Korean BBQ Meatballs with Spicy Mayo Dip

If you’re craving a quick, juicy, and absolutely irresistible appetizer or weeknight dinner, look no further than Korean BBQ Meatballs with Spicy Mayo Dip. This dish perfectly combines tender, flavorful meatballs coated in a savory Korean BBQ glaze paired with a creamy, spicy mayo that adds a fantastic kick. It’s an explosion of textures and tastes in every bite, making it a must-try recipe that’s both easy and crowd-pleasing for any occasion.

Why You’ll Love This Recipe

• Effortless Prep: These meatballs come together quickly with simple ingredients, perfect for busy nights.
• Flavor-Packed: The Korean BBQ glaze imparts a rich, sweet, and smoky flavor that makes every bite mouthwatering.
• Versatile Serving: Ideal as a party appetizer, snack, or even a main course with sides.
• Customizable Heat: The spicy mayo dip lets you control the level of spice to match your taste buds.
• Kid-Friendly Option: Adjust the spice for little ones who will love the tender meatballs without the heat.

Ingredients You’ll Need

Each ingredient plays a vital role in crafting the perfect Korean BBQ Meatballs with Spicy Mayo Dip, balancing taste, texture, and aroma effortlessly.

• Ground beef or pork: The base for juicy, tender meatballs, choose ground beef or pork or a mix for ideal texture.
• Green onions: Adds fresh, mild onion flavor and a pop of green color that brightens the dish.
• Garlic and ginger: These aromatics bring warmth and depth to the meat mixture.
• Panko breadcrumbs: Helps bind the meatballs while keeping them light and tender.
• Soy sauce: Provides savory umami and saltiness essential to Korean BBQ flavor profiles.
• Brown sugar: Adds sweetness that balances the saltiness and gives a caramelized finish when cooked.
• Gochujang (Korean chili paste): Delivers authentic spicy kick and rich flavor to the BBQ glaze and mayo dip.
• Mayonnaise: The base of the spicy mayo, offering creamy richness.
• Sesame oil: Infuses a nutty aroma throughout the dish, boosting authentic Korean flavors.
• Rice vinegar: Lightens and brightens both meatballs and dipping sauce for balance.

Variations for Korean BBQ Meatballs with Spicy Mayo Dip

This recipe is incredibly adaptable to suit different dietary needs, ingredients availability, or flavor preferences, so don’t hesitate to get creative!

• Vegetarian Version: Swap meat for mashed chickpeas or firm tofu combined with similar spices and breadcrumbs.
• Spice Level Adjustments: Increase or decrease gochujang and add sriracha to the mayo dip as desired.
• Protein Swaps: Use ground turkey or chicken for a leaner meatball option without sacrificing flavor.
• Gluten-Free: Replace panko breadcrumbs with gluten-free alternatives like crushed rice crackers or almond flour.
• Sweet Twist: Add a little honey or maple syrup to the BBQ sauce for an extra touch of sweetness.

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Prepare the Meatball Mixture

Start by combining ground meat with finely chopped green onions, minced garlic, grated ginger, panko breadcrumbs, soy sauce, sesame oil, and a pinch of salt and pepper in a large bowl. Mix until all ingredients come together evenly but be careful not to overwork the meat to keep meatballs tender.

Step 2: Shape the Meatballs

Using your hands or a small scoop, form the mixture into bite-sized meatballs, about one to one and a half inches in diameter. Place them on a lined baking sheet or plate to keep them from sticking and help streamline the cooking process.

Step 3: Cook the Meatballs

Pan-fry the meatballs in a lightly oiled skillet over medium heat, turning occasionally to brown on all sides, for about 8-10 minutes or until cooked through and juicy. Alternatively, bake them in a preheated oven at 400°F (200°C) for 15-18 minutes until golden and fully cooked.

Step 4: Make the Korean BBQ Glaze

While meatballs cook, whisk together soy sauce, brown sugar, gochujang, garlic, sesame oil, and rice vinegar in a small saucepan. Simmer over low heat until the sauce thickens slightly, creating a glossy glaze packed with flavor.

Step 5: Toss the Meatballs in the Glaze

Once cooked, place meatballs into a large bowl and pour the warm Korean BBQ glaze over them. Gently toss until each meatball is evenly coated with the sticky, flavorful sauce.

Step 6: Prepare the Spicy Mayo Dip

In a small bowl, stir together mayonnaise, gochujang, a dash of rice vinegar, and a pinch of sugar for balance. Adjust spice levels to taste. Refrigerate until serving.

Pro Tips for Making Korean BBQ Meatballs with Spicy Mayo Dip

• Keep Meatballs Tender: Avoid overmixing the meat to ensure juicy, soft meatballs rather than dense ones.
• Control Sweetness: Taste the BBQ glaze as you cook to balance sweetness and spice perfectly.
• Even Cooking: Make uniform-sized meatballs for consistent cooking time and juicy results.
• Rest After Cooking: Let meatballs rest for a few minutes after cooking to redistribute juices and enhance flavor.
• Adjust Mayo Dip: Start with less gochujang in the mayo and increase gradually to avoid overwhelming spice.

How to Serve Korean BBQ Meatballs with Spicy Mayo Dip

Garnishes

Sprinkle freshly chopped scallions, toasted sesame seeds, and a handful of finely chopped cilantro on top for an inviting pop of color and a touch of fresh flavor that complements the richness.

Side Dishes

Serve alongside steamed jasmine rice, crunchy cucumber salad, or simple pickled vegetables to balance the bold, sweet-spicy meatballs.

Creative Ways to Present

For a party, serve meatballs on skewers with small bowls of spicy mayo dip for dipping. Alternatively, turn them into sliders using mini buns with crisp lettuce and a drizzle of extra sauce for a fun twist.

Make Ahead and Storage

Storing Leftovers

Place leftover meatballs in an airtight container and refrigerate for up to 3 days; keep the spicy mayo dip separate to maintain freshness.

Freezing

Freeze cooked meatballs in a single layer on a baking sheet before transferring to a freezer bag to prevent sticking. They can last up to 3 months frozen and be defrosted overnight in the fridge before reheating.

Reheating

Reheat meatballs in a skillet over medium-low heat or in the oven at 350°F (175°C) until warmed through to keep them juicy; reheat the spicy mayo dip separately to preserve its creamy texture.

FAQs

Can I use chicken instead of beef or pork for the meatballs?

Absolutely! Ground chicken works well and creates a leaner meatball that’s still tender when prepared correctly.

How spicy is the spicy mayo dip?

The heat level depends on the amount of gochujang you use; you can adjust it to be mild or fiery to suit your preference.

What can I substitute for gochujang if I can’t find it?

You can use a mix of red chili paste or sriracha with a bit of miso paste or soy sauce to mimic the sweet and spicy umami flavor of gochujang.

Are these meatballs gluten-free?

By using gluten-free breadcrumbs and tamari instead of soy sauce, you can easily make this recipe gluten-free.

Can I bake the meatballs instead of frying them?

Yes, baking at 400°F for 15-18 minutes is a great alternative to frying and still yields tender, flavorful meatballs.

Final Thoughts

Korean BBQ Meatballs with Spicy Mayo Dip bring together incredible flavors and simple ingredients to create a dish that’s impressive yet surprisingly easy to make. Whether you’re hosting a gathering or craving a delicious home-cooked meal, these meatballs won’t disappoint. Give them a try—you might just find a new favorite to add to your recipe repertoire!

Related Posts

• Rotel Cream Cheese Sausage Balls
• Garlic Butter Crab Toasts
• Deliciously Cheesy Cottage Cheese Sticks

Print