Best Korean BBQ Meatballs with Spicy Mayo Dip

Discover the perfect fusion of Korean flavors in this Best Korean BBQ Meatballs with Spicy Mayo Dip recipe that will elevate your appetizer game instantly! These juicy, flavor-packed meatballs combine the sweet, savory, and slightly spicy elements of classic Korean BBQ sauce with tender ground meat, creating irresistible bites that disappear fast at any gathering. Whether you’re looking for Easy Korean BBQ Meatballs with a kick or Homemade Korean BBQ Meatballs to impress guests, this recipe delivers authentic Asian flavors in a convenient, bite-sized format. The creamy, spicy mayo dip adds the perfect cooling contrast that makes these Classic Korean BBQ Meatballs completely addictive. Ready in just 30 minutes, they’re perfect for weeknight dinners, game day snacks, or elegant party appetizers!

Why You’ll Love This Korean BBQ Meatballs with Spicy Mayo Dip

• Ready in just 30 minutes! Perfect for busy weeknights or last-minute entertaining
• Crowd-pleasing flavor profile that appeals to both adventurous eaters and picky ones
• Versatile serving options – works as an appetizer, main dish, or party food
• Make-ahead friendly – prepare the meatballs and sauce in advance for effortless entertaining
• The best way to make Korean BBQ Meatballs with Spicy Mayo Dip at home without special equipment
• Easy Korean BBQ Meatballs with Spicy Mayo Dip for beginners – no complex techniques required
• Budget-friendly ingredients that are readily available in most grocery stores
• Great for meal prep – freezes beautifully for future quick meals
• Customizable heat level to suit your spice preference

Ingredients for Korean BBQ Meatballs with Spicy Mayo Dip

For the Meatballs:

• 1 pound (450g) ground beef (80/20 lean-to-fat ratio) or substitute ground turkey for a lighter option
• 1/4 cup panko breadcrumbs or use almond flour for a gluten-free option
• 1 large egg
• 3 cloves garlic, minced
• 2 green onions, finely chopped
• 1 tablespoon grated fresh ginger
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

For the Korean BBQ Sauce:

• 1/3 cup gochujang (Korean chili paste) essential ingredients for Korean BBQ Meatballs
• 3 tablespoons brown sugar or honey for natural sweetness
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/4 cup water

For the Spicy Mayo Dip:

• 1/2 cup mayonnaise use Japanese Kewpie mayo for extra richness
• 1 tablespoon sriracha sauce adjust to taste
• 1 teaspoon lime juice
• 1/2 teaspoon sesame oil
• 1 teaspoon honey
• Pinch of salt

For Garnish:

• Toasted sesame seeds
• Sliced green onions
• Lime wedges
• Korean BBQ Meatballs with Spicy Mayo Dip spice blend (optional: extra gochugaru/Korean chili flakes)

How to Make Korean BBQ Meatballs with Spicy Mayo Dip – Step by Step

Preparing the Meatballs

Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.

Step 2: In a large bowl, combine all meatball ingredients: ground beef, panko breadcrumbs, egg, minced garlic, chopped green onions, grated ginger, soy sauce, sesame oil, black pepper, and salt.

Step 3: Mix gently with your hands until just combined. Avoid overmixing to keep the meatballs tender. Pro tip: For extra flavorful meatballs, let the mixture rest for 10 minutes before shaping.

Step 4: With slightly wet hands, form the mixture into 20-24 meatballs, about 1 1/2 inches in diameter. Place them on the prepared baking sheet, spacing them evenly apart.

Step 5: Bake in the preheated oven for 12-15 minutes, or until meatballs are cooked through and register 160°F (71°C) on an instant-read thermometer.

Making the Korean BBQ Sauce

Step 6: While the meatballs are baking, prepare the Korean BBQ sauce. In a small saucepan over medium heat, combine gochujang, brown sugar, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water.

Step 7: Bring the mixture to a simmer, stirring frequently. Reduce heat to low and cook for 3-5 minutes until the sauce thickens slightly and becomes glossy. Pro tip: For a smoother sauce, strain through a fine-mesh sieve.

Step 8: When the meatballs are done, transfer them to a large bowl and pour about 2/3 of the Korean BBQ sauce over them. Gently toss until the meatballs are well coated. Reserve the remaining sauce for serving.

Preparing the Spicy Mayo Dip

Step 9: In a small bowl, whisk together mayonnaise, sriracha, lime juice, sesame oil, honey, and a pinch of salt until well combined.

Step 10: Taste and adjust the seasonings as needed – add more sriracha for extra heat or honey for sweetness.

Serving the Korean BBQ Meatballs

Step 11: Arrange the glazed meatballs on a serving platter. Drizzle with additional Korean BBQ sauce if desired.

Step 12: Sprinkle with toasted sesame seeds and sliced green onions.

Step 13: Serve immediately with the spicy mayo dip on the side and lime wedges for squeezing.

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Pro Tips for Making the Best Korean BBQ Meatballs with Spicy Mayo Dip

Perfect Texture Tips

• Don’t overwork the meat mixture – mix just until ingredients are combined to keep meatballs tender
• Use cold ingredients for the meat mixture to help the meatballs hold their shape
• Wet your hands slightly before rolling meatballs to prevent sticking
• What’s the secret to perfect Korean BBQ Meatballs? Adding a bit of grated apple to the meat mixture will tenderize the meat and add natural sweetness

Flavor Boosting Ideas

• For deeper flavor, toast the panko breadcrumbs in a dry skillet until golden before adding to the meat mixture
• Add 1 tablespoon of gochugaru (Korean red pepper flakes) to the meatball mixture for extra heat
• For a smoky flavor, add 1/2 teaspoon of smoked paprika to the meatball mixture
• Marinate minced garlic and ginger in the soy sauce for 10 minutes before adding to the meat mixture

Common Substitutions

• Ground protein options: beef, pork, chicken, turkey, or a mixture of beef and pork work beautifully
• Gluten-free version: use tamari instead of soy sauce and almond flour instead of breadcrumbs
• No gochujang? Substitute with 2 tablespoons tomato paste mixed with 1 tablespoon sriracha and 1 teaspoon honey
• Dairy-free spicy mayo: use vegan mayonnaise with the same seasonings

Make-Ahead Options

• Can I make Korean BBQ Meatballs with Spicy Mayo Dip ahead of time? Yes! Form the meatballs up to 24 hours in advance and refrigerate until ready to bake
• Prepare the BBQ sauce and spicy mayo up to 3 days ahead and store in airtight containers in the refrigerator
• Fully cooked meatballs can be refrigerated for up to 3 days before tossing with warm sauce

Best Ways to Serve Korean BBQ Meatballs with Spicy Mayo Dip

The best way to serve Korean BBQ Meatballs with Spicy Mayo Dip is with complementary sides that enhance their bold flavors. Here are some perfect serving suggestions:

As an Appetizer

• Arrange on a platter with decorative toothpicks for easy grabbing
• Serve alongside cucumber slices and carrot sticks for a refreshing crunch
• Present in a heated chafing dish for parties to keep them warm throughout the event

As a Main Course

• Serve over steamed white rice or brown rice with a side of kimchi
• Create Korean-inspired rice bowls with quick-pickled vegetables, sliced avocado, and a fried egg
• Wrap in lettuce leaves (ssam-style) with rice, kimchi, and additional sauce
• Pair with stir-fried vegetables like bok choy, bell peppers, and snap peas

Perfect Sides

• Kimchi (traditional Korean fermented cabbage)
• Quick-pickled vegetables like cucumbers, radishes, or carrots
• Korean-style potato salad
• Steamed or roasted broccoli drizzled with sesame oil
• Simple cucumber salad with rice vinegar and sesame seeds

Drink Pairings

• Korean soju or beer
• Crisp white wine like Riesling or Gewürztraminer
• Cold barley tea (boricha) for a non-alcoholic option
• Sparkling water with lime

Nutritional Information for Korean BBQ Meatballs with Spicy Mayo Dip

Per serving (5 meatballs with sauce and approximately 2 tablespoons of spicy mayo dip):

• Calories: 385 kcal
• Protein: 23g
• Carbohydrates: 14g
• Fat: 27g
• Saturated Fat: 8g
• Fiber: 1g
• Sugar: 9g
• Sodium: 850mg

For a lower-carb version of Korean BBQ Meatballs with Spicy Mayo Dip, substitute almond flour for breadcrumbs and use a sugar substitute like monk fruit sweetener in place of brown sugar in the sauce.

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Storage & Leftovers

Refrigerator Storage

How long do Korean BBQ Meatballs with Spicy Mayo Dip last in the fridge? Store cooled meatballs with sauce in an airtight container for up to 3-4 days. Keep the spicy mayo dip in a separate container, where it will remain fresh for up to 5 days.

Freezing Instructions

• Freeze cooked, unsauced meatballs on a baking sheet until solid, then transfer to a freezer bag or container
• Label with the date and freeze for up to 3 months
• The Korean BBQ sauce can be frozen separately in an airtight container for up to 3 months
• Spicy mayo dip does not freeze well due to its mayonnaise base

Reheating Methods

• Oven (best method): Place refrigerated meatballs in a covered baking dish and reheat at 350°F (175°C) for 10-15 minutes until warmed through
• Microwave: Arrange meatballs in a microwave-safe dish, cover with a damp paper towel, and heat on medium power for 60-90 seconds, stirring halfway through
• Stovetop: Warm meatballs gently in a covered skillet over medium-low heat with a splash of water to create steam
• From frozen: Thaw overnight in the refrigerator before reheating, or bake from frozen at 350°F (175°C) for 20-25 minutes until heated through

4 FAQs for Korean BBQ Meatballs with Spicy Mayo Dip

Can I make these Korean BBQ Meatballs in an air fryer?

Yes, you can definitely cook these meatballs in an air fryer for a quicker cooking method. Simply arrange the formed meatballs in a single layer in your air fryer basket (you may need to work in batches), spray lightly with oil, and cook at 375°F (190°C) for 8-10 minutes, shaking the basket halfway through. The meatballs should reach an internal temperature of 160°F (71°C). Then toss them in the Korean BBQ sauce as directed in the recipe.

What can I use instead of gochujang in Korean BBQ Meatballs?

If you can’t find gochujang (Korean chili paste), you can make a substitute by mixing 2 tablespoons tomato paste, 1 tablespoon sriracha or other hot sauce, 1 teaspoon soy sauce, 1 teaspoon brown sugar, and 1/2 teaspoon miso paste (if available). While it won’t have the exact same flavor profile as authentic gochujang, it will provide a similar sweet-spicy element to your Korean BBQ sauce.

Can I make these meatballs vegetarian or vegan?

Absolutely! For a vegetarian or vegan version, replace the ground meat with 16 oz (450g) of plant-based ground meat substitute or make your own mixture using 1 cup cooked and mashed firm tofu, 1 cup cooked lentils or chickpeas, 1/2 cup finely chopped mushrooms, 1/4 cup grated carrot, and increase the panko to 1/2 cup. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) instead of a regular egg. For the spicy mayo, use vegan mayonnaise.

How spicy are these meatballs, and can I adjust the heat level?

The spice level of these Korean BBQ Meatballs is moderate, mainly coming from the gochujang in the sauce and the sriracha in the spicy mayo dip. For a milder version, reduce the amount of gochujang and dilute with more tomato paste, or use only 1/2 tablespoon of sriracha in the mayo. To increase the heat, add 1-2 teaspoons of gochugaru (Korean chili flakes) to the sauce or increase the sriracha in the mayo to 2 tablespoons. You can also serve with sliced fresh chilies on the side for those who want extra spice.

Conclusion & Call to Action

Now you know how to make the best Korean BBQ Meatballs with Spicy Mayo Dip at home! These flavor-packed meatballs strike the perfect balance between sweet, savory, and spicy, creating a memorable dish that’s sure to become a favorite in your recipe collection. Whether you’re serving them as party appetizers, a weeknight dinner, or meal prepping for the week ahead, these versatile meatballs deliver authentic Korean flavors in every bite.

The combination of the sticky, glossy Korean BBQ sauce and the creamy, tangy mayo dip creates a perfect flavor marriage that will have everyone asking for your recipe. Plus, with all the make-ahead options and storage tips, you can enjoy these delicious meatballs whenever a craving strikes.

Have you tried making these Korean BBQ Meatballs? I’d love to hear how they turned out! Share your experiences, modifications, or questions in the comments below. Don’t forget to take a photo and tag us on social media with #KoreanBBQMeatballs so we can see your delicious creation!

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