If you’re craving a dish that bursts with vibrant Korean flavors and offers the perfect balance between spicy, savory, and a touch of sweetness, you’ve found your new favorite. The Best Korean BBQ Meatballs with Spicy Mayo Dip Recipe is a total crowd-pleaser, combining tender, juicy meatballs infused with authentic Korean ingredients and paired with a creamy, zesty spicy mayo dip that elevates every bite. Whether you’re serving them as a snack, appetizer, or part of a main course, these meatballs bring warmth and excitement to any table, making them irresistible for all occasions.
Ingredients You’ll Need
Gathering a handful of simple yet powerhouse ingredients is key to nailing the flavors and perfect texture of these meatballs. Each ingredient plays a special role, from tenderizing the meat to layering in that signature Korean BBQ taste and creating a silky, spicy dip that complements flawlessly.
- 1 pound ground beef or pork: Choose your favorite or a mix for juicy, flavorful meatballs.
- ½ cup panko breadcrumbs: Adds just the right amount of lightness and helps bind everything together.
- 1 large egg: Acts as a natural binder to keep the meatballs tender and cohesive.
- 1 tablespoon soy sauce: Infuses a deep umami richness that’s essential in Korean BBQ flavors.
- 1 tablespoon gochujang: This Korean chili paste adds a mild heat and subtle sweetness that defines the dish.
- 2 cloves garlic, minced: Fresh garlic amps up the savory depth with its aromatic punch.
- 1 teaspoon grated ginger: Adds a bright, zesty warmth that complements the garlic perfectly.
- 1 teaspoon sesame oil: Pops in nutty undertones that bring everything together beautifully.
- 1 tablespoon brown sugar: Sweetens and balances the spicy and salty elements flawlessly.
- 2 tablespoons chopped chives or green onions: For a fresh, mild onion flavor and a pop of green color.
- ½ cup mayonnaise: Creates the luscious base for the spicy mayo dip, ensuring creamy indulgence.
- 1 teaspoon gochujang (for dip): Adds heat and character to the dipping sauce.
- 1 teaspoon rice vinegar (for dip): Brightens up the spicy mayo and cuts through the richness with a subtle tang.
How to Make The Best Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Mix the Meatball Ingredients
Start by combining your ground meat with panko breadcrumbs, egg, soy sauce, gochujang, minced garlic, grated ginger, brown sugar, and sesame oil in a large mixing bowl. Use your hands or a spoon to gently mix everything together until just combined—overmixing can make the meatballs tough, so treat the mixture with care to keep them tender and juicy.
Step 2: Shape Your Meatballs
Take small portions of the mixture and roll them between your palms into approximately 1.5-inch meatballs. Lining them up on a parchment-lined baking sheet not only makes clean-up easier but also ensures your meatballs bake evenly without sticking.
Step 3: Cook to Perfection
You have two delicious options here: place your tray in a preheated oven at 400°F and bake the meatballs for 18 to 20 minutes until they’re beautifully browned and cooked through, or pan-fry them in a hot skillet with a splash of oil. Pan-frying gives a nice crust while baking is a bit hands-off, perfect for multitasking in the kitchen.
Step 4: Whip Up the Spicy Mayo Dip
While the meatballs are cooking, prepare the star dipping sauce. In a small bowl, blend mayonnaise with gochujang and rice vinegar, stirring until smooth. This creamy sauce is the perfect counterpart—spicy, tangy, and rich all at once. Feel free to adjust the amount of gochujang to dial up the heat according to your taste buds.
Step 5: Serve and Garnish
Once your meatballs are cooked and golden, serve them warm alongside the spicy mayo dip. A sprinkle of fresh chopped chives or green onions on top adds a fresh crunch and vibrant color that makes the dish even more inviting. Drizzling a little spicy mayo over the meatballs before serving is sure to impress your guests.
How to Serve The Best Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Fresh chopped chives or green onions are classic garnishes that add just the right amount of freshness to balance the rich meatballs and creamy dip. You can also sprinkle toasted sesame seeds for extra nuttiness and a beautiful visual contrast.
Side Dishes
These meatballs are incredibly versatile when it comes to pairing. Try serving them with steamed jasmine rice to soak up every bit of sauce, or alongside crisp pickled vegetables for a refreshing crunch. A simple cucumber salad with a vinegar-based dressing also cuts through the richness beautifully.
Creative Ways to Present
For a fun twist, serve these meatballs on skewers with alternating pieces of grilled veggies. Alternatively, place them atop a bed of lightly dressed greens for a lighter option. Presenting them in small bowls with individual dips can turn them into the perfect party appetizer, encouraging everyone to dive right in.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Make sure to keep the spicy mayo dip separate to preserve its fresh flavor and prevent it from becoming watery.
Freezing
These meatballs freeze beautifully! Arrange them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
For reheating, pop the meatballs in a 350°F oven for about 10 minutes or reheat gently in a skillet with a splash of water to keep them moist. Warm the spicy mayo dip separately in the microwave for just a few seconds if needed. This ensures everything tastes just as fresh as when you first made it!
FAQs
Can I use ground chicken or turkey instead of beef or pork?
Absolutely! Ground chicken or turkey can be used for a leaner option, though the meatballs might be a little less juicy. Adding a bit more sesame oil or an extra egg can help keep them moist and flavorful.
What if I don’t have gochujang? Can I substitute it?
Gochujang provides a unique flavor, but if you don’t have any on hand, you can mix miso paste with a bit of chili powder and honey as a substitute. It won’t be exactly the same but will give you a sweet-spicy kick close to the original.
Are these meatballs spicy? Can I make them less spicy?
They do have a mild to medium heat level thanks to the gochujang. If you prefer less spice, simply reduce the gochujang in both the meatballs and dip or swap it out for a sweet chili sauce for a milder taste.
Can I bake the meatballs ahead of time for a party?
Yes, you can bake them a few hours ahead and keep them warm in a low oven (around 200°F) until serving. Just be sure to cover them loosely with foil to prevent drying out and keep the spicy mayo dip chilled until ready to serve.
What’s the best way to eat these meatballs?
Whether you enjoy them as finger food dipped into that creamy spicy mayo, or served atop rice or noodles, these meatballs are incredibly flexible. Personally, I love piling them on a bed of steamed rice with extra green onions and a drizzle of the spicy mayo for a satisfying, comforting meal.
Final Thoughts
Trying out The Best Korean BBQ Meatballs with Spicy Mayo Dip Recipe is a guaranteed way to bring incredible flavor and fun to your kitchen. These meatballs effortlessly combine bold Korean spices with familiar comfort food vibes. Whether it’s a quick weeknight dinner or a party hit, I promise you’ll want to make them again and again once you taste that perfect blend of juicy meat, spicy-sweet seasoning, and creamy dip. So go ahead, roll up your sleeves and dig in—you deserve this delicious experience!
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The Best Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 meatballs
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Description
These Korean BBQ Meatballs are juicy, flavorful, and infused with classic Korean spices like gochujang, garlic, and sesame oil. Baked or pan-fried to perfection, they’re served with a creamy and spicy mayo dip that adds a tangy kick. Perfect as an appetizer or party snack, these meatballs offer a delicious fusion of savory sweet and spicy flavors in every bite.
Ingredients
Meatballs
- 1 pound ground beef or pork
- ½ cup panko breadcrumbs
- 1 large egg
- 1 tablespoon soy sauce
- 1 tablespoon gochujang
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 2 tablespoons chopped chives or green onions
Spicy Mayo Dip
- ½ cup mayonnaise
- 1 teaspoon gochujang
- 1 teaspoon rice vinegar
Instructions
- Mix the Meatball Ingredients: In a mixing bowl, combine the ground meat, panko breadcrumbs, egg, soy sauce, minced garlic, grated ginger, gochujang, brown sugar, and sesame oil. Mix gently using your hands or a spoon until all ingredients are evenly incorporated without overmixing.
- Shape the Meatballs: Form the meat mixture into 1.5-inch diameter balls using your hands. Place each meatball onto a parchment-lined baking sheet, spacing them evenly to ensure even cooking.
- Cook the Meatballs: Preheat your oven to 400°F (204°C). Bake the meatballs for 18-20 minutes until they are browned and cooked through. Alternatively, pan-fry the meatballs in a skillet over medium heat with a small amount of oil, turning occasionally until browned on all sides and cooked thoroughly.
- Prepare the Spicy Mayo Dip: In a small bowl, whisk together the mayonnaise, 1 teaspoon gochujang, and 1 teaspoon rice vinegar. Taste and adjust the level of spice or acidity according to preference.
- Serve: Serve the meatballs warm, either drizzled with the spicy mayo dip or with the dip on the side for dipping. Garnish with the chopped chives or green onions for a fresh, aromatic finish.
Notes
- You can use ground beef or pork based on your preference or a mixture of both for extra flavor.
- Using panko breadcrumbs helps keep the meatballs light and tender.
- For an extra spicy kick, add more gochujang to the meatball mixture or dip.
- If pan-frying, be careful not to overcrowd the pan to maintain proper browning.
- These meatballs reheat well in an oven or air fryer for leftovers.
