How to Make Korean BBQ Meatballs with Spicy Mayo Dip

If you’re craving a dish that’s bursting with flavor and perfectly balanced spice, look no further than Korean BBQ Meatballs with Spicy Mayo Dip. These juicy, tender meatballs are coated in a deliciously sweet and smoky Korean BBQ glaze, paired with a creamy and fiery spicy mayo that takes every bite to the next level. Whether you’re feeding a crowd or just want to add some excitement to your weeknight dinner, this recipe is sure to become your new favorite go-to.

Why You’ll Love This Recipe

• Flavor Explosion: The combination of Korean BBQ sauce and spicy mayo delivers a unique sweet, smoky, and spicy profile that’s irresistible.
• Easy to Make: Simple ingredients and straightforward steps make this recipe perfect for cooks of all levels.
• Versatile: Great as an appetizer, party snack, or main dish alongside your favorite sides.
• Family Friendly: Perfectly balanced heat that can be adjusted for all ages.
• Perfect for Meal Prep: These meatballs reheat beautifully, retaining their juiciness and flavor.

Ingredients You’ll Need

The beauty behind Korean BBQ Meatballs with Spicy Mayo Dip is in its simple, yet thoughtfully selected ingredients. Each one plays a key role in building flavor, texture, and vibrant color that make this dish pop.

• Ground Beef: Use 80/20 to keep the meatballs juicy and flavorful.
• Garlic and Ginger: Freshly minced for that iconic Korean aroma and depth.
• Green Onions: Adds freshness and crunch to the meatballs.
• Gochujang Paste: This fermented Korean chili paste provides the signature spicy sweetness.
• Soy Sauce: Adds savory umami and saltiness.
• Brown Sugar: Balanced sweetness that caramelizes beautifully on the meatballs.
• Sesame Oil: Brings a toasty, nutty flavor that’s essential in Korean cuisine.
• Mayonnaise: The base for the spicy mayo dip, adding creaminess.
• Sriracha or Chili Sauce: Customize the heat level in your spicy mayo.
• Lime or Lemon Juice: For a pop of brightness that lifts the dip.

Variations for Korean BBQ Meatballs with Spicy Mayo Dip

This recipe is wonderfully adaptable, allowing you to make it your own without losing the essence of those magical Korean flavors.

• Protein Swap: Substitute ground turkey or chicken for a leaner option.
• Vegetarian Version: Use plant-based ground meat or lentils for a meatless take.
• Heat Level: Adjust the amount of gochujang and sriracha to suit your spice preference.
• Sweet Twist: Add a touch of honey or maple syrup for a richer sweetness.
• Additional Flavors: Incorporate finely chopped kimchi or toasted sesame seeds for extra texture and authenticity.

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine ground beef with minced garlic, grated ginger, chopped green onions, soy sauce, gochujang, brown sugar, and a drizzle of sesame oil. Mix everything gently but thoroughly using your hands or a spoon to ensure even flavor distribution without overworking the meat, which keeps the meatballs tender.

Step 2: Shape and Cook the Meatballs

Roll the mixture into small, bite-sized meatballs, about one inch in diameter. Heat a skillet over medium heat with a bit of oil and brown the meatballs on all sides, cooking until they are fully cooked through and have developed a nice crust, usually around 8-10 minutes.

Step 3: Make the Korean BBQ Glaze

While the meatballs cook, create the glaze by combining soy sauce, gochujang, brown sugar, garlic, and a splash of water in a small saucepan. Simmer gently until the sauce thickens and becomes shiny and sticky.

Step 4: Toss Meatballs in the Glaze

Once cooked, transfer the meatballs into the saucepan with the glaze. Toss gently but thoroughly so each meatball is evenly coated in the luscious Korean BBQ sauce.

Step 5: Prepare the Spicy Mayo Dip

In a small bowl, whisk together mayonnaise, sriracha (or preferred chili sauce), and a squeeze of lime juice until smooth and creamy. Adjust the heat and acidity to your liking.

Step 6: Serve and Enjoy

Plate the glazed meatballs alongside the spicy mayo dip and garnish with sesame seeds and chopped green onions for that perfect finishing touch.

Pro Tips for Making Korean BBQ Meatballs with Spicy Mayo Dip

• Don’t Overmix: Keep the meat mixture light to ensure juicy, tender meatballs.
• Uniform Size: Make meatballs the same size for even cooking and a professional look.
• Use Fresh Ingredients: Fresh garlic, ginger, and green onions maximize authentic flavor.
• Simmer the Sauce: Thicken the glaze properly for a sticky coating that clings beautifully.
• Adjust Spice Levels: Feel free to tweak the gochujang and sriracha to perfectly suit your taste buds.
• Toast Sesame Seeds: Lightly toast before sprinkling to enhance their flavor and aroma.

How to Serve Korean BBQ Meatballs with Spicy Mayo Dip

Garnishes

A sprinkle of toasted sesame seeds, chopped green onions, and a few fresh cilantro leaves bring extra color and crunch that make these meatballs look irresistible.

Side Dishes

Serve alongside steamed jasmine rice, a crisp Asian-inspired cucumber salad, or even in soft slider buns for a fun twist. Pickled vegetables or kimchi are fantastic accompaniments that complement the spicy smoky flavors.

Creative Ways to Present

For parties, serve the meatballs on skewers or toothpicks with the spicy mayo dip in individual mini cups for easy dipping. Another crowd-pleaser is layering the meatballs over a bed of noodles tossed with sesame oil and scallions.

Make Ahead and Storage

Storing Leftovers

Place leftover meatballs in an airtight container and refrigerate. They stay fresh for up to 3 days, making them a perfect next-day snack or meal addition.

Freezing

Freeze cooked meatballs in a single layer on a baking sheet before transferring to a freezer bag for easy meal prep. They can be stored frozen for up to 3 months without losing flavor or texture.

Reheating

Reheat meatballs gently in the oven or skillet to maintain their juiciness, then toss with warmed Korean BBQ glaze again. Avoid microwaving if possible to keep the best texture.

FAQs

Can I make these meatballs gluten-free?

Absolutely! Use tamari or a gluten-free soy sauce alternative and double-check that your gochujang paste is gluten-free.

How spicy are these meatballs?

They have a moderate heat level that can be adjusted by decreasing or increasing the amount of gochujang and sriracha in the recipe.

Can I bake the meatballs instead of pan-frying?

Yes, you can bake them at 400°F (200°C) for 15-20 minutes, turning once halfway through for even cooking.

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

Mix sambal oelek or a combination of chili paste with a bit of miso and honey as a substitute for a similar sweet-spicy flavor.

How long do leftover meatballs last?

Stored properly in the fridge, they last up to 3 days; frozen they keep well for up to 3 months.

Final Thoughts

Getting the perfect balance of sweet, spicy, and smoky in these Korean BBQ Meatballs with Spicy Mayo Dip makes every bite an absolute joy. Whether for entertaining friends or treating your family to something special, these meatballs bring a soulful punch of Korean flavor that’s both comforting and exciting. Give this recipe a try and watch it become a delicious staple in your kitchen!

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