Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Introduction

Korean BBQ Meatballs are a flavorful twist on a classic favorite, combining tender meat with a sweet and spicy glaze. Paired with a creamy, spicy mayo dip, this dish makes a perfect appetizer or snack that’s sure to impress your guests.

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 mixing bowl, combine ground beef (or mix), 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.
2. Step 2: Form the mixture into 1 to 1.5-inch meatballs.
3. Step 3: Preheat the oven to 400°F (200°C) or air fryer to 375°F (190°C). Cook meatballs for about 18-20 minutes in the oven or 10-12 minutes in the air fryer.
4. Step 4: Prepare the glaze by simmering soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger in a saucepan. Stir in cornstarch slurry to thicken.
5. Step 5: Toss cooked meatballs in the glaze until fully coated.
6. Step 6: For the dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
7. Step 7: Garnish meatballs with sesame seeds and chopped green onions before serving with the spicy mayo dip.

Tips & Variations

• Use a mix of beef and pork for juicier meatballs.
• Add finely chopped vegetables like carrots or mushrooms to the meat mixture for extra texture and nutrition.
• Adjust the gochujang amount in the glaze and dip to control the spice level.
• If you don’t have cornstarch, you can use arrowroot powder or omit thickening and simmer glaze longer to reduce.
• Serve with steamed rice or lettuce wraps for a full meal.

Storage

Store leftover meatballs and glaze separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet to avoid drying out. The spicy mayo dip is best served fresh but can be refrigerated for up to 2 days.

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 in advance. Keep them refrigerated and reheat before serving.

What can I substitute for gochujang?

If you don’t have gochujang, use a mix of chili paste and a bit of miso or soy sauce to mimic the flavor, though the taste will be less authentic.

Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Print Recipe

★★★★★

4.7 from 145 reviews

These Korean BBQ Meatballs are a flavorful fusion of tender ground beef and pork, seasoned with garlic, ginger, and spicy gochujang, glazed in a sweet and tangy sauce, and served with a creamy, spicy mayo dip. Perfect as an appetizer or main dish, they offer a deliciously satisfying bite with a balance of heat, sweetness, and umami.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 20 minutes (oven) or 12 minutes (air fryer)
• Total Time: 40 minutes
• Yield: About 20 meatballs 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Korean

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)

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

Instructions

1. Prepare the meatball mixture: In a mixing bowl, combine the ground beef or beef and pork mixture with panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and finely chopped green onions. Gently mix until just combined, avoiding overworking the meat for tender meatballs.
2. Form meatballs: Shape the mixture into 1 to 1.5-inch meatballs, making sure they are uniform in size for even cooking.
3. Cook meatballs: Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Place the meatballs on a lined baking tray or air fryer basket and cook meatballs for about 18-20 minutes in the oven or 10-12 minutes in the air fryer, until fully cooked and nicely browned.
4. Make the glaze: In a saucepan over medium heat, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Bring to a simmer, then stir in the cornstarch slurry to thicken the sauce. Cook until the glaze is glossy and coats the back of a spoon.
5. Glaze the meatballs: Toss the cooked meatballs gently into the glaze until they are fully coated with the sticky, flavorful sauce.
6. Prepare the spicy mayo dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until the dip is smooth and creamy.
7. Serve: Arrange the glazed meatballs on a serving plate, garnish with sesame seeds and chopped green onions, and serve alongside the spicy mayo dip for a delicious appetizer or main dish.

Notes

• You can substitute ground pork fully or partially for beef depending on preference.
• Adjust the amount of gochujang in glaze and dip for desired spice level.
• Make sure not to overmix the meat mixture to keep meatballs tender.
• These meatballs can be prepared ahead and reheated with additional glaze.
• Use gluten-free panko and soy sauce for gluten-free variation.

Keywords: Korean BBQ Meatballs, Gochujang Meatballs, Spicy Korean Appetizer, Korean BBQ Recipe, Meatball Glaze, Spicy Mayo Dip