If you are looking to bring a burst of bold, irresistible flavors to your table, this Savory Korean BBQ Meatballs with Spicy Mayo Dip Recipe is exactly what you need. These meatballs combine the rich heartiness of ground beef and juicy ground pork with the punch of traditional Korean seasonings, glazed in a sweet and tangy BBQ sauce that clings perfectly to every bite. Paired with a creamy, spicy mayo dip, this dish is not just a meal but an experience that will have you coming back for more. Whether it’s for a casual family dinner or impressing friends at your next get-together, these meatballs deliver incredible taste and a fun way to enjoy Korean cuisine in bite-sized form.
Ingredients You’ll Need
Simple ingredients are the foundation of great flavor and texture, and this recipe is no exception. Each component brings its own magic—from the savory depth of soy sauce to the spicy kick of gochujang, and the creamy balance provided by the mayo-based dip. These ingredients work together to create a mouthwatering dish you’ll love.
- 0.5 pound Ground Beef: Provides a hearty, robust base for rich flavor and satisfying texture.
- 0.5 pound Ground Pork: Adds juicy moisture and tenderness to keep the meatballs perfectly moist.
- 2 cloves Garlic (minced): Infuses the mixture with pungent, aromatic warmth.
- 1 teaspoon Ginger (grated): Brings a subtle zing and freshness to balance the savory richness.
- 2 tablespoons Soy Sauce: Adds depth and a salty umami boost essential to Korean dishes.
- 1 Egg (beaten): Acts as the binder that holds all the ingredients together seamlessly.
- 0.25 cup Panko Breadcrumbs: Keeps the texture light and prevents the meatballs from becoming dense.
- 2 tablespoons Gochujang: The star ingredient for that authentic Korean spicy-sweet flavor.
- 2 tablespoons Brown Sugar: Balances the spice with just the right amount of sweetness.
- 1 tablespoon Rice Vinegar: Cuts through the richness with a tangy brightness.
- 1 teaspoon Sesame Oil: Adds a nutty aroma that’s signature in Korean cooking.
- 2 tablespoons Chopped Green Onions: Provides fresh, crisp flavor and a pop of color.
- 0.25 cup Mayonnaise: Forms the creamy base of the spicy mayo dip.
- 1 tablespoon Sriracha: Adjust to your heat preference for a perfect spicy kick in the dip.
- 1 tablespoon Toasted Sesame Seeds: For garnish, offering a delicate crunch and visual appeal.
How to Make Savory Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Mix the Meatball Ingredients
Start by combining the ground beef and pork with the minced garlic, grated ginger, soy sauce, beaten egg, panko breadcrumbs, and chopped green onions in a large bowl. Use your hands to gently mix everything together until just combined—overmixing can make the meatballs tough, so take your time and be gentle.
Step 2: Shape Your Meatballs
Once the mixture is well incorporated, scoop out portions and roll them into 1 to 1.5-inch balls. This size ensures a perfect balance of crispy edges and juicy centers. Place them on a baking sheet lined with parchment paper to keep things clean and help with even cooking.
Step 3: Bake for Golden Perfection
Preheat your oven to 400°F (200°C). Bake the meatballs for approximately 15 to 18 minutes, turning golden brown and delicious. Baking keeps them juicy while creating a slightly crisp exterior that will hold the vibrant BBQ glaze perfectly.
Step 4: Prepare the Korean BBQ Glaze
While your meatballs are baking, stir together the gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil in a small saucepan over medium heat. Let this simmer gently until it thickens into a luscious glaze that captures the signature sweet-spicy tang of Korean BBQ.
Step 5: Toss Meatballs in the Glaze
When the meatballs come out of the oven, transfer them straight into the warm glaze. Toss gently to coat every inch in the sticky, vibrant sauce for that full-on savory Korean BBQ experience.
Step 6: Whip Up the Spicy Mayo Dip
In a small bowl, mix together the mayonnaise and sriracha until smooth and creamy. This spicy mayo dip offers a cool and zesty complement that perfectly balances the rich, flavorful meatballs.
Step 7: Garnish and Serve
Arrange the sauced meatballs on a serving platter and sprinkle with toasted sesame seeds and additional chopped green onions for a fresh crunch and a beautiful presentation that will have everyone reaching for seconds.
How to Serve Savory Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Keep things simple and elegant by finishing with toasted sesame seeds and fresh green onions. These not only add a lovely crunch and pop of color but also enhance the toasted, nutty flavors already in the dish. For an extra touch, a few sprigs of fresh cilantro or thinly sliced red chilies can heighten the presentation.
Side Dishes
These meatballs are incredibly versatile but pair beautifully with steamed jasmine rice or a fresh Asian slaw to contrast the richness. For a heartier meal, try serving alongside garlic sautéed bok choy or a cucumber salad lightly dressed in rice vinegar and sesame oil. The contrast of textures and flavors will elevate the entire experience.
Creative Ways to Present
Turn your Savory Korean BBQ Meatballs with Spicy Mayo Dip Recipe into finger food by skewering two or three meatballs on bamboo sticks for effortless entertaining. Alternatively, serve them inside fluffy steamed bao buns with a drizzle of the spicy mayo and crunchy pickled vegetables to create a trendy Korean-inspired slider everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have any meatballs left, store them in an airtight container in the refrigerator. They will keep well for up to 3 days, making them perfect for quick lunches or snacks during the week.
Freezing
To freeze, place the cooked meatballs on a parchment-lined tray and freeze until solid, then transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 3 months, so you can always have a tasty meal ready whenever cravings strike.
Reheating
Reheat the meatballs gently in the oven at 350°F (175°C) until warmed through to retain their texture and flavor. You can also warm them in a skillet over medium heat, adding a splash of water to keep them moist without drying out. Don’t forget to recoat them with some glaze if you saved extra!
FAQs
Can I make these meatballs gluten-free?
Absolutely! Simply swap the panko breadcrumbs for gluten-free breadcrumbs or almond flour, and make sure your soy sauce is gluten-free (tamari works well). The dish will still be bursting with flavor.
How spicy is the spicy mayo dip?
You control the heat! The sriracha in the spicy mayo provides a pleasant kick, but feel free to adjust the amount to suit your spice tolerance—from mild to fiery, it’s easily adaptable.
Can I use different meats?
Yes! While the combination of ground beef and pork offers the perfect juicy and savory balance, you can substitute with ground chicken or turkey for a leaner option. Keep in mind the texture and flavor might be slightly different but still delicious.
Is gochujang difficult to find?
Not at all. Gochujang has become widely available in most supermarkets, especially in the international or Asian foods aisle. You can also order it online if it’s not locally accessible.
Can these meatballs be made on the stovetop?
Definitely! You can pan-fry the meatballs in a little oil over medium heat, turning frequently until browned and cooked through. This method gives a lovely crust and is a quicker alternative to baking.
Final Thoughts
There is truly something magical about this Savory Korean BBQ Meatballs with Spicy Mayo Dip Recipe that brings comfort and excitement all at once. It’s the kind of dish you’ll want to make again and again, sharing with friends and family who will ask for the secret. So go ahead, gather your ingredients and dive into this delicious journey of flavors—you won’t regret it.
Print
Savory Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Description
These Savory Korean BBQ Meatballs with Spicy Mayo Dip Delight are a perfect blend of juicy ground beef and pork flavored with traditional Korean spices. Baked to golden perfection and coated in a sweet and tangy gochujang glaze, they’re served alongside a creamy, spicy mayo dip that adds an irresistible kick. Ideal as an appetizer or main dish, these meatballs offer authentic Korean flavors in a bite-sized treat.
Ingredients
Meatball Mixture
- 0.5 pound Ground Beef
- 0.5 pound Ground Pork
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy Sauce
- 1 Egg, beaten
- 0.25 cup Panko Breadcrumbs
- 2 tablespoons Chopped Green Onions
Gochujang Glaze
- 2 tablespoons Gochujang
- 2 tablespoons Soy Sauce
- 2 tablespoons Brown Sugar
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
Spicy Mayo Dip
- 0.25 cup Mayonnaise
- 1 tablespoon Sriracha (adjust for spice)
Garnish
- 1 tablespoon Toasted Sesame Seeds
- Additional Chopped Green Onions (optional)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef, ground pork, minced garlic, grated ginger, soy sauce, beaten egg, panko breadcrumbs, and chopped green onions. Mix gently using your hands until all ingredients are well incorporated without overworking the meat.
- Form Meatballs: Scoop portions of the mixture and roll them into 1 to 1.5-inch balls. Arrange the meatballs evenly on a parchment-lined baking sheet to prevent sticking and ensure even cooking.
- Preheat and Bake: Preheat your oven to 400°F (200°C). Bake the meatballs for 15-18 minutes, or until they are golden brown and cooked through, ensuring a juicy interior and crisp exterior.
- Make the Gochujang Glaze: While the meatballs bake, combine gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil in a small saucepan over medium heat. Simmer gently until the sauce thickens and becomes glossy, about 3-5 minutes.
- Glaze the Meatballs: Remove the baked meatballs from the oven and transfer them to a bowl. Pour the warm gochujang glaze over the meatballs and toss until they are evenly coated with the flavorful sauce.
- Prepare Spicy Mayo Dip: In a small bowl, mix mayonnaise and sriracha until smooth and creamy. Adjust the spice level according to your preference.
- Serve: Arrange the glazed meatballs on a serving platter. Garnish with toasted sesame seeds and additional chopped green onions if desired. Serve immediately alongside the spicy mayo dip for dipping.
Notes
- Adjust the amount of sriracha in the mayo dip to control spiciness.
- Make sure not to over-mix the meat to keep the meatballs tender.
- Use fresh garlic and ginger for the best flavor.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat meatballs gently in the oven or microwave before serving.
