Korean BBQ Meatballs with Spicy Mayo Dip Recipe
These Korean BBQ Meatballs with Spicy Mayo Dip feature juicy, tender meatballs coated in a sweet and savory Korean BBQ glaze, paired with a creamy, spicy mayo dip. Perfect as a flavorful appetizer or a delicious dinner option, this dish combines bold Korean flavors with easy-to-make meatballs that can be cooked by pan-frying, baking, or air frying. Serve them hot with a sprinkle of sesame seeds and green onions for a crowd-pleasing dish ideal for parties, game days, or family meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
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
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)
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
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground beef (or beef and pork mix), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently with your hands or a spatula until just combined to avoid tough meatballs.
- Shape the Meatballs: Using a cookie scoop or your hands, roll the mixture into evenly sized meatballs about 1 to 1.5 inches in diameter. Place them on a plate or parchment-lined baking sheet.
- Cook the Meatballs: Choose your preferred method:
- Pan-frying: Heat a large skillet or grill pan over medium heat with a bit of oil. Cook meatballs, turning occasionally until browned and cooked through, about 10-12 minutes.
- Baking: Preheat the oven to 400°F (200°C). Place meatballs on a lined baking sheet and bake for 18-20 minutes until fully cooked.
- Air frying: Preheat air fryer to 375°F (190°C) and cook meatballs for 10-12 minutes, shaking the basket halfway through.
- Make the Korean BBQ Glaze: In a small saucepan, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Bring to a simmer over medium heat. Stir in the cornstarch slurry and let thicken for 1-2 minutes to achieve a glossy sauce.
- Coat the Meatballs: Transfer cooked meatballs to a bowl and toss them gently in the warm Korean BBQ glaze until completely coated.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. Adjust spice to your liking.
- Garnish and Serve: Plate the glazed meatballs, drizzle with extra sauce if desired, and sprinkle with sesame seeds and chopped green onions. Serve hot with the spicy mayo dip on the side.
Notes
- These meatballs can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
- For frozen storage, freeze the cooked and cooled meatballs individually first on a baking sheet, then transfer to a freezer-safe container.
- Adjust the amount of gochujang or add sriracha to customize the spice level.
- Use gluten-free breadcrumbs and tamari soy sauce to make this recipe gluten-free.
- Do not overmix the meat mixture to maintain tender meatballs.
- Sear the meatballs first to develop rich flavor and prevent them from falling apart.
- Cook meatballs in batches if needed to avoid overcrowding the pan.
- Reheat gently in microwave, oven, or stovetop with a splash of sauce or water to retain moisture.
Keywords: Korean BBQ meatballs, spicy mayo dip, Korean appetizer, Korean meatballs, gochujang meatballs, easy meatball recipe, Asian fusion appetizer
