Korean BBQ Meatballs with Spicy Mayo Dip Recipe
If you’re craving a flavor-packed snack or an irresistible party appetizer, Korean BBQ Meatballs with Spicy Mayo Dip are about to become your new obsession. Imagine juicy, tender meatballs tossed in a glossy, savory-sweet Korean-style glaze, paired with a creamy, tangy, and spicy mayo dip that brings all the bold flavors together. These meatballs are a total crowd-pleaser, perfect for gatherings, game days, or even a fun twist on weeknight dinner. This recipe takes the magic of Korean BBQ and reimagines it in delicious, bite-sized form that’s both simple to make and guaranteed to wow anyone at your table.
Ingredients You’ll Need
Here’s what you’ll need to create these showstopping meatballs. Each ingredient is thoughtfully chosen, not only for its flavor, but also to capture the essence of Korean cooking and to create a beautiful harmony of taste, texture, and color in each bite.
- Ground beef or ground chicken: Your base for juicy, protein-rich meatballs – beef for a richer bite, chicken for a lighter feel.
- Panko breadcrumbs: Japanese breadcrumbs help create a fluffy, tender texture that makes each meatball irresistibly light.
- Egg: Acts as the glue that binds all your meatball ingredients perfectly together.
- Garlic (minced): Adds robust, aromatic flavor that’s signature in Korean cuisine.
- Ginger (grated): Provides a subtle warmth and zing that brightens the dish.
- Soy sauce: Infuses savory umami into both the meatballs and the glaze.
- Gochujang (Korean chili paste): The star ingredient for that smoky, spicy kick and beautiful color.
- Brown sugar: Balances the heat and saltiness with a gentle sweetness.
- Sesame oil: Creates a nutty, aromatic depth that screams “Korean BBQ.”
- Salt and black pepper: Essential for seasoning and drawing out the best in every other ingredient.
- Green onions (finely chopped): Bring a fresh, crisp bite and vibrant color throughout the dish.
- Soy sauce (for glaze): For a second hit of umami in the luscious BBQ glaze.
- Honey or brown sugar: Lends sweetness and a gorgeous sheen to the glaze.
- Gochujang (for glaze): More chili paste for double the punch and color.
- Rice vinegar: Brings a gentle tang that balances out the glaze.
- Sesame oil (for glaze): Reinforces those classic toasty notes.
- Garlic (minced, for glaze): Deepens the savory undertones in the sauce.
- Ginger (minced, for glaze): Uplifts all the flavors as the glaze simmers.
- Cornstarch mixed with water: The secret to a shiny, thick glaze that clings to each meatball.
- Mayonnaise: The creamy base for your spicy mayo dip, perfect for dipping.
- Gochujang (for dip): For that addictive, spicy kick in your sauce.
- Lime juice: Brightens and balances the richness of the mayo dip.
- Honey: Rounds out the heat in the spicy mayo with a hint of sweetness.
- Garlic powder: Adds extra depth to the spicy mayo dip with zero effort.
- Sesame seeds: Provide a pleasant crunch and a traditional finish.
- Chopped green onions: Adds more color and freshness as a final touch.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip
Step 1: Mix the Meatball Ingredients
In a large mixing bowl, combine your ground beef (or chicken) with panko, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Gently mix—your hands are the best tool here! The goal is to blend everything evenly without packing it too tightly; this keeps the meatballs tender, not tough.
Step 2: Form the Meatballs
Using clean hands or a small scoop, shape the mixture into even-sized balls, about 1 to 1.5 inches across. Keeping them uniform helps them cook at the same rate and makes for a beautiful presentation later.
Step 3: Choose Your Cooking Method
Here’s where you get to pick your kitchen adventure! You can cook the Korean BBQ Meatballs with Spicy Mayo Dip in a skillet, oven, or air fryer. Each method works beautifully, so go with what suits your mood—and your schedule.
Step 4: Skillet Searing (Option 1)
Heat a tablespoon of oil in a large skillet over medium heat. Add the meatballs in a single layer, making sure you don’t crowd the pan. Cook for about 10-12 minutes, turning occasionally, until browned all over and cooked through.
Step 5: Oven Roasting (Option 2)
If you want to cook a big batch at once with minimal hands-on time, preheat the oven to 400°F (200°C). Arrange the meatballs on a lined baking sheet and bake for 18-20 minutes until golden and fully cooked.
Step 6: Air Fryer Magic (Option 3)
Air fryer fans, this is your moment! Preheat the air fryer to 375°F (190°C). Place the meatballs in a single layer. Cook for 10-12 minutes, shaking halfway, until perfectly crisp and cooked through.
Step 7: Make the Korean BBQ Glaze
While the meatballs are cooking, whip up the irresistible glaze. In a small saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, garlic, and ginger. Bring it to a gentle simmer over medium heat. Stir in the cornstarch slurry and keep stirring until the glaze thickens slightly and becomes glossy.
Step 8: Toss Meatballs in Glaze
Once your meatballs are done, transfer them to a large bowl. Pour that warm, fragrant Korean BBQ glaze right on top and give everything a gentle toss. Each meatball should be evenly coated and gleaming with flavor.
Step 9: Whip Up the Spicy Mayo Dip
In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder. Stir until smooth and creamy. Taste and adjust: if you love heat, add more gochujang. This spicy mayo is destined to be your favorite dipping sauce!
Step 10: Garnish and Serve
Place the glazed meatballs on your serving plate. Sprinkle generously with sesame seeds and chopped green onions for extra crunch and color. Serve immediately with your spicy mayo dip on the side and get ready for compliments all around.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip
Garnishes
Nothing completes Korean BBQ Meatballs with Spicy Mayo Dip quite like a flourish of fresh garnishes! A shower of toasted sesame seeds and a scattering of finely chopped green onions create pops of color and a finishing touch of crunch and freshness. If you want to go even more over the top, try a little extra drizzle of sesame oil or even a few thin slivers of fresh red chili for heat.
Side Dishes
If you’re planning a meal around these meatballs, pairing them with the right sides can take things to the next level. They shine alongside fluffy steamed rice, crisp Asian slaw, or a quick cucumber salad tossed in rice vinegar. For a party platter, add lettuce leaves for wrapping or a simple noodle salad—these sides balance out the rich, bold flavors of the meatballs.
Creative Ways to Present
Korean BBQ Meatballs with Spicy Mayo Dip are endlessly fun to serve! Slide them onto skewers for easy, portable bites at your next party, or set them out on a big platter for family-style sharing. You can even tuck a few meatballs into slider buns with some pickled veggies for unforgettable mini sandwiches. However you present them, they’re guaranteed to steal the show.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Korean BBQ Meatballs with Spicy Mayo Dip (a rare occurrence), simply pop them into an airtight container and stash them in the fridge. They’ll stay fresh and flavorful for up to 3 days, making them perfect for snacking, bowled lunches, or even a quick weeknight dinner revival.
Freezing
These meatballs are freezer-friendly! Cook the meatballs as instructed, but hold off on tossing them in the glaze until after they’ve thawed. Arrange cooled meatballs on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months—just thaw in the fridge before reheating and glazing.
Reheating
To reheat, use the oven or air fryer for best results; this way, you’ll revive some of that freshly-cooked texture. Bake at 350°F (175°C) for about 10 minutes or air fry for 5-6 minutes. Warm the Korean BBQ glaze separately (if not already coated) and toss the reheated meatballs just before serving. The spicy mayo dip can be enjoyed straight from the fridge!
FAQs
Can I make Korean BBQ Meatballs with Spicy Mayo Dip ahead of time?
Absolutely! The meatballs can be formed and stored in the fridge up to a day in advance, and the dip and glaze can be made ahead as well. Simply cook and glaze the meatballs right before serving for the freshest flavor.
Is there a vegetarian alternative for this recipe?
Definitely! Try swapping the ground meat for a plant-based alternative or finely chopped mushrooms and tofu. The flavors from the gochujang, garlic, and glaze work beautifully with meatless options too.
Can I make the meatballs less spicy?
Of course! You can reduce the amount of gochujang in both the meatball mix and the sauces for milder heat, or skip it entirely in the dip if you’re serving kids or those sensitive to spice.
What’s the best way to keep meatballs juicy?
Gentle mixing is key—don’t overwork the meat, and use panko for tenderness. Cooking just until done (not overcooking) ensures they stay moist and irresistible.
Can I double the recipe for a party?
Yes! Korean BBQ Meatballs with Spicy Mayo Dip are perfect for a crowd. You can double or even triple all components; just use multiple trays for oven baking, or cook in batches if pan-frying or air frying.
Final Thoughts
Bringing big flavor to your table has never been so fun or so guaranteed to wow. Try making Korean BBQ Meatballs with Spicy Mayo Dip for your next gathering or cozy dinner—they’re easy, bold, and sure to be the highlight of any meal. Go ahead, grab your chopsticks or toothpicks, dip generously, and savor each bite!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Total Time: 40 minutes
- Yield: Makes about 20 meatballs 1x
- Diet: Vegetarian
Description
These Korean BBQ Meatballs are a flavorful twist on a classic dish, served with a spicy mayo dip that adds a creamy kick to each bite. Perfect for a party appetizer or a delicious main course.
Ingredients
For the 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
For the Korean BBQ 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 (to thicken)
For the Spicy Mayo 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
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine ground meat, breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix gently until just combined.
- Form the Meatballs: Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.
- Cook the Meatballs: Cook the meatballs in a skillet, bake in the oven, or air fry until browned and cooked through.
- Make the Korean BBQ Glaze: Simmer soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Thicken with cornstarch slurry.
- Glaze the Meatballs: Toss cooked meatballs in the warm BBQ glaze.
- Prepare the Spicy Mayo Dip: Mix mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
- Serve: Plate the glazed meatballs, sprinkle with sesame seeds and green onions, and serve with the spicy mayo dip.
Notes
- Avoid overmixing the meatball mixture to keep them tender.
- Adjust the spice level of the dip by adding more gochujang to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Stovetop, Oven, Air Fryer
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Korean BBQ Meatballs, Spicy Mayo Dip, Korean appetizer, Party food
