Korean BBQ Meatballs with Spicy Mayo Dip

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Imagine biting into juicy, flame-kissed meatballs that explode with Korean BBQ flavor, followed by a rich, velvety spicy mayo that tingles your taste buds. These Korean BBQ Meatballs with Spicy Mayo Dip are the perfect blend of sweet, savory, and just the right touch of heat. Whether you’re serving them as appetizers or pairing them with rice for a main course, this dish brings bold, unforgettable flavors that make it a crowd favorite.

Crafted with ground beef or pork, garlic, soy sauce, and sesame oil, these meatballs get a flavor boost from a sticky Korean-style glaze. But what really makes them pop is the spicy mayo: creamy, garlicky, with a gochujang kick that you won’t be able to resist dipping into again and again.

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Ingredients for this Korean BBQ Meatballs with Spicy Mayo Dip

For the Meatballs:

• 1 lb ground beef or pork (or a mix)
• 2 cloves garlic, minced
• 2 green onions, finely chopped
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• ½ tsp black pepper
• 1 egg
• ½ cup panko breadcrumbs
• 1 tbsp brown sugar

For the Korean BBQ Glaze:

• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp honey
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 garlic clove, minced

For the Spicy Mayo Dip:

• ½ cup mayonnaise
• 1 tbsp gochujang
• 1 tsp rice vinegar
• 1 tsp sugar
• Optional: a splash of lime juice for brightness

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Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine the ground meat, garlic, green onions, soy sauce, sesame oil, ginger, black pepper, egg, panko breadcrumbs, and brown sugar. Use your hands or a spatula to mix until fully incorporated, but do not overwork the mixture.

Step 2: Shape and Cook the Meatballs

Roll the mixture into bite-sized balls (about 1 to 1.5 inches in diameter). Heat a non-stick skillet or oven to 400°F. If pan-frying, cook the meatballs in batches until browned and cooked through, about 10-12 minutes. If baking, place them on a parchment-lined tray and bake for 15-18 minutes.

Step 3: Make the Korean BBQ Glaze

While the meatballs cook, whisk together the glaze ingredients in a small saucepan: soy sauce, gochujang, honey, rice vinegar, sesame oil, and minced garlic. Simmer over medium heat until slightly thickened, about 4-5 minutes.

Step 4: Coat the Meatballs

Toss the cooked meatballs in the glaze until evenly coated. Let them rest for a couple of minutes so the sauce clings well.

Step 5: Mix the Spicy Mayo Dip

In a small bowl, stir together mayonnaise, gochujang, rice vinegar, sugar, and lime juice if using. Chill until ready to serve.

Step 6: Plate and Garnish

Arrange the glazed meatballs on a platter and drizzle some spicy mayo on top or serve it as a dip on the side. Garnish with chopped green onions or sesame seeds if desired.

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Frequently Asked Questions

What protein works best for these meatballs?

A mix of ground beef and pork provides both flavor and moisture. You can also use ground chicken or turkey for a lighter version.

Can I make these meatballs ahead of time?

Yes! You can shape the meatballs and store them in the fridge a day ahead. Just cook and glaze them fresh before serving.

Is gochujang very spicy?

Gochujang has a moderate heat and a deep umami flavor. If you’re spice-sensitive, start with less and adjust to taste.

Can I bake the meatballs instead of frying?

Absolutely. Baking at 400°F for 15–18 minutes yields great results and reduces cleanup.

How can I make this dish gluten-free?

Use gluten-free soy sauce and breadcrumbs. Always double-check the gochujang label as some brands contain wheat.

What sides pair well with these meatballs?

They’re great with steamed jasmine rice, kimchi, or a crunchy cucumber salad.

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