Korean BBQ Meatballs with Spicy Mayo Dip

by

Korean BBQ Meatballs with Spicy Mayo Dip are a flavorful fusion of sweet, savory, and spicy notes, making them a perfect appetizer or main dish. These bite-sized delights feature tender meatballs glazed with a sticky Korean BBQ sauce, complemented by a creamy and spicy mayo dip. Whether served at a party or enjoyed as a weeknight dinner, these meatballs are sure to impress with their bold flavors and irresistible texture.

Ingredients

For the Meatballs:

  • 1 lb (450g) ground beef or pork (or a mix)
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup green onions, finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp ginger, grated
  • 1/2 tsp black pepper
  • 1 tsp sugar

For the Korean BBQ Sauce:

  • 1/4 cup soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 tsp gochujang (Korean chili paste) or sriracha
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)

For the Spicy Mayo Dip:

  • 1/2 cup mayonnaise
  • 1-2 tbsp sriracha (adjust to taste)
  • 1 tsp lime juice
  • 1 tsp honey

For Garnish:

  • Sesame seeds
  • Sliced green onions

Preparation

Step 1: Make the Meatballs

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, combine the ground meat, breadcrumbs, egg, minced garlic, green onions, soy sauce, sesame oil, grated ginger, black pepper, and sugar.
  3. Mix until well combined but avoid overmixing to keep the meatballs tender.
  4. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
  5. Bake in the preheated oven for 15-18 minutes, or until cooked through and lightly browned.

Step 2: Prepare the Korean BBQ Sauce

  1. While the meatballs are baking, prepare the sauce. In a small saucepan, combine soy sauce, honey or brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar.
  2. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer.
  3. If you prefer a thicker sauce, mix the cornstarch with water to create a slurry, then stir it into the sauce. Cook for 1-2 minutes until thickened.
  4. Remove from heat and set aside.

Step 3: Make the Spicy Mayo Dip

  1. In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and honey until smooth.
  2. Taste and adjust the spice level by adding more sriracha if desired.
  3. Cover and refrigerate until ready to serve.

Step 4: Glaze the Meatballs

  1. Once the meatballs are cooked, transfer them to a large bowl.
  2. Pour the Korean BBQ sauce over the meatballs and toss gently to coat evenly.

Step 5: Garnish and Serve

  1. Transfer the glazed meatballs to a serving platter.
  2. Garnish with sesame seeds and sliced green onions for a pop of color and flavor.
  3. Serve warm with the spicy mayo dip on the side.

Variation

  • Meat Options: Substitute ground chicken, turkey, or tofu for the meat to suit your preferences.
  • Sauce Flavor: Add a splash of orange juice or pineapple juice to the BBQ sauce for a fruity twist.
  • Mild Dip: Replace sriracha with ketchup or sweet chili sauce for a milder mayo dip.

 

Cooking Notes

  • Meatball Size: Keep the meatballs uniform in size to ensure even cooking.
  • Gluten-Free Option: Use gluten-free breadcrumbs and tamari instead of soy sauce.
  • Pan-Fry Option: Instead of baking, cook the meatballs in a skillet with a little oil over medium heat, turning frequently until browned and cooked through.

Serving Suggestions

  • Serve as an appetizer with toothpicks for easy handling.
  • Pair with steamed rice and stir-fried vegetables for a complete meal.
  • Add the meatballs to a bowl with rice noodles, shredded carrots, and cucumber slices for an Asian-inspired noodle bowl.

Tips

  1. Prepping Ahead: The meatballs can be prepared and refrigerated up to 24 hours before cooking.
  2. Freezing: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer-safe bag. Cook directly from frozen, adding a few extra minutes to the bake time.
  3. Adjusting Heat: Increase the gochujang or add chili flakes to make the sauce spicier.

Prep Time:

  • 15 minutes

Cook Time:

  • 20 minutes

Total Time:

  • 35 minutes

Nutritional Information (Per Serving):

  • Calories: 320
  • Protein: 18g
  • Fat: 22g
  • Carbohydrates: 12g
  • Sodium: 800mg

FAQs

Q: Can I use store-bought Korean BBQ sauce?
A: Yes, store-bought Korean BBQ sauce works as a convenient alternative. Simply warm it up and toss it with the cooked meatballs.

Q: What’s the best way to store leftovers?
A: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

Q: How can I make this dish dairy-free?
A: The recipe is naturally dairy-free. Just ensure that your mayonnaise and other condiments don’t contain dairy.

Q: Can I double the recipe?
A: Absolutely! This recipe scales well. Just ensure the meatballs have enough space on the baking sheet to cook evenly.

Conclusion

Korean BBQ Meatballs with Spicy Mayo Dip are a delightful combination of bold flavors and irresistible textures. Whether served as a party appetizer or a satisfying dinner, these meatballs are sure to be a hit. The tangy BBQ glaze and creamy, spicy dip create the perfect pairing for a dish that’s both easy to make and packed with flavor. Try them out and wow your family or guests with this flavorful recipe

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Korean BBQ Meatballs with Spicy Mayo Dip

  • Author: Imili Johnson
  • Total Time: Total Time: 35 minutes
Print Recipe

Ingredients

Scale

For the Meatballs:

  • 1 lb (450g) ground beef or pork (or a mix)
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup green onions, finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp ginger, grated
  • 1/2 tsp black pepper
  • 1 tsp sugar

For the Korean BBQ Sauce:

  • 1/4 cup soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 tsp gochujang (Korean chili paste) or sriracha
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)

For the Spicy Mayo Dip:

  • 1/2 cup mayonnaise
  • 1–2 tbsp sriracha (adjust to taste)
  • 1 tsp lime juice
  • 1 tsp honey

For Garnish:

  • Sesame seeds
  • Sliced green onions

Instructions

Step 1: Make the Meatballs

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, combine the ground meat, breadcrumbs, egg, minced garlic, green onions, soy sauce, sesame oil, grated ginger, black pepper, and sugar.
  3. Mix until well combined but avoid overmixing to keep the meatballs tender.
  4. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
  5. Bake in the preheated oven for 15-18 minutes, or until cooked through and lightly browned.

Step 2: Prepare the Korean BBQ Sauce

  1. While the meatballs are baking, prepare the sauce. In a small saucepan, combine soy sauce, honey or brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar.
  2. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer.
  3. If you prefer a thicker sauce, mix the cornstarch with water to create a slurry, then stir it into the sauce. Cook for 1-2 minutes until thickened.
  4. Remove from heat and set aside.

Step 3: Make the Spicy Mayo Dip

  1. In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and honey until smooth.
  2. Taste and adjust the spice level by adding more sriracha if desired.
  3. Cover and refrigerate until ready to serve.

Step 4: Glaze the Meatballs

  1. Once the meatballs are cooked, transfer them to a large bowl.
  2. Pour the Korean BBQ sauce over the meatballs and toss gently to coat evenly.

Step 5: Garnish and Serve

  1. Transfer the glazed meatballs to a serving platter.
  2. Garnish with sesame seeds and sliced green onions for a pop of color and flavor.
  3. Serve warm with the spicy mayo dip on the side.

Notes

  • Meatball Size: Keep the meatballs uniform in size to ensure even cooking.
  • Gluten-Free Option: Use gluten-free breadcrumbs and tamari instead of soy sauce.
  • Pan-Fry Option: Instead of baking, cook the meatballs in a skillet with a little oil over medium heat, turning frequently until browned and cooked through.
  • Prep Time: 15 minutes
  • Cook Time: Cook Time: 20 minute

Nutrition

  • Calories: 320
  • Sodium: 800mg
  • Fat: 22g
  • Carbohydrates: 12g
  • Protein: Protein: 18g

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!