If you are craving a dish that bursts with bold flavors and irresistible textures, the Korean BBQ Meatballs with Spicy Mayo Dip Recipe is your new go-to. Juicy, tender meatballs coated in a sweet and savory Korean BBQ glaze come alive with a creamy, spicy mayo dip that perfectly balances heat and richness. This recipe captures the essence of Korean cuisine in a way that’s approachable and fun to make, turning a humble appetizer into a sensational crowd-pleaser. Whether you’re feeding a family or impressing friends, these meatballs are sure to become a beloved classic in your kitchen.
Ingredients You’ll Need
The beauty of this Korean BBQ Meatballs with Spicy Mayo Dip Recipe lies in its simple yet carefully chosen ingredients. Each one plays an essential role, from creating the perfect juicy texture of the meatballs to layering on authentic Korean flavors and finishing with a zingy, creamy dip.
- 1 lb ground beef (or beef/pork mix): Provides a juicy and flavorful base for the meatballs.
- 1/2 cup panko breadcrumbs: Adds lightness and helps the meatballs keep their shape without becoming dense.
- 1 egg: Binds the meatball mixture together for perfect firmness.
- 2 cloves garlic, minced: Infuses aromatic depth and savory punch.
- 2 green onions, finely chopped: Adds freshness and a subtle bite of onion flavor.
- 2 tbsp soy sauce: Brings salty umami, enhancing the meat’s flavor.
- 1 tbsp sesame oil: Offers a toasty, nutty aroma that’s signature to Korean dishes.
- 1 tsp grated ginger: Adds warmth and slight spice to the meatball mixture.
- 1/2 tsp black pepper: Just enough peppery heat to perk up the taste.
- 1/3 cup soy sauce (for glaze): Forms the salty backbone of the glaze.
- 2 tbsp brown sugar: Sweetens and helps caramelize the glaze beautifully.
- 1 tbsp rice vinegar: Gives the glaze a mild tang to balance sweetness.
- 1 tbsp gochujang (Korean chili paste): Adds rich, smoky heat that defines the BBQ flavor.
- 1 tsp sesame oil: Enhances the glaze with a toasted nuance.
- 1 tsp cornstarch mixed with 2 tsp water (for thickening): Creates a luscious, sticky glaze that clings to each meatball.
- 1/2 cup mayonnaise: Base for the spicy mayo dip, adding creaminess.
- 1–2 tbsp sriracha (to taste): Brings a lively, spicy kick to the dip.
- 1 tsp lime juice: Infuses brightness and cuts through the richness.
- 1 tsp honey: Balances out the heat with a soft sweetness in the dip.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper. This helps ensure your meatballs cook evenly and prevents sticking, which makes clean-up a breeze.
Step 2: Make the Meatball Mixture
Gather all the meatball ingredients—ground meat, panko breadcrumbs, egg, garlic, green onions, soy sauce, sesame oil, ginger, and black pepper—and mix them gently in a large bowl. Don’t overmix; just combine so everything holds together well, resulting in tender meatballs that aren’t tough.
Step 3: Form and Bake the Meatballs
Shape the mixture into even-sized balls—about the size of a golf ball works perfectly. Arrange them neatly on your prepared baking sheet. Bake them for 18 to 20 minutes until they are cooked through and beautifully browned on the outside, developing a lovely crust.
Step 4: Prepare the Korean BBQ Glaze
While the meatballs are baking, make the glaze. Combine the soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil in a saucepan. Bring the mixture to a simmer, then stir in the cornstarch slurry to thicken it until shiny and syrupy. This glaze is the magic that transforms simple meatballs into something spectacular.
Step 5: Coat and Caramelize the Meatballs
Once the meatballs are cooked, toss them gently in the warm glaze to coat every bite. Place the glazed meatballs back on the baking tray and return to the oven for an extra 5 minutes. This step caramelizes the glaze beautifully, creating sticky, flavorful bites.
Step 6: Make the Spicy Mayo Dip
Mix mayonnaise, sriracha, lime juice, and honey in a small bowl until smooth and creamy. This spicy mayo dip adds a cool, tangy, and spicy contrast that perfectly complements the rich and savory meatballs.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Top your meatballs with a sprinkle of toasted sesame seeds and thinly sliced green onions. These simple touches add texture and a burst of fresh flavor that make the dish visually appealing and even more delicious.
Side Dishes
For a complete meal, serve alongside steamed jasmine rice or sticky rice and a crisp cucumber salad tossed with rice vinegar and a pinch of sugar. The crispness and acidity balance the rich meatballs and spicy dipping sauce beautifully.
Creative Ways to Present
Turn these Korean BBQ Meatballs with Spicy Mayo Dip Recipe into party bites by serving them on skewers with small dipping cups of the spicy mayo. Another idea is to pile them atop lettuce leaves for lettuce wraps, adding crunchy texture and freshness in every bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Keeping the glaze separate, if possible, helps preserve the best flavor and texture before reheating.
Freezing
These Korean BBQ meatballs freeze well! Place the baked, unglazed meatballs on a baking sheet to freeze individually first, then transfer them to a freezer-safe bag or container. Freeze for up to 2 months for speedy future meals.
Reheating
To reheat, bake the meatballs at 350°F (175°C) for about 10-15 minutes until warmed through. Reapply the glaze after reheating or warm the glaze separately and toss with meatballs for maximum stickiness and flavor. Microwave reheating works in a pinch but may soften the texture slightly.
FAQs
Can I use ground chicken or turkey instead of beef?
Absolutely! Ground chicken or turkey can be a leaner alternative, but keep in mind they might be less juicy. Adding a bit of extra panko or a small splash of oil can help keep the meatballs moist and tender.
Is gochujang very spicy?
Gochujang has a mild to moderate heat level with a unique sweetness and depth. If you’re new to it, start with a smaller amount and adjust to taste. It’s what gives the Korean BBQ meatballs their authentic flavor.
Can I make the spicy mayo dip in advance?
Yes, the spicy mayo dip can be made a day ahead and refrigerated in a sealed container. The flavors actually meld well, making it even tastier the next day!
What if I don’t have panko breadcrumbs?
You can substitute regular breadcrumbs or crush some crackers for a similar effect. Panko gives a lighter texture, but regular breadcrumbs will still work well to bind the meatballs.
Can these meatballs be cooked on the stovetop instead of the oven?
Yes, you can pan-fry or sauté the meatballs over medium heat, but be sure to cook them evenly by turning often and finishing them in the glaze to get that sticky, caramelized coating.
Final Thoughts
This Korean BBQ Meatballs with Spicy Mayo Dip Recipe is truly a gem that brings vibrancy, warmth, and bold flavors to your table. It’s a perfect blend of sweet, spicy, and savory all wrapped up in tender, tender meatballs. Give it a try—you might just find yourself making this dish again and again to share with the people you love.
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Description
These Korean BBQ Meatballs are a flavorful and delicious appetizer or main dish, combining tender ground beef meatballs with a sweet and spicy Korean glaze, finished with a creamy, tangy spicy mayo dip. Perfectly baked for a caramelized exterior and juicy interior, this recipe brings classic Korean flavors to your kitchen in under an hour.
Ingredients
Meatballs
- 1 lb ground beef (or beef/pork mix)
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1/2 tsp black pepper
Glaze
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tsp water (for thickening)
Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha (to taste)
- 1 tsp lime juice
- 1 tsp honey
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Make the meatballs: In a large bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, finely chopped green onions, 2 tablespoons soy sauce, 1 tablespoon sesame oil, grated ginger, and black pepper. Mix gently until just combined to avoid tough meatballs. Form the mixture into evenly sized balls and place them on the prepared baking sheet.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 18 to 20 minutes until they are cooked through and browned on the outside.
- Prepare the glaze: While the meatballs are baking, combine 1/3 cup soy sauce, brown sugar, rice vinegar, gochujang, and 1 teaspoon sesame oil in a saucepan. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking until the glaze thickens to a syrupy consistency. Remove from heat.
- Glaze the meatballs: Once baked, toss the cooked meatballs in the prepared glaze, ensuring they are evenly coated. Return the glazed meatballs to the baking sheet and place them back in the oven for an additional 5 minutes to caramelize the glaze.
- Make the spicy mayo dip: In a small bowl, whisk together mayonnaise, sriracha to taste, lime juice, and honey until smooth and well combined.
- Serve: Serve the Korean BBQ meatballs warm, drizzled with the spicy mayo or with the spicy mayo dip on the side for dipping.
Notes
- Ground beef can be substituted with a mix of ground pork and beef for a richer flavor.
- Adjust the amount of gochujang and sriracha according to your preferred spice level.
- Panko breadcrumbs help keep the meatballs tender and light; regular breadcrumbs can be used but might alter texture slightly.
- Make sure not to overmix the meatball mixture to keep them tender.
- These meatballs can be made ahead and reheated in the oven before serving.
