Korean BBQ Meatballs with Spicy Mayo Dip

Let me tell you about my latest obsession - these Korean BBQ Meatballs with Spicy Mayo Dip! I stumbled upon this recipe when I needed something different for game night, and wow, did these little flavor bombs steal the show. The perfect balance of sweet, spicy, and savory with that addictive creamy dip - I swear my friends were fighting over the last one.

What makes these meatballs so special? That magical combo of gochujang (Korean chili paste) and sesame oil gives them an incredible depth of flavor you just don't get from regular meatballs. The sticky-sweet glaze caramelizes beautifully in the oven, while the spicy mayo dip adds this cooling, creamy contrast that makes you want to keep coming back for "just one more." Trust me, you'll want to make a double batch!

Ingredients for Korean BBQ Meatballs with Spicy Mayo Dip

Okay, let’s gather everything you’ll need to make these flavor-packed meatballs and that killer spicy mayo dip. I’ve learned the hard way that prep is everything with this recipe—trust me, you don’t want to be halfway through mixing and realize you’re out of sesame oil! Here’s your shopping list, broken down so you won’t miss a thing.

For the Meatballs:

• 1 lb (450g) ground beef or chicken (I usually go with beef for richer flavor, but chicken works great too)
• ½ cup panko breadcrumbs (those Japanese-style crispy crumbs make all the difference)
• 1 egg (our binding agent—don’t skip it!)
• 2 cloves garlic, minced (fresh is best, but ½ teaspoon garlic powder works in a pinch)
• 1-inch piece ginger, grated (peel it first—I use a spoon for this!)
• 2 tablespoons soy sauce (regular or low-sodium, your call)
• 1 tablespoon gochujang (Korean chili paste—start with less if you’re spice-shy)
• 1 tablespoon brown sugar (lightly packed—just scoop and level it off)
• 1 tablespoon sesame oil (toasted kind, please—it’s nutty magic)
• ½ teaspoon salt (I use kosher)
• ¼ teaspoon black pepper (freshly ground if you can)
• 2 green onions, finely chopped (both white and green parts)

For the Glaze:

• ¼ cup soy sauce
• 2 tablespoons honey or brown sugar (honey gives a glossier finish)
• 1 tablespoon gochujang
• 1 tablespoon rice vinegar (or sub apple cider vinegar in a pinch)
• 1 tablespoon sesame oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon cornstarch mixed with 2 tablespoons water (our thickening trick)

For the Spicy Mayo Dip:

• ½ cup mayonnaise (full-fat for creaminess, but light works too)
• 1 tablespoon gochujang (adjust to your heat tolerance)
• 1 tablespoon lime juice (freshly squeezed—bottled just isn’t the same)
• 1 teaspoon honey (balances the spice beautifully)
• ½ teaspoon garlic powder (trust me, it works better than fresh here)

See? Nothing too crazy, right? Just a few key ingredients that come together like a flavor symphony. Now let’s get mixing!

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Alright, let's get these flavor bombs rolling! I've made these meatballs more times than I can count, and I've got the process down to a science. Follow these steps, and you'll have restaurant-quality Korean BBQ meatballs ready in no time.

1. Preheat and Prep

First things first - crank that oven to 375°F (190°C). While it's heating up, line your baking sheet with parchment paper (trust me, cleanup is a breeze this way). Now roll up those sleeves - we're about to get messy!

2. Mix the Meatball Magic

Grab your biggest mixing bowl and dump in all the meatball ingredients: ground meat, panko, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Here's my secret - mix with your hands! It feels gross at first, but it's the best way to evenly distribute everything without overworking the meat. Just combine until it holds together - don't go crazy mixing or your meatballs will be tough.

3. Shape and Bake

Now for the fun part - shaping! I use a small cookie scoop (about 1 tablespoon) for uniform meatballs, but you can eyeball it. Roll them between your palms until smooth - aim for golf ball size. Space them about an inch apart on your baking sheet. Pop them in the oven for 20-25 minutes - they're done when they're browned and reach 165°F inside (no pink when you cut one open).

4. Whip Up the Glaze

While those beauties bake, make the glaze. Combine all glaze ingredients except the cornstarch mixture in a small saucepan. Bring to a simmer over medium heat, stirring frequently. Once bubbling, whisk in the cornstarch slurry and cook for 2-3 minutes until thick and glossy - it should coat the back of a spoon nicely.

5. Make the Spicy Mayo

This couldn't be easier - just stir together mayo, gochujang, lime juice, honey, and garlic powder in a small bowl. Taste and adjust - want more heat? Add another dab of gochujang!

6. Glaze and Serve

When the meatballs come out, immediately toss them in the warm glaze until each one is beautifully coated. Transfer to a serving platter, sprinkle with sesame seeds and extra green onions, and serve with that irresistible spicy mayo dip on the side. Watch them disappear!

Pro tip: If the glaze thickens too much while you're working, just add a teaspoon of warm water to loosen it up. And don't skip the garnishes - those little sesame seeds make all the difference for presentation!

Why You’ll Love These Korean BBQ Meatballs

Let me count the ways these little flavor-packed beauties will win you over! Here's why they're always the first to disappear at my gatherings:

• Bold, addictive flavors - That perfect sweet-spicy-savory combo from the gochujang and sesame oil will have everyone asking for the recipe
• Surprisingly easy prep - Just mix, shape, bake and glaze - no fancy techniques needed (I've even gotten my kids to help roll them!)
• Total crowd-pleaser - Works as an appetizer, party food, or main dish over rice - I've served these to everyone from picky kids to foodie friends
• Crazy versatile - Swap the protein, adjust the heat, or even make them gluten-free (see my substitution notes below)
• That spicy mayo dip - It's so good you'll want to put it on everything - sandwiches, fries, you name it!

Seriously, once you try these, they'll become your new go-to recipe for any occasion. Just warning you - you might need to hide a few for yourself before serving!

Ingredient Notes & Substitutions

Let’s talk about the rockstars of this recipe and how you can tweak them if needed. I’ve made these meatballs with all sorts of variations, so here’s what works (and what doesn’t):

Gochujang - The Flavor MVP

That gorgeous red Korean chili paste packs a punch! Find it in Asian markets or the international aisle. If you can’t get it, mix 1 tablespoon sriracha + ½ teaspoon sugar as a quick fix (it won’t be quite the same, but it’ll do in a pinch). For milder versions, start with ½ tablespoon and add more later.

Panko Breadcrumbs - The Texture Secret

These Japanese-style crumbs stay crispier than regular breadcrumbs. No panko? Blitz some stale bread in a food processor. For gluten-free, use crushed rice crackers or gluten-free breadcrumbs.

Protein Swaps

Ground chicken makes lighter meatballs, pork adds richness, and turkey works great too. For vegetarian, try a plant-based ground "meat" - just add an extra egg to help bind.

Soy Sauce Subs

Coconut aminos work for gluten-free, or use tamari. Reduce salt elsewhere if using regular soy sauce.

Remember - the first time, stick to the recipe. Then get creative with your twists!

Tips for Perfect Korean BBQ Meatballs

After making these meatballs more times than I can count, I've picked up some foolproof tricks to get them perfect every time:

• Don't overmix - Just combine the ingredients until they hold together. Overworking makes tough meatballs (I learned this the hard way!)
• Test the glaze - Dip a spoon in before adding cornstarch to check the spice level. Too hot? Add more honey. Too mild? More gochujang!
• Baking vs frying - Baking is easier and healthier, but for extra crispness, pan-fry in sesame oil (just 2-3 minutes per side)
• Size matters - Keep them golf-ball sized for even cooking - too big and the centers stay pink
• Glaze when hot - Toss in the glaze right out of the oven so it sticks beautifully

Follow these simple tips, and you'll be a Korean BBQ meatball pro in no time!

Serving Suggestions for Korean BBQ Meatballs

Oh, the possibilities with these meatballs! My absolute favorite way is over steaming hot rice - the glaze soaks in beautifully and makes the simplest meal feel special. For parties, I stick them with toothpicks next to that addictive spicy mayo dip (pro tip: put extra dip in small bowls so everyone can double-dip without the awkward reach).

They're also fantastic stuffed into bao buns with quick-pickled veggies or tossed with udon noodles for a full meal. And don't skip the garnishes - extra green onions, sesame seeds, and even some shredded nori take them to restaurant-quality levels. Honestly, they rarely make it to the plate before my family starts snacking!

Storing and Reheating Korean BBQ Meatballs

These meatballs keep like a dream! Let them cool completely, then pop them in an airtight container in the fridge for up to 3 days. Need longer? Freeze them (without the glaze) on a baking sheet first, then transfer to freezer bags - they'll keep for 2 months. To reheat, I microwave refrigerated meatballs for 1-2 minutes or bake frozen ones at 350°F for 10-15 minutes until hot through. Always reheat the glaze separately - just stir in a splash of water to loosen it up. The spicy mayo? Keep that chilled and stir before serving!

Korean BBQ Meatballs with Spicy Mayo Dip FAQs

I get asked about these meatballs all the time, so let me answer the most common questions before you dive in:

Can I make these meatballs ahead of time?

Absolutely! You've got two great options: 1) Mix and shape the meatballs up to a day before, keep them covered in the fridge, then bake when ready, or 2) Fully cook and glaze them, then reheat gently in the oven. The spicy mayo dip actually tastes better after chilling for a few hours!

How spicy is the dip really?

With 1 tablespoon gochujang, it's got a nice kick but isn't overwhelming - think "flavorful heat" rather than "mouth on fire." My kids (who hate super spicy food) still devour it! For milder versions, start with ½ tablespoon gochujang and add more to taste.

What's the best way to freeze these?

Freeze the baked (but unglazed) meatballs on a parchment-lined tray first, then transfer to freezer bags. When ready to eat, bake frozen meatballs at 375°F for 15-20 minutes, then toss with freshly made glaze. The dip doesn't freeze well - just whip up a fresh batch!

Can I use ground turkey instead of beef?

Yes! I actually prefer ground turkey sometimes - it lets the Korean flavors shine through more. Just add an extra tablespoon of sesame oil to keep them moist. Chicken and pork work great too!

Why do my meatballs sometimes fall apart?

Usually means you need more binder - try adding an extra tablespoon of panko or letting the mixture chill for 30 minutes before shaping. And don't skip that egg - it's the glue that holds everything together!

Nutritional Information

Here's the scoop on what you're getting in each serving (about 4 meatballs with dip): roughly 320 calories, 18g fat (4g saturated), 22g protein, and 20g carbs. Sodium hits about 850mg - if that's a concern, use low-sodium soy sauce. Remember, these are estimates - your specific ingredients may vary slightly. Not health food, but oh-so-worth-it comfort food!

Did you make these Korean BBQ meatballs? I'd love to hear how they turned out! Leave a comment below or tag me on social so I can see your delicious creations - happy cooking!

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