Korean BBQ Meatballs with Spicy Mayo Dip

There’s something magical about the sizzle of meatballs hitting a hot pan—the aroma, the anticipation, the promise of something deeply comforting yet excitingly new. That’s exactly how I felt the first time I made these Korean BBQ Meatballs with Spicy Mayo Dip. Inspired by the bold, sweet, and spicy flavors of Korean barbecue, these little bites are a fusion of my love for cozy meatballs and the vibrant kick of gochujang. Whether you’re hosting a game night, craving a fun twist on dinner, or just need a little culinary adventure, these meatballs are here to deliver.

Ingredients You’ll Need

Let’s gather everything before we dive in. Trust me, the combination of these flavors is worth every minute!

For the Meatballs:

• 1 lb ground beef (or pork, or a mix of both) – The heart of our meatballs. I love using a mix for extra richness.
• ½ cup panko breadcrumbs – For that perfect, light texture.
• 1 large egg – The binder that holds everything together.
• 2 green onions, finely chopped – A fresh, oniony bite that brightens the dish.
• 2 garlic cloves, minced – Because garlic makes everything better.
• 1 tbsp soy sauce – Deep, savory umami.
• 1 tbsp brown sugar – A touch of sweetness to balance the saltiness.
• 1 tsp sesame oil – That nutty, aromatic magic.
• ½ tsp black pepper – Just a little kick.

For the Korean BBQ Glaze:

• ¼ cup gochujang (Korean chili paste) – The star! Adjust to your spice tolerance.
• 2 tbsp honey – For sticky, caramelized goodness.
• 1 tbsp soy sauce – More umami depth.
• 1 tbsp rice vinegar – A tangy contrast to the sweetness.
• 1 tsp minced ginger – Fresh and zingy.

For the Spicy Mayo Dip:

• ½ cup mayonnaise – Creamy base.
• 1 tbsp gochujang – Or Sriracha if you prefer a milder heat.
• 1 tsp lime juice – A bright finish.
• ½ tsp honey – Just a hint of sweetness.

Let’s Make These Flavor-Packed Meatballs

Now that we’ve got everything ready, let’s roll up our sleeves and get cooking. Don’t worry—this is easier than it looks!

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures easy cleanup and even cooking.
2. Mix the meatball ingredients. In a large bowl, combine the ground meat, panko, egg, green onions, garlic, soy sauce, brown sugar, sesame oil, and black pepper. Use your hands (or a spoon if you prefer) to mix gently—don’t overwork the meat, or the meatballs will be tough.
3. Shape the meatballs. Scoop about 1½ tablespoons of the mixture and roll into balls. You should get around 20–24 meatballs. Place them on the prepared baking sheet, spacing them slightly apart.
4. Bake for 15–18 minutes, or until golden and cooked through. While they bake, let’s make the glaze and dip!
5. Whisk together the BBQ glaze. In a small saucepan, combine the gochujang, honey, soy sauce, rice vinegar, and ginger. Heat over medium-low, stirring until smooth and slightly thickened, about 3–4 minutes.
6. Make the spicy mayo. Simply stir together the mayo, gochujang, lime juice, and honey in a small bowl. Taste and adjust the heat or sweetness to your liking.
7. Toss the meatballs in the glaze. Once the meatballs are out of the oven, gently coat them in the warm BBQ glaze. I like to use a big spoon to drizzle and toss—no fuss, no mess.

And just like that, you’ve got a plate of sticky, spicy, utterly irresistible Korean BBQ Meatballs ready to devour. But wait—there’s more! Let’s talk about how to make these even more perfect for your next gathering.

Pro Tips, Variations, and Substitutions

These Korean BBQ meatballs are incredibly versatile, so don’t be afraid to tweak them to your liking! Here are some ideas:

• Protein Swap: Ground chicken or turkey works just as well as beef for a lighter option.
• Vegetarian Twist: Swap the meat for crumbled tofu or mushrooms for a plant-based version.
• Spice Level: Adjust the heat in the spicy mayo by adding more or less gochujang (Korean chili paste).
• Extra Crunch: Toss in some finely chopped water chestnuts for a delightful texture contrast.

What to Serve It With

These meatballs are a star on their own, but pairing them with the right sides makes for a complete meal. Here are some favorites:

• Steamed jasmine rice or cauliflower rice for a low-carb option.
• Quick-pickled cucumbers or radishes for a refreshing crunch.
• Kimchi to bring that signature Korean tang.
• A simple green salad with a sesame ginger dressing.

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep them tasting fresh:

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze cooked meatballs on a baking sheet before transferring to a freezer bag. They’ll keep for up to 2 months.
• Reheating: Warm them in the oven at 350°F (175°C) for 10 minutes or microwave in 30-second bursts until heated through.

Frequently Asked Questions

Can I make these meatballs ahead of time?
Absolutely! Prepare the meatball mixture up to a day in advance and store it in the fridge. Shape and cook them when ready.

What if I don’t have gochujang?
No worries—substitute with sriracha or a mix of soy sauce and a pinch of cayenne for a similar kick.

Can I bake these instead of pan-frying?
Yes! Bake at 375°F (190°C) for 20–25 minutes, flipping halfway through for even browning.

How do I make the spicy mayo less spicy?
Simply reduce the gochujang or mix in a little extra mayo or honey to balance the heat.

Final Thoughts

There’s something so comforting about biting into a juicy, flavorful meatball, especially when it’s packed with the bold tastes of Korean BBQ. Whether you’re serving these as an appetizer, a main dish, or even as part of a meal prep routine, they’re sure to become a favorite. The spicy mayo dip adds that perfect creamy, tangy finish—just be warned, you might want to double the batch! Happy cooking, and enjoy every delicious bite.

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