Korean BBQ Meatballs with Spicy Mayo Dip Recipe
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.
- 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
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
- 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.
- Form the meatballs: Shape the mixture into 1 to 1.5-inch diameter meatballs, ensuring they are uniform in size for even cooking.
- 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.
- 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.
- Glaze the meatballs: Toss the cooked meatballs gently in the warm glaze until fully coated, allowing the flavors to adhere evenly.
- Prepare the spicy mayo dip: In a bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and well combined.
- 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
