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If you’re craving a dish that perfectly balances bold flavors with comforting familiarity, then let me introduce you to my absolute favorite: the Korean BBQ Meatballs with Spicy Mayo Dip Recipe. These little bites pack a punch with juicy ground beef, fragrant garlic and ginger, plus a sticky-sweet glaze that’s bursting with umami. And just when you think it can’t get any better, the luscious spicy mayo dip adds the perfect creamy kick. Whether for a casual party snack or a family dinner, this recipe is pure magic on a plate.
Ingredients You’ll Need
Getting your hands on simple but impactful ingredients is the first step to these irresistible Korean BBQ meatballs. Each component plays a crucial role, blending savory and spicy elements that give the dish its trademark flavor, texture, and visual appeal.
- 1 lb ground beef: The hearty base that keeps meatballs tender and juicy.
- ½ cup panko breadcrumbs: Adds lightness and helps bind the mixture without heaviness.
- 1 egg: A natural binder that holds everything together perfectly.
- 2 cloves garlic, minced: Infuses pungent aroma and depth.
- 1-inch piece ginger, grated: Offers a fresh, slightly spicy note.
- 2 tbsp soy sauce: Brings salty richness and umami.
- 1 tbsp gochujang: The Korean chili paste that lends sweet heat.
- 1 tbsp brown sugar: Softens the spice and adds caramel notes.
- 1 tbsp sesame oil: Provides a toasty, nutty flavor.
- ½ tsp salt: Enhances all the flavors harmoniously.
- ¼ tsp black pepper: Adds subtle warmth.
- 2 green onions, finely chopped: Delivers a burst of color and fresh bite.
- ¼ cup soy sauce (for glaze): Essential to the sticky finish.
- 2 tbsp honey or brown sugar (for glaze): Sweetens and thickens the sauce.
- 1 tbsp gochujang (for glaze): Keeps that spicy kick alive.
- 1 tbsp rice vinegar: Balances sweetness with tanginess.
- 1 tsp garlic, minced (for glaze): Boosts the savory undertone.
- 1 tsp ginger, minced (for glaze): Adds warmth and brightness.
- 1 tsp cornstarch mixed with 2 tbsp water: Thickens the glaze to perfection.
- ½ cup mayonnaise (for dip): Creamy base for the spicy mayo.
- 1 tbsp gochujang (for dip): Gives the dip its vibrant heat.
- 1 tbsp lime juice: Lifts the dip with zesty freshness.
- 1 tsp honey: Balances heat with a touch of sweetness.
- ½ tsp garlic powder: Enhances the dip’s savory layers.
- Sesame seeds: Adds a delicate crunch and visual appeal.
- Chopped green onions: Garnish that adds fresh color.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Prepare the Meatball Mixture
Start by combining ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, salt, and pepper in a large bowl. Gently mix everything until just combined to ensure the meatballs stay tender rather than tough—over mixing is the enemy here!
Step 2: Form the Meatballs
Next, shape the mixture into small, evenly sized meatballs roughly 1 to 1.5 inches in diameter. Keeping them uniform helps them cook evenly and creates a nice bite-sized snack or appetizer.
Step 3: Cook the Meatballs
Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Bake the meatballs for 18 to 20 minutes or air fry for 10 to 12 minutes until they are cooked through and golden on the outside. You’ll know they’re ready when they feel firm to the touch and no longer pink inside.
Step 4: Make the Glaze
While the meatballs cook, whisk together soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger in a saucepan. Simmer this mixture until it thickens into a glossy, sticky glaze—this is what makes the meatballs irresistible!
Step 5: Coat Meatballs in Glaze
Transfer the cooked meatballs into a large bowl or pan, then toss them while they’re still warm with the rich, thick glaze. Every bite should be bursting with that caramelized, spicy-sweet flavor.
Step 6: Prepare the Spicy Mayo Dip
Finally, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy. This dip offers a cool, tangy contrast that harmonizes beautifully with the intense flavors of the meatballs.
Step 7: Serve and Enjoy
Arrange those glazed meatballs on a platter alongside the spicy mayo dip, and get ready for an impressive party appetizer or a comforting meal that feels special every time.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Sprinkle toasted sesame seeds and finely chopped green onions over the meatballs to add bursts of crunch and freshness. These little details not only brighten up the plate but also elevate the flavor layers with their nutty and herbal notes.
Side Dishes
Complement your Korean BBQ Meatballs with Spicy Mayo Dip Recipe by serving it with simple steamed jasmine rice or fluffy sticky rice. A crisp side salad with a light sesame dressing or some pickled cucumbers also add a refreshing balance to the richness.
Creative Ways to Present
Turn these meatballs into party hits by serving them in small bamboo skewers, perfect for easy grabbing. Alternatively, plate them on lettuce leaves for a hands-on, lettuce wrap style meal. For a fun twist, you could even stuff them into slider buns with a drizzle of the spicy mayo for mini sandwiches.
Make Ahead and Storage
Storing Leftovers
Place leftover meatballs and the spicy mayo dip in airtight containers and refrigerate for up to 3 days. Keeping the glaze separate from the meatballs ensures they stay as fresh and flavorful as possible.
Freezing
You can freeze cooked Korean BBQ meatballs by laying them out on a baking sheet until solid, then transferring them to a zip-top freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating and glazing fresh.
Reheating
Reheat meatballs gently in the oven at 350°F (175°C) for 10 minutes or until warmed through to retain juiciness. Avoid microwaving directly to prevent drying out. Reapply glaze if needed and serve fresh with the spicy mayo dip.
FAQs
Can I use ground chicken or turkey instead of beef?
Absolutely! Ground chicken or turkey works well but may yield a slightly leaner meatball, so just be careful not to overcook to keep them juicy. Adjust seasonings as needed for the best flavor.
Is gochujang very spicy?
Gochujang has moderate heat but also a sweet and savory depth that mellows the spice. If you prefer milder flavors, just reduce the amount slightly or mix with more honey in the glaze and dip.
Can I make these meatballs gluten-free?
Yes! Replace panko with gluten-free breadcrumbs or crushed rice cereal, and use tamari instead of soy sauce to keep the recipe gluten-friendly without sacrificing flavor.
What other dips work with these meatballs?
If you’re looking for alternatives, a simple soy-ginger vinaigrette or a creamy cucumber yogurt dip pairs nicely, offering fresh contrast to the spicy meatballs.
How do I know when the meatballs are cooked through?
Meatballs should reach an internal temperature of 160°F (70°C) for ground beef. They’ll also be firm to the touch and no longer pink inside when cut open.
Final Thoughts
This Korean BBQ Meatballs with Spicy Mayo Dip Recipe is one of those dishes that bring everyone to the table with eager smiles and full hearts. Don’t hesitate to try it yourself—its combination of bold flavors, easy preparation, and satisfying texture make it a go-to recipe you’ll come back to time and again. Trust me, once you’ve tasted these meatballs with the silky spicy mayo, you might just find yourself making them every week!
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Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 18 meatballs (6 servings)
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Description
These Korean BBQ Meatballs are juicy, flavorful, and perfectly glazed with a sticky, spicy-sweet sauce. Paired with a creamy, zesty spicy mayo dip, they make a delicious appetizer or main dish that’s quick and easy to prepare. Baked or air-fried to tender perfection, these meatballs combine classic Korean flavors like gochujang, garlic, and ginger for a crowd-pleasing recipe.
Ingredients
Meatballs
- 1 lb ground beef
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 green onions, finely chopped
Glaze
- ¼ cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp cornstarch mixed with 2 tbsp water
Spicy Mayo Dip
- ½ cup mayonnaise
- 1 tbsp gochujang
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp garlic powder
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Mix the Meatball Ingredients: In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and finely chopped green onions. Mix gently until just combined, being careful not to overmix to maintain tender meatballs.
- Shape the Meatballs: Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, ensuring uniform cooking.
- Cook the Meatballs: Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Place the meatballs on a baking sheet or into the air fryer basket, and cook—bake for 18 to 20 minutes or air fry for 10 to 12 minutes—until fully cooked through and slightly browned on the outside.
- Prepare the Glaze: While the meatballs cook, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger in a small saucepan. Bring to a simmer over medium heat, then add the cornstarch slurry (cornstarch mixed with water) and stir until the glaze thickens to a syrupy consistency.
- Glaze the Meatballs: Toss the cooked meatballs gently in the warm glaze until they are fully coated, allowing the sauce to cling to every bite.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy for a flavorful dipping sauce.
- Serve: Arrange the glazed meatballs on a serving platter. Garnish with a sprinkle of sesame seeds and chopped green onions. Serve alongside the spicy mayo dip for a perfect flavorful bite.
Notes
- You can substitute ground beef with ground pork or a mixture of beef and pork for a different flavor.
- For a gluten-free option, use gluten-free panko breadcrumbs and tamari instead of regular soy sauce.
- If you prefer a less spicy version, reduce the amount of gochujang or omit it from the spicy mayo.
- Meatballs can be prepared ahead of time and reheated before glazing.
- The glaze can be stored in the refrigerator for up to 3 days; just reheat before tossing with meatballs.
