Korean BBQ Meatballs with Spicy Mayo Dip

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These Korean BBQ Meatballs with Spicy Mayo Dip are something I crave when I’m in the mood for something hearty, juicy, and full of bold flavors. When I first made these, I was honestly just trying to use up some leftover ground beef, but the result was so good I ended up making a whole new batch the next day just to savor it all over again.

What sets these meatballs apart is the sticky-sweet glaze that gets perfectly caramelized in the oven. And let me just say, the spicy mayo dip? It’s the silky, creamy balance to the charred richness of the meatballs. I’ve brought these to parties, served them as weeknight dinners, and even eaten them cold straight from the fridge the next day.

This recipe brings together classic Korean flavors like gochujang and soy sauce, and blends them with a creamy, zesty dip that will leave you licking the spoon. Whether you serve them as an appetizer, main dish, or with rice and veggies, these meatballs are guaranteed to be a hit.

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

These meatballs are incredibly easy to prepare and make any meal feel a bit more special. The mix of savory umami from the soy sauce and gochujang, balanced with the rich meat and creamy mayo dip, hits all the right notes. They’re perfect for entertaining, meal prep, or a flavor-packed dinner. Plus, they look absolutely irresistible with their glistening glaze and bright green garnish.

Ingredients

Ground beef forms the hearty, protein-rich base of the meatballs. I prefer using an 80/20 mix for the best flavor and texture.

Gochujang adds a smoky heat and deep Korean chili flavor that defines the BBQ glaze.

Soy sauce brings umami depth and saltiness that seasons the meatballs perfectly.

Brown sugar balances the heat with a touch of sweetness that caramelizes beautifully in the oven.

Garlic and ginger add aromatic depth and a warm spice that enhances the Korean-inspired taste.

Green onions provide freshness and a pop of color both in the meatball mixture and as a garnish.

Breadcrumbs and eggs help bind everything together for that perfect, tender bite.

Mayonnaise is the creamy base of the spicy mayo dip.

Sriracha or extra gochujang adds a spicy kick to the mayo, depending on your heat preference.

Rice vinegar or lime juice cuts through the richness of the dip with a little tang.

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Mix and Shape the Meatballs

In a large bowl, combine ground beef, chopped green onions, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, breadcrumbs, and eggs. Mix until just combined. Form the mixture into evenly-sized meatballs, about 1.5 inches each.

Step 2: Bake the Meatballs

Place the meatballs on a baking sheet lined with parchment paper. Bake in a preheated 400°F oven for 18 to 20 minutes, until browned and cooked through.

Step 3: Make the Korean BBQ Glaze

In a small saucepan, combine soy sauce, gochujang, brown sugar, and a splash of water. Simmer until the sauce thickens slightly. Brush the glaze over the baked meatballs and return them to the oven for 5 more minutes to caramelize.

Step 4: Prepare the Spicy Mayo Dip

In a bowl, whisk together mayonnaise, sriracha (or gochujang), and rice vinegar until smooth. Adjust seasoning to taste.

Step 5: Serve and Garnish

Serve the glazed meatballs warm with a drizzle of the spicy mayo dip. Sprinkle with chopped green onions for a final touch.

Recipe Variations and Possible Substitutions

If you don’t eat beef, feel free to substitute ground chicken, turkey, or pork. Ground chicken pairs particularly well with the glaze, giving a slightly lighter result. For a gluten-free version, use tamari instead of soy sauce and substitute the breadcrumbs with crushed rice crackers or gluten-free panko. Vegans can try using plant-based ground meat and egg replacer, and swap out regular mayo for vegan mayonnaise.

Add a touch of sesame oil or seeds into the glaze for extra nuttiness, or toss in some chopped kimchi to the meatball mix for a fermented tang that elevates the Korean flair even more.

Serving and Pairing Suggestions

These meatballs are perfect as an appetizer for gatherings or served as a hearty main over jasmine rice or noodles. You can also skewer them with toothpicks for easy party bites or serve them in lettuce cups for a low-carb twist. Pair with a crisp cucumber salad or pickled radish to contrast the savory richness. For a fuller meal, I love adding them to a Korean-style grain bowl with veggies, sesame seeds, and a drizzle of extra sauce.

Storage and Reheating Tips

Store any leftover meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm them in a 350°F oven for about 10 minutes, or microwave them for 1 to 2 minutes until heated through. The spicy mayo dip should be stored separately and stirred well before serving again. These also freeze well for up to 2 months; just thaw in the fridge overnight and reheat as needed.

FAQs

What makes Korean BBQ Meatballs with Spicy Mayo Dip different from regular meatballs?

The glaze and ingredients set them apart. Gochujang, soy sauce, and ginger give these meatballs a deep, complex flavor that’s both sweet and savory, while the spicy mayo adds creamy heat.

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

Absolutely. These meatballs can be prepped and baked in advance. Store them in the fridge and reheat just before serving. The dip can also be made ahead and kept chilled.

How spicy is the spicy mayo in Korean BBQ Meatballs with Spicy Mayo Dip?

It has a mild to moderate heat depending on the amount of sriracha or gochujang used. You can easily adjust it to your liking.

Are Korean BBQ Meatballs with Spicy Mayo Dip freezer-friendly?

Yes! Both the meatballs and the spicy mayo freeze well. Just be sure to store the mayo in a separate container and thaw everything in the refrigerator before reheating.

What should I serve with Korean BBQ Meatballs with Spicy Mayo Dip?

They go wonderfully with rice, noodles, or even in lettuce wraps. Add a fresh cucumber salad or kimchi on the side for extra flavor and crunch.

Related Recipe You’ll Like

If you enjoy bold and comforting flavor combinations, check out my recipe for Hawaiian BBQ Chicken. It shares that same sweet-savory profile and is perfect for pairing with rice or grilled veggies.

Another great option is the Easy Creamy Polenta Shrimp Recipe, which offers a creamy, spicy kick that complements any seafood lover’s palate.

And don’t miss the Slow Cooker Brisket with Balsamic Gravy if you’re craving something rich and melt-in-your-mouth tender.

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Don’t forget to save this Korean BBQ Meatballs with Spicy Mayo Dip recipe for your next get-together or weeknight dinner. Pin it to your favorite Pinterest board so you can always come back to it. If you try it, snap a photo and share it on Instagram or Facebook and tag me—I’d love to see how yours turned out! Sharing it helps others discover a recipe they’ll love too.

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