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Tender Korean BBQ Meatballs with Spicy Mayo Dip

Tender Korean BBQ Meatballs with Spicy Mayo Dip
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Tender Korean BBQ Meatballs with Spicy Mayo Dip are juicy, savory meatballs glazed in a rich Korean BBQ sauce paired with a creamy, customizable spicy mayo dip. Perfect as appetizers, party snacks, or a satisfying main dish, this recipe delivers bold Korean flavors with a sweet, smoky glaze and a cooling yet exciting spicy mayo dip.

Ingredients

Scale

Meatball Ingredients

  • 1 lb ground beef or pork (with 15-20% fat content)
  • 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • Salt and pepper, to taste

Korean BBQ Sauce

  • 1/4 cup soy sauce (use gluten-free if needed)
  • 2 tablespoons brown sugar
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon toasted sesame oil

Spicy Mayo Dip

  • 1/2 cup mayonnaise (dairy-free if preferred)
  • 1–2 tablespoons sriracha or gochujang (adjust to heat preference)

Garnish

  • Toasted sesame seeds
  • Chopped green onions

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine ground beef or pork with finely chopped green onions, minced garlic, breadcrumbs, egg, and a pinch of salt and pepper. Mix gently until all ingredients are evenly incorporated but avoid overmixing to keep meatballs tender.
  2. Shape the Meatballs: Using your hands or a small scoop, form the mixture into uniform bite-sized meatballs. Place them on a parchment-lined tray and set aside while preparing sauce and dip.
  3. Make the Korean BBQ Sauce: Whisk together soy sauce, brown sugar, minced garlic, grated ginger, and toasted sesame oil in a bowl. This sauce will be simmered later to thicken before glazing the meatballs, delivering sweet and savory Korean BBQ flavor.
  4. Cook the Meatballs: Heat a non-stick pan over medium heat with a little oil. Add the meatballs in batches if necessary. Cook until golden on all sides and cooked through, about 8-10 minutes depending on size.
  5. Glaze and Simmer: Add the Korean BBQ sauce to the pan with cooked meatballs and gently toss to coat thoroughly. Let sauce simmer with meatballs for a few minutes until slightly thickened and sticky.
  6. Prepare the Spicy Mayo Dip: While the meatballs cook, mix mayonnaise with sriracha or gochujang until smooth and combined. Adjust spice level by adding more or less chili paste to your taste.

Notes

  • Choose meat with 15-20% fat for juiciness and tenderness.
  • Do not skip egg and breadcrumbs as they bind and maintain moisture.
  • Cook meatballs over medium heat to avoid burning or drying.
  • Allow sauce to thicken so it clings to meatballs perfectly.
  • Adjust spicy mayo heat gradually for your perfect balance.
  • To make gluten-free, use gluten-free breadcrumbs and ensure the BBQ sauce is gluten-free.
  • Meatballs can be baked at 400°F (200°C) for 15-20 mins; brush with sauce afterwards.
  • Leftovers keep refrigerated for up to 3 days or frozen for up to 3 months.
  • Reheat gently in a skillet or microwave with a splash of water or sauce to prevent dryness.

Nutrition

Keywords: Korean BBQ meatballs, spicy mayo dip, party appetizers, Korean cuisine, gluten-free meatballs, spicy mayo, BBQ meatballs, easy meatball recipe

Find it online: https://homemademealz.com/tender-korean-bbq-meatballs-with-spicy-mayo-dip/