Jump to Recipe Print RecipeAs I stood in my kitchen, the sizzling sound of meatballs browning filled the air, taking me back to the vibrant street markets of Seoul where mouthwatering aromas linger. My Korean BBQ Meatballs with Spicy Mayo Dip transform humble ground beef into juicy umami bombs that simply explode with flavor! This recipe brings an irresistible fusion of spices and textures to the table, making it perfect for casual family dinners or lively parties. With just a handful of ingredients and minimal prep time, you can whip up these delightful meatballs that are sure to impress even the pickiest eaters. Serve them hot, nestled in rice, tucked inside lettuce cups, or skewered on toothpicks for an easy, fun appetizer. Are you ready to dive into a world of deliciousness? Let’s get cooking! Why Are These Meatballs So Irresistible? Juicy, Flavor-Packed: Each meatball bursts with juicy goodness thanks to a delightful blend of spices and gochujang chili paste. Easy to Make: You only need a few simple ingredients and quick prep to whip these up, making them perfect for busy weeknights or last-minute gatherings. Versatile Serving Options: Whether served on rice, in lettuce wraps, or as small appetizers on toothpicks, these meatballs shine in any setting. Crowd-Pleasing Dish: Their bold flavors and creamy spicy mayo dip make them a hit at parties or family dinners, ensuring everyone comes back for more! Time-Saving Cooking Methods: Choose between pan-frying, baking, or air frying to suit your schedule and cooking style. Enjoy delicious homemade flavors without the hassle! Korean BBQ Meatballs Ingredients • Discover a satisfying blend of flavors that will elevate your family dinners! For the Meatballs Ground Beef – The primary protein source; for a different taste, you can mix it with ground pork. Panko Breadcrumbs – Provides structure and a delightful texture; substitute with crushed crackers if needed. Egg – Binds the mixture together; a flax egg works great for a vegan option. Garlic (minced) – Adds savory depth; fresh garlic is best, but garlic powder can be used in a pinch. Ginger (grated) – Infuses warmth and spice; ground ginger can stand in if fresh isn’t available. Soy Sauce – Delivers a rich umami flavor; opt for tamari for a gluten-free version. Gochujang – This Korean chili paste adds heat and sweetness; Sriracha can be used as a substitute, though flavors will vary. Brown Sugar – Balances the savory notes; honey or coconut sugar can replace it for a different twist. Sesame Oil – Enhances the meatballs with nutty undertones; vegetable oil can substitute, but flavor will change. Salt and Black Pepper – Essential seasoning; adjust to your taste. Green Onions (finely chopped) – Fresh garnish that offers a pop of color and crunch; shallots are a good stand-in if needed. For the Korean BBQ Glaze Soy Sauce – The glaze’s base; see substitute note above. Honey or Brown Sugar – Sweetens the glaze; same substitutions apply as noted above. Gochujang – Adds depth to the glaze, similar to the meatballs; remember to adjust for personal spice level. Rice Vinegar – Introduces acidity; apple cider vinegar works well as an alternative. Minced Garlic and Ginger – Boost the glaze’s flavor; fresh versions are the best choice. Cornstarch + Water (slurry) – Thickens the glaze beautifully; arrowroot powder is a gluten-free alternative. For the Spicy Mayo Dip Mayonnaise – Creamy base for the dip; Greek yogurt offers a healthier twist. Gochujang – This key ingredient provides a spicy kick; adjust to your heat preference. Lime Juice – Adds brightness; lemon juice can also work if lime isn’t on hand. Honey – Sweetens the dip; similar alternatives apply as mentioned earlier. Garlic Powder – Enhances the flavor; fresh garlic is a delightful substitute. For Garnish Sesame Seeds – Adds a lovely crunch and visual appeal; can be omitted or swapped for chopped nuts. Chopped Green Onions – Brightens up the dish; use the same substitutes from above. Step‑by‑Step Instructions for Korean BBQ Meatballs with Spicy Mayo Dip Step 1: Make the Meatball Mixture In a large mixing bowl, combine 1 pound of ground beef with 1 cup of panko breadcrumbs, 1 egg, 3 minced garlic cloves, and 1 tablespoon of grated ginger. Add 2 tablespoons of soy sauce, 1 tablespoon of gochujang, 1 tablespoon of brown sugar, and 1 teaspoon of sesame oil. Season with salt and pepper, and fold in 1/4 cup of chopped green onions. Mix until just combined to ensure tender Korean BBQ meatballs. Step 2: Form the Meatballs Using a cookie scoop, portion the meatball mixture and roll each portion into 1 to 1.5-inch balls. This should yield about 20 meatballs. Place the formed meatballs on a parchment-lined baking sheet, ensuring they are spaced apart for even cooking. This preparation will help create beautifully shaped and evenly cooked Korean BBQ meatballs. Step 3: Cook the Meatballs You have a choice for cooking methods! For pan-frying, heat 2 tablespoons of oil in a non-stick skillet over medium heat and cook the meatballs for 10 to 12 minutes, turning occasionally until golden brown. Alternatively, preheat your oven to 400°F (200°C) and bake the meatballs on a lined sheet for 18 to 20 minutes. You can also air fry them at 375°F (190°C) for 10 to 12 minutes, shaking halfway through. Step 4: Prepare the Korean BBQ Glaze In a small saucepan over medium heat, mix 1/4 cup of soy sauce, 2 tablespoons of honey, 2 tablespoons of gochujang, and 2 tablespoons of rice vinegar. Stir in minced garlic and ginger, then let the mixture simmer for 2 to 3 minutes. To thicken, create a cornstarch slurry with 1 tablespoon of cornstarch and 2 tablespoons of water, adding it to the glaze and cooking until thickened for about 1 to 2 minutes. Step 5: Coat the Meatballs Once cooked, transfer the meatballs to a large bowl and pour the warm Korean BBQ glaze over them. Gently toss the meatballs until they are completely coated in the luscious glaze, ensuring every meatball is enveloped with the sweet and spicy flavor. This step is crucial for delivering that authentic taste to your Korean BBQ meatballs. Step 6: Make the Spicy Mayo Dip In a medium bowl, whisk together 1/2 cup of mayonnaise, 1 tablespoon of gochujang, the juice of half a lime, 1 tablespoon of honey, and 1/2 teaspoon of garlic powder. Continue mixing until the dip is smooth and creamy, adjusting the spice level to your taste. This spicy mayo dip is a perfect complement to the Korean BBQ meatballs. Step 7: Garnish and Serve To serve, transfer the glazed Korean BBQ meatballs to a serving plate. Sprinkle sesame seeds and additional chopped green onions on top for a colorful garnish. Arrange the spicy mayo dip in a small bowl on the side for dipping. This delightful presentation will not only entice your guests but also enhance the overall dining experience. Tips for the Best Korean BBQ Meatballs Avoid Tough Meatballs: Mix the meatball ingredients just until combined. Overmixing can cause the meatballs to become dense and tough. Check Doneness: Ensure your Korean BBQ meatballs reach an internal temperature of 160°F (70°C) for safety and optimal juiciness. Use a digital thermometer for accuracy. Properly Shape Meatballs: Use a cookie scoop for uniformity. This keeps cooking times consistent and yields perfectly shaped meatballs. Adjust for Spice: If you prefer a milder flavor, reduce the amount of gochujang in both the meatballs and the spicy mayo dip without sacrificing taste. Storage Guidance: Uncoated meatballs can be stored in the fridge for up to 2 days or frozen for up to 3 months. Coat them in glaze just before serving for the best texture. 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 they are completely cooled before sealing to maintain freshness. Freezer: For longer storage, freeze uncooked meatballs on a baking sheet until firm, then transfer to a zip-top bag. They can be frozen for up to 3 months. When ready to use, cook from frozen for best results. Reheating: To reheat cooked meatballs, simply warm them in the oven at 350°F (175°C) for about 15 minutes. Alternatively, microwave them on a plate with a splash of water covered with a damp paper towel for 2-3 minutes. Glaze Storage: Keep any leftover Korean BBQ glaze in the fridge for up to a week, tightly sealed. It can also be drizzled over freshly cooked meatballs when serving. What to Serve with Korean BBQ Meatballs with Spicy Mayo Dip Transform your meal into a feast by pairing these delectable meatballs with vibrant sides that balance flavors and textures. Steamed Jasmine Rice: The fluffy, fragrant grains soak up the sweet-spicy glaze, making every bite a delightful combination. It serves as a perfect canvas for the flavors of the meatballs. Fresh Cucumber Salad: This refreshing salad adds a crunch and coolness that contrasts beautifully with the heat of the spicy mayo dip. Tossed with sesame oil, it brings brightness to the table. Grilled Veggies: Charred bell peppers, zucchini, and asparagus offer a smoky element while providing a colorful, healthy addition to your plate, enhancing the overall dining experience. Kimchi: This traditional Korean side dish packs a tangy punch, complementing the flavors of the meatballs. Its fermented crunch adds an exciting layer of texture and taste. Sweet Potato Fries: Crispy and slightly sweet, they make for a delightful side that pairs well with the meatballs. Dipped in spicy mayo, they become an irresistible treat. Sesame Noodle Salad: With its chewy noodles and a sesame-peanut dressing, this dish adds a unique flavor profile and texture that pairs perfectly with the meatballs. Sparking Water with Lime: This refreshing drink cleanses the palate between bites, enhancing the overall experience of savoring Korean BBQ meatballs. Chocolate Mochi: End the meal on a sweet note with these chewy, bite-sized treats that provide a subtle sweetness to balance the bold flavors of the meatballs. Make Ahead Options These Korean BBQ Meatballs with Spicy Mayo Dip are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can make the meatball mixture and form the meatballs up to 24 hours in advance, storing them in an airtight container in the refrigerator. Alternatively, unglazed cooked meatballs can be refrigerated for up to 3 days or frozen for up to 3 months. When you’re ready to enjoy, simply reheat in the oven or air fryer until warmed through, then coat with the prepared BBQ glaze. For the spicy mayo dip, whip it up ahead of time and refrigerate; it will stay fresh for up to 3 days. This way, you’ll have delicious homemade bites ready with minimal effort! Korean BBQ Meatballs with Spicy Mayo Dip Variations Feel free to let your creativity shine by customizing these delicious meatballs to match your taste preferences! Ground Chicken: Swap ground beef for ground chicken or turkey for a lighter option that’s still packed with flavor. These meatballs remain juicy while providing a different texture and taste. Pork Rinds: Replace panko breadcrumbs with crushed pork rinds to create a low-carb version that’s just as satisfying. This adds an unexpected crunch while staying Keto-friendly. Flavored Mayo: Experiment with different sauces by adding sriracha or spicy mustard to your mayo dip for an extra kick that pairs beautifully with the meatballs. Sweet & Spicy Twist: Add finely chopped jalapeños or a dash of red pepper flakes to the meatball mixture for a zesty heat that will awaken your taste buds. Vegetarian Option: Substitute ground beef with a blend of finely chopped mushrooms and lentils, creating a hearty and flavorful meat-free version of these Korean BBQ meatballs. Sticky Glaze: Drizzle a bit of honey or maple syrup over the finished meatballs for added sweetness that perfectly contrasts with the savory gochujang flavor. Zesty Lime: Incorporate lime zest into the meatball mixture for an extra layer of brightness and freshness in every bite. Spicy Pickled Veggies: Serve alongside pickled vegetables for a refreshing crunch. Try pairing with Bruschetta Dip Cook for a complementary flavor explosion. No matter how you choose to mix it up, these Korean BBQ meatballs will be a delicious centerpiece for any meal or gathering! Korean BBQ Meatballs with Spicy Mayo Dip Recipe FAQs How do I select the best ground beef for the meatballs? Absolutely! When choosing ground beef, look for a blend with 15-20% fat content for juiciness and flavor. I recommend fresh meat that’s bright red without any dark spots—this indicates freshness. For a different flavor profile, a mix of beef and pork can add delicious richness. What’s the best way to store cooked Korean BBQ meatballs? Very! Store your leftovers in an airtight container in the fridge for up to 3 days. Allow them to cool completely before sealing to keep them fresh. For longer storage, you can freeze the unglazed meatballs for up to 3 months. Simply place them on a baking sheet to freeze individually before transferring to a zip-top bag. Can I freeze these meatballs for later use? Absolutely! To freeze Korean BBQ meatballs, first, cook them fully and allow them to cool. Then, place them on a baking sheet in a single layer and freeze until firm. Once they are solid, transfer the meatballs to a zip-top bag, where they can be stored for up to 3 months. When you’re ready to enjoy them, cook from frozen; just add a few extra minutes to your cooking time. What if my meatballs are falling apart during cooking? No worries! If your meatballs are crumbling, they might be too dry. Ensure you’re using sufficient egg to bind the mixture—one egg per pound of meat is a good rule. Also, consider adding a bit more panko or even a splash of milk to help keep them moist. Just remember to mix gently to avoid toughening them up! Are there gluten-free options for the ingredients? Very! To make Korean BBQ Meatballs gluten-free, simply replace traditional soy sauce with tamari, which is made without wheat. Panko can be substituted with gluten-free breadcrumbs or crushed gluten-free crackers. These easy swaps will ensure everyone can enjoy this tasty dish without worry. Can I use other proteins for the meatballs? Absolutely! You can swap ground beef for ground chicken or turkey if you prefer a lighter version. Just keep in mind that chicken and turkey can be drier than beef, so add a touch of olive oil or a grated vegetable like zucchini to keep moisture levels up. Korean BBQ Meatballs with Spicy Mayo Dip for Ultimate Flavor Indulge in flavorful Korean BBQ Meatballs with Spicy Mayo Dip, perfect for appetizers or family gatherings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 20 minutes minsTotal Time 35 minutes mins Servings: 4 meatballsCourse: AppetizersCuisine: KoreanCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Meatballs1 lb Ground Beef1 cup Panko Breadcrumbs Substitute with crushed crackers if needed.1 large Egg Flax egg for vegan option.3 cloves Garlic (minced) Fresh garlic is best.1 tablespoon Ginger (grated) Ground ginger can be used.2 tablespoons Soy Sauce Tamari for gluten-free version.1 tablespoon Gochujang Sriracha can be used as a substitute.1 tablespoon Brown Sugar Honey or coconut sugar can replace it.1 teaspoon Sesame Oil Vegetable oil can substitute.to taste Salt and Black Pepper1/4 cup Green Onions (finely chopped) Shallots are a good substitute.For the Korean BBQ Glaze1/4 cup Soy Sauce2 tablespoons Honey or Brown Sugar2 tablespoons Gochujang2 tablespoons Rice Vinegar Apple cider vinegar works as an alternative.2 cloves Minced Garlic Use fresh for best flavor.2 tablespoons Ginger Fresh grated is recommended.1 tablespoon Cornstarch Mixed with 2 tablespoons of water to make slurry.For the Spicy Mayo Dip1/2 cup Mayonnaise Greek yogurt can be a healthier option.1 tablespoon Gochujang Adjust to taste.1/2 large Lime Juice Lemon juice can also work.1 tablespoon Honey1/2 teaspoon Garlic Powder Fresh garlic is a good substitute.For Garnishto taste Sesame Seeds Can be omitted.to taste Chopped Green Onions Equipment Mixing Bowlnon-stick skilletBaking SheetSmall saucepan Method DirectionsIn a large mixing bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix gently to just combine. Using a cookie scoop, portion and roll the meatball mixture into 1 to 1.5-inch balls, yielding about 20 meatballs. Place on a parchment-lined baking sheet. Cook meatballs by pan-frying in oil for 10 to 12 minutes, baking at 400°F for 18 to 20 minutes, or air frying at 375°F for 10 to 12 minutes. In a small saucepan, mix soy sauce, honey, gochujang, rice vinegar, minced garlic, and ginger. Simmer for 2 to 3 minutes, then thicken with a cornstarch slurry. Transfer cooked meatballs to a bowl and coat with Korean BBQ glaze, tossing gently until completely covered. In a medium bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy. Serve meatballs garnished with sesame seeds and green onions, alongside the spicy mayo dip. Nutrition Serving: 5meatballsCalories: 300kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 350mgFiber: 1gSugar: 5gVitamin A: 250IUVitamin C: 2mgCalcium: 20mgIron: 2mg NotesMix the meatball ingredients just until combined to avoid tough meatballs. Ensure an internal temperature of 160°F for safety. Uncoated meatballs can be stored in the fridge for up to 2 days or frozen for up to 3 months. Tried this recipe?Let us know how it was!
