Korean BBQ Meatballs with Spicy Mayo Dip Recipe
If you are craving a snack that delivers bold flavors and a fun twist on classic comfort food, look no further than this Korean BBQ Meatballs with Spicy Mayo Dip Recipe. These meatballs are juicy little bites infused with savory Korean spices, then coated in a glossy, sticky BBQ glaze that packs a punch of umami and heat. Paired with a creamy, tangy, and fiery mayo dip, this dish perfectly balances richness and spice, making it an irresistible appetizer or party favorite. Trust me, once you try these meatballs, they’ll quickly become one of your go-to recipes for impressing guests or spoiling yourself after a long day.
Ingredients You’ll Need
Gathering the ingredients for this recipe is surprisingly straightforward, but each component plays a crucial role. From the rich ground meat to the depth of Korean chili paste and the zing of rice vinegar, these ingredients come together to create a harmony of taste, texture, and color that elevates the dish beyond ordinary meatballs.
- Ground beef or ground chicken (1½ pounds): Choose your preferred protein for juicy, tender meatballs.
- Breadcrumbs (½ cup): Essential for binding and keeping the meatballs soft.
- Garlic, minced (3 cloves): Adds a warm, aromatic base flavor.
- Soy sauce (3 tablespoons for meatballs plus 3 tablespoons for glaze): Brings savory saltiness and depth.
- Sesame oil (2 tablespoons for meatballs plus 2 tablespoons for glaze): Introduces a unique nutty fragrance.
- Korean chili paste, gochujang (1 tablespoon for meatballs; ½ tablespoon for glaze; 1 teaspoon for dip): The star ingredient infuses the dish with mild heat and a hint of sweetness.
- Rice vinegar (1 tablespoon for meatballs; 1 teaspoon for dip): Provides bright acidity to balance the richness.
- Sugar or honey (1 tablespoon for meatballs, optional; 1 teaspoon for glaze and dip, optional): Adds just a touch of sweetness to complement the spicy flavors.
- Green onion, finely chopped (2 stalks): Brings freshness and a pop of color.
- Salt and pepper: Season to taste for a perfectly balanced flavor.
- Korean BBQ sauce (¼ cup): The base of the glossy, sticky glaze coating the meatballs.
- Mayonnaise (¼ cup): The creamy foundation for the spicy mayo dip.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Prepare the Meatball Mixture
The magic begins by combining your ground meat with the flavorful ingredients that will infuse every bite. In a large bowl, mix together ground beef or chicken, breadcrumbs, minced garlic, soy sauce, sesame oil, gochujang, rice vinegar, sugar or honey if using, chopped green onion, and salt and pepper. Be sure to mix just until everything is incorporated to avoid tough meatballs. Shaping the mixture gently into small, uniform meatballs helps them cook evenly and look inviting.
Step 2: Bake the Meatballs
Preheat your oven to 400°F (200°C). Arrange the meatballs on a baking sheet lined with parchment paper to prevent sticking and promote even browning. Bake them for 15 to 20 minutes until they are golden brown on the outside and cooked through on the inside. This baking method keeps the meatballs juicy without adding unnecessary oil.
Step 3: Make the Korean BBQ Glaze
While the meatballs bake, whisk together the glaze ingredients in a small saucepan: soy sauce, sesame oil, your choice of Korean BBQ sauce (store-bought or homemade), minced garlic, gochujang, and sugar. Bring this to a gentle simmer and let it cook until slightly thickened and glossy. This glaze is what gives the meatballs that irresistible sticky coating packed with layers of flavor.
Step 4: Coat the Meatballs with Glaze
Once the meatballs are out of the oven, gently toss them in the warm Korean BBQ glaze. Make sure each meatball is beautifully coated in that shiny, flavorful sauce—it’s this step that transforms simple baked meatballs into a mouthwatering Korean BBQ sensation.
Step 5: Prepare the Spicy Mayo Dip
The final touch is the luscious spicy mayo dip to serve alongside your meatballs. Combine mayonnaise, rice vinegar, and gochujang until smooth and creamy. This dip adds a cooling yet spicy contrast that complements the savory coated meatballs perfectly.
Step 6: Serve and Enjoy
Arrange your Korean BBQ meatballs on a platter, ready to be devoured with the spicy mayo dip on the side. This easy setup is perfect for sharing or enjoying as a flavorful main dish with friends and family.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Fresh garnishes make all the difference in elevating the look and flavor of these meatballs. Sprinkle finely sliced green onions or toasted sesame seeds over the top for a burst of freshness and crunch. If you love a bit of heat, a sprinkle of chili flakes adds a fiery finish that pairs beautifully with the glaze and dip.
Side Dishes
These Korean BBQ meatballs shine when paired with simple, complementary sides. Steamed jasmine or sticky rice is a classic choice that helps mellow the spiciness, while a crisp cucumber salad provides refreshing contrast. Roasted or stir-fried veggies like broccoli or bok choy also work wonderfully to round out the meal with vibrant texture and nutrition.
Creative Ways to Present
Want to impress your guests or add a fun twist to your dinner? Serve the meatballs on skewers for easy finger food at parties, or pile them atop a bed of rice noodles drizzled with extra spicy mayo and fresh herbs. You can even incorporate them into lettuce wraps for a low-carb, interactive experience with bright, crunchy leaves creating the perfect vessel.
Make Ahead and Storage
Storing Leftovers
Leftover Korean BBQ meatballs keep really well in an airtight container in the refrigerator for up to three days. Keep the spicy mayo dip stored separately to maintain its fresh, creamy texture. When ready to enjoy, simply reheat the meatballs gently and serve them with the cold dip for contrast.
Freezing
If you’d like to prepare these meatballs ahead of time, you can freeze them after baking and glazing. Arrange the meatballs in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. They will keep for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
For the best texture and flavor, reheat your meatballs in an oven set to 350°F (175°C) on a baking sheet for about 10 minutes, or until warmed through. This helps maintain their crisp, glazed exterior without drying them out. Avoid the microwave if possible, as it can make the meatballs rubbery.
FAQs
Can I use ground pork instead of beef or chicken?
Absolutely! Ground pork is a fantastic alternative and will add extra moisture and a slightly different flavor profile, making the meatballs just as delicious.
Is there a vegetarian version of Korean BBQ meatballs?
Yes, you can swap out the meat for plant-based grounds or mashed chickpeas and mushrooms mixed with similar seasoning. Just keep in mind the texture will differ, but the bold flavors will still shine.
How spicy is this Korean BBQ Meatballs with Spicy Mayo Dip Recipe?
The heat level is moderate, thanks to the gochujang and chili in both the glaze and dip, but you can easily adjust the spiciness by adding more or less chili paste based on your preference.
Can I make the spicy mayo dip ahead of time?
Definitely. The spicy mayo can be made a day ahead and stored in the refrigerator, which actually helps the flavors meld and intensify nicely.
What type of Korean BBQ sauce should I use?
You can use any store-bought Korean BBQ sauce you like, or even make your own if you prefer. The key is choosing a sauce that’s sweet, savory, and well-balanced to complement the meatballs perfectly.
Final Thoughts
There’s something so satisfying about sinking your teeth into these sweet, spicy, and utterly flavorful Korean BBQ meatballs coated in a rich glaze and dunked into a creamy, spicy mayo dip. This Korean BBQ Meatballs with Spicy Mayo Dip Recipe is the perfect crowd-pleaser whether you’re hosting a game day, a casual dinner, or just craving a deeply comforting bite. I can’t wait for you to give it a try and make this dish a new favorite in your kitchen!
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Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Korean BBQ Meatballs Dip recipe combines tender, flavorful meatballs coated in a savory Korean BBQ glaze, paired perfectly with a spicy mayo dip. Made with ground beef or chicken and infused with classic Korean ingredients like gochujang and sesame oil, these meatballs offer a delicious twist on a party favorite that’s easy to prepare and sure to impress.
Ingredients
Meatballs
- 1½ pounds ground beef or ground chicken
- ½ cup breadcrumbs
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon Korean chili paste (gochujang)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar or honey (optional)
- 2 stalks green onion, finely chopped
- Salt and pepper, to taste
Korean BBQ Glaze
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- ¼ cup Korean BBQ sauce (store-bought or homemade)
- 1 garlic clove, minced
- ½ tablespoon gochujang
- 1 teaspoon sugar or honey (optional)
Spicy Mayo Dip
- ¼ cup mayonnaise
- 1 teaspoon rice vinegar
- 1 teaspoon gochujang or hot sauce
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef or chicken, breadcrumbs, minced garlic, soy sauce, sesame oil, gochujang, rice vinegar, sugar or honey, finely chopped green onion, salt, and pepper. Mix gently until everything is just incorporated, being careful not to overwork the mixture. Shape the mixture into small, even-sized meatballs for consistent cooking.
- Bake the Meatballs: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. Arrange the meatballs on the sheet, making sure they are spaced evenly. Bake for 15-20 minutes, or until the meatballs are browned on the outside and cooked through on the inside.
- Make the Korean BBQ Glaze: While the meatballs bake, prepare the glaze by whisking together soy sauce, sesame oil, Korean BBQ sauce, minced garlic, gochujang, and sugar or honey in a small saucepan. Simmer this mixture over medium heat until it slightly thickens and the flavors meld together beautifully.
- Coat the Meatballs: Once baked, transfer the hot meatballs to a bowl and pour the warm Korean BBQ glaze over them. Toss gently to evenly coat each meatball with the flavorful glaze.
- Prepare the Spicy Mayo Dip: In a small bowl, combine mayonnaise, rice vinegar, and gochujang or your preferred hot sauce. Stir well until smooth and creamy, providing a cooling yet spicy contrast to the savory meatballs.
- Serve: Arrange the glazed meatballs on a serving plate. Garnish with chopped green onions or sesame seeds for added texture and presentation. Serve alongside the spicy mayo dip for dipping. Enjoy as a delicious appetizer or party snack.
Notes
- You can substitute ground beef with ground chicken or turkey for a leaner option.
- If you prefer less heat, reduce or omit the gochujang in the glaze and dip.
- Make sure not to overmix the meatball mixture to keep them tender.
- For a gluten-free version, use gluten-free breadcrumbs and soy sauce alternatives like tamari.
- These meatballs can be made ahead and reheated; toss in glaze just before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
