Korean BBQ Meatballs with Spicy Mayo Dip Recipe
If you are craving a dish that perfectly balances bold flavors, irresistible texture, and a little kick of heat, then you must try this Korean BBQ Meatballs with Spicy Mayo Dip Recipe. These tender, juicy meatballs are bathed in a luscious Korean BBQ glaze and paired with a creamy, spicy mayo that complements every bite beautifully. Whether you’re serving them as a party appetizer or a flavorful weeknight dinner, this recipe brings together savory, sweet, tangy, and spicy notes that will have everyone coming back for more.
Ingredients You’ll Need
These ingredients come together effortlessly but are essential to create the authentic taste and texture of Korean BBQ meatballs. Each item plays its part, from the savory ground meat to the vibrant chili paste that offers that signature heat and depth.
- 1½ pounds ground beef or ground chicken: Choose your favorite protein for juicy, tender meatballs.
- ½ cup breadcrumbs: Helps bind the meatballs and keeps them light.
- 3 cloves garlic, minced: Adds that aromatic punch critical in Korean cuisine.
- 3 tablespoons soy sauce: Brings umami and saltiness for well-rounded flavor.
- 2 tablespoons sesame oil: Imparts a lovely nutty aroma and richness.
- 1 tablespoon Korean chili paste (gochujang): The star ingredient for authentic heat and sweetness.
- 1 tablespoon rice vinegar: Brightens and balances the heavier elements.
- 1 tablespoon sugar or honey (optional): Sweetens just enough to enhance the glaze and meatballs.
- 2 stalks green onion, finely chopped: Adds fresh, crisp notes and color.
- Salt and pepper, to taste: Simple seasoning to bring it all together.
- ¼ cup Korean BBQ sauce (store-bought or homemade): The perfect finishing sauce for that sticky, savory coating.
- 1 garlic clove, minced: Extra garlic for the glaze to deepen flavor.
- ½ tablespoon gochujang: For a spicy kick in the sauce.
- 1 teaspoon sugar or honey (optional): Balances out the heat in the glaze.
- ¼ cup mayonnaise: The creamy base for the irresistible spicy mayo dip.
- 1 teaspoon rice vinegar: Adds tang to the dip.
- 1 teaspoon gochujang or hot sauce: Elevates the dip with a smooth, spicy heat.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Prepare the Meatballs
Start by combining the ground beef or chicken with breadcrumbs, garlic, soy sauce, sesame oil, gochujang, rice vinegar, sugar or honey, green onion, salt, and pepper in a large bowl. Mix everything gently—remember, overworking the meat can make the meatballs tough—until just combined. Shape the mixture into small, bite-sized meatballs for even cooking and perfect portions.
Step 2: Bake the Meatballs
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Arrange your meatballs with a little space between them and bake for 15 to 20 minutes until they’re browned and cooked right through. Baking is a wonderful method here because it keeps the meat juicy while achieving a nice crust without the mess of frying.
Step 3: Make the Korean BBQ Glaze
While the meatballs bake, mix together the soy sauce, sesame oil, Korean BBQ sauce, minced garlic, gochujang, and sugar or honey in a small saucepan. Bring the mixture to a simmer over medium heat, allowing it to thicken slightly. This glaze is where that sticky, finger-licking Asian BBQ flavor comes alive, so be sure to taste and adjust the seasoning to your liking.
Step 4: Coat the Meatballs
Once your meatballs are baked and golden, toss them gently in the warm Korean BBQ glaze until they’re beautifully coated in that glossy, flavorful sauce. This step transforms simple baked meatballs into a vibrant dish that packs a punch of umami and spice.
Step 5: Prepare the Spicy Mayo Dip
In a small bowl, whisk together mayonnaise, rice vinegar, and gochujang until smooth and creamy. This spicy mayo dip adds a cool yet zesty contrast to the sweet and smoky meatballs, making each bite truly addictive. It’s also quick to whip up and keeps the dish balanced.
Step 6: Serve
Arrange the Korean BBQ meatballs on a serving plate and pair them with the spicy mayo dip on the side. Garnish with additional chopped green onion or toasted sesame seeds for extra color and crunch. Now, get ready to enjoy a dish that’s finger-friendly, packed with flavor, and guaranteed to impress!
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Fresh green onions and toasted sesame seeds make perfect garnishes that brighten up the presentation and add fresh, nutty pops of flavor. Sprinkling these on top right before serving elevates the dish both visually and taste-wise.
Side Dishes
This dish shines alongside simple sides like steamed jasmine rice or lightly sautéed greens such as bok choy or spinach. These sides help balance the rich meatballs and spicy dip so you get a well-rounded meal that won’t feel overwhelming.
Creative Ways to Present
For parties or casual gatherings, serve these meatballs on wooden skewers for easy grabbing or even atop small lettuce cups to create Korean BBQ lettuce wraps. You can also place them over a bed of noodles or mix them into a vibrant salad for a fun twist. The possibilities are endless and perfectly match the playful nature of this recipe.
Make Ahead and Storage
Storing Leftovers
If you have any meatballs left, store them in an airtight container in the refrigerator for up to three days. Keep the spicy mayo dip in a separate container to maintain its texture and flavor.
Freezing
This Korean BBQ Meatballs with Spicy Mayo Dip Recipe freezes well. Place cooled meatballs in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Freeze for up to two months. For the best taste, prepare the spicy mayo dip fresh or store it separately in the fridge.
Reheating
Reheat the meatballs gently in the oven at 350°F (175°C) for about 10 minutes or until heated through, then toss with warmed Korean BBQ glaze again for maximum flavor. Avoid microwaving as it can dry the meatballs out. The spicy mayo dip is best served cold or at room temperature.
FAQs
Can I use turkey or pork instead of beef or chicken?
Absolutely! Ground turkey or pork are great alternatives and will work well with the flavors in this recipe. Just be mindful of the fat content for moisture and adjust seasoning accordingly.
Is gochujang very spicy for beginners?
Gochujang has a mild to moderate heat level with a unique sweet and savory dimension, so it’s more approachable than straight chili powder. You can always adjust the amount or substitute with a milder chili paste if preferred.
Can I make these meatballs gluten-free?
Yes! Swap regular breadcrumbs with gluten-free breadcrumbs or use crushed gluten-free crackers. Also, check your soy sauce, as many contain wheat—tamari is a great gluten-free substitute.
How can I make the spicy mayo dip less spicy?
Simply reduce the amount of gochujang or hot sauce, or omit it entirely for a creamy mayo dip without the heat. You can also add a bit more mayonnaise to mellow the flavors.
What’s the best way to serve these meatballs for a party?
Serve them on skewers or as bite-sized appetizers with small dipping bowls of spicy mayo. They’re perfect as finger food and pair wonderfully with cold beers or cocktails.
Final Thoughts
If you’re looking to impress your family or friends with a dish that’s bursting with vibrant Korean flavors, this Korean BBQ Meatballs with Spicy Mayo Dip Recipe is a must-try. With simple ingredients coming together to create an unforgettable combination of sweet, spicy, and savory, you might just find yourself making these over and over again. Don’t hesitate—grab your ingredients, invite some loved ones, and enjoy every tasty bite!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A flavorful Korean BBQ Meatballs Dip recipe featuring tender baked meatballs coated in a savory Korean BBQ glaze, served with a creamy, spicy mayo dip. Perfect as an appetizer or party snack, this recipe combines classic Korean flavors like gochujang, sesame oil, and soy sauce for a delicious fusion treat.
Ingredients
Meatballs
- 1½ pounds ground beef or ground chicken
- ½ cup breadcrumbs
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon Korean chili paste (gochujang)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar or honey (optional)
- 2 stalks green onion, finely chopped
- Salt and pepper, to taste
Korean BBQ Glaze
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- ¼ cup Korean BBQ sauce (store-bought or homemade)
- 1 garlic clove, minced
- ½ tablespoon gochujang
- 1 teaspoon sugar or honey (optional)
Spicy Mayo Dip
- ¼ cup mayonnaise
- 1 teaspoon rice vinegar
- 1 teaspoon gochujang or hot sauce
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef or chicken, breadcrumbs, minced garlic, soy sauce, sesame oil, gochujang, rice vinegar, sugar or honey (if using), chopped green onion, salt, and pepper. Mix gently until just combined to avoid tough meatballs. Shape the mixture into small, bite-sized meatballs.
- Bake the Meatballs: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and evenly space the meatballs on it. Bake for 15 to 20 minutes, or until they are browned on the outside and cooked through in the center.
- Make the Korean BBQ Glaze: While the meatballs bake, prepare the glaze by whisking together soy sauce, sesame oil, Korean BBQ sauce, minced garlic, gochujang, and sugar or honey in a saucepan. Heat over medium heat and simmer gently until the mixture slightly thickens, about 3–5 minutes.
- Coat the Meatballs: Once baked, transfer the meatballs to a large bowl and pour the warm Korean BBQ glaze over them. Toss gently to coat each meatball evenly with the sticky, flavorful sauce.
- Prepare the Spicy Mayo Dip: In a small bowl, combine mayonnaise, rice vinegar, and gochujang or your preferred hot sauce. Mix until smooth and creamy. Adjust the heat to taste by adding more gochujang if desired.
- Serve: Arrange the glazed meatballs on a serving plate. Garnish with additional chopped green onions or a sprinkle of sesame seeds if desired. Serve immediately alongside the spicy mayo dip for dipping.
Notes
- For a gluten-free version, use gluten-free breadcrumbs and tamari sauce instead of soy sauce.
- Ground chicken can be substituted with ground beef or pork based on preference.
- Do not overmix the meatball mixture to keep them tender and juicy.
- The glaze can be made a day ahead and stored in the refrigerator.
- Adjust the amount of gochujang in the meatballs, glaze, and dip to modify the spice level.
- If you prefer, you can pan-fry the meatballs instead of baking for a crispier exterior.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
