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Korean BBQ Meatballs with Spicy Mayo Dip

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These Korean BBQ Meatballs with Spicy Mayo Dip are tender, juicy, and coated in a sticky, savory-sweet glaze with bold umami flavor. Served with a creamy gochujang mayo dip, this easy meatball recipe makes the perfect appetizer or main dish for any Korean-inspired dinner or party spread.

Ingredients

  • 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 + 2 tablespoons water (slurry)
  • 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

Instructions

  1. Mix the Meatballs: In a large bowl, mix meat, panko, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix gently—don’t overwork.
  2. Form: Roll mixture into 1–1.5 inch balls.
  3. Cook: Bake at 400°F (200°C) for 18–20 minutes, pan-fry over medium heat for 10–12 minutes turning occasionally, or air-fry at 375°F (190°C) for 10–12 minutes shaking halfway through.
  4. Make the Glaze: Simmer soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Add slurry and stir until thick.
  5. Glaze Meatballs: Toss cooked meatballs in warm glaze until coated.
  6. Make the Dip: Stir together mayo, gochujang, lime juice, honey, and garlic powder. Chill until ready to serve.
  7. Serve: Plate meatballs with sesame seeds and green onions. Serve spicy mayo on the side.

Notes

  • Add mozzarella cubes for cheesy centers.
  • Use gluten-free panko and soy sauce for GF version.
  • Freeze raw or cooked meatballs for up to 1 month.
  • Adjust spiciness with more/less gochujang.
  • Serve over rice, noodles, or in lettuce wraps.

Nutrition

Find it online: https://cookedbymaya.com/korean-bbq-meatballs-with-spicy-mayo-dip/