Korean BBQ Meatballs with Spicy Mayo Dip: A Flavor-Packed Twist for Your Next Gathering

When it comes to crowd-pleasing party food, nothing quite hits the mark like a platter of juicy, flavor-packed meatballs. Whether you’re planning a cozy family dinner, game night with friends, or even a casual holiday get-together, Korean BBQ Meatballs with Spicy Mayo Dip offer the perfect fusion of comfort and excitement. These meatballs deliver a bold punch of Korean-inspired flavors, balanced with the creamy heat of a zesty dipping sauce that’ll keep your guests reaching for more.

Inspired by the rich traditions of Korean cuisine and the universal love for easy finger foods, this recipe brings together the sweet-savory charm of Korean BBQ with a playful twist. It’s ideal for when you want something unique yet familiar—hearty enough to serve on its own, or as an unforgettable appetizer at your next potluck or tailgate party.

Why You’ll Love These Korean BBQ Meatballs

• Bold, balanced flavors: These meatballs are glazed with a sticky Korean BBQ sauce that combines soy, garlic, ginger, and a hint of sweetness—umami at its finest.

• Easy to make: With just a handful of ingredients and minimal prep, they’re weeknight-friendly while still special enough for entertaining.

• Perfect pairing: The spicy mayo dip adds a creamy, tangy kick that complements the savory meatballs like a dream.

• Freezer-friendly: Make them ahead and store them for a quick snack or appetizer whenever you need.

Ingredients You’ll Need

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)

• 1/2 cup breadcrumbs (panko or regular)

• 2 cloves garlic, minced

• 1 egg

• 2 tablespoons green onions, finely chopped

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon grated ginger

• 1/4 teaspoon black pepper

• 1 tablespoon gochujang (Korean chili paste) – optional for added heat

For the Korean BBQ Glaze:

• 1/4 cup soy sauce

• 2 tablespoons brown sugar or honey

• 1 tablespoon rice vinegar

• 1 tablespoon gochujang

• 1 teaspoon sesame oil

• 1 clove garlic, minced

• 1 teaspoon grated ginger

• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

For the Spicy Mayo Dip:

• 1/2 cup mayonnaise (preferably Kewpie for extra umami)

• 1 tablespoon sriracha or gochujang

• 1 teaspoon rice vinegar or lemon juice

• Pinch of sugar (optional)

How to Make Korean BBQ Meatballs

Step 1: Mix and Shape the Meatballs

In a large bowl, combine the ground meat, breadcrumbs, garlic, egg, soy sauce, sesame oil, green onions, grated ginger, black pepper, and optional gochujang. Mix gently with your hands or a spoon until just combined—avoid overmixing to keep the meatballs tender.

Scoop out the mixture and roll into 1 to 1.5-inch balls. Place them on a parchment-lined baking sheet or tray.

Step 2: Cook the Meatballs

You have a few options here:

• Oven Method (recommended): Preheat the oven to 400°F (200°C). Bake the meatballs for 15–18 minutes, or until they’re browned and cooked through.

• Pan-frying: Heat a tablespoon of oil in a skillet over medium heat. Sear the meatballs until golden on all sides, then cover and cook for another 5–7 minutes until fully cooked.

• Air fryer: Cook at 375°F (190°C) for 10–12 minutes, shaking the basket halfway through.

Step 3: Make the Korean BBQ Glaze

While the meatballs cook, prepare the glaze. In a small saucepan, combine soy sauce, brown sugar (or honey), rice vinegar, gochujang, sesame oil, garlic, and ginger. Bring to a gentle simmer, stirring occasionally.

Once the sauce starts to bubble, stir in the cornstarch slurry and cook for another minute until thickened. Remove from heat.

Step 4: Glaze the Meatballs

When the meatballs are done, toss them in the warm Korean BBQ glaze. You can return them to the oven for a few minutes to let the glaze caramelize slightly, or simply serve them as is—sticky, glossy, and irresistible.

Step 5: Make the Spicy Mayo Dip

In a small bowl, whisk together the mayonnaise, sriracha (or gochujang), rice vinegar, and a pinch of sugar. Taste and adjust the spice level to your liking.

Serving Suggestions

These Korean BBQ meatballs are incredibly versatile and can be served in various ways:

• As an appetizer: Skewer them with toothpicks and serve with a small bowl of spicy mayo for dipping.

• Over rice or noodles: Turn them into a main course with steamed jasmine rice or soba noodles, plus a side of pickled cucumbers or kimchi.

• Lettuce wraps: Wrap them in crisp butter lettuce leaves with a dollop of dip and a few julienned veggies for a low-carb treat.

• Slider-style: Tuck them into mini brioche buns with a smear of spicy mayo and a bit of slaw for an Asian-inspired party slider.

Tips for Success

• Use high-fat ground meat: A mix of beef and pork (around 80/20) keeps the meatballs juicy and flavorful.

• Don’t overmix: Mix just until the ingredients are combined to prevent tough meatballs.

• Chill before baking (optional): If you have time, chill the shaped meatballs for 15–30 minutes before cooking. This helps them hold their shape better.

• Double the glaze: Love sauce? Make extra Korean BBQ glaze to drizzle over rice or noodles.

• Spice control: Adjust the amount of gochujang or sriracha to your preferred heat level. You can always serve extra on the side.

Make-Ahead and Freezing Instructions

These meatballs are ideal for meal prep or party planning.

• Make ahead: Prepare the meatballs and glaze separately. Refrigerate both for up to 2 days. Reheat the meatballs and toss in the glaze just before serving.

• Freeze: Freeze uncooked or cooked meatballs on a tray, then transfer to a freezer bag. Reheat from frozen in the oven or microwave.

• Reheat: Warm meatballs gently in a covered pan or the oven at 350°F (175°C) until heated through.

Nutritional Highlights

While exact values may vary based on your ingredients, here’s an approximate breakdown per serving (4–5 meatballs with dip):

• Calories: 280–320

• Protein: 15–18g

• Carbohydrates: 12–15g

• Fat: 18–22g

• Sodium: 600–800mg

To make them lighter, consider using leaner ground meat or swapping mayonnaise for Greek yogurt in the dip.

Flavor Variations to Try

• Sweet and spicy: Add a splash of pineapple juice or orange zest to the BBQ glaze for fruity depth.

• Garlic-lovers’ version: Amp up the garlic in both the meatballs and dip for extra punch.

• Vegan alternative: Use plant-based ground meat and vegan mayo. The glaze works beautifully with meatless options.

• Korean fusion: Mix in kimchi or top with a fried quail egg for a creative Korean street-food vibe.

Pairing Ideas

Round out your Korean BBQ meatball spread with a few side options:

• Kimchi fried rice or steamed jasmine rice

• Cucumber salad or quick-pickled daikon

• Gochujang coleslaw or sesame spinach

• Cold soba noodle salad

• Chilled Korean beer or a citrusy soju cocktail

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