plain yogurt to mellow out the heat while keeping that creamy texture.
What’s the best way to ensure meatballs stay tender?
Be careful not to overmix your meatball mixture and avoid pressing them too firmly. Also, cooking them gently and not overcooking will keep them juicy and tender.
Can I prepare these meatballs for a party or large gathering?
Definitely! They’re perfect for entertaining since you can make them ahead, keep warm in a slow cooker, and serve with toothpicks along with the spicy mayo dip for easy snacking.
Final Thoughts
This Korean BBQ Meatballs with Spicy Mayo Dip Recipe has become one of my ultimate go-to dishes when I want to impress without fuss. The incredible fusion of flavors and textures makes every bite a joy, and the versatility means you can enjoy it any time—whether you’re craving something quick or hosting a crowd. I’m confident once you try this recipe, it’ll quickly become a favorite in your recipe rotation too. So grab your ingredients and get ready to savor one of the most delicious meatball experiences out there!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Description
These Korean BBQ Meatballs are juicy, flavorful, and coated in a sweet and spicy glaze inspired by authentic Korean flavors. Served with a creamy and zesty spicy mayo dip, they make a perfect appetizer or party snack that’s easy to prepare and sure to impress.
Ingredients
Meatballs
- 1½ lb ground beef or chicken
- 2 eggs
- ½ cup breadcrumbs
- 1 tbsp brown sugar
- 1 tbsp gochujang (Korean chili paste)
- 2 cloves garlic (minced)
- 1 tbsp chopped red onion
- 1-inch piece ginger (grated)
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
Korean BBQ Glaze
- 5 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp gochujang
- 2 tbsp honey or brown sugar
- 1 tsp minced garlic
- 1 tsp cornstarch mixed with 2½ tbsp water (cornstarch slurry)
- 1 tsp minced ginger
Spicy Mayo Dip
- ½ cup mayonnaise
- 1 tsp honey
- 1 tbsp sweet chili sauce
- ½ tsp garlic powder
- 1 tbsp lime juice
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef or chicken, eggs, breadcrumbs, brown sugar, gochujang, minced garlic, chopped red onion, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix just until combined, being careful not to overmix to keep the meatballs tender.
- Form the Meatballs: Shape the mixture into 1 to 1½-inch meatballs and place them aside on a plate or tray.
- Cook the Meatballs: Choose your preferred cooking method:
- Pan-fry: Heat a little oil in a skillet over medium heat. Cook the meatballs, turning occasionally, until browned and cooked through, about 10–12 minutes.
- Bake: Preheat the oven to 400°F (200°C). Place meatballs on a lined baking sheet and bake for 18–20 minutes, until cooked through.
- Air fry: Preheat the air fryer to 375°F (190°C). Air fry meatballs for 10–12 minutes, shaking the basket halfway through cooking.
- Make the Korean BBQ Glaze: While the meatballs cook, combine soy sauce, sesame oil, rice vinegar, gochujang, honey or brown sugar, minced garlic, and minced ginger in a small saucepan. Simmer gently over medium-low heat, then stir in the cornstarch slurry and cook until the sauce thickens slightly.
- Glaze the Meatballs: Transfer the cooked meatballs to a bowl and toss them with the Korean BBQ glaze, ensuring they are evenly coated in the flavorful sauce.
- Prepare the Spicy Mayo Dip: In a separate bowl, whisk together mayonnaise, honey, sweet chili sauce, garlic powder, and lime juice until smooth and well combined.
- Serve: Arrange the glazed meatballs on a serving platter. Garnish with sesame seeds and chopped green onions. Serve immediately alongside the spicy mayo dip for dipping.
Notes
- You can use ground chicken or beef depending on your preference for a milder or richer flavor.
- If you prefer a gluten-free option, use gluten-free breadcrumbs and tamari instead of soy sauce.
- The glaze can be made ahead and stored refrigerated for up to 2 days.
- Adjust the level of gochujang to control the spice level to your liking.
- These meatballs reheat well in the oven or air fryer to maintain a crispy exterior.
