Korean BBQ Meatballs with Spicy Mayo Dip: A Flavor Explosion in Every Bite!
By Jason Griffith
Get ready to ignite your taste buds with these incredible Korean BBQ Meatballs with Spicy Mayo Dip! These aren’t just any meatballs; they’re packed with bold, sweet, and savory Korean-inspired flavors from gochujang, garlic, and ginger. Baked or pan-fried until perfectly juicy, then coated in a rich, glossy Korean BBQ sauce, these meatballs are irresistible. The creamy, spicy mayo dip adds an extra layer of zesty heat, making them the ultimate appetizer for game days, a fantastic main dish, or a showstopper at any gathering.
Why I Love This Recipe
I’m a huge fan of dishes that bring big, international flavors right into my kitchen, and these Korean BBQ Meatballs are a perfect example. What I absolutely adore is the incredible balance of sweet, savory, and spicy notes in every bite. The juicy texture of the meatballs themselves is perfectly complemented by the sticky, rich Korean BBQ sauce. And that creamy, zesty, spicy mayo dip? It’s pure magic, adding a cool contrast and extra kick that makes these meatballs utterly addictive. They feel incredibly gourmet and unique, yet they’re surprisingly simple to prepare, making them a fantastic go-to for entertaining or a fun family meal!
Ingredients:
For the Meatballs:
- 1 pound ground beef or pork, or a mix of both
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 green onions, finely chopped (whites and light green parts)
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame oil (toasted sesame oil recommended)
- ½ cup panko breadcrumbs
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Korean BBQ Sauce:
- ¼ cup soy sauce (low-sodium preferred)
- 2 tablespoons brown sugar (packed)
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (toasted sesame oil recommended)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon honey
- 1 teaspoon cornstarch mixed with 2 teaspoons cold water (for thickening, creating a slurry)
For the Spicy Mayo Dip:
- ½ cup mayonnaise (full-fat recommended)
- 1 tablespoon sriracha or gochujang (for extra heat, adjust to taste)
- 1 teaspoon fresh lime juice
Swaps and Notes
- Ground Meat: A mix of ground beef and pork offers the best flavor and juiciness. You can use all ground beef or all ground pork. Ground turkey or chicken can be substituted for a lighter option, but may be less rich.
- Gochujang: Korean gochujang (chili paste) is a key ingredient for authentic flavor and a subtle kick. Its spice level can vary, so adjust accordingly.
- Fresh Ginger and Garlic: Freshly minced/grated ginger and garlic are crucial for the aromatic depth.
- Green Onions: Use both the white and light green parts for the meatballs for flavor. Reserve dark green tops for garnish if desired.
- Panko Breadcrumbs: Panko helps keep the meatballs light and tender. Regular breadcrumbs can be used, but Panko is preferred.
- Soy Sauce: Use low-sodium soy sauce to control saltiness. Tamari is a gluten-free alternative.
- Toasted Sesame Oil: This adds a distinctive nutty aroma and flavor. A little goes a long way.
- Honey: Adds sweetness and helps create a glossy glaze for the sauce.
- Cornstarch Slurry: Essential for thickening the sauce. Ensure it’s mixed with cold water before whisking into the hot sauce to prevent lumps.
- Spicy Mayo Heat: Adjust the amount of sriracha or gochujang in the dip to your preferred level of heat. Lime juice adds a crucial bright tang.
Instructions:
Step 1: Prepare the Meatball Mixture In a large mixing bowl, combine the 1 pound ground meat (beef, pork, or mix), 2 minced garlic cloves, 1 teaspoon grated fresh ginger, 2 finely chopped green onions, 2 tablespoons soy sauce, 1 tablespoon gochujang, 1 teaspoon sesame oil, ½ cup panko breadcrumbs, 1 large egg, 1 teaspoon salt, and ½ teaspoon black pepper. Using your hands, mix everything together gently until just combined. Avoid overmixing, as this can lead to tough meatballs.
Step 2: Shape and Cook the Meatballs Using your hands or a small scoop (like a 1-inch cookie scoop), roll the mixture into evenly sized meatballs, about 1 inch in diameter.
Baking Method: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Place the rolled meatballs on the parchment-lined baking sheet, ensuring they have some space between them. Bake for 15-18 minutes, or until they are cooked through and lightly browned.
Pan-Frying Method: Heat a large skillet (cast iron or non-stick) over medium-high heat with a bit of oil (about 1-2 tablespoons). Cook the meatballs in batches if necessary, turning occasionally, until they are beautifully browned on all sides and fully cooked through (internal temperature of 160°F / 71°C), about 8-10 minutes total.
Step 3: Make the Korean BBQ Sauce While the meatballs cook (or after they’re cooked), prepare the Korean BBQ sauce. In a small saucepan, combine the ¼ cup soy sauce, 2 tablespoons packed brown sugar, 1 tablespoon gochujang, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, and 1 tablespoon honey. Whisk everything together well. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the sugar is dissolved. In a tiny separate bowl, whisk the 1 teaspoon cornstarch with 2 teaspoons cold water until smooth to create a slurry. Slowly whisk this cornstarch slurry into the simmering sauce. Continue to simmer for 1-2 minutes, stirring constantly, until the sauce has thickened to a glossy, pourable consistency. Remove from heat.
Step 4: Coat the Meatballs in Sauce Once the meatballs are cooked, add them directly to the saucepan with the prepared Korean BBQ sauce. Toss gently to coat all the meatballs evenly in the rich, glossy sauce.
Step 5: Prepare the Spicy Mayo Dip In a small bowl, whisk together the ½ cup mayonnaise, 1 tablespoon sriracha or gochujang (adjust to your heat preference), and 1 teaspoon fresh lime juice until smooth and well combined.
Step 6: Assemble and Serve Serve the Korean BBQ Meatballs hot. You can place them on a platter with toothpicks for an appetizer, or serve them over rice as a main dish. Offer the creamy, spicy mayo dip on the side for dipping. Garnish with extra sliced green onions or toasted sesame seeds if desired. Enjoy the bold flavors!
Tips for Success
- Don’t Overmix Meatballs: Mix just until combined to ensure tender meatballs.
- Uniform Meatball Size: Rolling evenly sized meatballs ensures they cook at the same rate.
- Cook Meatballs Thoroughly: Ensure meatballs are cooked to a safe internal temperature (160°F / 71°C for ground meat).
- Whisk Cornstarch Slurry Well: Mix cornstarch with cold water thoroughly before adding to the hot sauce to prevent lumps.
- Balance Sweet and Spicy: Taste the Korean BBQ sauce and the spicy mayo. Adjust brown sugar, gochujang, or sriracha to your preference.
- Serve Hot: Meatballs are best served warm, with the sauce clinging beautifully.
Serving Suggestions and Pairings
These Korean BBQ Meatballs are incredibly versatile, perfect as an appetizer or a flavorful main course.
- Appetizer: Serve them on a platter with toothpicks for a crowd-pleasing party snack.
- Main Dish: Serve over fluffy white rice (like jasmine or basmati) with a side of steamed broccoli or a quick cucumber salad.
- Sliders: Serve in small slider buns with a dollop of spicy mayo and a slice of quick-pickled cucumber.
- Party Food Pairing: They’d be a fantastic addition to a party spread with other cheesy dips like This Crockpot Nacho Dip Is the Reason I Never Have Leftovers or How I Turned a Classic Sandwich into the Ultimate Cheesy Hot Dip.
- Comfort Food Pairing: For other comforting, cheesy dishes, consider Easy Cheesy Chicken Sliders with Marinara Garlic Butter or Philly Cheesesteak Casserole.
Storage and Leftover Tips
Korean BBQ Meatballs are great for making ahead and enjoying as leftovers.
- Cooked Meatballs: Store cooked meatballs (with or without sauce) in an airtight container in the refrigerator for up to 3-4 days.
- Korean BBQ Sauce: The sauce can be made ahead and stored separately in an airtight container in the refrigerator for up to 5-7 days.
- Spicy Mayo Dip: The dip can be made up to 5 days in advance and stored in an airtight container in the refrigerator.
- Reheating: Reheat sauced meatballs gently on the stovetop over low heat, or in the microwave. If sauce is too thick, add a tiny splash of water or broth. Meatballs can also be reheated in the oven or air fryer for a crispier exterior if not already sauced.
- Freezing: Cooked and sauced meatballs freeze well! Once cooled, transfer to a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
These Korean BBQ Meatballs with Spicy Mayo Dip are a true flavor sensation—bold, sweet, savory, and with a delightful kick. They’re incredibly versatile and bring a fun, gourmet touch to any meal or gathering. Get ready to enjoy this irresistible taste of Korea in every juicy bite!
What are your favorite international flavors to incorporate into classic dishes, or do you have a go-to appetizer that always wows your guests? Share your ideas and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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