If you are craving a dish that bursts with flavor, texture, and just the right amount of heat, the Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe is your new best friend in the kitchen. These meatballs masterfully blend tender, perfectly seasoned beef and pork with a savory-sweet Korean BBQ glaze that clings to every bite. Paired with a creamy, spicy mayo dip, this dish transforms simple ingredients into a memorable meal that’s great for gatherings or a cozy night in. Once you try this recipe, it’s hard not to make it a go-to favorite because it’s that good and irresistibly satisfying.
Ingredients You’ll Need
The beauty of this recipe lies in how straightforward and approachable the ingredients are, yet each plays a vital role in delivering the authentic flavors and succulent texture that define the Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe. From fresh aromatics to rich sauces, everything comes together in perfect harmony.
- 1 lb Ground Beef: Provides a juicy, flavorful base with rich taste and fat content ideal for tender meatballs.
- 0.5 lb Ground Pork: Adds moisture and a slightly sweet depth to the meat mixture, but can be skipped for a lighter version.
- 3 cloves Garlic: Freshly minced, garlic adds a pungent and aromatic kick that elevates the overall flavor.
- 1 tablespoon Ginger: Grated fresh ginger contributes a subtle warmth and earthiness essential to Korean cuisine.
- 2 tablespoons Soy Sauce: Offers a salty, umami backbone that ties all the ingredients together perfectly.
- 1 large Egg: Acts as a natural binder, keeping the meatballs tender without falling apart.
- 0.5 cup Panko Breadcrumbs: Lightens the mixture, giving the meatballs a soft texture instead of dense.
- 2 stalks Green Onions: Chopped into the mix for freshness and a mild oniony bite; some reserved for garnish.
- 2 tablespoons Gochujang: This Korean chili paste imparts sweet heat that’s characteristic of the BBQ sauce.
- 2 tablespoons Brown Sugar: Balances the spicy and savory elements with its subtle molasses notes.
- 1 tablespoon Rice Vinegar: Adds a necessary sharpness that brightens the glaze and cuts through richness.
- 1 tablespoon Sesame Oil: Intensifies the aroma and rounds out the flavor for an authentic finish.
- 0.5 cup Mayonnaise: Full-fat mayo makes the spicy dip luxuriously creamy and smooth.
- 1 tablespoon Sriracha: Adjusts the spice level of the mayo dip, giving you control over the heat.
- 1 tablespoon Toasted Sesame Seeds: Adds delicate crunch and nutty flavor when sprinkled on top.
How to Make Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Prep and Mix the Meatball Ingredients
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to keep things clean and prevent sticking. Next, combine ground beef, ground pork, minced garlic, grated ginger, soy sauce, egg, panko breadcrumbs, and chopped green onions in a large mixing bowl. Using your hands or a spoon, mix everything until just combined—overmixing can make the meatballs tough, so be gentle here.
Step 2: Shape and Bake the Meatballs
Roll the meat mixture into 1 to 1.5-inch balls, aiming for uniform size so they cook evenly. Place the meatballs spaced out on the parchment-lined baking sheet, then pop them in the oven. Bake for 15 to 18 minutes until they are golden brown on the outside and cooked all the way through. This oven method keeps them tender and juicy without constant attention.
Step 3: Make the Korean BBQ Glaze
While the meatballs bake, prepare the glaze by whisking together soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, and a splash of water in a small saucepan. Bring this mixture to a gentle simmer over medium heat, stirring often. Let it reduce until thickened and glossy, which will create that irresistible sticky coating on the meatballs.
Step 4: Toss Meatballs in the Glaze
Once the meatballs are done, immediately toss them in the warm Korean BBQ glaze, ensuring every bite is well-coated in that perfect sweet-and-spicy sauce. This is the moment the flavors come alive, so be generous and get those meatballs fully immersed.
Step 5: Prepare the Spicy Mayo Dip
While the glaze finishes simmering, whisk together the mayonnaise and sriracha in a small bowl. This creamy, spicy dip balances the sticky meatballs beautifully and adds a cooling contrast that’s just addictive.
How to Serve Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
To finish, sprinkle toasted sesame seeds and the reserved chopped green onions on top of the glazed meatballs. These small touches add a crunch and fresh pop of color that make the dish inviting and elevate its authenticity.
Side Dishes
The Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe pairs wonderfully with simple sides like steamed jasmine rice or a crisp cucumber salad. Both options provide respite from the rich, spicy meatballs and keep your plate balanced.
Creative Ways to Present
For a crowd-pleaser, serve the meatballs on toothpicks with small bowls of spicy mayo for dipping, turning the dish into bite-sized party appetizers. Alternatively, load the meatballs into slider buns with pickled vegetables for a fun fusion snack that’s impossible to resist.
Make Ahead and Storage
Storing Leftovers
Place cooled meatballs in an airtight container and refrigerate for up to 3 days. Make sure to keep the spicy mayo dip separate to maintain its freshness and texture. This way, you can enjoy your Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe anytime without losing any flavor.
Freezing
To freeze, arrange cooled meatballs in a single layer on a parchment-lined tray and freeze until firm. Then transfer to a freezer-safe bag or container and store for up to 2 months. Freeze the spicy mayo dip separately in a small container to prevent texture changes.
Reheating
Reheat the meatballs gently in a 350°F (175°C) oven for 10-12 minutes or until warmed through to preserve their juiciness. Avoid microwaving if possible as it can dry them out. Warm the spicy mayo dip at room temperature or give it a quick stir before serving.
FAQs
Can I make these meatballs gluten-free?
Yes! Simply swap the panko breadcrumbs for a gluten-free alternative like crushed rice crackers or gluten-free breadcrumbs, and ensure your soy sauce is gluten-free tamari for a safe substitution.
What if I want a vegetarian version?
While this recipe is meat-based, you can experiment with plant-based ground “meat” substitutes and keep the same seasonings and glaze for a vegetarian twist, though texture and cooking time may vary.
Is Gochujang very spicy?
Gochujang has a moderate heat level combined with sweetness and umami. If you prefer milder flavors, reduce the amount or choose a less spicy Korean chili paste. The spicy mayo dip also adds customizable heat to the dish.
Can I cook the meatballs on the stovetop instead of baking?
Absolutely! Pan-frying the meatballs in a little oil over medium heat works well and gives a lovely crust, but be sure to cook through by turning occasionally, which might take a few extra minutes.
How far in advance can I prepare the glaze?
You can prepare the Korean BBQ glaze up to 2 days ahead and store it in the refrigerator. Reheat gently before tossing with the meatballs to enjoy that glossy, sticky finish.
Final Thoughts
There’s something truly special about this Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe that effortlessly brings a restaurant-worthy experience right to your home kitchen. The combination of juicy meatballs coated in sweet-spicy glaze and the cooling, creamy dip makes for bites that keep you coming back for more. I can’t recommend making this enough — it’s easy, fun, and downright delicious. Give it a try and watch it become a beloved staple on your dinner table!
Print
Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Description
These Juicy Korean BBQ Meatballs are packed with savory flavors from ground beef and pork, infused with garlic, ginger, and a sweet-spicy gochujang glaze. Baked to perfection for a tender, juicy texture, they are served with a creamy spicy mayo dip for a delightful fusion appetizer or main dish that’s perfect for gatherings and weeknight dinners.
Ingredients
Meatballs
- 1 lb Ground Beef (Can substitute with ground turkey for a leaner option.)
- 0.5 lb Ground Pork (Can be omitted for a lighter dish.)
- 3 cloves Garlic, freshly minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Soy Sauce
- 1 large Egg
- 0.5 cup Panko Breadcrumbs
- 2 stalks Green Onions, chopped (reserve some for garnishing)
Glaze
- 2 tablespoons Gochujang
- 2 tablespoons Brown Sugar
- 1 tablespoon Rice Vinegar
- 1 tablespoon Sesame Oil
- 2 tablespoons Soy Sauce
- 2 tablespoons Water (to adjust consistency)
Spicy Mayo Dip
- 0.5 cup Mayonnaise (full-fat for richer taste)
- 1 tablespoon Sriracha (adjust to spice preference)
Garnish
- 1 tablespoon Toasted Sesame Seeds
- Chopped Green Onions
Instructions
- Preparation: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large mixing bowl, combine ground beef, ground pork, freshly minced garlic, grated ginger, soy sauce, egg, panko breadcrumbs, and chopped green onions. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Roll the mixture into 1 to 1.5-inch meatballs and place them evenly spaced on the prepared baking sheet to ensure even cooking.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15-18 minutes until they are golden brown and cooked through, maintaining their juicy texture.
- Prepare Glaze: While the meatballs bake, whisk together soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, and water in a saucepan. Simmer the mixture until it thickens slightly to create a sticky, flavorful glaze.
- Glaze Meatballs: Once baked, toss the meatballs in the prepared glaze until evenly coated, ensuring every meatball is infused with the sweet and spicy sauce.
- Make Spicy Mayo Dip: In a small bowl, mix mayonnaise with sriracha to create a creamy and spicy dipping sauce that complements the meatballs.
- Serve: Arrange the glazed meatballs on a serving platter, garnish with toasted sesame seeds and reserved chopped green onions. Serve alongside the spicy mayo dip for a delicious finishing touch.
Notes
- You can substitute ground turkey for a leaner meatball option or omit pork for a lighter dish.
- Adjust the amount of sriracha in the dip according to your preferred spice level.
- Use panko breadcrumbs for a lighter, fluffier meatball texture.
- To make this dish gluten free, substitute soy sauce with tamari and confirm breadcrumbs are gluten free.
- The glaze can be made ahead of time and stored in the refrigerator for up to 3 days.
