If you’re searching for a dish that packs a punch of savory, sweet, and spicy flavors all in one bite, look no further than this Korean BBQ Meatballs with Spicy Mayo Dip Recipe. These meatballs are juicy little spheres of deliciousness, perfectly balanced with the umami richness of Korean BBQ sauce and the creamy heat of the spicy mayo dip. Whether you’re entertaining guests or just craving something with a burst of flavor, this recipe is your new go-to for a satisfying and fun appetizer or main dish.
Ingredients You’ll Need
The beauty of this Korean BBQ Meatballs with Spicy Mayo Dip Recipe lies in its simple yet vibrant ingredients. Each element plays an important role, bringing depth, texture, and a harmonious blend of traditional Korean flavors with a touch of creaminess and spice that will make your taste buds sing.
- 1½ pounds ground beef or ground chicken: Choose your favorite protein for juicy, tender meatballs with a rich base flavor.
- ½ cup breadcrumbs: Helps bind the meatballs and keeps them soft and moist.
- 3 cloves garlic, minced: Adds aromatic depth and a bit of sharpness to every bite.
- 3 tablespoons soy sauce: Brings umami richness and a salty balance to the meat mixture.
- 2 tablespoons sesame oil: Infuses a nutty aroma that’s essential in Korean cooking.
- 1 tablespoon Korean chili paste (gochujang): Delivers a subtle, sweet heat that defines the dish’s character.
- 1 tablespoon rice vinegar: Adds a mild acidity to brighten flavors.
- 1 tablespoon sugar or honey (optional): Balances the spicy and savory elements with gentle sweetness.
- 2 stalks green onion, finely chopped: Offers a fresh, crisp bite and vibrant color.
- Salt and pepper, to taste: Essential seasoning to enhance all other flavors.
- 3 tablespoons soy sauce (for glaze): Creates a luscious, savory base for the BBQ glaze.
- 2 tablespoons sesame oil (for glaze): Adds to the rich, toasty flavor in the glaze.
- ¼ cup Korean BBQ sauce (store-bought or homemade): The star of the glaze, packed with sweet and smoky notes.
- 1 garlic clove, minced (for glaze): Sharp and fragrant addition.
- ½ tablespoon gochujang (for glaze): Keeps the glaze spicy and unmistakably Korean.
- 1 teaspoon sugar or honey (for glaze, optional): Smooths out the flavors with gentle sweetness.
- ¼ cup mayonnaise: The creamy base of the spicy mayo dip for cooling heat.
- 1 teaspoon rice vinegar (for dip): Brightens the creamy dip with a hint of tang.
- 1 teaspoon gochujang or hot sauce (for dip): Injects heat and flavor into the dip for perfect pairing.
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, minced garlic, soy sauce, sesame oil, gochujang, rice vinegar, sugar if using, finely chopped green onions, and a pinch of salt and pepper in a large bowl. Mix everything gently but thoroughly to keep the meatballs tender. Then, roll the mixture into small, evenly sized meatballs so they cook consistently and look inviting.
Step 2: Bake the Meatballs
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper to prevent sticking. Arrange the meatballs spaced apart on the sheet, then bake them for about 15 to 20 minutes. You want them browned nicely on the outside and fully cooked through—juicy and flavorful inside.
Step 3: Make the Korean BBQ Glaze
While the meatballs bake, whisk together soy sauce, sesame oil, Korean BBQ sauce, minced garlic, gochujang, and a touch of sugar in a small saucepan. Bring the mixture to a simmer and let it cook gently until it thickens slightly into a glossy, rich glaze that will coat the meatballs beautifully.
Step 4: Coat the Meatballs
Once the meatballs come out of the oven, transfer them to a bowl and toss them with the warm Korean BBQ glaze. Make sure every meatball is evenly coated so each bite bursts with that tantalizing sauce.
Step 5: Prepare the Spicy Mayo Dip
In a small bowl, mix together mayonnaise, rice vinegar, and gochujang or your favorite hot sauce until smooth. This creamy spicy mayo dip is the perfect cooling yet piquant companion to the bold Korean BBQ meatballs.
Step 6: Serve and Enjoy
Arrange the coated meatballs on a serving plate, garnish as desired, and present alongside the spicy mayo dip for everyone to enjoy dipping and savoring. This is the happy ending your taste buds have been waiting for!
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Simple garnishes like finely sliced green onions or a sprinkle of toasted sesame seeds add fresh crunch and a pop of color to your meatballs. These little touches elevate the dish’s presentation while complementing its flavors perfectly.
Side Dishes
This recipe pairs wonderfully with steamed jasmine rice or sticky rice to soak up every last bit of the Korean BBQ glaze. For a lighter option, serve the meatballs alongside a crisp cucumber salad or quick kimchi to balance richness with refreshing acidity.
Creative Ways to Present
For parties, try serving the Korean BBQ Meatballs with Spicy Mayo Dip Recipe on skewers, paired with colorful vegetable sticks or pickles for easy snacking. You could also tuck them into slider buns or wrap them in fresh lettuce leaves for a fun Korean-inspired appetizer or lunch.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after overnight resting, making them even more delicious when reheated!
Freezing
If you want to keep these Korean BBQ meatballs longer, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They keep well for up to 2 months, ready to thaw and reheat whenever you crave a flavorful snack.
Reheating
To reheat, simply warm the meatballs in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, or microwave in short bursts, stirring or turning halfway to maintain juiciness. Reheat the spicy mayo dip separately or fresh for the best texture.
FAQs
Can I make these meatballs gluten-free?
Absolutely! Use gluten-free breadcrumbs or substitute with crushed rice crackers or gluten-free oats. Just make sure your soy sauce and Korean BBQ sauce are also gluten-free for a safe and delicious option.
Can I use turkey or pork instead of beef or chicken?
Yes! Ground turkey or pork works wonderfully. Just keep an eye on cooking time as different meats may cook slightly faster or slower, and adjust seasonings if needed to suit your taste.
Is the spicy mayo dip very spicy?
The dip has a mild to moderate heat thanks to gochujang, but you can adjust by adding more or less chili paste or hot sauce. It balances creaminess with a gentle kick, making it perfect for most palates.
Can I grill the meatballs instead of baking?
Grilling is a fantastic alternative that adds smoky flavor to these meatballs. Just be sure to oil the grill grates well and cook the meatballs over medium heat, turning to avoid burning while achieving a nice char.
What’s the best way to serve leftovers?
Leftovers taste great cold or reheated. Try them tossed in a salad, stuffed inside a wrap with fresh veggies, or simply warmed up with extra spicy mayo for dipping to enjoy another round of Korean BBQ goodness.
Final Thoughts
This Korean BBQ Meatballs with Spicy Mayo Dip Recipe is truly a crowd-pleaser that brings bold Korean flavors straight to your kitchen with ease. Whether for a casual weeknight dinner or a lively gathering, these meatballs are sure to impress and satisfy. Give this recipe a try and watch how quickly it becomes a beloved favorite in your home!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Description
These Korean BBQ Meatballs are a flavorful appetizer or snack featuring tender ground beef or chicken meatballs baked to perfection and coated in a sweet and spicy Korean BBQ glaze. Served with a creamy, tangy spicy mayo dip, they offer a perfect balance of savory, spicy, and creamy flavors to delight your taste buds.
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, finely chopped green onions, salt, and pepper. Mix everything well but be careful not to overwork the mixture to keep the meatballs tender. Shape the mixture into small, even-sized meatballs.
- Bake the Meatballs: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the meatballs evenly spaced apart. Bake for 15-20 minutes, or until they are browned on the outside and cooked through on the inside.
- Make the Korean BBQ Glaze: While the meatballs are baking, prepare the glaze. In a saucepan, whisk together soy sauce, sesame oil, Korean BBQ sauce, minced garlic, gochujang, and sugar or honey if using. Simmer gently over medium-low heat until the sauce thickens slightly and becomes glossy.
- Coat the Meatballs: Once the meatballs are done baking, transfer them to a large bowl, pour the warm Korean BBQ glaze over them, and toss gently to coat each meatball evenly with the 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 to create a creamy, tangy, and spicy dipping sauce.
- Serve: Arrange the glazed meatballs on a serving plate. Garnish with additional chopped green onions or sesame seeds if desired. Serve alongside the spicy mayo dip for a delicious appetizer or party snack.
Notes
- Ground chicken can be substituted with ground beef for a richer flavor or even a mix of both for a balanced texture.
- Adjust the amount of gochujang in both the meatballs and sauces based on your preferred spice level.
- Breadcrumbs help bind the meatballs; if you prefer a gluten-free version, use gluten-free breadcrumbs.
- Store leftover meatballs and sauces separately in the refrigerator for up to 3 days.
- You can make the Korean BBQ sauce from scratch using ingredients like soy sauce, garlic, brown sugar, and gochujang if a store-bought version is not available.
