Korean BBQ Meatballs with Spicy Mayo Dip bring a certain magic to your kitchen, something about the combination of sweet, smoky, and umami-rich flavors just hits all the right spots. The aroma of the meatballs sizzling in the pan is intoxicating, filling the kitchen with the unmistakable scent of Korean BBQ sauce, garlic, and spices. As the meatballs begin to brown, they start to caramelize, turning golden and slightly crispy on the outside, while staying juicy and tender inside. You can practically taste the smoky depth of the sauce, and the excitement builds as the spicy mayo dip comes together to complement these savory bites.
I first stumbled upon the idea of Korean BBQ meatballs when I was looking for something easy yet flavorful for a busy weeknight dinner. Meatballs are already a crowd-pleaser in our home, but adding that signature smoky BBQ flavor made them even more irresistible. I knew I needed a sauce to match, and the spicy mayo dip came to the rescue. Creamy, with a bit of heat, it perfectly balanced the rich, savory meatballs.
What I love about this dish is how it strikes the perfect balance between comfort and excitement. The meatballs are hearty and flavorful, while the creamy dip adds that extra kick, making it a dish that’s as fun as it is satisfying. Whether you’re serving it as a quick weeknight dinner or preparing it as a party appetizer, these Korean BBQ meatballs are sure to steal the show.
Why You’ll Love This Recipe
-
Bold and Flavorful: The sweet and smoky Korean BBQ sauce mixed with tender meatballs creates a flavor profile that’s both comforting and exciting.
-
Quick and Easy: This recipe takes under 30 minutes to make, so it’s perfect for busy weeknights when you still want something flavorful.
-
Juicy Meatballs: The chicken or pork meatballs are packed with flavor, staying tender and juicy even after frying.
-
Perfect Balance of Heat: The creamy spicy mayo dip complements the meatballs, balancing the richness of the BBQ sauce with just the right amount of heat.
-
Customizable: Adjust the level of spice in the dip to your liking, and feel free to add in extra veggies or spices to the meatball mix.
-
Meal Prep Friendly: Make a big batch, and you’ve got a flavorful meal or snack ready for the week ahead.
-
Kid-Friendly: The mild heat in the mayo dip makes it a great option for kids, while the adults can kick it up a notch with extra gochujang.
-
Perfect for Parties: These meatballs make a great appetizer for gatherings, pairing beautifully with drinks or served on their own with dipping sauce.
-
Satisfying without Being Heavy: Despite the bold flavors, this dish is light enough for a quick dinner but filling enough to satisfy.
Ingredients
-
For the Meatballs:
-
1 lb ground beef or pork (you can also use a mix of both)
-
1/4 cup breadcrumbs (panko for extra crunch)
-
1/4 cup green onions, finely chopped
-
2 cloves garlic, minced
-
1 tbsp soy sauce
-
1 tbsp sesame oil
-
1 tbsp brown sugar
-
1 tsp grated ginger
-
1 tsp gochujang (Korean chili paste) adjust to your spice preference
-
1/2 tsp ground black pepper
-
1 egg
-
2 tbsp vegetable oil (for frying)
-
-
For the Spicy Mayo Dip:
-
1/2 cup mayonnaise
-
1-2 tbsp gochujang (or more for extra spice)
-
1 tbsp rice vinegar
-
1 tsp sesame oil
-
1 tsp honey (optional for sweetness)
-
Pinch of salt
-
Preparation or Marination
-
Prepare the Meatball Mixture:
In a large bowl, combine the ground beef (or pork), breadcrumbs, green onions, minced garlic, soy sauce, sesame oil, brown sugar, grated ginger, gochujang, black pepper, and egg. Mix everything until fully incorporated. Be careful not to overmix, as it can make the meatballs dense. Just mix enough to bind the ingredients together. -
Form the Meatballs:
Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get around 20 meatballs. Try to keep them evenly sized for uniform cooking. Set them aside on a plate while you heat the oil for frying. -
Make the Spicy Mayo Dip:
While the meatballs are getting ready, whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, honey (optional), and a pinch of salt in a small bowl. Taste and adjust the seasoning to your preference—more gochujang for heat, or a little more honey for sweetness. Set aside.
Method:Prepare the Meatball Mixture:
-
Roll the Meatballs:
Shape the mixture into small, even-sized meatballs, about 1 to 1.5 inches in diameter. You should end up with 20 meatballs. -
Heat the Pan:
In a large skillet, heat 2 tbsp of vegetable oil over medium-high heat. You want the oil to be hot enough to fry the meatballs but not smoking. -
Fry the Meatballs:
Carefully place the meatballs in the skillet, making sure not to overcrowd them. Fry for about 3-4 minutes on each side, turning them gently with tongs or a spoon until golden brown and crispy on the outside. The meatballs should be cooked through by the time they’re golden. -
Remove and Drain:
Once the meatballs are cooked, transfer them to a paper towel-lined plate to drain any excess oil. -
Prepare the Spicy Mayo Dip:
While the meatballs cook, whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, honey, and a pinch of salt in a small bowl. Adjust the spice level by adding more gochujang if needed. -
Glaze the Meatballs (Optional):
For an extra flavor boost, toss the cooked meatballs in a little extra Korean BBQ sauce or mix soy sauce with honey for a glaze. This step is optional but adds a nice glossy finish and extra flavor. -
Serve the Meatballs:
Transfer the meatballs to a serving plate. You can drizzle some more BBQ sauce over them if you’d like or serve them as they are. -
Garnish:
Sprinkle sesame seeds and freshly chopped cilantro or green onions on top of the meatballs for added flavor and a pop of color. -
Serve with the Spicy Mayo Dip:
Serve the meatballs with the creamy, spicy mayo dip on the side. It’s the perfect balance to the rich, smoky meatballs. -
Enjoy:
Take a bite and enjoy the combination of sweet, smoky, and spicy flavors. The crispy meatballs, combined with the rich and creamy dip, create the ultimate bite. -
Storage:
If you have leftovers, store the meatballs and dip separately in airtight containers in the fridge. They’ll keep for 2-3 days.
Recipe Time and Details
-
Prep Time: 15 minutes
-
Cook Time: 15 minutes
-
Total Time: 30 minutes
-
Servings: 4
-
Courses: Main Course, Appetizer
-
Cuisines: Korean, American
-
Keywords: Korean BBQ Meatballs, Meatball Recipe, BBQ Meatballs with Spicy Mayo, Korean Meatballs
-
Calories: 300-350 per serving (approximately, depending on size)
Flavor and Texture Tips
-
Juicy Meatballs: Be sure not to overmix the meatball mixture to keep them tender. Also, avoid overcooking them so they stay juicy.
-
Achieving the Right Coconutty Sauce: If the spicy mayo dip is too thick, add a bit more rice vinegar or a splash of water to loosen it up. You want it creamy but easy to dip.
-
Golden Brown Meatballs: Ensure the oil is at the right temperature to get the perfect crispy crust on the meatballs. Too hot, and they’ll burn; too cold, and they’ll stick.
-
Adjust the Heat: You can always control the heat level by adding more or less gochujang to the meatballs or the dip. If you’re cooking for kids, you can reduce the chili paste.
-
BBQ Sauce Glaze: For extra flavor, glaze the meatballs with a little BBQ sauce just before serving to add a touch of sweetness and smoky richness.
Serving Ideas
-
With Rice: Serve the meatballs over steamed white rice, brown rice, or jasmine rice to balance the rich sauce.
-
With Noodles: For something different, serve the meatballs with rice noodles or soba noodles for a more Asian-inspired dish.
-
Asian-style Slaw: A fresh slaw made from cabbage, carrots, and sesame dressing would pair beautifully with these meatballs, adding crunch and freshness.
-
Cucumber Slices: A side of fresh cucumber slices or a cucumber salad would balance the richness of the meatballs and dip perfectly.
Storage and Reheating
Leftovers can be stored in airtight containers in the fridge for up to 3 days. To reheat, warm the meatballs gently in a skillet over low heat, adding a splash of water or extra BBQ sauce to keep them moist. The dip can be microwaved or reheated on the stovetop for a few seconds.
Recipe Notes
-
Gluten-Free Option: To make this recipe gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs or almond flour.
-
Spicier Version: If you like extra heat, add more gochujang or some fresh chili to the dipping sauce or meatballs.
-
Dairy-Free: If you’re making the recipe dairy-free, simply omit the Parmesan cheese from the meatballs and use a dairy-free mayo for the dip.
-
Add-ins: Feel free to add veggies like finely chopped bell peppers or carrots to the meatball mixture for extra flavor and texture.
FAQs
Can I make these meatballs ahead of time?
Yes! You can make the meatballs in advance and store them in the fridge for up to 3 days. Just reheat them before serving.
Can I use ground turkey or chicken instead of beef or pork?
Absolutely! Ground turkey or chicken works perfectly in this recipe. Just adjust the seasoning to suit the lighter meat.
How do I make the spicy mayo dip less spicy?
To make the dip less spicy, reduce the amount of gochujang and add a bit more honey or mayonnaise to balance the heat.
Conclusion
Korean BBQ Meatballs with Spicy Mayo Dip are a quick, flavorful, and fun dish that’s perfect for busy weeknights or as a show-stopping appetizer. With their smoky, sweet, and spicy combination, these meatballs are sure to become a favorite in your kitchen. Try it out, adjust the flavors to suit your taste, and enjoy!
Korean BBQ Meatballs With Spicy Mayo Dip Sweet Smoky & Addictive
Ingredients
Method
- Mix the Meatball Ingredients: In a large bowl, combine ground beef or pork, breadcrumbs, green onion, garlic, soy sauce, sesame oil, brown sugar, grated ginger, gochujang, black pepper, and egg. Mix until fully combined.
- Form the Meatballs: Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should end up with about 20 meatballs.
- Prepare the Pan: Heat vegetable oil in a large skillet over medium-high heat. The oil should be hot enough to crisp the meatballs, but not so hot that they burn.
- Fry the Meatballs: Place the meatballs in the skillet, making sure not to overcrowd them. Fry for about 3-4 minutes on each side, turning them gently with tongs or a spoon until they’re golden brown and cooked through. Remove the meatballs from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Make the Spicy Mayo Dip: While the meatballs are cooking, whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, honey, and salt. Taste and adjust the seasoning as needed. Set aside.
- Glaze the Meatballs (Optional): For an extra layer of flavor, you can toss the cooked meatballs in a little extra Korean BBQ sauce or a mixture of soy sauce and honey.
- Serve the Meatballs: Place the meatballs on a serving plate, and drizzle with a little extra BBQ sauce if desired.
- Garnish: Garnish with sesame seeds and fresh cilantro or green onions for a pop of color and flavor.
- Serve with the Spicy Mayo Dip: Serve the meatballs hot, accompanied by the spicy mayo dip for dipping. The creamy, spicy dip balances the savory, smoky flavors of the meatballs perfectly.
- Enjoy: Take a bite and savor the combination of sweet, smoky, and spicy flavors. The crispy meatballs, along with the rich coconutty sauce, are a treat for your taste buds.
- Storage: If you have leftovers, store the meatballs and dip separately in airtight containers. They will keep in the fridge for 2-3 days.
- Reheat: To reheat, simply warm the meatballs in a skillet over low heat, adding a splash of water or extra BBQ sauce to maintain moisture. Warm the spicy mayo dip in the microwave or on the stove for a few seconds.
Notes
- Gluten-Free Option: To make this recipe gluten-free, use gluten-free breadcrumbs or almond flour in place of regular breadcrumbs.
- Vegan Version: For a plant-based version, use ground tofu or tempeh in place of meat, and a vegan mayo for the spicy dip.
- Adjusting the BBQ Sauce: If you want a smokier flavor, add a splash of liquid smoke or smoked paprika to the sauce.
