Korean BBQ Meatballs with Spicy Mayo Dip

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Irresistible 7-Step Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Craving bold, mouthwatering flavor with minimal effort? Look no further than these Korean BBQ Meatballs with Spicy Mayo Dip! Bursting with savory-sweet, umami-packed vibes, this recipe is guaranteed to steal the show at your next dinner or gathering. With the perfect blend of tender meatballs, glossy Korean BBQ glaze, and a creamy, fiery dip, you’ll be reaching for seconds—and maybe even thirds! Plus, these meatballs come together in just seven easy steps, so you can enjoy maximum flavor with minimal fuss.

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

• Explosive umami flavor from authentic ingredients like gochujang and soy sauce
• Juicy, tender meatballs coated in a glossy, delicious Korean BBQ glaze
• Addictively creamy and spicy mayo dip takes every bite to the next level
• Versatile: perfect as appetizers, party snacks, or an easy weeknight dinner
• Simple prep and multiple cooking methods (bake, air fry, or pan-fry!)

Ingredients for Korean BBQ Meatballs with Spicy Mayo Dip

To create these Korean BBQ Meatballs with Spicy Mayo Dip, you’ll need pantry staples and a few standout ingredients to capture that authentic Korean flair:

• 1 lb (450g) ground beef or ground chicken – for juicy, flavorful meatballs
• ½ cup panko breadcrumbs – helps bind and keep the meatballs tender
• 1 large egg – acts as a binder for the mixture
• 2 cloves garlic, minced – delivers a pungent depth of flavor
• 1 inch fresh ginger, grated – a warm, zesty note
• 2 tablespoons soy sauce – classic salty umami
• 1 tablespoon gochujang – brings unmistakable Korean heat and depth
• 1 tablespoon brown sugar – balances savory and spicy elements
• 1 tablespoon sesame oil – nutty aroma, traditional in Korean cuisine
• ½ teaspoon salt – enhances all flavors
• ¼ teaspoon black pepper – a little kick
• 2 green onions, finely chopped – freshness and slight crunch

For the Korean BBQ Glaze:

• ¼ cup soy sauce – rich base for the glaze
• 2 tablespoons honey or brown sugar – sticky sweetness
• 1 tablespoon gochujang – spicy-sweet backbone
• 1 tablespoon rice vinegar – subtle tang to brighten flavors
• 1 tablespoon sesame oil – additional nutty undertones
• 1 teaspoon garlic, minced – infuses the glaze
• 1 teaspoon ginger, minced – warm, punchy aromatics
• 1 teaspoon cornstarch, mixed with 2 tablespoons water – thickens glaze to the perfect glossy consistency

For the Spicy Mayo Dip:

• ½ cup mayonnaise – rich and creamy base
• 1 tablespoon gochujang – brings the heat!
• 1 tablespoon lime juice – added fresh zing
• 1 teaspoon honey – a touch of sweetness
• ½ teaspoon garlic powder – savory depth

For garnish:

• Sliced green onions
• Sesame seeds

All ingredients are readily available at most supermarkets or Asian grocers.

Necessary Tools

Equipping your kitchen with the right tools makes this recipe a breeze! Here’s what you’ll need to whip up the tastiest Korean BBQ Meatballs with Spicy Mayo Dip:

• Large mixing bowl: Essential for combining meatball ingredients thoroughly.
• Small mixing bowls: For making the glaze and spicy mayo dip.
• Baking sheet or air fryer basket: Choose your preferred method (bake, air fry, or even pan-fry in a sauté pan or skillet).
• Parchment paper or silicone baking mat: Helps prevent sticking and makes cleanup easy.
• Spatula and tongs: For handling meatballs during cooking and coating them in glaze.
• Small saucepan: To cook and thicken the Korean BBQ glaze.
• Whisk: Perfect for ensuring the spicy mayo dip is silky smooth.
• Measuring spoons and cups: For accurate measuring of sauce and spice levels.
• Serving platter and dipping bowls: Presentation is key!

No fancy gadgets are needed—just a few basic kitchen staples for maximum impact.

Ingredient Additions & Substitutions

One of the joys of making Korean BBQ Meatballs with Spicy Mayo Dip at home is the flexibility to tweak ingredients to your taste—or according to what’s in your fridge!

Protein swaps:

• Substitute half of the ground beef with ground pork for richer, juicier meatballs.
• Use ground turkey or chicken for a lighter, leaner option. Ground chicken absorbs the bold flavors beautifully.
• Try a plant-based ground or lentils mixed with breadcrumbs for a delicious vegetarian riff.

Breadcrumbs options:

• No panko? Regular breadcrumbs or even crushed saltine crackers work well for binding.
• For gluten-free, use gluten-free panko or almond flour—texture will be slightly different but still tasty.

Sauce adjustments:

• If you prefer more heat, add a splash of Sriracha or increase the gochujang in both glaze and dip.
• For a less spicy version, reduce the gochujang or add extra honey to the dip and glaze.
• Substitute maple syrup or agave nectar for honey in the glaze for a unique flavor twist.
• Tamari or coconut aminos can stand in for soy sauce as a gluten-free alternative.

Aromatics and flavors:

• Grated onion or shallot can be swapped in for green onions or mixed into the meatballs for more moisture.
• Crushed garlic can be replaced with garlic powder in a pinch—just adjust the amount.

Additional mix-ins:

• Grate some carrot or zucchini into the meatballs for extra moisture, nutrition, and subtle sweetness.
• Add a pinch of chili flakes or chopped jalapeños to the glaze if you crave tongue-tingling spice.
• Try a splash of fish sauce in the meatball mix for extra umami depth.

Dip creativity:

• No lime? Use lemon juice or a splash of rice vinegar.
• Greek yogurt can be combined with mayo to lighten up the dip.
• For a vegan dip, use vegan mayo base and maple syrup.

This flexible recipe welcomes tweaks—tailor the ingredients to your preferences and whatever you have on hand!

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Preparing Korean BBQ Meatballs with Spicy Mayo Dip is simple and rewarding. You’ll combine flavorful ingredients into tender meatballs, glaze them with a sweet, spicy sauce, and whip up a creamy, zesty dip for dunking. Choose your preferred cooking method—bake, pan-fry, or air fry—and you’ll have a delicious meal or snack ready in under an hour.

Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine the ground beef (or chicken), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Use clean hands or a spatula to mix until just combined—over-mixing can make the meatballs tough.

Step 2: Form the Meatballs

Scoop out the mixture and roll it into evenly sized balls, about 1 to 1.5 inches in diameter. Placing them on a parchment-lined baking sheet or tray as you go helps keep things organized. Aim for 16-20 meatballs for bite-sized portions.

Step 3: Cook the Meatballs

Choose your preferred cooking method:

• Baking: Place the meatballs on a parchment-lined baking sheet. Bake at 400°F (200°C) for 18-20 minutes, or until golden and cooked through.
• Air Frying: Arrange meatballs in a single layer in your air fryer basket. Cook at 375°F (190°C) for 10-12 minutes, shaking halfway.
• Pan-Frying: Heat a thin layer of oil in a large skillet over medium heat. Add meatballs in batches, browning on all sides and cooking through (about 8-10 minutes).

Step 4: Make the Korean BBQ Glaze

While the meatballs cook, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger in a small saucepan. Bring to a simmer over medium heat, then stir in the cornstarch slurry. Cook, whisking continuously, until the glaze thickens and becomes shiny, about 2-3 minutes.

Step 5: Glaze the Meatballs

Transfer the cooked meatballs into a large bowl or back onto the baking sheet. Pour over the warm Korean BBQ glaze and toss or brush gently until all the meatballs are evenly coated in the glossy sauce.

Step 6: Make the Spicy Mayo Dip

In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. Adjust seasoning to your taste—add extra lime for brightness or more gochujang for heat.

Step 7: Garnish and Serve

Arrange the glazed meatballs on a serving platter. Sprinkle generously with sesame seeds and extra sliced green onions to finish. Serve immediately with the spicy mayo dip on the side for dunking and dipping.

How to Serve Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ Meatballs with Spicy Mayo Dip are the ultimate party appetizer, game-day snack, or even a main course! For appetizers, serve the meatballs on a platter with toothpicks or skewers for easy grab-and-go bites. For a heartier meal, pair with fluffy steamed rice, crisp Asian slaw, or roasted vegetables for a well-rounded dinner. These meatballs are also fantastic on lettuce wraps for a lighter, flavor-packed twist. The spicy mayo dip doubles as a spread—try it on sandwiches or sliders using leftover meatballs. However you serve them, be prepared for them to disappear quickly!

Pro Tips & Tricks

• Don’t over-mix: Gently combine ingredients to keep the meatballs tender. Over-mixing makes them dense.
• Even sizing: Roll meatballs to similar sizes for uniform cooking—use a small scoop for consistency.
• Let them rest: Chill the formed meatballs in the fridge for 15 minutes before cooking to help them hold their shape.
• Double the glaze: If you love extra saucy meatballs, double the glaze recipe and reserve some for drizzling before serving.
• Customize spice: Adjust gochujang levels in both the meatballs and the mayo dip based on your heat preferences.
• Watch the oven: Baked or air-fried meatballs cook quickly. Check doneness at the lower end of the time range.
• Perfect dip texture: For an extra smooth spicy mayo dip, use a stick blender or food processor.

These little tweaks can take your Korean BBQ Meatballs with Spicy Mayo Dip from good to unforgettable!

Storage Instructions

If you have leftovers (which is rare!), let the meatballs cool to room temperature. Store the meatballs and glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. The spicy mayo dip can be stored separately in a small sealed container for up to 5 days—just give it a good stir before serving again. For longer storage, cooked meatballs can be frozen for up to 2 months. Freeze them in a single layer before transferring to a freezer-safe bag. Thaw overnight in the fridge, then reheat and glaze as usual.

General Information

Korean BBQ Meatballs with Spicy Mayo Dip are a unique East-meets-West creation that fuses classic Korean barbecue flavors with the comfort and familiarity of meatballs. Gochujang, a traditional fermented chili paste, brings authentic heat and depth, while the tangy-sweet glaze offers a sticky, lip-smacking finish. This dish caters to gatherings, quick dinners, or anyone craving bold flavors and fun presentation. These meatballs are high in protein, provide essential nutrients, and are a fun way to explore fusion cooking with family or friends. The simple, versatile recipe makes it accessible for beginner cooks and flavor enthusiasts alike.

FAQs

Can I make Korean BBQ Meatballs with Spicy Mayo Dip ahead of time?

Absolutely! Prepare the meatballs and glaze a day in advance. Store separately and assemble just before serving for best texture and flavor.

What is gochujang, and can I substitute it?

Gochujang is a Korean fermented chili paste with a unique sweet, spicy, and umami flavor. If unavailable, mix sriracha with a bit of miso and honey as a substitute.

Can I freeze the cooked meatballs?

Yes! Freeze cooked (unglazed) meatballs on a tray, then transfer to freezer bags for up to two months. Thaw, reheat, and glaze when ready to serve.

Is the spicy mayo dip very hot?

The heat level depends on your gochujang. Start with less, taste, and adjust. You can add honey or mayo to mellow out the spice.

Can I make these gluten-free?

Definitely—swap panko with gluten-free breadcrumbs, and use tamari or coconut aminos in place of soy sauce.

What sides go well with these meatballs?

Steamed jasmine or sushi rice, cucumber salad, Asian pickles, edamame, or lettuce wraps all pair beautifully.

Can I use store-bought Korean BBQ sauce instead of making the glaze?

Yes! While homemade glaze offers more control, a quality store-bought sauce can save time and works in a pinch.

Conclusion

Korean BBQ Meatballs with Spicy Mayo Dip promise a showstopping combination of sweet, savory, spicy, and creamy—the ultimate crowd-pleaser for any event. Perfect for parties or weeknight meals, this easy recipe brings bold Korean BBQ flavor into your kitchen in just seven steps. Don’t be surprised if this vibrant dish becomes your go-to favorite! Give it a try, and savor every addictive bite.

Nutritional Information

Each serving of Korean BBQ Meatballs with Spicy Mayo Dip delivers a balanced dose of protein, moderate carbs, and healthy fats. Expect approximately 330-370 calories, 18g protein, 22g fat, and 16g carbohydrates per serving (excluding extra dipping). For lighter fare, use ground chicken or turkey, and swap in low-fat mayo or vegan substitutes for the dip.

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