If you’re craving something that brings together the bold flavors of Korean cuisine with the comforting appeal of meatballs, you’re in for a treat. Korean BBQ Meatballs with Spicy Mayo Dip are an incredible fusion dish that delivers an irresistible blend of sweet, savory, and spicy notes, perfect for sharing with friends or enjoying as a satisfying snack. This recipe combines tender meatballs glazed with a rich Korean BBQ sauce alongside a creamy, tangy, and spicy mayonnaise-based dip that elevates every bite. Let’s dive into what makes this dish a guaranteed crowd-pleaser and how you can bring the taste of Korea right to your kitchen.

Why You’ll Love This Recipe

Bold Flavor Combination: The sweet and savory Korean BBQ glaze perfectly balances the spicy mayo for an exciting taste experience.
Easy to Prepare: Simple ingredients and straightforward steps make these meatballs great for any skill level.
Versatile Snack or Meal: Serve them as appetizers, party bites, or a main dish with sides.
Great for Entertaining: These meatballs are perfect finger foods that guests will keep coming back for.
Customizable Heat Level: Adjust the spice in the mayo dip to suit your preferences comfortably.

Ingredients You’ll Need

Although Korean BBQ Meatballs with Spicy Mayo Dip might sound fancy, the ingredients are straightforward, thoughtfully chosen to build layers of flavor, texture, and color that make this dish shine.

Ground Meat: Typically beef or a beef-pork blend provides rich, juicy meatballs.
Korean BBQ Sauce: A mix of soy sauce, brown sugar, garlic, and sesame oil brings authentic Korean sweetness and depth.
Green Onions: Fresh and sharp to add color and bite.
Ginger and Garlic: Essential aromatics that infuse the meatballs with vibrant flavor.
Bread Crumbs: Helps bind meatballs while keeping them tender.
Egg: Acts as a natural binder for perfect texture.
Mayonnaise: The creamy base for the spicy mayo dip, balancing heat and richness.
Sriracha or Gochujang: Adds a spicy kick to the mayo; choose based on your heat preference.
Sesame Seeds: Toasted for garnish, contributing a nutty crunch.

Variations for Korean BBQ Meatballs with Spicy Mayo Dip

This recipe is super adaptable! Whether you want to accommodate dietary needs, switch up flavors, or just explore new tastes, it’s easy to customize.

Vegetarian Option: Use finely chopped mushrooms and lentils instead of meat for a hearty, plant-based version.
Gluten-Free Version: Swap traditional bread crumbs for gluten-free bread crumbs or crushed rice crackers.
Spice Level Adjustments: Use more or less sriracha or substitute with milder chili sauces to control heat.
Add Crunch: Mix in chopped water chestnuts for extra texture inside the meatballs.
Extra Sweetness: Drizzle with honey or sprinkle brown sugar on top before baking for a caramelized finish.

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Prepare the Meatball Mixture

In a large bowl, combine ground meat, minced garlic and ginger, chopped green onions, bread crumbs, and egg. Mix well until everything is fully incorporated for even seasoning and texture.

Step 2: Shape the Meatballs

Using your hands or a small cookie scoop, form evenly sized meatballs about one inch in diameter to ensure they cook evenly throughout.

Step 3: Cook the Meatballs

Heat a skillet over medium heat with a touch of oil and cook the meatballs until browned on all sides and fully cooked inside, roughly 8-10 minutes.

Step 4: Glaze with Korean BBQ Sauce

Pour Korean BBQ sauce over the meatballs in the pan and toss gently to coat each one with a sticky, flavorful glaze.

Step 5: Make the Spicy Mayo Dip

In a small bowl, combine mayonnaise with sriracha or gochujang and a bit of lime juice for brightness. Adjust the spice level to taste.

Step 6: Serve and Garnish

Arrange the glazed meatballs on a serving platter, sprinkle toasted sesame seeds over the top, and serve alongside the spicy mayo dip.

Pro Tips for Making Korean BBQ Meatballs with Spicy Mayo Dip

Fresh Ingredients Matter: Use freshly grated ginger and fresh green onions for vibrant flavor.
Don’t Overmix: Handle the meat mixture gently to avoid tough meatballs.
Uniform Size: Keeping meatballs the same size ensures even cooking.
Toast Your Sesame Seeds: Lightly toast seeds in a dry pan to unlock their nutty aroma.
Adjust Spice Gradually: Start with a small amount of sriracha in the mayo and build up until it suits your preference.

How to Serve Korean BBQ Meatballs with Spicy Mayo Dip

Garnishes

Fresh cilantro, sliced green onions, and toasted sesame seeds brighten up the dish with added fresh aromas and textures, making it look as tasty as it tastes.

Side Dishes

Pair these meatballs with steamed jasmine rice, simple cucumber salad, or kimchi to complement their bold flavors without overwhelming your palate.

Creative Ways to Present

Serve in mini bamboo steam baskets for a fun Korean street food vibe, or skewered on toothpicks for easy eating at parties and gatherings.

Make Ahead and Storage

Storing Leftovers

Store cooled meatballs in an airtight container in the refrigerator for up to 3 days, keeping the spicy mayo dip separate until ready to serve to maintain freshness.

Freezing

Freeze cooked meatballs on a baking sheet first, then transfer them to a freezer-safe bag or container and freeze for up to 2 months.

Reheating

Reheat meatballs in a 350°F oven until warmed through, or microwave gently; reheat the spicy mayo dip at room temperature or give it a quick stir before serving.

FAQs

Can I use ground chicken or turkey instead of beef?

Absolutely! Ground chicken or turkey work well and make a lighter version, just be sure to adjust cooking times to keep them moist and flavorful.

How spicy is the mayo dip? Can I make it milder?

The spice level depends on your chosen hot sauce; to mellow it out, simply reduce the amount of sriracha or gochujang and add extra mayo or a squeeze of lime juice.

Is this recipe gluten-free?

It can be! Use gluten-free soy sauce and substitute bread crumbs with gluten-free alternatives to make it safe for gluten sensitivity.

Can I bake the meatballs instead of frying them?

Yes, baking at 400°F for about 15-20 minutes works well and is a healthier alternative, just remember to turn them halfway through for even browning.

What kind of rice goes best with Korean BBQ Meatballs with Spicy Mayo Dip?

Steamed jasmine or short-grain rice pairs perfectly as they absorb the saucy flavors and provide a fluffy, fragrant base.

Final Thoughts

Nothing beats the joy of sinking your teeth into savory Korean BBQ Meatballs with Spicy Mayo Dip that perfectly balance sweet, tangy, and spicy flavors all in one bite. Whether you’re cooking for a cozy night at home or entertaining friends, this recipe brings excitement to your table with minimal fuss and maximum taste. Give it a try and watch how quickly these addictive bites disappear!

Korean BBQ Meatballs with Spicy Mayo Dip

Author: Anna
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Appetizers
Method: Pan-frying and Baking
Cuisine: Korean Fusion
Diet: Gluten-Free Option Available

Print Recipe

Description

Korean BBQ Meatballs with Spicy Mayo Dip combine tender, juicy meatballs glazed in a sweet and savory Korean BBQ sauce with a creamy, tangy, and spicy mayonnaise-based dip. This fusion appetizer blends bold Korean flavors and comforting textures, perfect for parties, snacks, or a flavorful main dish.

Instructions

Prepare the Meatball Mixture: In a large bowl, combine ground meat, minced garlic and ginger, chopped green onions, bread crumbs, and egg. Mix gently but thoroughly to fully incorporate all ingredients, ensuring even seasoning and texture.
Shape the Meatballs: Use your hands or a small cookie scoop to form evenly sized meatballs about one inch in diameter. Uniform size helps them cook evenly throughout.
Cook the Meatballs: Heat a skillet over medium heat with a touch of vegetable oil. Cook the meatballs, turning occasionally, until browned on all sides and cooked through, approximately 8-10 minutes.
Glaze with Korean BBQ Sauce: Pour the prepared Korean BBQ sauce over the cooked meatballs in the pan. Toss gently to coat all meatballs with a sticky, flavorful glaze.
Make the Spicy Mayo Dip: In a small bowl, combine mayonnaise with sriracha or gochujang and lime juice. Stir well and adjust spice level to your preference by adding more or less hot sauce.
Serve and Garnish: Arrange the glazed meatballs on a serving platter. Sprinkle toasted sesame seeds over the top and garnish with sliced green onions and fresh cilantro if desired. Serve alongside the spicy mayo dip.

Notes

Use freshly grated ginger and fresh green onions for the best flavor.
Handle the meat mixture gently to avoid tough meatballs; do not overmix.
Keep meatballs uniform in size for even cooking.
Toast sesame seeds lightly in a dry pan to enhance their nutty aroma.
Adjust the spice in the mayo dip gradually, starting with less sriracha or gochujang.
For a vegetarian version, substitute meat with finely chopped mushrooms and lentils.
Use gluten-free soy sauce and breadcrumbs to make this recipe gluten-free.
To bake instead of frying, place meatballs on a baking sheet and bake at 400°F for 15-20 minutes, turning halfway through.
Store leftovers in an airtight container in the refrigerator for up to 3 days; keep dip separate until serving.
Freeze cooked meatballs by flash freezing on a baking sheet, then transfer to freezer-safe bags for up to 2 months.
Reheat meatballs in a 350°F oven until warmed through or microwave gently; stir dip before serving.