Tender Korean BBQ Meatballs with Spicy Mayo Dip

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I can still remember the first time I made these Tender Korean BBQ Meatballs with Spicy Mayo Dip. I was craving something deeply savory, slightly sweet, and full of umami, but with a playful, spicy kick. That’s when I started playing around with traditional Korean flavors and gave the classic meatball a bold new twist. The result? Irresistible, juicy meatballs glazed in a sticky BBQ sauce and finished with a creamy, spicy mayo drizzle.

There’s a kind of magic that happens when the sweet and smoky BBQ glaze caramelizes slightly under the broiler, locking in all the juiciness. And when that creamy gochujang mayo hits your tongue? Game over. Every bite delivers just the right amount of heat, tang, and richness. It’s become one of my most requested recipes at family gatherings.

Whether I’m serving them as a hearty appetizer or piling them into lettuce wraps with rice and pickles for a full-on meal, these meatballs always vanish quickly. If you’re into bold flavors and love trying globally-inspired dishes, this one’s going to win you over.

Why You’ll Love This Tender Korean BBQ Meatballs with Spicy Mayo Dip

These meatballs bring everything to the table: flavor, texture, and presentation. They’re easy enough for a weeknight dinner, yet special enough to serve at parties. The BBQ glaze is made with ingredients like soy sauce, sesame oil, and brown sugar for that signature sweet-savory balance, while the mayo dip with gochujang adds a creamy heat that elevates the entire dish.

Plus, they pair beautifully with a wide range of sides, from rice and kimchi to fresh cucumber salad. If you’re into dishes like Sticky Honey Garlic Steak Rotini or crave comforting fusion meals like Cheesy Chicken Fritters, then these meatballs will feel right at home on your menu.

Ingredients

Ground beef: This is the base of the meatballs, giving them a juicy, tender bite. I prefer using 80/20 for the right balance of fat and flavor.

Breadcrumbs: These help absorb moisture and bind everything together, keeping the meatballs light rather than dense.

Egg: Acts as a binder to hold all the ingredients in place during cooking.

Garlic and ginger: These aromatics are essential in building bold Korean flavor into each meatball.

Soy sauce: Infuses saltiness and umami into the mix. Choose low-sodium if you’re watching your salt intake.

Brown sugar: Adds a touch of sweetness to balance out the savory notes and ties into the BBQ glaze.

Sesame oil: A little goes a long way for a nutty, roasted depth that screams Korean cuisine.

Green onions: These add freshness and a bit of bite to the meatball mixture and as garnish.

Gochujang: A spicy-sweet fermented Korean chili paste that gives the mayo dip its kick.

Mayonnaise: The creamy base for the spicy dip, mellowing out the heat from the gochujang.

Rice vinegar: Offers a mild tanginess that balances the richness of the mayo and meat.

Toasted sesame seeds: A finishing touch that adds crunch and visual appeal.

How to Make Tender Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Mix the Meatball Base

In a large bowl, combine ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, brown sugar, sesame oil, and chopped green onions. Use your hands or a spatula to mix everything until just combined — don’t overwork the meat.

Step 2: Shape and Bake

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Scoop out portions of the meat mixture and roll into 1.5-inch balls. Place them on the prepared sheet. Bake for 18-20 minutes or until fully cooked.

Step 3: Make the Korean BBQ Glaze

While the meatballs bake, combine soy sauce, brown sugar, garlic, sesame oil, and a splash of water in a small saucepan. Simmer over medium heat until the mixture thickens slightly. Brush this glaze over the meatballs during the last 5 minutes of baking or broil for a caramelized finish.

Step 4: Whip Up the Spicy Mayo Dip

In a small bowl, stir together mayonnaise, gochujang, rice vinegar, and a pinch of salt. Adjust heat level to your liking by adding more gochujang if you’re brave.

Step 5: Garnish and Serve

Once out of the oven, drizzle the meatballs with the spicy mayo, sprinkle on toasted sesame seeds and additional chopped green onions. Serve immediately while hot and juicy.

Recipe Variations and Possible Substitutions

If you’re short on ground beef or want to explore other flavors, ground pork or a mix of beef and pork works beautifully in this recipe. For a leaner option, ground turkey or chicken can also be used, though you may need to add a touch more fat like olive oil to keep them moist.

The breadcrumbs can be swapped for panko for extra texture or even almond flour for a gluten-free version. If you don’t have gochujang, try mixing sriracha with a hint of miso paste or chili garlic sauce as a makeshift substitute.

You can skip the sesame seeds if you prefer, or try crushed peanuts for an interesting crunch. The BBQ glaze can also be made more fiery with red pepper flakes or extra garlic if you want to dial up the spice.

Serving and Pairing Suggestions

These Korean BBQ meatballs are fantastic on their own, but even better served with steamed jasmine rice or tucked into lettuce cups with pickled veggies for a Korean street-food vibe. I also love pairing them with cucumber kimchi or a crisp cabbage slaw for added texture and freshness.

For drinks, a lightly sparkling sake or even a citrusy ginger beer cuts through the richness beautifully. If you’re hosting a party, stick toothpicks in them and serve with a platter of dipping sauces.

Storage and Reheating Tips

Store any leftover meatballs in an airtight container in the fridge for up to 4 days. For longer storage, freeze them (unglazed) in a zip-top freezer bag for up to 2 months.

To reheat, simply warm them in the oven at 350°F until heated through, or microwave for about 1-2 minutes. If frozen, thaw in the fridge overnight first for best texture.

The spicy mayo dip can be stored separately in a sealed container in the fridge for up to a week.

FAQs

How spicy are Tender Korean BBQ Meatballs with Spicy Mayo Dip?

They have a mild to moderate heat level, depending on how much gochujang you add to the mayo. You can easily scale the spiciness up or down to suit your taste.

Can I make Tender Korean BBQ Meatballs with Spicy Mayo Dip ahead of time?

Absolutely. You can prepare the meatballs a day in advance and reheat them just before serving. The dip can also be made ahead and stored in the fridge.

What’s the best way to serve Tender Korean BBQ Meatballs with Spicy Mayo Dip for a party?

Stick each meatball with a toothpick, drizzle the spicy mayo over the top, and arrange them on a platter. They make an excellent finger food.

Can I air fry Tender Korean BBQ Meatballs with Spicy Mayo Dip?

Yes! Air fry the meatballs at 375°F for about 12-15 minutes, turning halfway through. Then glaze and finish with the spicy mayo just like in the oven version.

Are Tender Korean BBQ Meatballs with Spicy Mayo Dip gluten-free?

Not by default, but you can make them gluten-free by using gluten-free breadcrumbs and tamari or coconut aminos instead of regular soy sauce.

Related Recipe You’ll Like

If you love the sweet and savory contrast of these Korean BBQ meatballs, you’ll absolutely want to try Sticky Honey Garlic Steak Rotini and Cheesy Chicken Fritters. Both are bursting with flavor and make great weekday meal upgrades.

Another great option to explore is One-Pot Creamy Sausage Rigatoni for something hearty and comforting with minimal cleanup.

Save and Share This Recipe for Later

If these Tender Korean BBQ Meatballs with Spicy Mayo Dip made your tastebuds dance, don’t forget to save it! Pin this recipe to your favorite board on Pinterest so you can find it again easily.

Share the love by posting it on your Facebook or Instagram, and tag friends who are always hunting for bold new recipes to try. Cooking is meant to be shared — and these meatballs are too good to keep to yourself!

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