Korean BBQ Meatballs with Spicy Mayo Dip

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I’ve made a lot of meatball recipes in my kitchen, but these Korean BBQ Meatballs with Spicy Mayo Dip are something else entirely. The first time I tossed together the sweet-savory glaze with just a touch of heat, I knew I was onto something addictive. Add that creamy, spicy mayo drizzle? Total game-changer. The contrast of crispy-edged, tender meatballs with the rich sauce hits every note: umami, sweet, tangy, spicy, and creamy all in one bite.

I love serving these when I want to impress without stressing—whether it’s for casual get-togethers, game nights, or just a bold weeknight dinner. They’re bold, flavorful, and incredibly satisfying. Once that spicy mayo dip hits those caramelized meatballs, you’ll find it nearly impossible to stop at just one.

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

These meatballs pack a punch of flavor that feels both familiar and exciting. The Korean BBQ glaze brings depth and sweetness, while the spicy mayo adds a creamy, tangy heat that makes the whole dish pop. They’re baked or pan-seared to get that perfect outer crust, yet juicy inside. Whether you’re looking for a new dinner idea or a standout party appetizer, this easy recipe delivers every time. Plus, you can make them ahead, freeze them, or serve them up in rice bowls, sliders, or lettuce wraps.

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What Kind of Meat Should I Use for Korean BBQ Meatballs?

I typically go with ground beef or a mix of beef and pork for these meatballs. The combination gives the best balance of flavor and moisture. Beef brings a bold, rich taste, while pork adds tenderness and fat, which keeps the meatballs juicy. If you’re aiming for a leaner version, ground turkey works well too, though it may need a bit of extra seasoning to keep things interesting.

Another tip? Look for meat with a slightly higher fat content—like 80/20 beef—to really let that Korean BBQ glaze soak in and caramelize beautifully when cooked.

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Options for Substitutions

Don’t worry if you’re missing a few ingredients—this recipe is flexible and forgiving:

• Ground Meat: Swap beef/pork with ground chicken, turkey, or even plant-based meat alternatives.
• Breadcrumbs: Use panko, crushed crackers, almond flour (for a low-carb version), or even cooked rice for binding.
• Egg: Acts as a binder, but if you’re out or need an alternative, try 1 tablespoon of chia seeds soaked in water or a bit of mayo.
• Soy Sauce: Tamari or coconut aminos work great for a gluten-free option.
• Spicy Mayo: Mix Greek yogurt or sour cream with hot sauce or Sriracha if you want something lighter.
• Green Onion Garnish: Chives or thinly sliced scallions will still give you that pop of color and freshness.

You can easily make these meatballs your own depending on what’s in your pantry or your dietary needs.

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Ingredients for Korean BBQ Meatballs with Spicy Mayo Dip

• Ground Beef (or Beef & Pork Mix)
  The base of the meatballs—rich, flavorful, and perfect for soaking up the BBQ glaze.
• Garlic
  Freshly minced garlic adds that sharp, savory kick you expect in Korean-style dishes.
• Ginger
  Brings warmth and brightness, balancing the sweetness of the glaze.
• Green Onions
  Mixed into the meatballs and used as garnish for freshness and color.
• Soy Sauce
  Provides salty, umami depth—essential for that Korean BBQ flavor.
• Brown Sugar
  Adds a subtle sweetness and helps the meatballs caramelize while cooking.
• Gochujang (Korean Chili Paste)
  Gives the glaze a smoky, spicy edge and that iconic Korean flavor.
• Sesame Oil
  Just a little gives the meatballs a nutty aroma and enhances the overall taste.
• Egg
  Acts as a binder to keep the meatballs tender and hold their shape.
• Breadcrumbs (Panko Preferred)
  Light and airy, they help the meatballs stay moist without being dense.
• Mayonnaise
  The base for the spicy mayo dip—creamy and smooth.
• Sriracha or Gochujang (for Dip)
  Adds heat to the mayo for that spicy finish.
• Lime Juice (Optional for Dip)
  A touch of acidity brightens up the creamy dip.
• Salt & Black Pepper
  Season to taste—don’t skip these basics to bring everything together.

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Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine ground beef (or your chosen meat), minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, brown sugar, breadcrumbs, egg, salt, and pepper. Use your hands or a spoon to mix until everything is evenly combined—don’t overmix or the meatballs can become tough.

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Step 2: Shape the Meatballs

Using a small cookie scoop or your hands, roll the mixture into evenly sized balls (about 1.5 inches wide). Place them on a parchment-lined baking sheet or plate.

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Step 3: Cook the Meatballs

You have two great options here:

• Oven Method: Bake at 400°F (200°C) for 15–18 minutes until browned and cooked through.
• Pan-Sear Method: Heat oil in a skillet over medium heat and sear the meatballs, turning often, until browned on all sides and cooked through (about 10–12 minutes total).

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Step 4: Make the Korean BBQ Glaze

In a small saucepan, whisk together soy sauce, brown sugar, gochujang, a bit of water, and sesame oil. Simmer over low heat for 3–4 minutes until slightly thickened. You can adjust sweetness or heat as you go.

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Step 5: Coat the Meatballs

Once the meatballs are cooked, toss them in the warm glaze until evenly coated. Let them sit in the pan for a minute or two to soak up that sticky goodness.

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Step 6: Prepare the Spicy Mayo Dip

In a small bowl, mix mayonnaise with Sriracha (or gochujang) and a squeeze of lime juice if you like it tangy. Stir until smooth and creamy.

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Step 7: Serve

Plate the glazed meatballs, drizzle with spicy mayo, and sprinkle chopped green onions on top for garnish. Serve warm and enjoy the flavor explosion!

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How Long to Cook the Korean BBQ Meatballs

Cooking time will depend slightly on your chosen method and the size of your meatballs:

• Oven Method: Bake at 400°F (200°C) for 15 to 18 minutes until the meatballs are browned and reach an internal temperature of 165°F (74°C).
• Pan-Searing: Cook over medium heat, turning frequently, for 10 to 12 minutes, ensuring they are evenly browned and cooked through.

If you’re unsure, a meat thermometer is your best friend for perfectly cooked, juicy meatballs.

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Tips for Perfect Korean BBQ Meatballs

• Use a cookie scoop or wet hands to ensure uniform size so they cook evenly.
• Don’t overmix the meat mixture—just enough to combine. Overmixing can make them tough.
• Chill the meatballs for 10–15 minutes before cooking if you have time. It helps them hold their shape better.
• Brush with extra glaze after cooking if you want a shiny, more intense flavor coating.
• Broil for 1–2 minutes after baking to caramelize the glaze for that sticky, crispy edge.
• Adjust spice level in the mayo by increasing or reducing the Sriracha or gochujang.
• Double the glaze if you love things extra saucy or want to drizzle some over rice or noodles.

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Watch Out for These Mistakes While Cooking

• Using Lean Meat Only: While lean meat sounds healthier, it can lead to dry meatballs. Opt for a bit of fat to keep them juicy.
• Skipping the Glaze Simmer: The glaze needs time to thicken. Don’t rush it or you’ll end up with a watery coating that won’t cling.
• Overcooking: Whether baking or pan-searing, keep an eye on the time. Overcooked meatballs turn tough fast.
• Not Letting the Meatballs Rest: Give them a few minutes to rest after cooking. This keeps the juices locked in and the glaze from sliding off.
• Using Cold Ingredients: Let your ingredients sit at room temperature for a few minutes before mixing. Cold meat can lead to uneven cooking and mixing.
• Drowning in Sauce: A little glaze goes a long way. Don’t overdo it, or it may overpower the delicate balance of flavors.

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What to Serve With Korean BBQ Meatballs with Spicy Mayo Dip?

Steamed Jasmine or Sticky Rice

A neutral base that absorbs the glaze beautifully and complements the spicy mayo.

Kimchi Fried Rice

Adds a tangy, fermented punch and extra texture to your meal.

Lettuce Wraps

Cool, crisp lettuce (like butter lettuce) makes a perfect handheld wrap for the warm meatballs.

Cucumber Salad

Refreshing and crunchy, it balances out the rich and spicy flavors.

Stir-Fried Vegetables

Quickly sautéed bok choy, carrots, and bell peppers pair beautifully with these meatballs.

Ramen or Soba Noodles

Tossed in a light sesame dressing, they make a satisfying base for the saucy meatballs.

Pickled Radish or Daikon

Adds a crisp, sweet-sour bite that cuts through the richness.

Asian Slaw

A crunchy slaw with sesame dressing adds color, crunch, and freshness to the plate.

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Storage Instructions

These Korean BBQ Meatballs with Spicy Mayo Dip are great for prepping ahead or enjoying as leftovers. Here’s how to keep them fresh:

• Refrigerator: Store cooked and glazed meatballs in an airtight container for up to 4 days. Keep the spicy mayo dip separate.
• Freezer: Freeze the cooked (unglazed) meatballs for up to 3 months in a sealed container or freezer bag. When ready to serve, reheat and toss in freshly made glaze.
• Reheating: Warm in the oven at 350°F (175°C) for 10–12 minutes or microwave in short bursts. For best results, reheat with a splash of water or broth to keep them moist.

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Estimated Nutrition (Per Serving — About 4 Meatballs + Dip)

• Calories: 320
• Protein: 20g
• Fat: 22g
• Saturated Fat: 6g
• Carbohydrates: 12g
• Sugar: 5g
• Fiber: 1g
• Cholesterol: 75mg
• Sodium: 580mg

Note: Nutrition may vary depending on meat used and portion size of dip.

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Frequently Asked Questions

Can I make these meatballs ahead of time?

Absolutely! You can form the meatballs and refrigerate them uncooked for up to 24 hours. Cook and glaze them just before serving.

Can I freeze these meatballs?

Yes, they’re freezer-friendly. Freeze them cooked (without glaze) and reheat when ready. Just make the glaze fresh and toss to coat after reheating.

Is there a vegetarian version of this recipe?

Definitely—use plant-based ground meat alternatives, or even mashed lentils or mushrooms mixed with breadcrumbs and seasoning for a veggie take.

What if I don’t have gochujang?

You can substitute with Sriracha or a mix of chili paste and a little miso or soy sauce to get a similar depth and spice.

Can I make this gluten-free?

Yes! Use gluten-free breadcrumbs and substitute tamari or coconut aminos for soy sauce.

How spicy is the spicy mayo dip?

It’s mild to medium heat depending on how much Sriracha or gochujang you use. You can easily adjust it to taste.

Can I bake instead of fry the meatballs?

Yes, baking at 400°F (200°C) works great. It’s an easier, less messy option and still gives delicious results.

Can I serve this as a main dish?

Absolutely. Pair with rice or noodles and some veggies for a complete, hearty meal.

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Conclusion

These Korean BBQ Meatballs with Spicy Mayo Dip are an easy yet bold way to shake up your usual dinner routine. Juicy, caramelized meatballs coated in a sweet and spicy glaze, finished with a creamy kick from the dip—what’s not to love? Whether you’re hosting friends or meal-prepping for the week, this dish brings big flavor with minimal effort. It’s the kind of recipe that always disappears fast, so don’t be surprised if you end up doubling it next time.

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