Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Introduction

Korean BBQ Meatballs with Spicy Mayo Dip blend bold Korean flavors with a comforting, bite-sized treat. These meatballs are glazed with a savory-sweet sauce and paired with a creamy, spicy dip that makes them perfect for snacking or a party appetizer.

Ingredients

• 1 lb (450g) ground beef (or a mix of beef and pork)
• ½ cup panko breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 green onions, finely chopped
• ¼ cup soy sauce (for glaze)
• 2 tbsp honey or brown sugar (for glaze)
• 1 tbsp gochujang (for glaze)
• 1 tbsp rice vinegar (for glaze)
• 1 tbsp sesame oil (for glaze)
• 1 tsp garlic, minced (for glaze)
• 1 tsp ginger, minced (for glaze)
• 1 tsp cornstarch mixed with 2 tbsp water (to thicken glaze)
• ½ cup mayonnaise (for dip)
• 1 tbsp gochujang (for dip)
• 1 tbsp lime juice (for dip)
• 1 tsp honey (for dip)
• ½ tsp garlic powder (for dip)
• Sesame seeds (for garnish)
• Chopped green onions (for garnish)

Instructions

1. Step 1: In a mixing bowl, combine ground beef (or mix), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until just combined.
2. Step 2: Form the mixture into 1 to 1.5-inch meatballs.
3. Step 3: Preheat the oven to 400°F (200°C) or air fryer to 375°F (190°C). Cook meatballs for about 18-20 minutes in the oven or 10-12 minutes in the air fryer.
4. Step 4: Prepare the glaze by simmering soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger in a saucepan. Stir in the cornstarch slurry to thicken and cook until glossy.
5. Step 5: Toss cooked meatballs in the glaze until fully coated.
6. Step 6: For the dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.

Tips & Variations

• For extra juiciness, mix in a splash of milk or water with the meat mixture before shaping.
• Use ground pork or a combination of beef and pork for richer flavor.
• Adjust the gochujang amounts to control the heat level in both meatballs and dip.
• Try serving with steamed rice or lettuce wraps for a complete meal.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Keep the spicy mayo dip refrigerated separately and stir before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and glaze in advance. Store them separately and combine just before serving for best texture.

What can I substitute for gochujang?

If you don’t have gochujang, mix miso paste with a bit of chili garlic sauce or sriracha for a similar spicy, savory flavor, though the taste will be slightly different.

Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Print Recipe

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4.5 from 727 reviews

These Korean BBQ Meatballs with Spicy Mayo Dip are a flavorful fusion appetizer featuring savory meatballs glazed with a sweet and spicy Korean-inspired sauce and served alongside a creamy, tangy spicy mayo dip. Perfect for parties, game days, or an exciting weeknight meal.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings (about 20 meatballs) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb (450g) ground beef (or a mix of beef and pork)
• ½ cup panko breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 green onions, finely chopped

Glaze

• ¼ cup soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1 tsp cornstarch mixed with 2 tbsp water (to thicken glaze)

Spicy Mayo Dip

• ½ cup mayonnaise
• 1 tbsp gochujang
• 1 tbsp lime juice
• 1 tsp honey
• ½ tsp garlic powder

Garnish

• Sesame seeds
• Chopped green onions

Instructions

1. Prepare the meatball mixture: In a mixing bowl, combine ground beef (or mix with pork), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until just combined to keep the meatballs tender.
2. Form the meatballs: Shape the mixture into 1 to 1.5-inch diameter meatballs, ensuring they are uniform in size for even cooking.
3. Cook the meatballs: Preheat the oven to 400°F (200°C) or air fryer to 375°F (190°C). Place the meatballs on a baking sheet lined with parchment paper or in the air fryer basket and cook for about 18-20 minutes in the oven or 10-12 minutes in the air fryer until fully cooked and browned.
4. Make the glaze: While the meatballs are cooking, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger in a small saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until the glaze thickens slightly, about 1-2 minutes.
5. Glaze the meatballs: Toss the cooked meatballs gently in the warm glaze until fully coated, allowing the flavors to adhere evenly.
6. Prepare the spicy mayo dip: In a bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and well combined.
7. Serve: Plate the glazed meatballs and garnish with sesame seeds and chopped green onions. Serve alongside the spicy mayo dip for dipping.

Notes

• You can substitute ground pork or a mixture of beef and pork for a different flavor profile.
• Adjust the amount of gochujang according to your preferred spice level.
• If you prefer a gluten-free version, use gluten-free breadcrumbs and soy sauce alternatives.
• Meatballs can be cooked in either the oven or air fryer depending on your equipment; air fryer gives a slightly crispier exterior in less time.
• Leftover meatballs are great for lunch the next day and can be reheated in a skillet or microwave.

Keywords: Korean BBQ meatballs, spicy mayo dip, Korean appetizer, party meatballs, gochujang recipe