Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Introduction

Korean BBQ Meatballs with Spicy Mayo Dip deliver a delicious fusion of sweet, savory, and spicy flavors in every bite. These tender meatballs are coated in a flavorful glaze and paired with a creamy, zesty dip that makes them perfect as a party appetizer or a satisfying snack.

Ingredients

• 1 lb (450g) ground beef (or a mix of beef and pork)
• ½ cup panko breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1-inch piece 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
• ¼ cup soy sauce (for glaze)
• 2 tbsp honey or brown sugar (for glaze)
• 1 tbsp gochujang (for glaze)
• 1 tbsp rice vinegar (for glaze)
• 1 tbsp sesame oil (for glaze)
• 1 tsp garlic, minced (for glaze)
• 1 tsp ginger, minced (for glaze)
• 1 tsp cornstarch mixed with 2 tbsp water (to thicken glaze)
• ½ cup mayonnaise (for dip)
• 1 tbsp gochujang (for dip)
• 1 tbsp lime juice (for dip)
• 1 tsp honey (for dip)
• ½ tsp garlic powder (for dip)
• Sesame seeds (for garnish)
• Chopped green onions (for garnish)

Instructions

1. Step 1: In a mixing bowl, combine ground beef (or beef and pork mix), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until just combined.
2. Step 2: Form the mixture into meatballs about 1 to 1.5 inches in diameter.
3. Step 3: Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Cook the meatballs for 18-20 minutes in the oven or 10-12 minutes in the air fryer until cooked through.
4. Step 4: While the meatballs are cooking, prepare the glaze by simmering soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger in a small saucepan.
5. Step 5: Stir in the cornstarch slurry (cornstarch mixed with water) and cook until the glaze thickens slightly. Remove from heat.
6. Step 6: Toss the cooked meatballs in the glaze until they are fully coated.
7. Step 7: For the dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy.
8. Step 8: Serve the glazed meatballs garnished with sesame seeds and chopped green onions alongside the spicy mayo dip.

Tips & Variations

• For extra tenderness, soak the panko breadcrumbs in a little milk before mixing into the meat.
• Use half beef and half pork for a juicier, more flavorful meatball.
• Adjust the gochujang amount in the dip and glaze to control the spice level.
• Try grilling the meatballs for a smoky twist instead of baking.

Storage

Store leftover glazed meatballs and dip separately in airtight containers in the refrigerator for up to 3 days. Reheat the meatballs gently in the oven or microwave until warm. The dip is best served cold or at room temperature and should not be heated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and glaze in advance and store them separately. Reheat the meatballs and toss in the glaze just before serving for the best texture and flavor.

What can I substitute if I don’t have gochujang?

If you don’t have gochujang, you can use a mixture of chili paste or sriracha and a bit of miso paste or soy sauce to mimic the sweet and spicy flavor. Adjust seasoning to taste.

Korean BBQ Meatballs with Spicy Mayo Dip Recipe

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★★★★★

4.5 from 85 reviews

These Korean BBQ Meatballs are a flavorful and easy-to-make appetizer or main dish featuring juicy ground beef mixed with aromatic garlic, ginger, and spicy gochujang. They are cooked to perfection in the oven or air fryer, then coated with a luscious sweet and spicy Korean glaze. Served with a creamy spicy mayo dip, garnished with sesame seeds and green onions, these meatballs offer a delightful balance of flavors and textures that will satisfy any craving for Korean-inspired cuisine.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 18 minutes (oven) / 12 minutes (air fryer)
• Total Time: 33 minutes (oven) / 27 minutes (air fryer)
• Yield: Approximately 20 meatballs 1x
• Category: Appetizer
• Method: Air Frying
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb (450g) ground beef (or a mix of beef and pork)
• ½ cup panko breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1-inch piece 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

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 mixed with 2 tbsp water (to thicken glaze)

Spicy Mayo Dip

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

Garnish

• Sesame seeds
• Chopped green onions

Instructions

1. Prepare the Meatball Mixture: In a mixing bowl, combine the ground beef (or mix of beef and pork), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and finely chopped green onions. Mix gently and thoroughly until all ingredients are just combined without overmixing.
2. Form Meatballs: Shape the mixture into 1 to 1.5-inch meatballs, ensuring they are evenly sized for consistent cooking.
3. Cook the Meatballs: Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Place the meatballs on a baking sheet lined with parchment paper for the oven or in the air fryer basket. Bake in the oven for about 18-20 minutes or air fry for 10-12 minutes until meatballs are cooked through and nicely browned.
4. Make the Glaze: In a small saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and cook for another minute until the glaze thickens to a syrupy consistency.
5. Glaze the Meatballs: Transfer the cooked meatballs into a bowl, pour the glaze over them, and toss gently until they are fully coated with the flavorful glaze.
6. Prepare the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy.
7. Garnish and Serve: Serve the glazed meatballs garnished with a sprinkle of sesame seeds and chopped green onions alongside the spicy mayo dip for dipping.

Notes

• You can substitute ground pork for beef, or use a mixture for added flavor and texture.
• The meatballs can be cooked in either the oven or air fryer based on your preference or equipment available.
• Adjust the amount of gochujang to control the spice level to your liking.
• Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
• For a gluten-free version, use gluten-free panko breadcrumbs and tamari instead of soy sauce.

Keywords: Korean BBQ meatballs, spicy meatballs, gochujang recipe, Korean appetizer, meatball glaze, spicy mayo dip