Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Introduction

These Korean BBQ Meatballs bring bold, spicy flavors wrapped in tender, juicy beef. Coated in a savory-sweet glaze and paired with a creamy, spicy mayo dip, they make a perfect appetizer or meal for any occasion.

Ingredients

• 1 lb (450g) ground beef (or a mix of beef and pork)
• ½ cup panko breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 green onions, finely chopped
• ¼ cup soy sauce (for glaze)
• 2 tbsp honey or brown sugar (for glaze)
• 1 tbsp gochujang (for glaze)
• 1 tbsp rice vinegar (for glaze)
• 1 tbsp sesame oil (for glaze)
• 1 tsp garlic, minced (for glaze)
• 1 tsp ginger, minced (for glaze)
• 1 tsp cornstarch mixed with 2 tbsp water (to thicken glaze)
• ½ cup mayonnaise (for dip)
• 1 tbsp gochujang (for dip)
• 1 tbsp lime juice (for dip)
• 1 tsp honey (for dip)
• ½ tsp garlic powder (for dip)
• Sesame seeds (for garnish)
• Chopped green onions (for garnish)

Instructions

1. Step 1: In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until just combined, avoiding overworking the meat.
2. Step 2: Shape the mixture into meatballs about 1 to 1.5 inches in diameter.
3. Step 3: Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). Cook the meatballs in the oven for 18-20 minutes or in the air fryer for 10-12 minutes, until cooked through and browned.
4. Step 4: For the glaze, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and ginger in a small saucepan over medium heat. Bring to a simmer and stir in the cornstarch slurry. Cook until thickened, about 1-2 minutes.
5. Step 5: Toss the cooked meatballs gently in the warm glaze until they are thoroughly coated.
6. Step 6: To make the spicy mayo dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder in a small bowl until smooth.
7. Step 7: Serve the glazed meatballs garnished with sesame seeds and chopped green onions alongside the spicy mayo dip.

Tips & Variations

• For extra juicy meatballs, avoid over-mixing the meat mixture and choose a slightly fattier blend of beef and pork.
• Adjust gochujang amounts in the dip and glaze to control the heat level according to your taste.
• Try grilling the meatballs for a smoky flavor instead of baking or air frying.
• Use gluten-free breadcrumbs and tamari instead of soy sauce to make this recipe gluten-free.

Storage

Store leftover glazed meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a skillet over low heat to preserve their texture. The spicy mayo dip can be stored separately in the fridge for up to 1 week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and glaze a day ahead. Keep them refrigerated and reheat as needed. The dip should be mixed fresh or stored separately.

What can I use if I don’t have gochujang?

If gochujang is unavailable, try substituting with a mix of chili paste and miso or a spicy sambal oelek, though the flavor profile will vary slightly.

Korean BBQ Meatballs with Spicy Mayo Dip Recipe

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★★★★★

4.6 from 409 reviews

• Author: Lily
• Total Time: 35 minutes
• Yield: 4 servings (about 20 meatballs) 1x

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Description

These Korean BBQ Meatballs are packed with bold flavors from a mix of ground beef and fragrant Korean seasonings. They’re baked or air-fried to juicy perfection and coated in a tangy-sweet-spicy glaze. Served with a creamy, spicy gochujang mayo dip, they make a perfect appetizer or main dish that’s easy to prepare and irresistibly tasty.

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Ingredients

Scale 1x2x3x

Meatballs

• 1 lb (450g) ground beef (or a mix of beef and pork)
• ½ cup panko breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 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 (slurry for thickening)

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

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Instructions

1. Prepare the Meatball Mixture: In a mixing bowl, combine ground beef (or the beef and pork mix), 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 all ingredients are just combined, being careful not to overmix to keep meatballs tender.
2. Shape the Meatballs: Form the mixture into meatballs about 1 to 1.5 inches in diameter, ensuring they are evenly sized for uniform cooking.
3. Cook the Meatballs: Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). If using the oven, arrange the meatballs on a lined baking sheet and bake for 18-20 minutes, turning halfway through if desired. If using an air fryer, arrange the meatballs in a single layer and cook for 10-12 minutes until fully cooked and browned on the outside.
4. Make the Glaze: While the meatballs cook, prepare the glaze by combining soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger in a small saucepan. Bring it to a simmer over medium heat. Stir in the cornstarch slurry and cook for an additional 1-2 minutes until the glaze thickens and becomes glossy.
5. Coat Meatballs in Glaze: Once meatballs are cooked, toss them gently in the warm glaze until they are fully coated and shiny.
6. Prepare the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and well combined.
7. Serve: Arrange the glazed meatballs on a platter, garnish with sesame seeds and chopped green onions, and serve alongside the spicy mayo dip for dipping.

Notes

• You can substitute ground pork or a mix of pork and beef for a different flavor profile.
• If you prefer spicier meatballs, increase the amount of gochujang in both the meatball mixture and glaze.
• For gluten-free option, use gluten-free breadcrumbs and soy sauce.
• These meatballs can also be pan-fried in a skillet if you don’t have an oven or air fryer; cook over medium heat until browned and cooked through.
• The glaze can be made ahead and reheated before tossing with meatballs.
• Leftover meatballs keep well refrigerated for 3 days and reheat nicely in a skillet or oven.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Korean

Keywords: Korean BBQ, meatballs, spicy mayo, gochujang, appetizer, Korean cuisine, party food, baked meatballs