Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Get ready to wow your taste buds and impress your guests—these Korean BBQ Meatballs with Spicy Mayo Dip are the perfect marriage of sweet, savory, and spicy! Juicy, tender meatballs coated in a sticky Korean BBQ glaze with a creamy, fiery dip on the side… they absolutely disappear at parties (trust me, it happens at my house every time!).

this Recipe

Ingredients You’ll Need

What I love most about Korean BBQ Meatballs with Spicy Mayo Dip is how down-to-earth the ingredients list is—each one brings vibrant flavor, lush texture, or just the right kick to make these little bites irresistible. Here’s why every component matters:

• Ground beef (or a mix of beef and pork): The classic slightly marbled blend keeps the meatballs juicy and tender. A mix of beef and pork gives even richer flavor!
• Panko breadcrumbs: Japanese-style breadcrumbs soak up moisture and guarantee your meatballs stay soft, never dense.
• Egg: Your trusty binder, keeping everything together for perfect meatballs.
• Garlic & ginger: They team up to bring a fresh, aromatic punch that’s pure Korean comfort.
• Soy sauce: Adds a deep, savory note that forms the backbone of that umami magic.
• Gochujang (Korean chili paste): The secret to fruity spice and mellow heat—look for it in the Asian section of your grocery store.
• Brown sugar: Balances out the spice and amps up caramelized flavor.
• Sesame oil: Toasty, nutty, and authentic—don’t skip it!
• Salt & black pepper: Essential for rounding out every bite; a pinch of each does the trick.
• Green onions: Add subtle sharpness and pop of color—save extra for garnishing later!
• For the Korean BBQ glaze: You’ll need soy sauce, honey or more brown sugar, gochujang, rice vinegar for tang, more sesame oil, plus a touch of garlic, ginger, and a cornstarch slurry for that luscious, sticky finish.
• For the Spicy Mayo Dip: Mayonnaise, gochujang, lime juice (bright, citrusy contrast!), a hint of honey, and garlic powder for a creamy sauce you’ll want to drizzle on EVERYTHING.
• For garnish: Sesame seeds and more chopped green onions—because we eat with our eyes first!

Variations

One of the best things about Korean BBQ Meatballs with Spicy Mayo Dip is how forgiving and flexible the recipe is. Don’t be shy—make it your own! Whether you’re dealing with dietary needs, picky eaters, or just want to experiment, these swaps make it simple:

• Chicken or Turkey Meatballs: Use ground chicken or turkey for a leaner, lighter version—just add a splash of extra sesame oil to keep them moist.
• Vegetarian Swap: Substitute with plant-based ground “meat” or a mixture of mashed chickpeas and mushrooms to keep all the flavor, minus the meat!
• Less Spicy: Cut back on the gochujang in both the glaze and dip, or use a mild chili paste if you’re cooking for spicy-sensitive folks.
• Gluten-Free: Replace panko with gluten-free breadcrumbs, and double check that your gochujang and soy sauce are certified gluten-free.

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Mix the Meatball Ingredients

Grab a large mixing bowl and add your ground beef (or pork/beef blend), panko breadcrumbs, egg, plenty of minced garlic and ginger, the soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and those gorgeous green onions. Mix everything together just until combined—overmixing can make meatballs tough, so keep it gentle!

Step 2: Shape the Meatballs

With clean hands, scoop up the mixture and roll it into meatballs about 1 to 1.5 inches across (think ping-pong ball size). Placing them on a sheet pan as you go helps keep things neat, and you’ll get about 20 bite-sized beauties.

Step 3: Cook the Meatballs (Three Ways!)

You can pan-fry, bake, or air fry—choose your adventure! For pan-frying, heat a bit of oil in a large skillet and sear meatballs on all sides until browned and cooked through (10-12 minutes). Baking? Pop them in a 400°F oven for 18-20 minutes. For air fryer fans, preheat to 375°F and cook for 10-12 minutes, shaking the basket as they crisp up.

Step 4: Make the Korean BBQ Glaze

While the meatballs cook, whisk up the glaze in a small saucepan. Combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, plus the garlic and ginger. Bring it to a simmer, then swirl in the cornstarch slurry to thicken into that glorious, sticky barbecue shine.

Step 5: Glaze the Meatballs

Toss the hot meatballs with the warm BBQ glaze—use a big bowl and a spoon, or gently fold with a spatula so every nook and cranny gets coated in glossy, flavorful sauce.

Step 6: Whisk Up Spicy Mayo Dip

In a small dish, stir together mayonnaise, gochujang, lime juice, honey, and garlic powder. Taste and adjust for kick or creaminess—it should be silky, tangy, and slightly sweet with a punch!

Step 7: Garnish & Serve

Arrange your BBQ-glazed meatballs on a platter, sprinkle with sesame seeds and sliced green onions for a little extra crunch and color, and serve with generous swirls of spicy mayo dip. Just watch them vanish!

How to Serve Korean BBQ Meatballs with Spicy Mayo Dip

Garnishes

Don’t skip those final flourishes! A generous sprinkle of toasted sesame seeds gives a delicate crunch, while chopped green onions add freshness and irresistible color. If you want to take things over the top, a few paper-thin slices of fresh red chili or a drizzle of extra spicy mayo make a bright, festive finish.

Side Dishes

Pair your Korean BBQ Meatballs with Spicy Mayo Dip alongside fluffy steamed rice, a crisp cucumber salad, or quick-pickled veggies for the perfect balance. They also love hanging out with Korean classics like japchae noodles, kimchi, or even lettuce wraps for a fun, build-your-own vibe!

Creative Ways to Present

Party platter, anyone? Pile meatballs high on a warmed platter with a bowl of spicy mayo in the center and plenty of toothpicks for dipping. Or, nestle them into slider buns with a spoonful of sauce for Korean BBQ sliders, or skewer them kabob-style for an appetizer that’s as fun to look at as it is to eat!

Make Ahead and Storage

Storing Leftovers

Leftover Korean BBQ Meatballs with Spicy Mayo Dip can be stored in an airtight container in the fridge for up to three days. Keep the spicy mayo separate if possible—just give it a stir before serving again.

Freezing

These meatballs freeze like a dream! Cool them completely, then arrange in a single layer on a baking sheet to flash-freeze before popping into a freezer bag for up to three months. The glaze can be frozen separately or made fresh when you reheat.

Reheating

To reheat, simply warm meatballs in the oven at 350°F until hot, or microwave gently until just heated through. If frozen, thaw overnight in the fridge first for best texture. Give the glaze a quick stir and refresh the spicy mayo for best dipping action!

FAQs

Final Thoughts

If you’re searching for a recipe that’s sure to spark smiles and start conversations, give these Korean BBQ Meatballs with Spicy Mayo Dip a try. They’re fun, flavorful, and fantastically easy—so grab your ingredients and let the feasting begin!

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