Name: Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Korean
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; 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 (to thicken); ½ cup mayonnaise; 1 tbsp gochujang; 1 tbsp lime juice; 1 tsp honey; ½ tsp garlic powder; Sesame seeds; Chopped green onions

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Introduction

These Korean BBQ Meatballs with Spicy Mayo Dip are bursting with bold, savory flavors and a hint of heat. Juicy, tender meatballs coated in a sweet and spicy glaze paired with a creamy dip make this dish perfect for dinners or parties.

The image shows several dark brown grilled meatballs with a crispy texture, arranged closely together on a white plate. A thick, creamy light beige sauce is being poured over the meatballs, some sauce dripping down their sides, with finely chopped green herbs sprinkled on top. A pair of black chopsticks, held by a woman's hand, lifts one meatball to reveal the stringy melted cheese stretching from the meatball to the sauce below. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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

For the Korean BBQ 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 (to thicken)

For the Spicy Mayo Dip:

½ cup mayonnaise
1 tbsp gochujang
1 tbsp lime juice
1 tsp honey
½ tsp garlic powder

For Garnish:

Sesame seeds
Chopped green onions

Instructions

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 overmixing.
Step 2: Shape the mixture into evenly sized meatballs about 1 to 1.5 inches in diameter. Place them on a plate or a parchment-lined baking sheet.
Step 3: Cook the meatballs using one of these methods:
Pan-frying: Heat oil in a skillet over medium heat and cook meatballs, turning occasionally, until browned and cooked through, about 10-12 minutes.
Baking: Preheat oven to 400°F (200°C) and bake meatballs on a lined sheet for 18-20 minutes.
Air fryer: Preheat to 375°F (190°C) and cook for 10-12 minutes, shaking halfway through.
Step 4: While meatballs cook, prepare the glaze. In a small saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Simmer over medium heat, then stir in cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
Step 5: Toss the cooked meatballs in the warm Korean BBQ glaze until fully coated.
Step 6: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth to make the spicy mayo dip.
Step 7: Transfer glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions. Serve hot alongside the spicy mayo dip.

Tips & Variations

Use fresh garlic and ginger for the best flavor.
Don’t overmix the meat to keep meatballs tender.
Keep meatballs uniform in size for even cooking; a cookie scoop helps.
Sear meatballs before simmering for a richer flavor.
Adjust gochujang amounts to control spiciness.
Make ahead by forming and freezing meatballs before cooking.
Serve with steamed rice, cucumber salad, or garlic noodles for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze, lay cooked and cooled meatballs on a tray to freeze individually before transferring to a freezer-safe bag, keeping them up to 3 months. Reheat in the microwave with a splash of water, or warm in a skillet or oven covered with foil to retain moisture.

How to Serve

The image shows several dark brown grilled meatballs topped with a creamy white sauce that is dripping down, with small green herbs sprinkled on top. A pair of black chopsticks, held by a woman's hand, lifts one meatball with sauce stretching between the chopsticks and the meatball below. The meatballs have a shiny, slightly crispy outside, and the sauce looks smooth and thick. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs up to 24 hours in advance and keep them covered in the refrigerator until ready to cook.

How can I make the meatballs spicier?

Add extra gochujang to the glaze or spicy mayo dip, or include a pinch of red pepper flakes to increase the heat level.