Print

Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ Meatballs with Spicy Mayo Dip
Print Recipe

Korean BBQ Meatballs with Spicy Mayo Dip are juicy, tender meatballs coated in a sweet and smoky Korean BBQ glaze paired with a creamy, fiery spicy mayo. This easy-to-make, versatile recipe delivers a perfect balance of sweet, smoky, and spicy flavors, ideal as appetizers, party snacks, or main dishes. Perfectly family-friendly and great for meal prep, these meatballs reheat beautifully while retaining their juicy texture.

Ingredients

Scale

Meatballs

  • 1 lb ground beef (80/20 for juiciness)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 green onions, chopped
  • 2 tbsp soy sauce
  • 1 tbsp gochujang paste
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tbsp cooking oil (for skillet)

Korean BBQ Glaze

  • 2 tbsp soy sauce
  • 1 tbsp gochujang paste
  • 1 tbsp brown sugar
  • 1 clove garlic, minced
  • 2 tbsp water

Spicy Mayo Dip

  • 1/2 cup mayonnaise
  • 1–2 tbsp sriracha or preferred chili sauce (adjust to taste)
  • 1 tsp lime or lemon juice

Garnishes (Optional)

  • Toasted sesame seeds
  • Chopped green onions
  • Fresh cilantro leaves

Instructions

  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 gently but thoroughly using your hands or a spoon to ensure even flavor distribution without overworking the meat, keeping the meatballs tender.
  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 cooking oil and brown the meatballs on all sides, cooking until fully cooked through with a nice crust, approximately 8-10 minutes.
  3. Make the Korean BBQ Glaze: While the meatballs cook, combine soy sauce, gochujang, brown sugar, minced garlic, and water in a small saucepan. Simmer gently until the sauce thickens and becomes shiny and sticky.
  4. Toss Meatballs in the Glaze: Transfer cooked meatballs to the saucepan with the glaze. Toss gently but thoroughly so each meatball is evenly coated in the luscious Korean BBQ sauce.
  5. Prepare the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, sriracha (or preferred chili sauce), and lime or lemon juice until smooth and creamy. Adjust heat and acidity to preference.
  6. Serve and Enjoy: Plate the glazed meatballs alongside the spicy mayo dip. Garnish with toasted sesame seeds, chopped green onions, and fresh cilantro leaves for the perfect finishing touch.

Notes

  • Don’t overmix the meat mixture to ensure juicy, tender meatballs.
  • Make meatballs uniform in size for even cooking and a professional look.
  • Use fresh garlic, ginger, and green onions for authentic flavor.
  • Simmer the glaze until thickened for a sticky coating that clings well.
  • Adjust gochujang and sriracha levels to suit your preferred spice intensity.
  • Toast sesame seeds before sprinkling to enhance flavor and aroma.
  • Can bake meatballs at 400°F (200°C) for 15-20 minutes, turning once halfway through, instead of pan-frying.
  • For gluten-free option, use tamari or gluten-free soy sauce and verify gluten-free gochujang paste.

Nutrition

Keywords: Korean BBQ, meatballs, spicy mayo, appetizer, party snack, Korean cuisine, spicy, barbecue

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