If you’re craving a bite-sized adventure in flavor, the Korean BBQ Meatballs with Spicy Mayo Dip Recipe is the perfect dish to dive into. These tender, juicy meatballs coated in a sticky, savory-sweet Korean glaze paired with a kick of creamy spicy mayo will have your taste buds dancing with delight from the very first bite.
Why You’ll Love This Recipe
- Bursting with Flavor: The bold Korean BBQ glaze perfectly balances sweet, savory, and spicy notes.
- Comfort in Every Bite: Juicy meatballs that are tender yet packed with texture thanks to panko and aromatics.
- Beginner-Friendly: Step-by-step that’s easy to follow, requiring no fancy equipment or hard-to-find ingredients.
- Versatile Serving Options: Enjoy them as an appetizer, main dish, or party favorite with irresistible spicy mayo dip.
Ingredients You’ll Need
These ingredients are simple but thoughtfully chosen to create layers of flavor and texture. From ground beef or chicken for that juicy base, to aromatics like garlic and ginger that brighten each bite—each component plays a delicious role.
- Ground beef or chicken: Use your favorite protein; beef brings richness, chicken offers lighter flavor.
- Panko breadcrumbs: For that perfect tender, yet not-too-dense meatball texture.
- Gochujang: The Korean chili paste that adds smoky heat and subtle sweetness.
- Soy sauce & sesame oil: Classic umami boosters and that irresistible nutty aroma.
- Fresh garlic and ginger: Zesty, aromatic ingredients that brighten the mix.
- Brown sugar and honey: These natural sweeteners balance out the spicy and savory notes.
- Mayonnaise and lime juice: Essential for the creamy, tangy, and mildly spicy mayo dip.
- Green onions and sesame seeds: Classic garnishes that deliver freshness and crunch.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
The beauty of this Korean BBQ Meatballs with Spicy Mayo Dip Recipe lies in its flexibility. Feel free to swap ingredients or adjust heat levels to suit your palate or dietary needs—adapting it is part of the fun.
- Meat choice: Swap ground beef or chicken for turkey, pork, or even plant-based meat substitutes for a vegetarian-friendly alternative.
- Heat level: Adjust the amount of gochujang in both the meatballs and the dip to make it milder or spicier.
- Sweeteners: Use maple syrup or agave instead of honey or brown sugar for different nuances of sweetness.
- Dipping sauce twists: Add a pinch of smoked paprika or a drizzle of sriracha to the spicy mayo for an extra flavor kick.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Prepare the Meatball Mixture
Start by combining the ground meat with panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions in a large bowl. Mix gently until everything is just combined; this ensures your meatballs stay tender and juicy without becoming tough from overmixing.
Step 2: Shape the Meatballs
Use your hands or a small scoop to form the mixture into evenly sized meatballs about 1 to 1.5 inches in diameter. Keeping them uniform helps them cook evenly. Place them on a plate or tray while you get ready to cook.
Step 3: Cook the Meatballs
Choose your favorite cooking method: pan-fry in a skillet on medium heat for beautiful browning, bake in the oven at 400°F for an easy hands-off finish, or air fry at 375°F for a crispy exterior with less oil. Make sure not to overcrowd your pan or air fryer basket for even cooking.
Step 4: Make the Korean BBQ Glaze
While the meatballs cook, whisk together soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Bring to a gentle simmer, then add the cornstarch slurry to thicken the glaze until it’s glossy and beautifully coats the back of a spoon.
Step 5: Coat the Meatballs
Transfer your cooked meatballs to a large bowl and pour the luscious Korean BBQ glaze over them. Gently toss to make sure every morsel is coated in that irresistible sticky sauce. This step is worth savoring—the aroma alone is heavenly!
Step 6: Make the Spicy Mayo Dip
Whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy. Taste and tweak if you want it a little spicier or tangier. This dip is the perfect cooling yet flavorful partner for the meatballs.
Step 7: Garnish and Serve
Plate up your Korean BBQ meatballs, sprinkle generously with toasted sesame seeds and chopped green onions for a fresh crunch, and serve alongside the spicy mayo dip. It’s a feast for both your eyes and your palate, ready to enjoy!
Pro Tips for Making Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Don’t Overmix the Meat: Mixing just until combined keeps your meatballs tender, never dense or tough.
- Consistent Size Matters: Using a small scoop or measuring spoon helps all meatballs cook evenly, avoiding undercooked centers.
- Simmer the Glaze Gently: Avoid high heat to prevent burning; a slow simmer thickens the sauce beautifully.
- Serve Warm: The glaze thickens as it cools, so serve the meatballs warm for that perfect sticky coating.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
To amp up texture and visual appeal, a sprinkling of toasted sesame seeds adds nuttiness and crunch, while freshly chopped green onions brighten each bite with subtle, oniony freshness. Feel free to add thinly sliced red chili or a few fresh cilantro leaves for extra zing!
Side Dishes
These meatballs shine alongside steamed jasmine rice or sticky rice to soak up every bit of sauce. You can also serve them with crunchy Asian slaw or lightly pickled vegetables to balance out the rich and spicy flavors. A simple cucumber salad with rice vinegar works wonders too!
Creative Ways to Present
For a party, arrange the meatballs on a platter with small skewers for easy grabbing—perfect finger food! Or, pile them atop a bed of noodles tossed with sesame oil and scallions for a complete meal. You could even stuff them inside lettuce leaves with a drizzle of spicy mayo for a low-carb Korean-inspired bite.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Korean BBQ meatballs in an airtight container in the refrigerator for up to 3 days. Keep the spicy mayo dip separate to maintain its freshness and creamy texture.
Freezing
These meatballs freeze wonderfully! Lay them out on a baking sheet to freeze individually before transferring them to a freezer-safe bag or container. They’ll keep well for up to 3 months and are perfect for quick meals on busy days.
Reheating
Reheat frozen or refrigerated meatballs gently in the oven at 350°F until warmed through, or in a skillet with a splash of water to maintain moisture. Avoid microwaving too long, as it can dry them out. Warm the spicy mayo dip separately before serving.
FAQs
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Can I make these meatballs gluten-free?
Absolutely! Swap the panko breadcrumbs for gluten-free breadcrumbs or crushed rice crackers. Be sure to use gluten-free soy sauce to keep the glaze and flavors intact without any gluten.
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What can I use if I don’t have an air fryer?
If you don’t have an air fryer, pan-frying or baking are great alternatives. Pan-frying gives you a lovely crispy exterior, while baking is more hands-off and still delivers juicy meatballs.
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Is gochujang very spicy?
Gochujang has a mild to moderate heat level paired with a deep umami and sweetness, so it provides a flavorful kick without overwhelming heat. You can always adjust the amount in the recipe to suit your spice tolerance.
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Can I make the spicy mayo ahead of time?
Yes! The spicy mayo dip actually tastes better after sitting in the fridge for a few hours as the flavors meld beautifully. Just give it a quick stir before serving.
Final Thoughts
This Korean BBQ Meatballs with Spicy Mayo Dip Recipe is an absolute crowd-pleaser that’s bound to impress whether you’re cooking for family, friends, or just treating yourself. It’s approachable, packed with flavor, and fun to make—giving you that satisfying combination of sweet, spicy, and savory in every bite. Give it a try soon and watch how quickly it disappears from the plate!
PrintKorean BBQ Meatballs with Spicy Mayo Dip Recipe
Korean BBQ Meatballs with Spicy Mayo Dip offer a deliciously bold and beginner-friendly recipe perfect for a flavorful appetizer or main dish. Juicy meatballs infused with Korean chili paste and aromatic spices are glazed with a sweet and tangy Korean BBQ sauce and served alongside a creamy, spicy mayo dip for an irresistible combination.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Ingredients
For the Meatballs:
- 1 lb (450g) ground beef or ground chicken
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, finely chopped
For the Korean BBQ Glaze:
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken)
For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1 tablespoon gochujang
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
For Garnish:
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef or chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and finely chopped green onions. Gently mix until just combined, being careful not to overwork the mixture to keep the meatballs tender.
- Shape the Meatballs: Use your hands or a small scoop to form the mixture into evenly sized meatballs about 1 to 1.5 inches in diameter. Place them on a plate or a baking sheet to prepare for cooking.
- Cook the Meatballs: Choose your preferred cooking method:
Pan-Frying: Heat a tablespoon of oil in a skillet over medium heat. Add meatballs without overcrowding and cook, turning occasionally, for 10-12 minutes until browned and cooked through.
Baking: Preheat the oven to 400°F (200°C). Arrange meatballs on a lined baking sheet and bake for 18-20 minutes until fully cooked.
Air Frying: Preheat the air fryer to 375°F (190°C). Place meatballs in a single layer in the basket and cook for 10-12 minutes, shaking halfway through. - Make the Korean BBQ Glaze: In a small saucepan, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Heat over medium heat until simmering gently, then stir in the cornstarch slurry and continue stirring until the glaze thickens slightly.
- Coat the Meatballs: Transfer the cooked meatballs to a large bowl. Pour the warm Korean BBQ glaze over them and toss gently to coat each meatball evenly.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. Adjust seasoning or add more gochujang for extra spice if desired.
- Garnish and Serve: Arrange the glazed meatballs on a serving plate. Sprinkle with sesame seeds and chopped green onions for texture and flavor. Serve immediately alongside the spicy mayo dip.
Notes
- You can substitute ground chicken with ground turkey or pork if preferred.
- Adjust the amount of gochujang in both meatballs and dip to control the heat level.
- Make sure not to overmix the meatball mixture to keep them tender and juicy.
- The meatballs can be cooked using pan-frying, baking, or air frying—choose based on your equipment and texture preference.
- Leftover glazed meatballs make great sandwiches or rice bowl toppings.
