Korean BBQ Meatballs with Spicy Mayo Dip

These Korean BBQ Meatballs with Spicy Mayo Dip are one of my favorite ways to turn a classic comfort food into a bold, flavorful experience. The meatballs are tender and juicy, glazed in a sticky, savory-sweet Korean BBQ sauce that clings to every bite. And when I serve them with the spicy, creamy mayo dip on the side? Game over. Whether I’m making them as an appetizer or a main dish, this recipe always gets rave reviews—and it’s beginner-friendly, too.

Why You’ll Love This Recipe

• Packed with Flavor: The combination of gochujang, sesame oil, and soy sauce delivers that rich, umami punch I can’t get enough of.
• Tender and Juicy: With just the right ratio of meat to breadcrumbs and egg, these meatballs stay moist and tender every time.
• Customizable Cooking: I can bake, pan-fry, or air-fry the meatballs depending on my schedule.
• Perfect for Entertaining: These meatballs make a great party appetizer or weeknight dinner with rice or noodles.
• Bold Dipping Sauce: The spicy mayo dip adds a creamy, tangy counterbalance that pulls everything together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Meatballs

• 1 lb (450g) ground beef or ground chicken
• ½ cup panko breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 green onions, finely chopped

For the Korean BBQ Glaze

• ¼ cup soy sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon gochujang
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon cornstarch mixed with 2 tablespoons water

For the Spicy Mayo Dip

• ½ cup mayonnaise
• 1 tablespoon gochujang
• 1 tablespoon lime juice
• 1 teaspoon honey
• ½ teaspoon garlic powder

For Garnish

• Sesame seeds
• Chopped green onions

Directions

1. Mix the Meatball Ingredients
   In a large bowl, I combine the ground meat, panko, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. I mix gently until just combined—overmixing can make them dense.
2. Form the Meatballs
   Using a small scoop or my hands, I shape the mixture into balls about 1 to 1.5 inches wide. I set them aside on a plate while preheating the oven or skillet.
3. Cook the Meatballs
   • To Bake: I preheat the oven to 400°F (200°C), line a baking sheet, and bake the meatballs for 18–20 minutes.
   • To Pan-Fry: I heat a bit of oil in a skillet and cook the meatballs over medium heat for 10–12 minutes, turning often.
   • To Air-Fry: I preheat to 375°F (190°C) and cook the meatballs for 10–12 minutes, shaking the basket halfway through.
4. Make the Glaze
   In a small saucepan, I whisk together soy sauce, honey or sugar, gochujang, rice vinegar, sesame oil, garlic, and ginger. I bring it to a simmer, then stir in the cornstarch slurry. I cook until the sauce thickens slightly.
5. Coat the Meatballs
   Once the meatballs are done, I toss them gently in the warm glaze until fully coated.
6. Mix the Spicy Mayo Dip
   In a small bowl, I combine mayonnaise, gochujang, lime juice, honey, and garlic powder. I stir until smooth and creamy.
7. Serve
   I serve the meatballs hot, garnished with sesame seeds and green onions, alongside the spicy mayo for dipping.

Servings and timing

This recipe serves 4 people.
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 40 minutes

Variations

• Add Cheese: I sometimes hide a small cube of mozzarella in the center of each meatball for a gooey surprise.
• Make It Gluten-Free: I use gluten-free soy sauce and breadcrumbs to adapt the recipe.
• Make It Spicier: A splash of sriracha or extra gochujang in the glaze or dip adds more heat.
• Vegetarian Option: I use plant-based ground meat and skip the egg for a veggie-friendly version.
• Serve It Over Rice: For a full meal, I serve these over steamed jasmine or sticky rice with pickled veggies.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I use the microwave or pop them in the oven at 350°F for about 10 minutes until warmed through. The spicy mayo keeps well in the fridge for up to a week.

FAQs

Can I freeze the meatballs?

Yes, I freeze the cooked (or uncooked) meatballs on a tray, then transfer them to a freezer bag. I reheat cooked ones directly in the oven or air fryer.

Can I use a different type of meat?

Yes, I’ve made these with turkey and pork as well. Chicken and beef are great, but other proteins work just as well.

Can I make the glaze ahead of time?

Definitely. I make the glaze up to 3 days in advance and store it in the fridge. I reheat it gently before tossing with the meatballs.

What can I serve these with?

I love pairing them with steamed rice, lettuce wraps, or rice noodles. A side of kimchi or pickled cucumbers is also a great touch.

Can I make the spicy mayo milder?

Yes. I reduce the gochujang and add a bit more mayo or a splash of milk to mellow the heat.

Conclusion

Korean BBQ Meatballs with Spicy Mayo Dip are one of those recipes I turn to when I want something exciting but easy. Whether I’m serving them as a party snack or making a weeknight dinner with rice, they never disappoint. Flavor-packed, tender, and just the right amount of spicy, these meatballs are sure to become a go-to in your kitchen like they have in mine.

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