If you’re craving a dish that packs a punch of flavor and makes your taste buds dance with excitement, look no further than this Korean BBQ Meatballs with Spicy Mayo Dip Recipe. These meatballs are juicy, tender, and glazed with a sticky, sweet, and spicy Korean BBQ sauce that’s simply irresistible. Paired with a creamy, zingy spicy mayo dip, this recipe turns humble meatballs into an unforgettable appetizer or main course perfect for weeknight dinners or sharing with friends. Get ready to impress everyone around your table with every bite of this vibrant fusion of flavors!
Ingredients You’ll Need
This recipe uses simple, straightforward ingredients that come together to create a complex harmony of texture and taste. Each component plays a vital role — from the tender meatball base to the punchy glaze and creamy dip, everything is essential for that authentic Korean BBQ experience.
- 1 lb ground beef (or beef/pork mix): The hearty meat base that keeps the meatballs juicy and flavorful.
- 1/2 cup panko breadcrumbs: For the perfect light and tender texture inside each meatball.
- 1 egg: Acts as a binder to hold everything together.
- 2 cloves garlic, minced: Adds a punch of aromatic depth.
- 2 green onions, finely chopped: A fresh, mild onion flavor and vibrant color.
- 2 tbsp soy sauce: Brings salty, umami notes to the meatballs.
- 1 tbsp sesame oil: Offers a toasty richness that screams Korean cuisine.
- 1 tsp grated ginger: A hint of warmth and spice.
- 1/2 tsp black pepper: Just enough kick to balance the flavors.
- 1/3 cup soy sauce (for glaze): The savory backbone of the sticky sauce.
- 2 tbsp brown sugar: Provides caramel sweetness to the glaze.
- 1 tbsp rice vinegar: Adds brightness and cuts through the richness.
- 1 tbsp gochujang (Korean chili paste): The star ingredient for spicy tang and authentic Korean heat.
- 1 tsp sesame oil (for glaze): Enhances the glaze with nutty aroma.
- 1 tsp cornstarch mixed with 2 tsp water: Thickens the glaze to the perfect consistency.
- 1/2 cup mayonnaise: Base for the creamy spicy mayo dip.
- 1–2 tbsp sriracha (to taste): Controls the heat level in your spicy mayo.
- 1 tsp lime juice: Adds a fresh, citrusy zing to the dip.
- 1 tsp honey: Balances the dip with subtle sweetness.
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 ensures the meatballs bake evenly and helps with easy cleanup. It’s the little prep step that sets you up for flawlessly cooked meatballs every time.
Step 2: Make the meatballs
In a large bowl, combine the ground beef (or beef/pork mix) with panko breadcrumbs, the egg, minced garlic, chopped green onions, soy sauce, sesame oil, grated ginger, and black pepper. Mix gently until just combined to avoid dense meatballs. Shape the mixture into bite-sized balls and place them on your prepared baking sheet.
Step 3: Bake the meatballs
Pop the tray into the oven and bake for about 18 to 20 minutes, or until the meatballs are cooked through and have a nice browned exterior. This step ensures the meatballs stay juicy inside while developing a beautiful crust that will hold onto the glaze perfectly.
Step 4: Make the glaze
While the meatballs bake, prepare your Korean BBQ glaze by combining soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil in a saucepan. Bring it to a gentle simmer to let the flavors meld. Add the cornstarch slurry to thicken the glaze, stirring constantly until you reach a glossy, sticky consistency.
Step 5: Toss in glaze
Once your meatballs are baked, gently toss them in the warm glaze, making sure each bite is generously coated in that sticky, sweet, and spicy sauce. Place them back on the baking sheet and let them caramelize in the oven for an additional 5 minutes. This step locks in flavor and creates a mouthwatering finish.
Step 6: Prepare spicy mayo
While the meatballs are finishing in the oven, whisk together mayonnaise, sriracha, lime juice, and honey in a small bowl for the spicy mayo dip. The creamy sauce balanced with heat and a touch of citrus will elevate every bite and is the perfect companion to the meatballs.
Step 7: Serve
Serve your Korean BBQ Meatballs with Spicy Mayo Dip Recipe warm, either drizzled lightly with the spicy mayo or with the dip on the side for dunking. Each bite bursts with savory, sweet, spicy, and tangy flavors that keep you coming back for more!
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Sprinkle extra finely sliced green onions and a handful of toasted sesame seeds over the meatballs before serving to add a fresh crunch and nutty aroma. A few sprigs of fresh cilantro can also brighten the dish beautifully.
Side Dishes
These meatballs pair wonderfully with simple sides like steamed jasmine rice or sticky rice to soak up every last bit of that incredible glaze. For a fresh contrast, serve with a crunchy Asian slaw or crisp cucumber salad to balance the richness.
Creative Ways to Present
If you want to impress your guests, serve the meatballs on a platter with toothpicks and small bowls of the spicy mayo dip for easy sharing. Alternatively, pile them high in lettuce cups for a fun, hand-held appetizer that everyone will love.
Make Ahead and Storage
Storing Leftovers
Allow your meatballs to cool completely, then store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making them perfect for quick lunches or snacks during the week.
Freezing
If you want to prepare Korean BBQ Meatballs with Spicy Mayo Dip Recipe ahead of time, freeze the cooked and glazed meatballs on a baking sheet first so they don’t stick together. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.
Reheating
To reheat, pop the meatballs in a preheated oven at 350°F (175°C) for 10 to 15 minutes or until warmed through. If you want to keep the glaze fresh, brush a little additional sauce on them before reheating. Reheat the spicy mayo dip separately or serve it cold for the best flavor.
FAQs
Can I use ground chicken or turkey instead of beef for Korean BBQ Meatballs with Spicy Mayo Dip Recipe?
Absolutely! Ground chicken or turkey can be used for a leaner option. Just keep an eye on cooking time as they might cook faster and can dry out more easily. Adding a bit more moisture, like grated onion or a splash of soy sauce, can help keep them juicy.
Is gochujang very spicy?
Gochujang has a moderate spicy heat with a deep, slightly sweet and fermented flavor. It’s not overwhelmingly hot but adds a pleasant kick that’s balanced with sweetness. You can adjust the amount to suit your heat preference.
Can I make the spicy mayo dip dairy-free?
Yes! Simply use a mayonnaise alternative made from plant-based ingredients or vegan mayo. The flavor will remain creamy and delicious, and the heat from sriracha will still shine through.
How can I make the glaze thicker if it’s too runny?
If your glaze isn’t thick enough, add a little more cornstarch slurry (cornstarch mixed with water) gradually while simmering, stirring constantly until it reaches your desired consistency. Be careful not to add too much at once to avoid lumps.
Can I grill the meatballs instead of baking them?
Definitely! Grilling adds a wonderful smoky flavor and extra char. Just make sure to skewer the meatballs or use a grill basket to prevent them from falling through the grates. Cook over medium heat to avoid burning before they’re cooked through.
Final Thoughts
This Korean BBQ Meatballs with Spicy Mayo Dip Recipe is a fantastic way to bring bold Korean flavors into your home kitchen with minimal fuss. Every element, from the juicy meatballs to the luscious glaze and creamy dip, works harmoniously to create a meal that’s bursting with personality and comfort. Whether for a cozy dinner or a party favorite, give this recipe a try and prepare to fall in love with Korean flavors all over again!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Description
These Korean BBQ Meatballs are juicy, flavorful, and coated in a sweet and spicy glaze, perfect for a satisfying appetizer or main dish. Paired with a creamy, spicy mayo dip, they bring a delicious taste of Korean-inspired cuisine to your table with a simple oven-baked method.
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 your oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the meatballs: In a large bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, chopped green onions, soy sauce, sesame oil, grated ginger, and black pepper. Mix gently until just combined to keep the meatballs tender. 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 18–20 minutes, or until they are cooked through and nicely browned on the outside.
- Prepare the glaze: While the meatballs bake, combine the soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil in a small saucepan. Bring to a simmer over medium heat, then add the cornstarch slurry to thicken the glaze. Stir continuously until it reaches a syrupy consistency, then remove from heat.
- Toss meatballs in glaze: Once baked, remove the meatballs from the oven and gently toss them in the prepared glaze to coat thoroughly. Return the glazed meatballs to the baking sheet and bake for an additional 5 minutes to allow the glaze to caramelize and cling to the meatballs.
- Prepare spicy mayo dip: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth and well combined. Adjust the sriracha amount to customize the spice level.
- Serve: Serve the glazed Korean BBQ meatballs warm, drizzled with the spicy mayo or with the dip on the side for dipping.
Notes
- You can substitute ground beef with a mix of beef and pork for added flavor and juiciness.
- Adjust the amount of gochujang and sriracha if you prefer less heat.
- For a gluten-free option, use gluten-free soy sauce and panko breadcrumbs.
- These meatballs can be made ahead and reheated in the oven to retain their texture.
- Garnish with additional chopped green onions or sesame seeds for presentation and extra flavor.
