If you’re craving a dish that combines sweet, smoky, and spicy flavors, look no further than these Korean BBQ Meatballs with a creamy Spicy Mayo Dip. Tender, juicy, and loaded with umami, these meatballs are perfect as a crowd-pleasing appetizer, a party snack, or even a satisfying main dish over rice. This recipe is simple yet delivers restaurant-quality taste. The sticky Korean BBQ glaze caramelizes beautifully, while the spicy mayo dip adds a velvety, fiery kick. If bold, savory flavors excite you, these meatballs are a must-try!

Why You’ll Love These Korean BBQ Meatballs

Packed with Flavor: A blend of soy sauce, garlic, ginger, and gochujang creates a rich, authentic Korean BBQ taste.
Versatile Dish: Serve them as an appetizer, snack, or pair with rice and veggies for a complete meal.
Quick & Easy: Simple ingredients and straightforward steps make this recipe perfect for any skill level.
Spicy Mayo Perfection: The creamy, tangy, and spicy dip balances the savory meatballs flawlessly.
Great for Meal Prep: Make a big batch and enjoy these meatballs throughout the week.

Ingredient Substitutions

Need to adapt the recipe? Here are some easy swaps:

Meat: Substitute beef and pork with ground chicken or turkey.
Breadcrumbs: Use panko for a crispier texture or almond flour for a low-carb option.
Gochujang: No Korean chili paste? Mix sriracha with a touch of miso or red pepper flakes.
Soy Sauce: Use tamari or coconut aminos for a gluten-free version.
Sugar: Replace brown sugar with honey or maple syrup.
Egg: For egg-free, use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).

Ingredients for Korean BBQ Meatballs with Spicy Mayo Dip

For the Meatballs:

1 lb (450g) ground beef (or a mix of beef and pork)
1/2 cup panko breadcrumbs
1 egg
2 cloves garlic, minced
1-inch ginger, grated
2 tbsp soy sauce
1 tbsp gochujang (Korean chili paste)
1 tbsp brown sugar
1 tbsp sesame oil
1/2 tsp salt
1/4 tsp black pepper
2 green onions, finely chopped

Korean BBQ Glaze:

1/4 cup soy sauce
2 tbsp honey or brown sugar
1 tbsp gochujang
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp garlic, minced
1 tsp ginger, minced
1 tsp cornstarch + 2 tbsp water (to thicken)

Spicy Mayo Dip:

1/2 cup mayonnaise
1 tbsp gochujang
1 tbsp lime juice
1 tsp honey
1/2 tsp garlic powder

For Garnish:

Sesame seeds
Chopped green onions

Step-by-Step Instructions

1: Prepare the Meatball Mixture

In a large bowl, combine ground beef, panko, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix gently until just combined.

2: Shape the Meatballs

Roll the mixture into 1 to 1.5-inch meatballs. Place them on a parchment-lined baking sheet.

3: Cook the Meatballs

Pan-Fry: Heat oil in a skillet over medium heat. Cook meatballs for 10-12 minutes, turning to brown all sides.
Bake: Preheat the oven to 400°F (200°C). Bake for 18-20 minutes until cooked through.
Air Fry: Preheat to 375°F (190°C) and cook for 10-12 minutes, shaking halfway.

4: Make the Korean BBQ Glaze

While the meatballs cook, heat soy sauce, honey, gochujang, vinegar, sesame oil, garlic, and ginger in a saucepan over medium heat. Stir in the cornstarch slurry and simmer until thickened.

5: Coat the Meatballs

Toss the cooked meatballs in the warm Korean BBQ glaze until fully coated.

6: Make the Spicy Mayo Dip

In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.

7: Garnish and Serve

Serve the glazed meatballs with the spicy mayo dip. Garnish with sesame seeds and chopped green onions.

Cooking Times & Temperature

Pan-Frying: 10-12 minutes over medium heat.
Baking: 18-20 minutes at 400°F (200°C).
Air Frying: 10-12 minutes at 375°F (190°C).

Ensure the meatballs reach an internal temperature of 160°F (71°C).

Expert Tips for Perfect Korean BBQ Meatballs

Use Fresh Ingredients: Garlic and ginger add depth and authenticity.
Avoid Overmixing: Mix until just combined for tender meatballs.
Even Sizes: Use a cookie scoop for uniform meatballs and even cooking.
Sear for Flavor: Pan-frying adds a caramelized, savory crust.
Adjust Spice: Control heat by adding or reducing gochujang.

Serving Ideas for Korean BBQ Meatballs

Steamed Rice: Perfect for soaking up the flavorful glaze.
Cucumber Salad: A refreshing, crunchy side.
Garlic Noodles: Rich and savory, these complement the bold meatballs.
Lettuce Wraps: A fresh and healthy way to serve the meatballs.

Storage & Reheating Instructions

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze meatballs for up to 3 months. Thaw before reheating.

Reheat:

Microwave: 30-second intervals until warm.
Stovetop: Heat gently with extra glaze.
Oven: 350°F (175°C) for 10-15 minutes.

FAQs

Can I Make These Ahead? Yes! Prepare and shape the meatballs a day in advance.
How to Make It Spicier? Add extra gochujang or a pinch of red pepper flakes.
Can I Use Frozen Meatballs? Yes, but homemade has the best flavor.
How to Keep Meatballs Moist? Don’t skip the egg and breadcrumbs!

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Conclusion

These Korean BBQ Meatballs with Spicy Mayo Dip are a flavor-packed treat perfect for any occasion. Whether served as a quick appetizer or a hearty meal, they’re guaranteed to impress. Try them today and share your delicious results!