Korean BBQ Meatballs with Spicy Mayo Dip Recipe

If you’re craving a dish that perfectly balances bold flavors with finger-licking fun, look no further than Korean BBQ Meatballs with Spicy Mayo Dip. These little gems are bursting with the savory savoriness of ground beef or chicken, infused with the fiery kick of gochujang and coated in a sticky, sweet Korean BBQ glaze. Each bite is a mouthwatering experience, made even better with a creamy, tangy spicy mayo dip that adds a cooling counterpoint. Whether you’re cooking for a crowd or simply treating yourself, this recipe promises a vibrant, satisfying meal that’s as exciting to eat as it is to make.

Ingredients You’ll Need

Getting the perfect Korean BBQ Meatballs with Spicy Mayo Dip starts with simple ingredients that bring layers of flavor and texture. Each component plays an essential role—from the tender meat to the spicy, sweet glaze, and that irresistible mayo dip on the side.

• Ground beef or chicken (1 lb): Choose fresh meat for juicy, tender meatballs.
• Panko breadcrumbs (½ cup): Adds a light, airy texture so meatballs stay moist but firm.
• Egg (1): Binds everything together without weighing it down.
• Minced garlic (2 cloves + 1 tsp): Offers a pungent, savory punch throughout the dish.
• Grated ginger (1-inch piece + 1 tsp): Delivers a warm, slightly spicy aroma that complements the meat.
• Soy sauce (2 tbsp + ¼ cup): Adds umami depth and saltiness essential for Korean flavors.
• Gochujang (3 tbsp total): The Korean chili paste that gives these meatballs their signature spicy, sweet heat.
• Brown sugar or honey (2 tbsp + 1 tbsp): Balances heat with subtle sweetness in both the meatballs and glaze.
• Sesame oil (1 tbsp + 1 tbsp): Imparts a nutty aroma that’s unmistakably Korean.
• Salt and black pepper: Simple seasonings that highlight all other flavors.
• Chopped green onions (2, plus garnish): Freshness and a mild onion flavor for brightness.
• Rice vinegar (1 tbsp): Adds acidity to the glaze, keeping it lively.
• Cornstarch slurry (1 tsp cornstarch + 2 tbsp water): Thickens the glaze to the perfect sticky consistency.
• Mayonnaise (½ cup): Creates the creamy base for the spicy mayo dip.
• Lime juice (1 tbsp): Injects a refreshing zing into the dip.
• Garlic powder (½ tsp): Boosts the dip’s savory depth.
• Sesame seeds (for garnish): Adds a final crunch and visual appeal.

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Prepare the Meatball Mixture

Start by combining the ground beef or chicken with panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions in a large bowl. Mix gently until just combined — you want the ingredients fully incorporated, but avoid overworking the mixture so the meatballs stay tender and juicy once cooked.

Step 2: Shape the Meatballs

Using your hands or a small scoop, form the mixture into balls roughly 1 to 1.5 inches in diameter. Keeping them uniform ensures even cooking. Set them aside on a plate or baking sheet while you prepare to cook.

Step 3: Cook the Meatballs

You have options here: pan-fry for a crispy exterior, bake for hands-off cooking, or use an air fryer for an easy, healthier method. For pan-frying, heat oil in a skillet over medium heat and brown the meatballs on all sides, about 10–12 minutes. In the oven, bake at 400°F (200°C) for 18–20 minutes. For the air fryer, cook at 375°F (190°C) for 10–12 minutes, shaking halfway through. Whichever method you choose, aim for cooked-through meatballs that remain juicy inside.

Step 4: Make the Korean BBQ Glaze

In a small saucepan, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat gently until simmering, then add the cornstarch slurry to thicken. Stir continuously until the glaze coats the back of a spoon, thick and shiny.

Step 5: Coat the Meatballs

Transfer your cooked meatballs to a large bowl and pour the warm Korean BBQ glaze over them. Gently toss to coat every meatball in that sticky, spicy-sweet goodness. This step turns simple meatballs into a vibrant Korean-inspired treat.

Step 6: Make the Spicy Mayo Dip

Whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. Taste and adjust the spiciness by adding more gochujang if you like a bolder kick. This dip offers a creamy, cooling contrast to the glazed meatballs, elevating every bite.

Step 7: Garnish and Serve Korean BBQ Meatballs with Spicy Mayo Dip

Place the glazed meatballs onto a serving platter and sprinkle generously with toasted sesame seeds and chopped green onions for both crunch and fresh flavor. Serve immediately with the spicy mayo dip on the side for dunking.

How to Serve Korean BBQ Meatballs with Spicy Mayo Dip

Garnishes

Adding garnishes like extra chopped green onions, toasted sesame seeds, or even a few sprigs of fresh cilantro can brighten the presentation and add layers of texture. A sprinkle of crushed peanuts or sliced chili peppers can introduce even more contrast and excitement.

Side Dishes

These meatballs pair wonderfully with steamed jasmine rice or sticky rice to soak up all the glaze. For a lighter option, serve with a crunchy Asian slaw or pickled vegetables to cut through the richness. Noodle dishes or simple stir-fried greens make excellent companions too.

Creative Ways to Present

Turn these Korean BBQ Meatballs with Spicy Mayo Dip into party appetizers by serving them on skewers accompanied by little dipping cups of the spicy mayo. Alternatively, pile them on a bed of lettuce leaves and let everyone create their own lettuce wraps with an extra drizzle of glaze and dip.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep leftover meatballs and the spicy mayo dip in separate airtight containers in the fridge. They will stay fresh for up to 3 days and make for an easy snack or quick meal the next day.

Freezing

You can freeze the cooked meatballs before glazing. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They keep well for up to 3 months. Defrost overnight in the refrigerator before reheating and glazing.

Reheating

Reheat meatballs gently in a skillet or oven at low heat to avoid drying out. You can toss them again in warm Korean BBQ glaze just before serving. The spicy mayo dip should be served chilled and can be stirred to refresh its texture before use.

FAQs

Can I use ground pork or turkey instead of beef or chicken?

Absolutely! Ground pork offers a bit more fat and richness, while turkey is a leaner choice. Just keep an eye on cooking times to ensure they don’t dry out.

Is gochujang very spicy, and can I substitute it?

Gochujang has a moderate heat with a unique sweet and savory flavor. If you can’t find it, you might use a mix of chili paste with a little miso or sweet chili sauce, but the authentic taste will be slightly different.

How can I make the meatballs gluten-free?

Swap panko breadcrumbs for gluten-free breadcrumbs or crushed rice crackers, and use tamari or gluten-free soy sauce. This still yields deliciously flavorful meatballs without gluten.

Can I prepare the spicy mayo dip ahead of time?

Yes! The dip can be made up to two days in advance and stored in the refrigerator. Just give it a good stir before serving to maintain a smooth texture.

What’s the best way to serve these meatballs for a party?

Serving them on toothpicks or mini skewers alongside small cups of spicy mayo dip makes for a fun, fuss-free party appetizer. You can keep additional glaze warm in a small slow cooker to refresh the meatballs as guests enjoy them.

Final Thoughts

There’s something truly special about the melding of savory, spicy, and sweet flavors that Korean BBQ Meatballs with Spicy Mayo Dip deliver in every bite. Whether it’s a casual weeknight dinner or the star of your next gathering, this recipe promises to win hearts and satisfy cravings with minimal effort and maximum flavor. Give it a try—you’ll soon wonder how you ever lived without these irresistible meatballs in your life.

Print