If you’re searching for a dish that’s bursting with bold flavors and a perfect balance of sweet, spicy, and savory, look no further than this Korean BBQ Meatballs with Spicy Mayo Dip Recipe. These meatballs combine tender, juicy goodness with a vibrant Korean BBQ sauce that clings beautifully to each bite, while the creamy, spicy mayo adds a delightful contrasting kick. Whether for a family dinner or a fun party appetizer, this recipe brings a deliciously exciting twist to meatballs that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are refreshingly simple yet essential to crafting the authentic, irresistible flavor and texture of the Korean BBQ Meatballs with Spicy Mayo Dip Recipe. Each element plays a key role, from the ground meat that provides the tender base, to the unique blend of seasonings that deliver that signature Korean flair.
- Ground meat (your choice): 1 lb of ground beef, chicken, or pork forms the deliciously juicy base of the meatballs.
- Breadcrumbs: 1/4 cup to help bind the meat and keep the meatballs tender.
- Milk: 1/4 cup adds moisture and softness to the meatball mixture.
- Green onions: 1/4 cup chopped, for a fresh, mild onion flavor and vibrant color.
- Garlic: 2 cloves minced, to infuse the meatballs with warm, aromatic depth.
- Ginger: 1 tablespoon grated, providing a zesty, slightly sweet kick.
- Egg: 1 whole, acts as a binder to hold everything together beautifully.
- Soy sauce: 2 tablespoons in the meatballs plus 1/4 cup for the sauce, delivering umami richness.
- Sesame oil: 2 tablespoons in the meatballs and 1 tablespoon in the BBQ sauce, for that irresistible nutty aroma.
- Brown sugar: 1 tablespoon, balancing savory and sweet in the meatballs.
- Black pepper: 1/4 teaspoon, for subtle heat and depth.
- Honey: 2 tablespoons in the sauce, to soften the spice and add a natural sweet shine.
- Rice vinegar: 2 tablespoons in the sauce plus 1 teaspoon in the dip, lifting flavors with its mild acidity.
- Gochujang: 1 tablespoon, the heart of Korean BBQ flavor with its spicy and slightly fermented punch.
- Mayonnaise: 1/2 cup, for a creamy and cooling base in the spicy mayo dip.
- Sriracha sauce: 2 tablespoons or to taste, adding heat and complexity to the dip.
- Garnishes: Chopped green onions and sesame seeds, perfect for an eye-catching finish and extra texture.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Preheat the Oven
Start by setting your oven to 375°F (190°C). Preparing your baking sheet by lining it with parchment paper or lightly greasing it ensures the meatballs won’t stick and makes cleanup a breeze.
Step 2: Mix the Meatball Ingredients
In a large bowl, combine the ground meat with breadcrumbs, milk, chopped green onions, minced garlic, grated ginger, egg, soy sauce, sesame oil, brown sugar, and black pepper. Mixing everything until uniformly incorporated is key to juicy, flavorful meatballs that hold together well.
Step 3: Shape Your Meatballs
Using your hands or a small scoop, form the mixture into balls about 1 to 1.5 inches in diameter. Arranging them evenly spaced on your baking sheet will ensure they cook through evenly and develop a perfect golden crust.
Step 4: Bake the Meatballs
Bake your meatballs in the preheated oven for 15 to 20 minutes. Keep an eye out for a beautifully browned exterior. Cutting one open to check for no pink inside guarantees they’re cooked just right—juicy but safe.
Step 5: Prepare the Korean BBQ Sauce
While the meatballs bake, combine soy sauce, honey, rice vinegar, sesame oil, gochujang, grated ginger, and minced garlic in a small saucepan over medium heat. Stirring gently, let it simmer for 3 to 4 minutes until slightly thickened and aromatic—this sauce is flavor-packed and will elevate the dish.
Step 6: Make the Spicy Mayo Dip
In a small bowl, whisk together mayonnaise, sriracha, sesame oil, and rice vinegar. Adjust the sriracha to suit your preferred spice level. This creamy dip adds a cooling richness with a spicy punch that perfectly complements the BBQ meatballs.
Step 7: Coat the Meatballs in Sauce
When the meatballs are out of the oven, toss them gently in the warm Korean BBQ sauce until each one is beautifully coated in that shiny, flavorful glaze. This step seals in moisture and infuses them with that signature Korean flair.
Step 8: Ready to Serve!
Transfer the saucy meatballs to a serving platter and get ready for the best part: garnishing. Your Korean BBQ Meatballs with Spicy Mayo Dip Recipe comes alive when topped with chopped green onions and toasted sesame seeds for crunch and freshness.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Chopped green onions bring a fresh, bright contrast to the rich meatballs, while sesame seeds add a delightful nutty crunch. These simple but essential touches elevate the dish’s texture and presentation, making every bite interesting and inviting.
Side Dishes
Serve these meatballs alongside steamed jasmine rice, lightly sautéed vegetables, or even wrapped in lettuce leaves for a hand-held treat. The versatility of the Korean BBQ Meatballs with Spicy Mayo Dip Recipe means you can enjoy it as a main course or a party appetizer with crowd-pleasing sides.
Creative Ways to Present
For a fun twist, offer the meatballs on skewers with the spicy mayo dip on the side for dipping. You can also pile them atop a bowl of noodles or grain bowls to add that bold Korean BBQ element that makes any meal exciting. Presentation creativity will wow your guests every time.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Keep the spicy mayo dip separately to maintain its freshness and texture. This makes for an easy, flavorful snack or quick meal later in the week.
Freezing
If you want to make a batch ahead, these meatballs freeze beautifully. Arrange cooled meatballs in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. They can be frozen for up to 3 months without losing their delicious flavor.
Reheating
Reheat frozen or refrigerated meatballs in a skillet over medium heat, adding a splash of water to keep them moist, or gently warm in a 350°F oven until heated through. Recoat with the Korean BBQ sauce after reheating for that fresh-out-of-the-oven taste and serve with the spicy mayo dip on the side.
FAQs
Can I use ground chicken or pork instead of beef?
Absolutely! This Korean BBQ Meatballs with Spicy Mayo Dip Recipe works wonderfully with ground chicken or pork. Each option brings a slightly different flavor and texture but remains delicious when paired with the Korean sauce and spicy mayo.
How spicy is the spicy mayo dip?
The heat level can be adjusted by controlling the amount of sriracha you use. Start with 2 tablespoons for a balanced but noticeable kick, and add more if you like your dip fiery. It’s a fantastic way to customize the dish to your spice preference.
Can I make these meatballs gluten-free?
Yes, by swapping regular soy sauce for tamari or a gluten-free soy sauce alternative and using gluten-free breadcrumbs, you can enjoy this Korean BBQ Meatballs with Spicy Mayo Dip Recipe without gluten. The flavors remain just as bold and satisfying.
What can I substitute for gochujang if I can’t find it?
Gochujang is unique, but in a pinch, a mixture of miso paste, chili powder, and a touch of honey or sugar can mimic its sweet, spicy, and fermented notes. However, for the most authentic flavor, seek out gochujang at Asian markets or online.
Is this recipe suitable for meal prepping?
Definitely! These meatballs hold up well in the fridge and freezer, making them perfect for meal prepping. You can prepare the meatballs and sauces in advance, allowing for easy weeknight meals or quick snacks with minimal effort.
Final Thoughts
This Korean BBQ Meatballs with Spicy Mayo Dip Recipe is one of those dishes that brings people together with its irresistible flavors and comforting textures. Whether you’re a seasoned home cook or just starting out, you’ll love how simple it is to create a dish that feels special and tastes remarkable. Go ahead and try it—you might just find your new favorite way to enjoy meatballs.
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Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These Korean BBQ Meatballs are juicy, flavorful bites made with ground beef blended with aromatic ingredients and baked to perfection. Tossed in a tangy and slightly spicy homemade Korean BBQ sauce, they offer a perfect balance of sweet, savory, and heat. Served with a creamy, spiced mayo dip for an extra kick, these meatballs make an irresistible appetizer or main dish that’s both easy to prepare and crowd-pleasing.
Ingredients
For the Meatballs:
- 1 lb ground beef (or ground chicken or pork)
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 egg
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
For the Korean BBQ Sauce:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce (or more for extra spice)
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
For Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking and ensure easy cleanup.
- Make the Meatballs: In a large bowl, combine the ground meat, breadcrumbs, milk, chopped green onions, minced garlic, grated ginger, egg, soy sauce, sesame oil, brown sugar, and black pepper. Mix thoroughly until all ingredients are well incorporated and the mixture is uniform.
- Form the Meatballs: Shape the mixture into meatballs about 1 to 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet to allow even cooking.
- Bake the Meatballs: Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through and golden brown on the outside. To check doneness, cut one open and ensure there is no pink interior.
- Prepare the Korean BBQ Sauce: While the meatballs bake, combine soy sauce, honey, rice vinegar, sesame oil, gochujang, grated ginger, and minced garlic in a small saucepan over medium heat. Stir well to combine.
- Simmer the Sauce: Allow the sauce to simmer gently for 3-4 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. Remove from heat and set aside.
- Prepare the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, sriracha sauce, sesame oil, and rice vinegar until smooth. Adjust the amount of sriracha to suit your spice preference. Set aside for serving.
- Coat the Meatballs: Once baked, transfer the meatballs to a large bowl and toss with the prepared Korean BBQ sauce until they are fully coated and glossy.
- Serve: Arrange the sauced meatballs on a serving platter. Garnish with chopped green onions and sesame seeds for a fresh, nutty finish. Serve alongside the spicy mayo dip for dipping and extra flavor.
Notes
- You can substitute ground beef with ground chicken or pork based on your preference.
- Breadcrumbs can be replaced with gluten-free options if needed to accommodate dietary restrictions.
- Adjust the amount of sriracha in the spicy mayo dip to control the heat level.
- These meatballs can be prepared ahead and reheated in the oven for convenience.
- For a crispier exterior, broil the meatballs for the last 2-3 minutes of baking, watching carefully to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
