If you’re looking for a dish that bursts with flavor and brings a little excitement to your table, then the Korean BBQ Meatballs with Spicy Mayo Dip Recipe is going to be your new favorite. These meatballs are juicy, tender, and perfectly coated in a sticky, savory glaze that will have you reaching for more. Paired with a creamy, spicy mayo dip that adds just the right kick, this recipe is a fantastic way to enjoy a bold Korean-inspired meal in a fun, bite-sized form that’s perfect for sharing or weeknight dinners.
Ingredients You’ll Need
The beauty of this recipe lies in how simple yet impactful its ingredients are. Each one plays a crucial role—whether it’s adding moisture, heat, sweetness, or that unmistakable umami punch. Gathering these essentials will set you up for success with the Korean BBQ Meatballs with Spicy Mayo Dip Recipe.
- 1 lb ground beef or chicken: The base protein providing juiciness and flavor.
- ½ cup panko breadcrumbs: Helps bind the meatballs and adds a light texture.
- 1 egg: Locks all the ingredients together for perfect shape and tenderness.
- 2 cloves garlic, minced: Adds a pungent depth and aroma.
- 1-inch piece ginger, grated: Brings a fresh, zesty brightness.
- 2 tablespoons soy sauce: Injects savory umami and saltiness.
- 1 tablespoon gochujang (Korean chili paste): The star spice—both sweet and spicy.
- 1 tablespoon brown sugar: Balances the heat with mellow sweetness.
- 1 tablespoon sesame oil: Contributes a toasty nuttiness.
- ½ teaspoon salt: Enhances all flavors evenly.
- ¼ teaspoon black pepper: Adds mild heat and aroma.
- 2 green onions, finely chopped: Fresh crunch and color.
- For the glaze: ¼ 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 (for thickening the glaze).
- For the dip: ½ cup mayonnaise, 1 tablespoon gochujang, 1 tablespoon lime juice, 1 teaspoon honey, ½ teaspoon garlic powder.
- Sesame seeds and chopped green onions: For garnish and that extra pop of flavor and texture.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Combine the Meatball Ingredients
Start by mixing all your main ingredients in a large bowl—ground meat, panko, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. The key is to gently mix just until everything is combined, which keeps the meatballs tender and moist without overworking the mixture.
Step 2: Shape the Meatballs
Next, form your mixture into evenly sized meatballs, about 1 to 1.5 inches across. Using your hands or a small ice cream scoop will make this easy and consistent, ensuring even cooking every time.
Step 3: Cook the Meatballs
Choose your preferred cooking method: pan-frying for a golden crust, baking for ease and less mess, or air frying for quick and crispy results. Each method will keep the meatballs juicy but the choice depends on your kitchen setup and time.
Step 4: Prepare the Glaze
While the meatballs cook, whisk together the glaze ingredients in a small saucepan. Bring to a gentle simmer, then stir in the cornstarch slurry until the glaze thickens to a shiny, luscious sauce ready for coating.
Step 5: Coat the Meatballs in Glaze
Once the meatballs are cooked through, transfer them to a bowl and toss with the warm glaze so every bite is deliciously sticky and flavorful. This finishing touch takes them from great to unforgettable.
Step 6: Make the Spicy Mayo Dip
Whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. This dip complements the meatballs beautifully by cooling the heat while adding a creamy, tangy contrast.
Step 7: Plate and Garnish
Arranging the glazed meatballs on a platter, sprinkle sesame seeds and fresh green onions on top to elevate both presentation and flavor. Serve alongside your spicy mayo dip and prepare to impress!
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Sesame seeds add a delightful crunch and nutty undertone, while fresh green onions give a vibrant hit of color and brightness. Fresh cilantro or thin strips of red chili can also enhance the look and flavor for a restaurant-quality finish.
Side Dishes
These meatballs shine when paired with steamed rice, crunchy Asian slaw, or even simple noodles tossed in sesame oil and scallions. Pick sides with contrasting textures to make every bite exciting and balanced.
Creative Ways to Present
Serve the meatballs as bite-sized appetizers with toothpicks for easy sharing, or pile them on lettuce cups for a fun, hand-held Korean BBQ experience. You can even turn them into a sandwich filling with soft buns and crisp pickles for something new and delicious.
Make Ahead and Storage
Storing Leftovers
Keep leftover Korean BBQ meatballs in an airtight container in the refrigerator for up to 3 days. Storing the glaze separately or tossing them just before serving will keep them from becoming soggy.
Freezing
Freeze cooked and cooled meatballs on a baking sheet first, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Freeze the spicy mayo separately or mix fresh when ready to enjoy.
Reheating
Reheat the meatballs gently in a skillet or oven until warmed through. Avoid using the microwave to prevent drying out. Refresh the glaze by warming it slightly before coating the meatballs again for that perfect saucy finish.
FAQs
Can I use ground pork or turkey instead of beef or chicken?
Absolutely! Ground pork or turkey works well and will still absorb the Korean BBQ flavors beautifully. Just be mindful of the cooking time as leaner meats like turkey may cook faster.
Is there a vegetarian substitute for the meatballs?
You can try using firm tofu, tempeh, or mashed chickpeas mixed with panko and seasonings. They won’t be exactly the same but will still carry the spicy, savory taste of the glaze and dip.
How spicy is this Korean BBQ Meatballs with Spicy Mayo Dip Recipe?
The heat level is moderate and perfectly balanced by the sweetness in the glaze and the creaminess of the mayo dip. You can adjust the gochujang quantity in both the meatballs and dip if you prefer milder or extra spicy flavors.
Can I make the spicy mayo dip ahead of time?
Yes, the dip can be made a day ahead and stored in the fridge. Just give it a good stir before serving, and if it thickens too much, add a splash of water or lime juice to loosen it up.
What’s the best way to serve these at a party?
Serve the Korean BBQ meatballs warm on a large platter with the spicy mayo dip on the side. Toothpicks or small forks make it easy for guests to enjoy without mess. Add garnishes and colorful sides to make the spread inviting.
Final Thoughts
There’s something truly joyful about making and sharing the Korean BBQ Meatballs with Spicy Mayo Dip Recipe. It combines bold flavors and comforting textures in a way that feels both approachable and special. Whether you’re cooking for loved ones or treating yourself, these meatballs deliver a satisfying bite of Korean-inspired goodness that’s hard to beat. Give them a try—you might just find a new go-to for delicious dinners and get-togethers!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Korean
Description
These Korean BBQ Meatballs are a flavorful fusion of ground beef or chicken blended with traditional Korean ingredients like gochujang, garlic, and ginger. They’re coated with a sticky, spicy-sweet glaze and served alongside a creamy, zesty spicy mayo dip. Perfectly cooked by pan-frying, baking, or air frying, these meatballs make a delicious appetizer or main dish that captures the essence of Korean BBQ in bite-sized form.
Ingredients
Meatballs
- 1 lb (450g) ground beef or ground chicken
- ½ 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
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions, finely chopped
Glaze
- ¼ 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 (cornstarch slurry)
Spicy Mayo Dip
- ½ cup mayonnaise
- 1 tablespoon gochujang
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon garlic powder
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Mix the Meatball Ingredients: 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 chopped green onions. Gently mix until just combined, taking care not to overwork the mixture to keep the meatballs tender.
- Form the Meatballs: Using your hands or a small scoop, shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, ensuring consistent cooking.
- Cook the Meatballs – Choose a Method:
• Pan-frying: Heat oil in a skillet over medium heat and cook meatballs for 10-12 minutes, turning occasionally to brown evenly.
• Baking: Preheat oven to 400°F (200°C) and bake the meatballs on a lined baking sheet for 18-20 minutes until cooked through.
• Air frying: Preheat air fryer to 375°F (190°C) and cook meatballs for 10-12 minutes until golden and cooked through. - Prepare the Glaze: In a small saucepan, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Heat gently and bring to a simmer to meld the flavors.
- Thicken the Glaze: Stir in the cornstarch slurry (cornstarch mixed with water) to the simmering sauce and continue stirring until it thickens into a sticky glaze.
- Coat the Meatballs: Transfer the cooked meatballs to a bowl, pour the warm glaze over them, and gently toss to coat each meatball evenly with the flavorful sauce.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy with a balanced spicy tang.
- Serve: Arrange glazed meatballs on a serving plate, garnish with sesame seeds and chopped green onions, and provide the spicy mayo dip on the side for dipping.
Notes
- For a lighter option, substitute ground chicken for beef.
- Ensure not to overmix the meatball mixture to keep them tender and juicy.
- Adjust the amount of gochujang in the glaze and dip to your preferred spice level.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently in an oven or air fryer.
- You can double the glaze quantities for extra sauce if desired.
