Korean BBQ meatballs with spicy mayo dip are a tasty dish. They combine juicy meatballs with bold Korean BBQ flavors. The spicy mayo dip adds a creamy, zesty kick.
Craving a dish that’s bold and fun? Korean BBQ meatballs with spicy mayo dip will excite your taste buds. They’re perfect for parties or cozy dinners.
These meatballs use soy, garlic, and gochujang for flavor. The spicy mayo dip is made with sriracha and lime. Serve them as an appetizer or main dish.
Why Korean BBQ Meatballs Are a Must-Try
Korean BBQ is all about bold flavors—think soy, sesame, garlic, and a touch of sweetness. These meatballs capture that essence in bite-sized form, paired with a spicy mayo dip that adds a creamy kick.
Whether you’re hosting a party, meal-prepping for the week, or just craving something new, this recipe delivers. I’ve made these for friends’ game nights, and they disappear faster than you can say “kimchi”!
This dish is versatile, too. Serve it as an appetizer, over rice for a hearty meal, or even in lettuce wraps for a low-carb twist. Plus, it’s simple enough for beginners but impressive enough to wow seasoned foodies.
Ingredients for Korean BBQ Meatballs
To make about 20–24 meatballs (serves 4–6), gather these ingredients. I’ve included notes on substitutions to suit your pantry or dietary needs.
For the Meatballs:
- 1 lb ground beef (80/20 for juiciness; sub with ground turkey or chicken for leaner options)
- ½ cup panko breadcrumbs (use gluten-free panko for GF diets)
- 1 large egg (binds the mixture; flax egg works for vegan versions)
- 2 green onions, finely chopped (adds freshness)
- 3 garlic cloves, minced (for that Korean BBQ punch)
- 1 tbsp ginger, grated (fresh is best, but 1 tsp powdered works)
- 2 tbsp soy sauce (low-sodium or tamari for gluten-free)
- 1 tbsp sesame oil (enhances nutty flavor)
- 1 tbsp brown sugar (for subtle sweetness; sub with honey or maple syrup)
- 1 tsp gochujang (Korean red chili paste; adjust for spice tolerance)
- ½ tsp black pepper
For the Korean BBQ Sauce:
- ¼ cup soy sauce (tamari for gluten-free)
- 2 tbsp brown sugar (or honey for a smoother sweetness)
- 1 tbsp rice vinegar (adds tang; apple cider vinegar is a good substitute)
- 1 tbsp sesame oil
- 1 tbsp gochujang (more for extra heat)
- 2 tsp garlic, minced
- 1 tsp ginger, grated
- 1 tbsp water (to thin the sauce)
For the Spicy Mayo Dip:
- ½ cup mayonnaise (use vegan mayo for plant-based diets)
- 1 tbsp sriracha (or gochujang for a Korean twist)
- 1 tsp lime juice (fresh for brightness; lemon juice works too)
- 1 tsp honey (balances the heat)
- Pinch of salt
Optional Garnishes:
- Sesame seeds
- Chopped green onions
- Crushed red pepper flakes (for extra zing)
Pro Tip: Source gochujang from Asian markets or online for authenticity. Brands like Chung Jung One or Haechandle are great choices.
Step-by-Step Instructions
Here’s how to make these Korean BBQ meatballs with spicy mayo dip. I’ve broken it down into manageable steps, based on my own trial-and-error in the kitchen.
Step 1: Prepare the Meatballs
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine ground beef, panko, egg, green onions, garlic, ginger, soy sauce, sesame oil, brown sugar, gochujang, and black pepper.
- Mix gently with your hands or a spoon until just combined—overmixing makes tough meatballs.
- Scoop tablespoon-sized portions and roll into balls (about 1.5 inches each). Place them on the baking sheet, spacing them evenly.
- Bake for 15–18 minutes, or until internal temperature reaches 160°F for beef (165°F for poultry). They should be golden and slightly firm.
Time-Saver: Use a small cookie scoop for uniform meatballs in half the time.
Step 2: Make the Korean BBQ Sauce
- In a small saucepan over medium heat, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, garlic, ginger, and water.
- Bring to a simmer, stirring occasionally, for 3–5 minutes until slightly thickened.
- Remove from heat and set aside. The sauce will thicken more as it cools.
Flavor Hack: Taste and adjust with more gochujang for heat or sugar for sweetness.
Step 3: Prepare the Spicy Mayo Dip
- In a small bowl, mix mayonnaise, sriracha, lime juice, honey, and a pinch of salt.
- Stir until smooth. Adjust sriracha for your desired spice level.
- Refrigerate until ready to serve for a cool, creamy contrast to the warm meatballs.
Make-Ahead Tip: The dip can be made a day in advance and stored in an airtight container in the fridge.
Step 4: Toss and Serve
- Once baked, transfer meatballs to a large bowl. Pour the Korean BBQ sauce over them and toss gently to coat.
- Arrange on a platter, sprinkle with sesame seeds and green onions, and serve with the spicy mayo dip on the side.
Serving Suggestion: Pair with steamed rice, kimchi, or a cucumber salad for a full Korean-inspired meal.
Customizations and Variations
One reason I love this recipe is its flexibility. Here are some ways to tweak it:
- Dietary Needs:
- Gluten-Free: Swap soy sauce for tamari and use GF panko.
- Vegan: Use plant-based ground meat and a flax egg (1 tbsp flaxseed + 3 tbsp water).
- Low-Carb: Serve in lettuce cups instead of over rice.
- Spice Level:
- Mild: Reduce gochujang to ½ tsp in both meatballs and sauce.
- Extra Spicy: Add 1 tsp chili flakes to the meatball mix.
- Flavor Twists:
- Add 1 tbsp chopped cilantro to the spicy mayo for a fresh, herby kick.
- Mix in ¼ cup finely chopped kimchi to the meatball mixture for extra tang.
At a recent potluck, I made a vegan version using Impossible meat and a mild sauce for kids. The adults loved the spicy mayo dip, and the kids devoured the meatballs—win-win!
Tips for Perfect Korean BBQ Meatballs
- Don’t Skip the Glaze: The Korean BBQ glaze is what makes these meatballs special. Make sure it’s thick enough to cling to the meatballs without being too sticky.
- Adjust the Heat: Gochujang can be spicy, so start with a small amount and taste as you go. You can always add more to the glaze or dip.
- Use Fresh Ingredients: Fresh garlic and ginger make a big difference in flavor compared to powdered versions.
- Avoid Overmixing: Gently mix the meatball ingredients to keep them tender and juicy.
- Make Ahead: You can prep the meatballs and glaze a day in advance. Store separately in the fridge and combine when ready to serve.
Storage and Reheating
- Fridge: Store cooked meatballs in an airtight container for up to 3–4 days. Keep the sauce and dip separate to prevent sogginess.
- Freezer: Freeze uncooked meatballs on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before baking.
- Reheating: Warm meatballs in a 350°F oven for 10 minutes or microwave for 1–2 minutes. Reheat sauce on the stove over low heat.
Pro Tip: Double the sauce recipe and freeze half for a quick meal later.
FAQs:
1. Can I make Korean BBQ meatballs in an air fryer?
Yes! Preheat your air fryer to 380°F. Place meatballs in a single layer and cook for 8–10 minutes, shaking the basket halfway through. Check for doneness with a meat thermometer.
2. What can I substitute for gochujang?
If you don’t have gochujang, try sriracha with a pinch of sugar or red miso paste mixed with chili flakes. The flavor won’t be identical, but it’s close.
3. How do I make the spicy mayo dip less spicy?
Reduce sriracha to 1 tsp or replace it with a mild hot sauce. Add an extra ½ tsp honey to balance the heat.
4. Can I use ground pork instead of beef?
Absolutely! Ground pork adds a slightly richer flavor. Follow the same recipe, ensuring the internal temperature reaches 160°F.
5. What sides pair well with Korean BBQ meatballs?
Try jasmine rice, stir-fried veggies, kimchi, or a cucumber-sesame salad. For appetizers, serve with pickled radishes or edamame.
Final Thoughts
Korean BBQ meatballs with spicy mayo dip are your ticket to a flavor-packed dish that’s easy to make and sure to impress.
Whether you’re a beginner or a seasoned cook, this recipe’s bold taste and versatility make it a go-to for any occasion. Want to explore more Korean-inspired dishes? Try making kimchi fried rice or bulgogi tacos next!
What’s your favorite way to enjoy meatballs? Share your twists in the comments or tag us with your creations. Happy cooking!