If you’re craving something that perfectly balances bold, savory flavors with a touch of spicy creaminess, you’re going to fall head over heels for this Korean BBQ Meatballs with Spicy Mayo Dip Recipe. These little bites of joy bring together tender, juicy meatballs glazed in a rich, sticky Korean BBQ sauce, paired beautifully with a luscious spicy mayo that adds just the right kick. Whether you’re planning a game day snack, a casual dinner, or a party appetizer, this dish is a guaranteed crowd-pleaser that’s surprisingly simple to whip up and utterly addictive.
Ingredients You’ll Need
To make these Korean BBQ meatballs sing with flavor, you only need a handful of ingredients that you might already have on hand. Each component plays a crucial role: ground beef provides hearty richness, panko breadcrumbs keep the meatballs tender, and the mix of soy sauce, sesame oil, and gochujang delivers authentic Korean flair with just enough heat and umami to keep things exciting.
- 1 lb ground beef (or beef/pork mix): The base for perfectly juicy meatballs with a rich flavor.
- 1/2 cup panko breadcrumbs: Adds lightness and keeps the meatballs from becoming dense.
- 1 egg: Binds everything together for that perfect bite.
- 2 cloves garlic, minced: Infuses a savory punch and aroma.
- 2 green onions, finely chopped: Adds freshness and a mild sharpness.
- 2 tbsp soy sauce: Salty depth that enhances the meat’s savoriness.
- 1 tbsp sesame oil: Nutty undertone that makes this dish unmistakably Korean.
- 1 tsp grated ginger: Slight warmth and zest that brightens the flavor profile.
- 1/2 tsp black pepper: Adds just a whisper of heat.
- 1/3 cup soy sauce: For the glaze, bringing that glossy, salty-sweet coating.
- 2 tbsp brown sugar: Sweetness to balance the soy sauce’s saltiness perfectly.
- 1 tbsp rice vinegar: A touch of acidity to keep the glaze lively.
- 1 tbsp gochujang (Korean chili paste): Essential for that signature spicy, fermented kick.
- 1 tsp sesame oil: Added to the glaze for an extra layer of flavor.
- 1 tsp cornstarch mixed with 2 tsp water: Thickens the glaze to a sticky, clingy consistency.
- 1/2 cup mayonnaise: Base of the spicy mayo, giving creaminess and richness.
- 1–2 tbsp sriracha (to taste): Adds heat and brightness to the dip.
- 1 tsp lime juice: Gives a fresh, tangy contrast in the mayo dip.
- 1 tsp honey: Balances the spice with a subtle sweetness in the dip.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Preheat Your Oven
Get things rolling by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures your meatballs bake evenly and won’t stick, making cleanup a breeze.
Step 2: Make the Meatballs
In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, chopped green onions, 2 tablespoons soy sauce, 1 tablespoon sesame oil, grated ginger, and black pepper. Gently mix until all ingredients are just combined—overmixing can make the meatballs tough. Form the mixture into bite-sized balls and place them evenly spaced on your prepared baking sheet.
Step 3: Bake the Meatballs
Slide the baking sheet into your preheated oven and bake for 18 to 20 minutes, or until the meatballs are cooked through and have that irresistible golden-brown crust. This step creates a tender inside while letting the edges get just a little crispy.
Step 4: Make the Glaze
While the meatballs bake, mix the remaining 1/3 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon gochujang, and 1 teaspoon sesame oil in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally. Once simmering, whisk in the cornstarch slurry and cook for another minute or until the glaze thickens to a luscious, glossy consistency that will cling perfectly to the meatballs.
Step 5: Toss Meatballs in Glaze and Caramelize
As soon as the meatballs come out of the oven, toss them gently but thoroughly in the prepared glaze. Then, return them to the oven for an additional 5 minutes. This allows the glaze to caramelize slightly, giving each meatball a sticky, shiny finish that’s bursting with flavor.
Step 6: Prepare the Spicy Mayo Dip
While the glazed meatballs finish cooking, whisk together mayonnaise, sriracha, lime juice, and honey in a small bowl until smooth. This creamy, spicy mayo dip is the perfect cooling complement to the bold glaze and savory meatballs, adding a rich and zesty contrast in every bite.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
A sprinkle of toasted sesame seeds adds beautiful texture and a nutty aroma that enhances the Korean flair. Thinly sliced green onions or fresh cilantro leaves bring a pop of color and farm-fresh brightness to your platter.
Side Dishes
These meatballs pair wonderfully with simple steamed jasmine rice or sticky short-grain rice to soak up all the delicious sauce. For a lighter option, serve alongside a crispy Asian slaw or pickled vegetables to add freshness and crunch.
Creative Ways to Present
Feeling playful? Stack the Korean BBQ Meatballs on skewers for a fun finger food option at your next party. Alternatively, turn them into sliders by sandwiching the meatballs and some of the spicy mayo in mini buns, adding lettuce or pickles for an irresistible handheld treat.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Store the spicy mayo dip separately to maintain its perfect creamy texture and avoid it thinning out.
Freezing
These meatballs freeze beautifully. Arrange them on a baking sheet lined with parchment paper and freeze until firm, then transfer to a zip-top freezer bag. They’ll keep for up to 3 months and thaw quickly when you’re ready for a delicious, effortless meal.
Reheating
To reheat, bake the frozen or refrigerated meatballs in a 350°F (175°C) oven until warm and bubbly, about 10-15 minutes, tossing occasionally in any leftover glaze. Warm the spicy mayo dip gently or serve cold alongside for dipping.
FAQs
Can I use ground chicken or turkey instead of beef?
Absolutely! Ground chicken or turkey works well for a lighter twist. Just be mindful that they may cook faster and be a bit leaner, so keep an eye on moisture to avoid dryness.
How spicy is the Korean BBQ Meatballs with Spicy Mayo Dip Recipe?
The heat level is moderate and perfectly balanced by the sweetness in the glaze and creaminess in the dip. You can adjust the sriracha in the spicy mayo to your preferred level of spice.
Can I make the glaze ahead of time?
Yes, you can prepare the glaze a day ahead and keep it refrigerated in a sealed container. Reheat gently on the stove before tossing with the baked meatballs.
Is there a vegetarian alternative for this recipe?
While these meatballs are traditionally made with beef, you can try using lentils, mushrooms, or plant-based meat substitutes to recreate a vegetarian version. The glaze and spicy mayo remain fantastic accompaniments.
What’s the best way to serve leftovers?
Leftover Korean BBQ Meatballs with Spicy Mayo Dip Recipe shine in rice bowls topped with steamed veggies or chopped up in wraps with crunchy slaw for a quick, flavorful lunch.
Final Thoughts
This Korean BBQ Meatballs with Spicy Mayo Dip Recipe is like a little package of happiness on a plate—bold yet comforting, spicy yet sweet, and absolutely bursting with flavor. It’s a dish you’ll want to share with everyone you know because good food brings people together, and these meatballs are just that good. Give them a try and watch them quickly become a new favorite in your recipe rotation!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Description
These Korean BBQ Meatballs feature a juicy beef and pork mixture baked to perfection, then coated in a flavorful, sweet and spicy Korean glaze. Served with a creamy and spicy sriracha mayo dip, this recipe delivers a perfect appetizer or meal with bold Korean flavors in about 45 minutes.
Ingredients
Meatballs
- 1 lb ground beef (or beef/pork mix)
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1/2 tsp black pepper
Glaze
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tsp water (for thickening)
Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha (to taste)
- 1 tsp lime juice
- 1 tsp honey
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Make the Meatballs: In a large bowl, combine the ground beef or beef/pork mix, panko breadcrumbs, egg, minced garlic, chopped green onions, soy sauce, sesame oil, grated ginger, and black pepper. Mix gently until just combined to keep the meatballs tender. Shape the mixture into small balls and place them evenly spaced on the prepared baking sheet.
- Bake the Meatballs: Bake the meatballs in the preheated oven for 18 to 20 minutes or until they are cooked through and nicely browned on the outside.
- Prepare the Glaze: While the meatballs bake, combine soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil in a saucepan. Bring the mixture to a simmer over medium heat. Add the cornstarch slurry to the sauce and stir until it thickens into a glossy glaze.
- Glaze the Meatballs: Remove the meatballs from the oven and toss them gently in the prepared glaze to coat fully. Return the glazed meatballs to the baking sheet and bake for an additional 5 minutes to caramelize the glaze onto the meatballs.
- Make the Spicy Mayo Dip: In a small bowl, whisk together the mayonnaise, sriracha (start with 1 tablespoon and adjust to taste), lime juice, and honey until smooth and well combined.
- Serve: Serve the warm Korean BBQ meatballs drizzled with the spicy mayo or with the dip on the side for dipping. Enjoy as an appetizer or a flavorful main dish.
Notes
- Adjust the amount of sriracha in the mayo dip to suit your preferred spice level.
- For extra crispiness, broil the glazed meatballs for 1-2 minutes at the end instead of baking.
- Use gluten-free panko and soy sauce if you need a gluten-free version.
- These meatballs can be made a day ahead and reheated gently in the oven.
- Try serving with steamed rice or wrapped in lettuce leaves for a low-carb option.
