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Korean BBQ Meatballs With Spicy Mayo Dip Sweet Smoky & Addictive

Korean BBQ Meatballs With Spicy Mayo Dip Sweet Smoky & Addictive

These Korean BBQ Meatballs with Spicy Mayo Dip are an easy, flavorful, and addictive meal that brings the sweet, smoky, and spicy flavors of Korean BBQ to your table in just 30 minutes.
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings:4
Course:Main Course
Cuisine:Korean, American
Calories:300
Ingredients Method Notes

Ingredients
  

  • For the Korean BBQ Meatballs:
  • 1 lb ground beef or pork you can use a mixture of both
  • 1/4 cup breadcrumbs or panko for extra crunch
  • 1/4 cup green onion 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 for spice
  • 1/2 tsp ground black pepper
  • 1 egg
  • 1-2 tbsp vegetable oil for frying
  • For the Spicy Mayo Dip:
  • 1/2 cup mayonnaise
  • 1-2 tbsp gochujang or more for extra heat
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey optional, for a touch of sweetness
  • Pinch of salt

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the Meatballs: Place the meatballs on a serving plate, and drizzle with a little extra BBQ sauce if desired.
  8. Garnish: Garnish with sesame seeds and fresh cilantro or green onions for a pop of color and flavor.
  9. 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.
  10. 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.
  11. Storage: If you have leftovers, store the meatballs and dip separately in airtight containers. They will keep in the fridge for 2-3 days.
  12. 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.