Korean BBQ Meatballs with Spicy Mayo Dip
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!
Ingredients
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
For the 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
For the 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
Instructions
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.
Shape the Meatballs
- Roll the mixture into 1 to 1.5-inch meatballs. Place them on a parchment-lined baking sheet.
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.
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.
Coat the Meatballs
- Toss the cooked meatballs in the warm Korean BBQ glaze until fully coated.
Make the Spicy Mayo Dip
- In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
Garnish and Serve
- Serve the glazed meatballs with the spicy mayo dip. Garnish with sesame seeds and chopped green onions.
Notes
- These meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For added texture, top with chopped sesame seeds or crushed peanuts before serving.
- Adjust the gochujang or sriracha amounts to suit your preferred spice level.