Korean BBQ Meatballs with Spicy Mayo Dip

Short Description

These Korean BBQ Meatballs are a perfect blend of smoky, sweet, and spicy flavors, coated in a sticky, caramelized glaze. Paired with a creamy, fiery spicy mayo dip, they make a fantastic appetizer, party snack, or main dish over rice.

Why You’ll Love This Recipe

• Bold, authentic Korean flavors – infused with soy sauce, garlic, ginger, and gochujang.
• Versatile serving options – enjoy as an appetizer, snack, or main dish.
• Easy to prepare – simple ingredients and quick cooking methods.
• Meal prep friendly – store in the fridge or freezer for easy meals.
• That spicy mayo dip! – adds a creamy, tangy, and spicy contrast.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Meatballs:

• Ground beef (or a mix of beef and pork)
• Panko breadcrumbs
• Egg
• Garlic cloves, minced
• Fresh ginger, grated
• Soy sauce
• Gochujang (Korean chili paste)
• Brown sugar
• Sesame oil
• Salt
• Black pepper
• Green onions, finely chopped

For the Korean BBQ Glaze:

• Soy sauce
• Honey or brown sugar
• Gochujang
• Rice vinegar
• Sesame oil
• Garlic, minced
• Ginger, minced
• Cornstarch mixed with water (to thicken)

For the Spicy Mayo Dip:

• Mayonnaise
• Gochujang
• Lime juice
• Honey
• Garlic powder

For Garnish:

• Sesame seeds
• Chopped green onions

Directions

Prepare the Meatball Mixture:

1. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and green onions.
2. Mix gently with your hands or a spatula until just combined. Avoid overmixing to keep the meatballs tender.

Shape the Meatballs:

3. Roll the mixture into 1 to 1.5-inch meatballs using a cookie scoop or your hands.
4. Place them on a parchment-lined baking sheet or plate.

Cook the Meatballs:

Pan-frying method: Heat a large skillet over medium heat with oil. Cook the meatballs, turning occasionally, for 10-12 minutes until browned and fully cooked.
Baking method: Preheat oven to 400°F (200°C) and bake meatballs for 18-20 minutes.
Air fryer method: Preheat air fryer to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through.

Make the Korean BBQ Glaze:

5. In a small saucepan, combine soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger.
6. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened.

Coat the Meatballs:

7. Transfer the cooked meatballs to a bowl and toss them in the warm glaze until fully coated.

Make the Spicy Mayo Dip:

8. In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. Adjust spice level to taste.

Garnish and Serve:

9. Transfer glazed meatballs to a serving plate.
10. Sprinkle with sesame seeds and chopped green onions.
11. Serve hot with the spicy mayo dip on the side.

Servings and Timing

• Servings: 4-6 (about 24 meatballs)
• Preparation Time: 15 minutes
• Cooking Time: 15-20 minutes
• Total Time: 30-35 minutes

Variations

• Make it spicier: Add extra gochujang or sriracha to the glaze and dip.
• Lighter version: Use ground turkey or chicken instead of beef.
• Gluten-free option: Replace soy sauce with tamari and use gluten-free breadcrumbs.
• Low-carb version: Use almond flour instead of panko.
• Cheesy twist: Stuff each meatball with a small cube of mozzarella before cooking.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze uncooked or cooked meatballs for up to 3 months. Thaw before reheating.
• Reheating:
  • Microwave: Heat in 30-second intervals with a splash of water or sauce.
  • Stovetop: Warm in a pan over medium heat with a bit of sauce.
  • Oven: Reheat at 350°F (175°C) for 10-15 minutes.

FAQs

Can I make these meatballs ahead of time?

Yes! Shape the raw meatballs and refrigerate up to 24 hours before cooking.

How can I make the sauce thicker?

If the sauce isn’t thick enough, stir in extra cornstarch slurry (1 tsp cornstarch + 2 tbsp water).

Can I use store-bought frozen meatballs?

Yes, cook them first, then coat in the homemade glaze.

What’s the best side dish for these meatballs?

They pair well with steamed rice, garlic noodles, stir-fried vegetables, or lettuce wraps.

How do I make these meatballs extra juicy?

Use 80/20 ground beef and don’t overmix the meat mixture.

Can I grill these meatballs instead?

Yes! Skewer them and grill over medium-high heat for 8-10 minutes.

What’s a good alternative for gochujang?

Mix sriracha with miso paste or red pepper flakes.

Can I make these meatballs dairy-free?

Yes, this recipe is already dairy-free! Just check ingredient labels to be sure.

How do I prevent meatballs from falling apart?

Use breadcrumbs and egg as binders and avoid overmixing.

Can I double this recipe?

Absolutely! Just cook in batches to ensure even browning.

Conclusion

Korean BBQ Meatballs with Spicy Mayo Dip are a perfect blend of sweet, savory, and spicy flavors. Whether served as a party appetizer, weeknight dinner, or meal prep option, they are guaranteed to be a hit. Try them today and enjoy a bold, delicious bite of Korean-inspired goodness!

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