Tender Korean BBQ Meatballs with Spicy Mayo Dip
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.
- Author: Lucas
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Pan-Frying (Baking optional)
- Cuisine: Korean
- Diet: Gluten Free (when gluten-free ingredients are used)
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: 4 meatballs with dip
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 85mg
Keywords: Korean BBQ meatballs, spicy mayo dip, party appetizers, Korean cuisine, gluten-free meatballs, spicy mayo, BBQ meatballs, easy meatball recipe