Korean BBQ Meatballs with Spicy Mayo Dip are a delightful fusion of sweet, savory, and spicy flavors. These juicy meatballs, coated in a sticky Korean BBQ glaze, pair perfectly with a creamy and tangy spicy mayo dip. Perfect for appetizers, game day spreads, or even as a main dish, this recipe is a crowd-pleaser. It brings together the bold flavors of Korean cuisine in a simple yet impressive way, delivering a punch of umami in every bite.
Ingredients
For the Meatballs:
- 1 pound ground beef (or pork, chicken, or a mix)
- 1/2 cup breadcrumbs (panko preferred)
- 1 egg
- 3 green onions, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For the Korean BBQ Glaze:
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- Pinch of salt
Optional Garnishes:
- Sesame seeds
- Chopped green onions
Preparation
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, gochujang, sesame oil, and black pepper. Mix well until all ingredients are evenly incorporated. Avoid overmixing to keep the meatballs tender.
Step 2: Shape the Meatballs
Using your hands or a small ice cream scoop, form the mixture into 1-inch balls. Place them on a parchment-lined baking sheet or plate.
Step 3: Cook the Meatballs
Heat a large skillet over medium heat and add a tablespoon of oil. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes. Alternatively, bake the meatballs at 375°F (190°C) on a baking sheet for 20 minutes, flipping halfway through.
Step 4: Make the Korean BBQ Glaze
While the meatballs are cooking, prepare the glaze. In a small saucepan, combine soy sauce, honey, rice vinegar, gochujang, sesame oil, garlic, and ginger. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and cook for another 2–3 minutes until the glaze thickens.
Step 5: Coat the Meatballs
Once the meatballs are cooked, transfer them to a large bowl and pour the Korean BBQ glaze over them. Toss until the meatballs are fully coated.
Step 6: Prepare the Spicy Mayo Dip
In a small bowl, whisk together the mayonnaise, gochujang, rice vinegar, honey, and a pinch of salt until smooth. Adjust the spiciness to your taste by adding more or less gochujang.
Step 7: Serve and Garnish
Place the glazed meatballs on a serving platter and sprinkle with sesame seeds and chopped green onions. Serve with the spicy mayo dip on the side.
Variations
- Turkey or Chicken: Swap ground beef for ground turkey or chicken for a lighter version.
- Vegetarian Option: Use plant-based ground meat or finely chopped mushrooms and tofu as a substitute.
- Extra Heat: Add more gochujang or a dash of chili flakes to both the meatballs and the glaze for an extra spicy kick.
Cooking Notes
- Gochujang can vary in heat levels, so taste and adjust accordingly.
- Ensure the meatballs are evenly sized to cook uniformly.
- The glaze can be made in advance and stored in the fridge for up to a week.
Serving Suggestions
- Serve these meatballs as an appetizer with toothpicks for easy dipping.
- Pair them with steamed rice and sautéed vegetables for a complete meal.
- Add them to lettuce wraps with shredded carrots and cucumbers for a fresh and crunchy twist.
Tips
- Chill the meatball mixture for 20 minutes before shaping if it’s too sticky.
- Double the recipe for the glaze to drizzle over rice or noodles.
- Use gloves when mixing and shaping the meatballs to keep your hands clean and prevent sticking.
Prep Time
20 minutes
Cooking Time
30 minutes
Total Time
50 minutes
Nutritional Information (Per Serving, 4 Meatballs with Dip)
- Calories: 320
- Protein: 18g
- Sodium: 840mg
- Carbohydrates: 14g
- Fat: 22g
FAQs
Q: Can I freeze the meatballs?
Yes, you can freeze uncooked or cooked meatballs. Place them on a tray in the freezer until firm, then transfer to a freezer bag. They can be cooked directly from frozen; just add a few extra minutes to the cooking time.
Q: What if I can’t find gochujang?
You can substitute it with a mix of sriracha and a little miso paste for similar flavors, though gochujang is recommended for authenticity.
Q: Can I make the dip dairy-free?
Yes, simply use a dairy-free mayonnaise alternative.
Conclusion
Korean BBQ Meatballs with Spicy Mayo Dip are the perfect blend of savory, sweet, and spicy flavors. The combination of tender, flavorful meatballs coated in a sticky Korean BBQ glaze with a creamy, spicy dipping sauce makes this dish irresistible. Whether served as a party appetizer, a quick dinner, or a meal prep option, this recipe is sure to become a household favorite. Try it today and bring a touch of Korean-inspired cuisine to your table!
