Korean BBQ Meatballs with Spicy Mayo Dip

These Korean BBQ Meatballs with Spicy Mayo Dip are the kind of dish that gets better with every bite, and I can’t help but go back for more. The meatballs themselves are juicy and tender, with that perfect balance of savory and sweet from the soy sauce, brown sugar, and a hint of garlic. It’s like a little flavor bomb in each bite, giving you that satisfying umami kick. The real magic, though, happens when you dip them into the spicy mayo. The creaminess of the mayo blends so beautifully with the fiery kick of sriracha, creating a flavor profile that’s both bold and addictive.

The best part? These meatballs are incredibly versatile, making them perfect for a casual dinner or a fun appetizer at your next party. They hold up well on skewers too, so you could even serve them grilled, just like your favorite Korean BBQ. You’ll find yourself tweaking the spice level in the mayo dip, maybe adding a touch more sriracha if you like things extra spicy—or a dash of honey if you want to tame the heat just a bit. It’s all about customizing it to your taste, which is one of the joys of this dish. Every bite invites you to tweak and perfect, making it feel like a personal creation every time you make it.

Key Ingredients in Korean BBQ Meatballs with Spicy Mayo Dip

Each ingredient plays a crucial role in making these Korean BBQ meatballs burst with flavor, from the rich umami of soy sauce to the smoky heat of gochujang. Here’s a breakdown of the key components and how they work together to create this mouthwatering dish:

• Ground Beef
  The base of the meatballs, ground beef provides a juicy, tender texture. It’s rich and flavorful, and when combined with the other ingredients, it forms the perfect bite-sized treat.
• Panko Breadcrumbs
  These Japanese breadcrumbs give the meatballs their light and airy texture. They help bind everything together while keeping the meatballs moist and tender on the inside.
• Green Onions, Chopped
  A burst of fresh, crisp flavor, green onions add a slight sharpness that contrasts nicely with the savory meatballs and creamy mayo dip. They also bring a pop of color to the dish.
• Garlic, Minced
  Garlic infuses the meatballs with its unmistakable fragrance and depth of flavor, providing a rich, savory backbone to the dish.
• Soy Sauce
  Soy sauce is the umami-packed powerhouse in the meatballs. It adds that deep, savory flavor that balances the sweetness and spiciness of the other ingredients.
• Sesame Oil
  This fragrant oil adds a nutty, slightly toasted flavor that’s characteristic of Korean cuisine. It ties the dish together with its rich, aromatic presence.
• Brown Sugar
  The brown sugar brings just the right amount of sweetness to balance the salty soy sauce and the tangy rice vinegar. It helps to round out the flavor profile of the meatballs.
• Rice Vinegar
  Rice vinegar introduces a gentle acidity that cuts through the richness of the beef and enhances the overall flavor balance. It’s key in both the meatballs and the spicy mayo dip.
• Grated Ginger
  Ginger provides a subtle heat and a refreshing zing that brightens up the flavors in the meatballs, adding a layer of complexity.
• Black Pepper
  A touch of black pepper adds a mild heat that complements the other spices without overpowering them, offering just a hint of warmth.
• Egg
  The egg acts as a binder, helping to hold the meatballs together while keeping them tender and juicy as they cook.
• Sesame Seeds
  These add a delightful crunch and nutty flavor, giving the meatballs a little extra texture and a traditional Korean touch.
• Vegetable Oil (for frying)
  Used for frying the meatballs, vegetable oil ensures they get a crispy, golden-brown exterior while maintaining their moist interior.
• Mayonnaise
  Creamy mayonnaise forms the base of the dip, providing a smooth and rich texture that balances out the heat from the gochujang and sriracha.
• Gochujang (Korean Chili Paste)
  Gochujang is what gives the spicy mayo its signature smoky, spicy kick. It adds a unique, fermented depth that’s unmistakably Korean.
• Rice Vinegar (for the dip)
  A touch of rice vinegar in the dip enhances the flavor, brightening up the richness of the mayo and adding a refreshing tartness that complements the spice.
• Honey
  The honey softens the heat in the dip and adds a slight sweetness, making the spicy mayo dip balanced and addictive.
• Sesame Oil (for the dip)
  A final drizzle of sesame oil brings the same nutty aroma to the dip, rounding out the flavor and making it even more indulgent.

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Serving Suggestions for Korean BBQ Meatballs with Spicy Mayo Dip

1. Serve on Skewers for a Fun Party Snack
If you’re looking to make these meatballs even more festive, skewer them and serve them on a platter for a fun finger food option. The skewers give them that authentic Korean BBQ feel, and you can easily pass them around for guests to grab while mingling. I promise they’ll be the talk of the party!

2. Pair with Steamed Rice or Lettuce Wraps
For a heartier meal, serve these meatballs over a bed of fluffy steamed rice, where the savory sauce can soak in and add extra flavor to each bite. Or, if you want to keep things light and fresh, pile them onto crunchy lettuce leaves, add a drizzle of the spicy mayo, and enjoy the perfect bite in a wrap!

3. Serve as a Dipping Platter with Veggies
Create a dipping platter by surrounding the meatballs with a variety of fresh veggies—think cucumber slices, carrot sticks, or bell pepper strips. The crisp veggies balance out the richness of the meatballs and the spicy mayo, making for a fun, healthy, and interactive way to enjoy this dish with friends and family.

How to Store Korean BBQ Meatballs with Spicy Mayo Dip

If you’re lucky enough to have leftovers (trust me, it’s rare in my house!), storing these Korean BBQ meatballs is easy and will keep them tasting just as delicious for the next meal. First, make sure to let the meatballs cool down to room temperature before storing them. This helps prevent condensation, which can make them soggy when reheated.

To store them, place the meatballs in an airtight container and refrigerate them for up to 3 days. They reheat beautifully in the microwave or even in a skillet over medium heat, so you’ll still get that crispy outside and juicy interior. If you’re planning to store them for a longer period, you can freeze the meatballs. Arrange them in a single layer on a baking sheet and freeze them until solid. Once frozen, transfer the meatballs to a freezer-safe container or bag, and they’ll keep for up to 3 months. When you’re ready to enjoy them, simply reheat them in the oven at 375°F for about 10-12 minutes, or until warmed through.

As for the spicy mayo dip, you’ll want to store it separately in a sealed container in the fridge. It will last for about 3-4 days, but be sure to give it a good stir before serving again, as the ingredients might separate slightly. If you’re into customizing the heat level, this is also a great opportunity to tweak it when you bring it out for round two!

Conclusion

Well, there you have it—Korean BBQ Meatballs with Spicy Mayo Dip! This recipe is one of those dishes that feels like a little celebration in every bite, with all the flavors working in perfect harmony. From the juicy, tender meatballs to that irresistible spicy mayo dip, it’s the kind of food that makes everyone gather around the table, sharing and savoring every delicious moment. Whether you’re serving them up as a fun party appetizer or enjoying them for dinner with rice or lettuce wraps, this dish never disappoints.

I hope you’re as excited to try this recipe as I was when I first made it! I’d love to hear how it goes, so feel free to drop any comments, questions, or feedback. Maybe you’ve tweaked the recipe or added your own special twist? Let me know what worked for you! I’m here if you need any help or just want to chat about food. Happy cooking, friends!

Print Recipe

Korean BBQ Meatballs with Spicy Mayo Dip

Author: Daniel Carter Courses: Appetizer

Difficulty: Intermediate Prep Time 20 mins Cook Time 20 mins Rest Time 10 mins Total Time 50 mins

Calories: 450

Description

Tender, juicy Korean BBQ meatballs packed with bold flavors, glazed in a savory-sweet marinade, and paired with a creamy, spicy mayo dip that adds the perfect kick. Each bite is a perfect balance of smoky, sweet, and spicy goodness!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound ground beef

• ¹⁄₂ cup panko breadcrumbs

• ¹⁄₄ cup green onions, chopped

• 2 cloves garlic, minced

• ¹⁄₄ cup soy sauce

• 1 tablespoon sesame oil

• 1 tablespoon brown sugar

• 1 tablespoon rice vinegar

• 1 teaspoon grated ginger

• ¹⁄₄ teaspoon black pepper

• 1 large egg

• ¹⁄₄ cup sesame seeds

• 1 tablespoon vegetable oil (for frying)

• ¹⁄₂ cup mayonnaise

• 1 tablespoon gochujang (Korean chili paste)

• 1 tablespoon rice vinegar

• 1 teaspoon honey

• 1 teaspoon sesame oil

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for cooking the meatballs.
2. In a large mixing bowl, combine the ground beef, panko breadcrumbs, chopped green onions, minced garlic, soy sauce, sesame oil, brown sugar, rice vinegar, grated ginger, and black pepper.
3. Crack the large egg into the mixture and stir everything together until well combined.
4. Once everything is mixed evenly, form the meat mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
5. Sprinkle the sesame seeds evenly over the top of each meatball.
6. Heat the vegetable oil in a large skillet over medium heat.
7. Carefully place the meatballs into the skillet, making sure not to overcrowd them. Fry the meatballs in batches if necessary, turning them occasionally to ensure they are evenly browned on all sides.
8. Once the meatballs are browned, transfer them to the preheated oven and bake for 10 to 12 minutes or until fully cooked through.
9. While the meatballs are baking, prepare the spicy mayo dip by combining mayonnaise, gochujang, rice vinegar, honey, and sesame oil in a small bowl.
10. Stir the ingredients for the dip together until smooth and well combined.
11. Remove the meatballs from the oven once they are cooked through, and allow them to rest for a few minutes before serving.
12. Serve the Korean BBQ meatballs hot with the spicy mayo dip on the side for dipping.

Note

• Use lean ground beef for a firmer texture in the meatballs.
• To make the meatballs extra juicy, don’t overmix the ingredients.
• For extra flavor, let the meatballs marinate in the fridge for 30 minutes before frying.
• You can substitute the sesame oil with olive oil for a lighter taste.
• Adjust the level of gochujang in the spicy mayo dip to your preferred spice level.

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