Korean BBQ Meatballs Spicy Mayo

These Korean BBQ meatballs with spicy mayo dip are bold crowd-pleasers I reach for whenever family or friends come over. Tender juicy meatballs get coated in a sticky Korean-style glaze then balanced with a cooling creamy dip. They make for an easy appetizer or main that always disappears in minutes.

I served these at a backyard BBQ last summer and they vanished so fast people were asking if I had another batch hidden in the kitchen.

Ingredients

• Ground beef or a mix of beef and pork: gives the meatballs their rich flavor and keeps them juicy. Look for meat with a bit of fat for the most tenderness
• Panko breadcrumbs: keep things light and soak up flavor. Choose Japanese style for the crispiest texture
• Egg: binds everything so the meatballs hold together when cooked. Go for large eggs
• Garlic: minced fresh garlic gives a punchy kick. Fresh over pre-minced always adds more depth
• Ginger: a bit of grated ginger brings warmth and brightness to the meat mixture. Look for young ginger with paper thin skin
• Soy sauce: creates a salty and savory base. I like to use low sodium to have more control over saltiness
• Gochujang: this Korean chili paste adds real umami heat. Opt for a quality Korean brand for best results and smooth texture
• Brown sugar: in both the meatballs and glaze balances out the salty and spicy notes with a touch of sweetness. Use dark brown for extra molasses flavor
• Sesame oil: provides nutty aroma. Toasted sesame oil adds deeper richness
• Salt and black pepper: boost the rest of the flavors. Freshly ground pepper always gives better bite
• Green onions: chopped into the mix bring freshness and a subtle layer of onion
• Glaze ingredients: soy sauce honey or brown sugar gochujang rice vinegar sesame oil minced garlic and ginger plus a bit of cornstarch for a glossy thick finish
• Spicy mayo dip: mayonnaise gochujang lime juice honey and garlic powder for a creamy spicy tangy finish
• Garnish: with sesame seeds and green onions for flavor and crunch. Toast the seeds lightly for more nuttiness

Step-by-Step Instructions

Prepare the Meatball Mixture:

In a large mixing bowl combine ground beef panko breadcrumbs egg minced garlic grated ginger soy sauce gochujang brown sugar sesame oil salt black pepper and green onions. Mix gently with your hands or a fork just until blended so the mixture stays tender

Shape the Meatballs:

Take scoops of your mixture and roll into even balls about one to one and a half inches in diameter. Do not pack too tightly keep them a little airy so they cook up more juicy

Cook the Meatballs:

Choose your cooking method. For pan frying heat oil in a large skillet set to medium and add the meatballs. Turn them every couple minutes to brown all sides and cook through in about ten to twelve minutes. For baking preheat your oven to four hundred degrees Fahrenheit line a baking tray with parchment place the meatballs spaced apart and bake for eighteen to twenty minutes. For air frying preheat to three hundred seventy five degrees Fahrenheit arrange meatballs in a single layer and cook for ten to twelve minutes shaking the basket halfway

Make the Korean BBQ Glaze:

In a medium saucepan combine soy sauce honey or brown sugar gochujang rice vinegar sesame oil minced garlic and ginger. Set over medium heat and let it bubble gently for two to three minutes. Stir in your cornstarch slurry whisking constantly until the glaze thickens and turns glossy and smooth

Coat the Meatballs:

Once the meatballs are cooked transfer them into the warm glaze and toss gently until each one is fully coated and shiny

Make the Spicy Mayo Dip:

In a small bowl whisk together the mayonnaise gochujang lime juice honey and garlic powder. Taste and adjust spice as needed

Garnish and Serve:

Transfer glazed meatballs to a platter and top with a sprinkle of sesame seeds and green onions. Serve right alongside the spicy mayo dip so people can dunk every bite

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Sesame oil is my absolute favorite ingredient in this dish. Every time I drizzle a little more on before serving my kitchen fills with that rich toasty aroma that reminds me of family celebrations and big tables crowded with food

Storage Tips

Store leftover meatballs in an airtight container in the fridge for up to three days. For longer storage freeze cooked and cooled meatballs in a single layer before transferring to a freezer bag you can keep them for up to three months. Reheat gently in the oven or microwave so they stay moist

Ingredient Substitutions

You can swap ground beef for pork chicken or even turkey if you like it lighter. For a gluten free version use gluten free panko and tamari instead of soy sauce. If you cannot find gochujang try a mix of sriracha and a little miso paste though it will not be the same depth of flavor

Serving Suggestions

Serve these with fluffy steamed rice and quick pickled cucumbers for a full meal. They also taste great nestled in lettuce cups for something lighter. At parties I like to use toothpicks for easy grabbing and dunking

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Cultural Context

Korean BBQ flavors are all about balancing salty sweet spicy and umami. Inspired by classic bulgogi and spicy grilled meats these meatballs bring a taste of Korean home cooking to your kitchen. My family appreciates the playful spin on their favorite takeout dishes

Recipe FAQs

→ What makes these meatballs uniquely Korean-style?

The combination of gochujang, soy sauce, and a hint of sesame oil lends classic Korean BBQ flavors to the juicy meatballs.

→ Can I use a mix of beef and pork?

Absolutely! A beef and pork blend creates extra tenderness and flavor depth in each meatball.

→ How spicy is the mayo dip?

The spicy mayo balances creamy mayo, gochujang, and lime. Adjust the gochujang for a milder or bolder kick.

→ What’s the best way to cook the meatballs?

You can pan-fry, bake, or air-fry them. Each method yields juicy, evenly cooked meatballs; choose your favorite.

→ Can these be prepared ahead and reheated?

Yes, store cooked meatballs in the refrigerator for up to 3 days or freeze for longer. Reheat gently before glazing.

→ Are there garnish options beyond sesame seeds?

Try sprinkling crushed peanuts for added crunch or more chopped green onions for herbal freshness.