Jump to Recipe Print RecipeWhile thumbing through my favorite cookbook, I stumbled upon a recipe for Korean BBQ Meatballs, and it instantly transported me to bustling street markets in Seoul. The combination of sweet and smoky flavors, paired with a creamy Spicy Mayo Dip, has the power to elevate any ordinary gathering into a delicious celebration. What I love about these meatballs is how effortlessly they become the star of the show, whether served as a quick snack or a delightful appetizer at a dinner party. Plus, the flexibility to cook them via pan-frying, baking, or air-frying means anyone can enjoy this quick and easy dish without fuss. Ready to dive into a culinary adventure that’ll impress your family and friends? Let’s get cooking! Why are Korean BBQ Meatballs so irresistible? Simplicity at your fingertips: This recipe is quick and easy, making weeknight cooking a breeze. Flavor explosion in every bite: The perfect blend of sweet, smoky, and spicy sauces will awaken your taste buds. Versatile cooking methods: Whether pan-fried, baked, or air-fried, you can achieve that ideal texture and taste! Crowd-pleaser appeal: These meatballs are bound to be the star at your next gathering, leaving guests craving more. Delicious dip companion: The creamy Spicy Mayo Dip perfectly complements the meatballs, making every bite delightful! Why not also try pairing them with some delicious Baked Turkey Meatballs for variety or serve them alongside a tasty BBQ Chicken Pizza for a flavor-packed meal? Korean BBQ Meatballs with Spicy Mayo Dip Ingredients For the Meatballs • Ground Beef – 1 lb (450g); the star ingredient providing rich flavor and texture. • Panko Breadcrumbs – 1/2 cup; for that perfect texture and binding; regular breadcrumbs work too! • Egg – 1; essential for binding the meat mixture together. • Garlic – 2 cloves, minced; adds aromatic depth to the meatballs. • Ginger – 1-inch piece, grated; contributes warmth and spice; fresh is best! • Soy Sauce – 2 tbsp for meatballs + 1/4 cup for glaze; infuses umami; tamari is a gluten-free alternative. • Gochujang – 1 tbsp for meatballs + 1 tbsp for glaze + 1 tbsp for dip; this Korean chili paste delivers heat and flavor; adjust to your spice level. • Brown Sugar – 1 tbsp for meatballs + 2 tbsp for glaze; balances the flavors with sweetness; consider white sugar or honey if needed. • Sesame Oil – 1 tbsp for meatballs + 1 tbsp for glaze; imparts a distinct nutty taste, but can be omitted. • Salt – 1/2 tsp; enhances all the flavors; feel free to adjust based on dietary needs. • Black Pepper – 1/4 tsp; adds a hint of heat; freshly ground offers the best flavor! • Green Onions – 2, finely chopped; brightens the meatballs with a mild onion flavor; chives are a good substitute. For the BBQ Glaze • Honey – 2 tbsp for glaze + 1 tsp for dip; encourages caramelization; maple syrup works as a vegan option. • Rice Vinegar – 1 tbsp; adds acidity and balances the glaze sweetness; apple cider vinegar is a suitable substitute. • Cornstarch – 1 tsp + 2 tbsp water; thickens the glaze for that perfect cling. For the Spicy Mayo Dip • Mayonnaise – 1/2 cup; creamy base for the dip; Greek yogurt or sour cream can be good substitutes. • Lime Juice – 1 tbsp; adds a fresh citrus punch; lemon juice can be used too! • Garlic Powder – 1/2 tsp; enhances the flavor without adding texture; optional if you include fresh garlic. For Garnish • Sesame Seeds & Chopped Green Onions; they add crunch and visual appeal; these can be omitted if desired. Now that you have everything ready, let’s get cooking these irresistible Korean BBQ Meatballs with Spicy Mayo Dip! Step-by-Step Instructions for Korean BBQ Meatballs with Spicy Mayo Dip Step 1: Prepare the Meatball Mixture In a large mixing bowl, combine 1 pound of ground beef, 1/2 cup of panko breadcrumbs, 1 egg, 2 minced garlic cloves, grated ginger, 2 tablespoons of soy sauce, 1 tablespoon of gochujang, 1 tablespoon of brown sugar, and 1 tablespoon of sesame oil. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and fold in the chopped green onions. Mix gently until just combined, ensuring not to overwork the meat. Step 2: Shape the Meatballs Take the meat mixture and roll it into 1 to 1.5-inch meatballs, placing each one on a parchment-lined baking sheet. You should yield about 20-24 meatballs. Arrange them at a distance to prevent sticking as they cook. This helps achieve that perfect golden-brown exterior when you pan-fry or bake the Korean BBQ meatballs. Step 3: Cook the Meatballs Choose your preferred cooking method for the meatballs. For pan-frying, heat a large skillet over medium heat and add a splash of oil. Cook the meatballs for about 10–12 minutes, turning occasionally until evenly browned and cooked through. Alternatively, preheat your oven to 400°F (200°C) and bake for 18–20 minutes, or air fry at 375°F (190°C) for 10–12 minutes, shaking halfway to ensure even cooking. Step 4: Make the Korean BBQ Glaze While the meatballs cook, prepare the BBQ glaze by adding 1/4 cup of soy sauce, 2 tablespoons of honey, 1 tablespoon of gochujang, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, and minced garlic along with ginger in a saucepan over medium heat. Stir until combined, then add a cornstarch slurry (1 teaspoon of cornstarch mixed with 2 tablespoons of water) and simmer the mixture until it thickens, about 3-5 minutes. Step 5: Coat the Meatballs Once the meatballs have cooked through, remove them from the skillet or oven and transfer them into the pot with the warm Korean BBQ glaze. Toss the meatballs gently until they are evenly coated with the sticky, flavorful sauce. This step ensures that each bite is bursting with the signature flavors of Korean BBQ. Step 6: Make the Spicy Mayo Dip In a small mixing bowl, whisk together 1/2 cup of mayonnaise, 1 tablespoon of lime juice, 1 tablespoon of gochujang, 1 teaspoon of honey, and 1/2 teaspoon of garlic powder until smooth. Adjust the spiciness by adding more gochujang if desired. This creamy, spicy dip pairs wonderfully with the rich flavors of the Korean BBQ meatballs. Step 7: Garnish and Serve Serve your delicious Korean BBQ meatballs on a platter or in a bowl, drizzled with the leftover glaze for a professional touch. Garnish with toasted sesame seeds and finely chopped green onions for added color and crunch. Pair them with your creamy Spicy Mayo Dip, creating a feast that’s sure to impress at any gathering. Expert Tips for Korean BBQ Meatballs Temperature Check: Ensure your Korean BBQ meatballs reach an internal temperature of 160°F (71°C) to guarantee they are safely cooked and juicy. Spice Control: Adjust the amount of gochujang or sriracha based on your heat preference. Start small and gradually increase for perfect flavor without overpowering. Cooking Method Flexibility: If you find your pan-fried meatballs sticking, try baking or air frying for a healthier option that requires less oil while still achieving a delicious crust. Garnish Smartly: Enhance presentation by sprinkling crushed peanuts or additional sesame seeds on top right before serving to add texture and visual appeal. Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months, ensuring you keep the leftover BBQ glaze separately if desired. What to Serve With Korean BBQ Meatballs with Spicy Mayo Dip Creating a memorable meal goes beyond just the main dish; it’s about complementing flavors and textures that dance together beautifully. Jasmine Rice: The light, fragrant grains soak up the sticky glaze of the meatballs, making each bite a satisfying experience. It’s the perfect base to transform this dish into a hearty meal. Asian Slaw: Fresh, crunchy vegetables tossed in a tangy sesame dressing add a delightful contrast to the savory meatballs, providing both crunch and brightness. The crispness will tantalize your palate! Steamed Broccoli: This nutrient-packed green brings a healthy touch and complements the rich flavors, adding a pop of color to your plate. The slight bitterness harmonizes wonderfully with the meatballs’ sweetness. Kimchi: The spicy, fermented side offers an explosion of flavor that pairs perfectly with the sweet and savory notes of the meatballs, enhancing that authentic Korean experience. Cucumber Salad: Refreshing and crisp, the coolness of cucumber paired with a tangy vinaigrette lightens the palate and balances the richness of the meatballs, making for a vibrant addition! Sweet Potato Fries: Crispy, slightly sweet, and irresistible, these fries make for a comforting side that blends beautifully with the flavors of Korean BBQ. Dip them in the spicy mayo, and you’ve got a winner. With these pairings, your Korean BBQ Meatballs with Spicy Mayo Dip will shine at any gathering, leaving your guests craving more! How to Store and Freeze Korean BBQ Meatballs Fridge: Store leftover Korean BBQ meatballs in an airtight container for up to 3 days. Make sure to reheat them thoroughly to enjoy their delicious flavors again. Freezer: Freeze meatballs in a single layer on a baking sheet, then transfer them to a zip-top bag once solid. They can be stored for up to 3 months. Reheating: To reheat frozen meatballs, simply thaw them overnight in the fridge and then warm them up in the oven at 350°F (175°C) for about 15–20 minutes, or pan-fry on medium heat until heated through. Sauce Storage: If you have leftover BBQ glaze, store it separately in the fridge for up to 1 week or freeze it in ice cube trays for easy portioning later. Make Ahead Options These Korean BBQ Meatballs with Spicy Mayo Dip are perfect for meal prep enthusiasts! You can prepare the meatball mixture and shape the meatballs up to 24 hours in advance. Simply cover the assembled meatballs with plastic wrap and refrigerate until ready to cook. Additionally, you can make the Spicy Mayo Dip ahead of time; store it in an airtight container in the fridge for up to 3 days—this allows the flavors to meld beautifully. When you’re ready to serve, cook the meatballs using your preferred method (pan-frying, baking, or air frying), then toss them in the warm glaze. This hassle-free approach ensures your meal remains just as delicious but saves you precious time on busy weeknights! Korean BBQ Meatballs with Spicy Mayo Dip Variations Feel free to get creative with your Korean BBQ Meatballs by exploring these exciting twists! Lean Protein: Substitute ground beef with ground turkey or chicken for a lighter option that’s just as tasty. Vegetarian Delight: Use lentils or chickpeas instead of ground meat to craft a delightful vegetarian version. Add spices like smoked paprika for a unique flavor! Texture Boost: Swap panko breadcrumbs for crushed cornflakes, providing a delightful crunch to your meatballs. Flavor Infusion: Mix in additional herbs like cilantro or lime zest to elevate the taste profile of your meatballs. Creamy Dip Variation: Replace mayonnaise with Greek yogurt for a lighter Spicy Mayo Dip that’s just as creamy. A perfect pair! Heat it Up: Increase the amount of gochujang or add a splash of sriracha to your sauce for those who dare! Sweet Substitute: Try maple syrup instead of honey in the glaze, promoting a lovely caramelization depth with a different flavor twist. Garnish Galore: Top your meatballs with crushed peanuts or a sprinkle of fresh basil for an added layer of flavor and a visual pop! For a full spectrum of taste, why not serve these alongside some mouthwatering Rotel Sausage Dip or try adding a refreshing touch with a Salmon and Shrimp with Creamy Garlic Sauce as a bold side dish? Enjoy exploring the delicious variations! Korean BBQ Meatballs with Spicy Mayo Dip Recipe FAQs How do I select ripe ingredients for my Korean BBQ Meatballs? Absolutely! For the best flavor, choose fresh garlic and ginger. Look for garlic bulbs that are firm without any sprouting, and opt for ginger that is smooth and free of dark spots. When it comes to green onions, select ones that are bright green and crisp. How should I store leftover Korean BBQ Meatballs? Keep those delicious meatballs in an airtight container in the fridge for up to 3 days. To enjoy them later, reheat thoroughly in the oven or skillet to maintain juiciness and flavor. Can I freeze Korean BBQ Meatballs? Yes, you can! Freeze the meatballs in a single layer on a baking sheet until solid, then transfer them to a zip-top bag. They’ll stay good for up to 3 months. Remember to thaw them overnight in the fridge before reheating for the best texture! What should I do if the meatballs fall apart while cooking? Very! If your meatballs are crumbling, they may need a bit more binding. Next time, try adding an extra egg or a bit more breadcrumbs to help hold them together. Also, ensure you’re not overmixing your meatball mixture, as that can make them tough. Are there any dietary considerations when making these meatballs? The more the merrier! If you’re cooking for someone with allergies or dietary restrictions, feel free to substitute the ground beef with turkey or a plant-based option. Also, be cautious with the gochujang if you or your guests are sensitive to gluten or spice! How long does the Spicy Mayo Dip last? Store your creamy Spicy Mayo Dip in the fridge for up to 1 week in an airtight container. If you find yourself with leftovers, it’s a delightful addition to sandwiches or salads, giving them a zesty kick! Korean BBQ Meatballs with Spicy Mayo Dip for Flavor Lovers Enjoy Korean BBQ Meatballs with Spicy Mayo Dip, featuring sweet and smoky flavors that are perfect for gatherings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 20 minutes minsTotal Time 35 minutes mins Servings: 20 meatballsCourse: DinnerCuisine: KoreanCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Meatballs1 lb Ground Beef the star ingredient providing rich flavor and texture1/2 cup Panko Breadcrumbs for that perfect texture and binding; regular breadcrumbs work too1 Egg essential for binding the meat mixture together2 cloves Garlic minced; adds aromatic depth to the meatballs1 inch piece Ginger grated; contributes warmth and spice; fresh is best2 tbsp Soy Sauce for meatballs; infuses umami; tamari is a gluten-free alternative1 tbsp Gochujang for meatballs; this Korean chili paste delivers heat and flavor1 tbsp Brown Sugar for meatballs; balances the flavors with sweetness1 tbsp Sesame Oil for meatballs; imparts a distinct nutty taste, but can be omitted1/2 tsp Salt enhances all the flavors; feel free to adjust based on dietary needs1/4 tsp Black Pepper adds a hint of heat; freshly ground offers the best flavor2 Green Onions finely chopped; brightens the meatballs with a mild onion flavorFor the BBQ Glaze2 tbsp Honey for glaze; encourages caramelization1 tbsp Rice Vinegar adds acidity and balances the glaze sweetness1 tsp Cornstarch for thickening the glaze2 tbsp Water for the cornstarch slurryFor the Spicy Mayo Dip1/2 cup Mayonnaise creamy base for the dip1 tbsp Lime Juice adds a fresh citrus punch1/2 tsp Garlic Powder enhances the flavor without adding textureFor GarnishSesame Seeds adds crunch and visual appealChopped Green Onions adds color and crunch Equipment Mixing bowlbaking sheetskilletsaucepan Method Step-by-Step InstructionsIn a large mixing bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until just combined.Roll the mixture into 1 to 1.5-inch meatballs and place them on a parchment-lined baking sheet, yielding about 20-24 meatballs.Cook the meatballs: pan-fry for 10-12 minutes or bake at 400°F for 18–20 minutes, or air fry at 375°F for 10-12 minutes.Prepare the BBQ glaze by adding soy sauce, honey, gochujang, rice vinegar, sesame oil, minced garlic, and ginger in a saucepan over medium heat. Stir until combined, then add cornstarch slurry and simmer until thickened.Once cooked, toss the meatballs in the warm Korean BBQ glaze until evenly coated.In a small bowl, whisk together mayonnaise, lime juice, gochujang, honey, and garlic powder until smooth to make the Spicy Mayo Dip.Serve meatballs drizzled with glaze, garnished with sesame seeds and green onions, alongside the Spicy Mayo Dip. Nutrition Serving: 1meatballCalories: 200kcalCarbohydrates: 10gProtein: 15gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 50mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 6gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 2mg NotesEnsure meatballs reach an internal temperature of 160°F for optimal flavor and safety. Adjust spiciness by modifying gochujang to personal taste. Tried this recipe?Let us know how it was!
