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Korean BBQ Meatballs with Spicy Mayo Dip

There’s nothing quite like the bold, irresistible combo of smoky, sweet, and spicy in one bite—and these Korean BBQ Meatballs with Spicy Mayo Dip deliver just that. Juicy, tender, and packed with umami-rich flavor, they’re glazed in a sticky Korean BBQ sauce and paired with a creamy, fiery mayo dip. Whether you’re serving them as appetizers, party bites, or over rice as a main, these meatballs will quickly disappear from any table.

⭐ Why You’ll Love These Meatballs

  • Bold Korean BBQ Flavor – Gochujang, soy sauce, garlic, and ginger create a perfect balance of spicy, sweet, and savory.
  • Crowd-Pleaser – Great for game day, holiday parties, or weeknight dinners.
  • Quick & Easy – Made with simple ingredients in under 40 minutes.
  • Versatile – Serve them as an appetizer or turn them into a meal with rice or noodles.
  • Make-Ahead Friendly – Perfect for prepping ahead or freezing for busy days.

🥩 What Meat Should I Use?

For the juiciest and most flavorful meatballs:

  • Use 80/20 ground beef or a mix of beef and pork for richness.
  • You can also sub in ground turkey or chicken for a lighter version—just add a touch of sesame oil to keep them moist.

🔁 Easy Ingredient Substitutions

  • Breadcrumbs: Use almond flour for a low-carb version or regular breadcrumbs if you’re out of panko.
  • Gochujang: Swap with sriracha + a small spoon of miso or chili flakes.
  • Soy Sauce: Use tamari or coconut aminos to make it gluten-free.
  • Egg: Sub with a flax egg (1 tbsp flaxseed + 2.5 tbsp water) for egg-free binding.

📝 Ingredients

For the Meatballs:

  • 1 lb (450g) ground beef (or mix with pork)
  • ½ cup panko breadcrumbs
  • 1 egg
  • 2 garlic cloves, minced
  • 1-inch ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 green onions, finely chopped

For the Korean BBQ Glaze:

  • ¼ cup soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp gochujang
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1 tsp cornstarch + 2 tbsp water (for thickening)

For the Spicy Mayo Dip:

  • ½ cup mayonnaise
  • 1 tbsp gochujang
  • 1 tbsp lime juice
  • 1 tsp honey
  • ½ tsp garlic powder

Optional Garnish:

  • Sesame seeds
  • Chopped green onions

👩‍🍳 Step-by-Step Instructions

1. Make the Meatball Mixture

In a large bowl, combine all meatball ingredients. Mix gently (don’t overwork!) to keep the texture tender.

2. Form the Meatballs

Shape into 1 to 1.5-inch balls and place on a lined baking sheet or plate.

3. Cook the Meatballs

  • Pan-Fry: In a skillet with oil over medium heat, cook 10–12 minutes, turning until browned and cooked through.
  • Bake: Preheat oven to 400°F (200°C). Bake on a lined sheet for 18–20 minutes.
  • Air Fry: Preheat to 375°F (190°C). Cook for 10–12 minutes, shaking halfway through.

4. Make the BBQ Glaze

In a saucepan, combine glaze ingredients (except cornstarch mix). Simmer over medium heat, then stir in the cornstarch slurry and cook 1–2 minutes until thickened.

5. Coat the Meatballs

Toss hot meatballs in the glaze until evenly coated.

6. Mix the Spicy Mayo

Whisk together all dip ingredients in a small bowl until smooth.

7. Serve

Transfer meatballs to a platter. Drizzle with extra glaze, garnish with sesame seeds and green onions, and serve with spicy mayo.

🕒 Cooking Times

  • Skillet: 10–12 mins
  • Oven: 18–20 mins
  • Air Fryer: 10–12 mins
  • Internal temp: 160°F (71°C)

💡 Tips for Success

  • Don’t overmix the meat—keep it light and tender.
  • Sear meatballs for added flavor.
  • Make uniform sizes for even cooking.
  • Adjust spice level in glaze and dip to taste.
  • Freeze extras for future quick meals.

❌ Common Mistakes to Avoid

  • Overmixing = tough meatballs.
  • Crowding the pan leads to steaming instead of browning.
  • Forgetting to check internal temp (160°F is key).
  • Making the sauce too early—it may over-thicken.

🍽 What to Serve with Korean BBQ Meatballs

Pair with:

  • Steamed jasmine rice
  • Cucumber salad
  • Garlic noodles
  • Stir-fried veggies
  • Pickled radish or kimchi
  • Lettuce wraps
  • Miso soup

🧊 Storage & Reheating

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze cooked (or uncooked) meatballs for up to 3 months.
Reheat: Microwave, oven (350°F for 10–15 mins), or skillet with a splash of sauce.

🔥 Nutrition (Per 4 Meatballs + Dip)

  • Calories: 320
  • Protein: 18g
  • Carbs: 15g
  • Fat: 20g
  • Sodium: 820mg

❓ FAQs

Q: Can I make them ahead?
A: Yes! Prep and chill the mixture up to 24 hours in advance.

Q: Can I use frozen meatballs?
A: Sure—just heat them first, then toss in the glaze.

Q: Can I use turkey or chicken?
A: Absolutely! Just add a little oil to maintain moisture.

Q: Are they gluten-free?
A: Use gluten-free breadcrumbs, tamari, and check your gochujang.

📌 Save This Korean BBQ Meatballs Recipe!

Perfect for holidays, parties, or meal prep—this is the kind of flavor-packed dish everyone asks for again. Don’t forget to pin this recipe on Pinterest and share it with friends!