Korean BBQ Meatballs with Spicy Mayo Dip

Why You’ll Love This Recipe

These Korean BBQ meatballs are bursting with umami from the soy sauce, garlic, ginger, and gochujang, creating an authentic Korean BBQ flavor. The spicy mayo dip complements the savory meatballs, adding a creamy, tangy heat. They are versatile, easy to prepare, and make a great dish for any occasion, from weeknight dinners to party snacks.

Ingredients

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)

• ½ cup panko breadcrumbs

• 1 egg

• 2 cloves garlic, minced

• 1-inch piece ginger, grated

• 2 tbsp soy sauce

• 1 tbsp gochujang (Korean chili paste)

• 1 tbsp brown sugar

• 1 tbsp sesame oil

• ½ tsp salt

• ¼ tsp black pepper

• 2 green onions, finely chopped

For the Korean BBQ Glaze:

• ¼ cup soy sauce

• 2 tbsp honey or brown sugar

• 1 tbsp gochujang

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 tsp garlic, minced

• 1 tsp ginger, minced

• 1 tsp cornstarch mixed with 2 tbsp water (to thicken)

For the Spicy Mayo Dip:

• ½ cup mayonnaise

• 1 tbsp gochujang

• 1 tbsp lime juice

• 1 tsp honey

• ½ tsp garlic powder

For Garnish:

• Sesame seeds

• Chopped green onions

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Meatball Mixture: In a bowl, combine ground beef, panko breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and green onions. Mix until just combined.

2. Shape the Meatballs: Roll the mixture into 1 to 1.5-inch meatballs and place them on a plate.

3. Cook the Meatballs: Cook in a skillet over medium heat for 10-12 minutes, bake at 400°F for 18-20 minutes, or air fry at 375°F for 10-12 minutes.

4. Make the Glaze: Combine soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger in a saucepan. Simmer and add cornstarch mixture to thicken.

5. Coat the Meatballs: Toss the cooked meatballs in the warm glaze.

6. Make the Spicy Mayo Dip: Whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder.

7. Garnish and Serve: Serve meatballs with a drizzle of glaze, garnished with sesame seeds and green onions. Pair with spicy mayo dip.

Servings and Timing

• Servings: 4

• Prep time: 20 minutes

• Cook time: 20 minutes

• Total time: 40 minutes

Variations

• Lean Meat: Use ground turkey or chicken for a lighter option.

• Low-Carb: Swap breadcrumbs with almond flour for a low-carb version.

• Heat Level: Adjust the amount of gochujang or add extra chili flakes for more heat.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop. The meatballs can also be frozen for up to 3 months.

FAQs

1. Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and glaze ahead of time and refrigerate until ready to cook.

2. Can I use a different type of meat?

Yes, you can use ground chicken or turkey, though they may be less flavorful than beef and pork.

3. How can I make this recipe spicier?

Add more gochujang or extra chili flakes to increase the spice.

4. Can I bake the meatballs instead of frying them?

Yes, baking is a great alternative. Bake them at 400°F for 18-20 minutes.

5. Can I use a different dip?

Yes, you can substitute the spicy mayo with a tangy yogurt dip or a sweet chili sauce.

6. Is this recipe gluten-free?

Yes, if you use gluten-free breadcrumbs or panko, the meatballs will be gluten-free.

7. How do I thicken the glaze?

Use a cornstarch slurry (cornstarch mixed with water) to thicken the glaze.

8. Can I make this recipe vegan?

You can try a plant-based meat substitute, but the flavor will differ slightly.

9. Can I freeze these meatballs?

Yes, freeze them before or after cooking. Just ensure they are tightly sealed in a freezer-safe container.

10. What can I serve with these meatballs?

Serve them with rice, noodles, or as an appetizer with the spicy mayo dip.

Conclusion

Korean BBQ Meatballs with Spicy Mayo Dip are a delicious and flavorful dish that combines the perfect balance of savory, sweet, and spicy. Whether you’re serving them for a party, as an appetizer, or as a main dish, they’re sure to satisfy everyone’s taste buds. Try this recipe for a crowd-pleasing meal with authentic Korean BBQ flavors!

Korean BBQ Meatballs with Spicy Mayo Dip

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These Korean BBQ Meatballs with Spicy Mayo Dip are packed with bold, savory flavors. The tender meatballs, glazed in a sticky Korean BBQ sauce, pair perfectly with a creamy, spicy mayo dip. Whether served as an appetizer, snack, or main dish, this dish will be a hit at any gathering!

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: Pan-frying
• Cuisine: Korean
• Diet: Gluten Free

Ingredients

• For the Meatballs:
• 1 lb ground beef (or beef and pork mix)
• ½ cup panko breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 green onions, finely chopped
• For the Korean BBQ Glaze:
• ¼ cup soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1 tsp cornstarch mixed with 2 tbsp water (to thicken)
• For the Spicy Mayo Dip:
• ½ cup mayonnaise
• 1 tbsp gochujang
• 1 tbsp lime juice
• 1 tsp honey
• ½ tsp garlic powder
• For Garnish:
• Sesame seeds
• Chopped green onions

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Instructions

• Prepare Meatball Mixture: Combine ground meat, panko, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix gently.
• Shape Meatballs: Roll mixture into 1-1.5 inch meatballs.
• Cook Meatballs: Pan-fry, bake at 400°F for 18-20 minutes, or air-fry at 375°F for 10-12 minutes.
• Make BBQ Glaze: Simmer soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Thicken with cornstarch slurry.
• Coat Meatballs: Toss cooked meatballs in glaze.
• Make Spicy Mayo Dip: Whisk together mayo, gochujang, lime juice, honey, and garlic powder.
• Serve: Garnish meatballs with sesame seeds and green onions. Serve with spicy mayo dip.

Notes

• For a milder flavor, reduce gochujang in the dip.
• Use ground turkey or chicken for a leaner option.
• Store leftover meatballs and dip separately in the fridge for up to 4 days.