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Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ Meatballs with Spicy Mayo Dip
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These Korean BBQ Meatballs with Spicy Mayo Dip combine juicy, savory meatballs coated in a tangy Korean BBQ glaze with a creamy, spicy mayo dip. Quick to prepare and full of bold flavors, this versatile appetizer or main dish offers balanced sweetness, umami, and heat. Perfect for weeknight meals, snacks, or entertaining guests, the recipe is easily customizable to suit dietary preferences and spice levels.

Ingredients

Scale

Meatball Mixture

  • 1 lb ground beef or pork (or a mix of both)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 green onions, chopped (plus extra for garnish)
  • 1/2 cup panko breadcrumbs (use gluten-free if needed)
  • 1 large egg
  • 1 tablespoon soy sauce (use gluten-free tamari if needed)
  • 1 tablespoon gochujang paste

Korean BBQ Sauce

  • 2 tablespoons gochujang paste
  • 2 tablespoons soy sauce (or gluten-free tamari)
  • 2 tablespoons brown sugar or honey
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced

Spicy Mayo Dip

  • 1/2 cup mayonnaise (or Greek yogurt/vegan mayo as alternative)
  • 1–2 teaspoons sriracha sauce (adjust to taste)

For Cooking and Garnish

  • Oil for frying (vegetable or sesame oil)
  • Toasted sesame seeds (optional)
  • Chopped peanuts (optional)
  • Fresh cilantro (optional)

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine the ground beef or pork with minced garlic, ginger, chopped green onions, panko breadcrumbs, egg, soy sauce, and a spoonful of gochujang paste. Mix everything gently but thoroughly until well integrated, being careful not to overmix to keep the meatballs tender.
  2. Shape the Meatballs: Use your hands or a small scoop to form even-sized meatballs, about 1 inch in diameter. Place them on a baking sheet or plate, ready to cook.
  3. Cook the Meatballs: Heat a non-stick skillet over medium heat and add a touch of oil. Cook the meatballs in batches, turning occasionally to develop a golden crust on all sides. This takes about 8-10 minutes depending on their size. Alternatively, bake at 400°F (200°C) for 15-20 minutes until cooked through.
  4. Make the Korean BBQ Sauce: While the meatballs cook, whisk together gochujang, soy sauce, brown sugar (or honey), sesame oil, and minced garlic in a small bowl. Heat gently in a saucepan until the sauce thickens slightly and becomes glossy and sticky.
  5. Glaze the Meatballs: Once cooked through, toss the hot meatballs in the warm Korean BBQ sauce to coat evenly and allow the flavors to soak in.
  6. Prepare the Spicy Mayo Dip: Mix mayonnaise with sriracha sauce in a small bowl, adjusting the heat to your preference. Chill the dip until ready to serve.
  7. Serve: Garnish the meatballs with toasted sesame seeds, sliced green onions, chopped peanuts, or fresh cilantro as desired. Serve alongside steamed jasmine rice, stir-fried vegetables, pickled cucumbers, kimchi, or wrapped in lettuce leaves.

Notes

  • Use fresh garlic, ginger, and green onions for the most vibrant flavors.
  • Do not overmix the meat mixture to prevent dense, tough meatballs.
  • Keep meatballs uniform in size for even cooking.
  • Toss meatballs in the Korean BBQ sauce while still hot for the best glaze adherence.
  • Adjust the spiciness gradually by increasing gochujang and sriracha to your desired heat level.
  • For gluten-free, use gluten-free breadcrumbs and soy sauce substitutes.
  • Substitute ground chicken, turkey, or plant-based proteins for different dietary needs.
  • Store leftover meatballs and sauce separately in airtight containers in the refrigerator for up to 3 days; freeze for up to 2 months.

Nutrition

Keywords: Korean BBQ, Meatballs, Spicy Mayo, Korean BBQ meatballs, appetizer, spicy dip, Korean recipe, easy dinner, game day snack

Find it online: https://marycorner.com/korean-bbq-meatballs-with-spicy-mayo-dip/