Tender Korean BBQ Meatballs with Spicy Mayo Dip

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If there’s one appetizer that always gets wiped clean from the table at my gatherings, it’s these Tender Korean BBQ Meatballs with Spicy Mayo Dip. Juicy, caramelized meatballs bursting with bold Korean flavors like soy, garlic, sesame, and a touch of sweetness—they’re downright addictive. But what really sends them over the top is that velvety, spicy mayo drizzled (or generously dunked) over the top. It’s creamy, fiery, and the perfect contrast to the savory meatballs. I love serving them straight out of the skillet or piping hot from the oven—either way, they’re gone in minutes.

What I adore most about this recipe is its versatility. Whether I’m prepping a quick weeknight meal, stacking them into rice bowls, or skewering them for a fancy party spread, they always deliver. The spicy mayo dip is my go-to sauce for everything lately—it’s so simple but elevates the whole dish. These meatballs don’t just taste good; they make people stop and ask, “What’s in these?!”

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

These meatballs hit all the right notes: sweet, savory, umami, and just enough heat to keep things interesting. They’re quick to prepare, easily doubled for a crowd, and work great as a main or an appetizer. The spicy mayo dip adds that restaurant-quality edge without any complicated steps. Plus, they’re baked, not fried—so you get a juicy, crisp-edged meatball with less mess.

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What Kind of Ground Meat Should I Use?

For these Korean BBQ meatballs, I usually reach for ground beef with an 80/20 fat ratio—it strikes the right balance between flavor and juiciness. However, ground pork or a mix of beef and pork adds even more depth, making the meatballs incredibly tender. If you’re looking for something lighter, ground chicken or turkey also works well, just make sure to add a little extra oil or sesame oil to keep things moist. The meat is your foundation, so choose one with enough fat to carry all that delicious flavor.

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Options for Substitutions

One of the great things about this recipe is how flexible it can be:

• Meat Options: Swap beef for ground turkey or chicken for a leaner choice. Pork gives a more traditional Korean taste.
• Breadcrumbs: Panko breadcrumbs are my go-to for fluffiness, but crushed crackers or almond flour can work if you’re gluten-free.
• Soy Sauce: Tamari or coconut aminos are great alternatives for a gluten-free or lower-sodium version.
• Gochujang: This spicy Korean chili paste is essential for that deep, smoky heat. If you don’t have it, mix sriracha with a touch of miso paste for a decent stand-in.
• Spicy Mayo: Mayo + sriracha is the base, but you can sub in Greek yogurt for a lighter version or add a touch of honey if you want to mellow out the heat.
• Green Onion Garnish: Not a fan? Try cilantro, parsley, or even chives instead.

With these substitutions, you can make the recipe work for your taste or pantry without losing its signature boldness.

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Ingredients for This Tender Korean BBQ Meatballs with Spicy Mayo Dip

• Ground Beef (or Pork): The rich base of the meatballs—full of flavor and moisture. A blend of both gives the best texture.
• Garlic: Freshly minced garlic brings sharp, aromatic depth that’s essential in Korean BBQ.
• Ginger: Adds a warm, slightly spicy brightness that lifts the entire dish.
• Soy Sauce: Gives the meatballs a salty, umami punch that mimics classic Korean marinades.
• Sesame Oil: Just a splash adds nuttiness and authentic Korean aroma.
• Brown Sugar: Balances the savory and spicy with a touch of sweetness and helps caramelize the meatballs.
• Egg: Binds the mixture together so the meatballs hold their shape.
• Panko Breadcrumbs: Light and airy, these help keep the meatballs tender instead of dense.
• Green Onions: Chopped finely, they add a fresh bite and visual pop.
• Gochujang (Korean Chili Paste): Infuses heat and smoky complexity into the meat mixture and optional extra glaze.
• Salt & Pepper: Essential for seasoning and balance.
• Mayonnaise: Forms the base of the creamy dip—rich and smooth.
• Sriracha: Brings the heat to the mayo dip for a satisfying spicy kick.
• Lime Juice (optional): A splash brightens the spicy mayo and cuts through richness.

Every ingredient here plays a role in building layers of flavor, from the meatballs themselves to that crave-worthy dip.

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Step 1: Make the Meatball Mixture

In a large mixing bowl, combine ground beef (or your chosen meat), minced garlic, grated ginger, soy sauce, sesame oil, brown sugar, panko breadcrumbs, egg, chopped green onions, gochujang, salt, and pepper. Mix everything gently using your hands or a fork until well combined, but don’t overwork it—just enough to bring everything together.

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Step 2: Shape the Meatballs

Scoop out about 1 to 1½ tablespoons of the mixture and roll into firm, evenly sized balls. Place them on a parchment-lined baking sheet, spaced slightly apart to allow even cooking. You should get around 18–22 meatballs depending on size.

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Step 3: Bake the Meatballs

Preheat your oven to 400°F (200°C). Bake the meatballs for 15–18 minutes or until golden brown on the outside and cooked through. You can broil them for the last 1–2 minutes for extra browning if desired.

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Step 4: Make the Spicy Mayo Dip

While the meatballs are baking, mix mayonnaise and sriracha in a small bowl. Add a splash of lime juice for brightness if you like. Taste and adjust spice level to your preference.

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Step 5: Plate and Serve

Once the meatballs are out of the oven, you can drizzle the spicy mayo directly over them or serve it as a dip on the side. Garnish with chopped green onions or sesame seeds for that final touch.

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How Long to Cook the Tender Korean BBQ Meatballs with Spicy Mayo Dip

These meatballs cook in the oven at 400°F (200°C) for 15 to 18 minutes. They should be golden brown on the outside and fully cooked in the center—internal temperature should hit 160°F (71°C) if you’re using a meat thermometer. For a slightly crispy, caramelized exterior, I like to broil them for the last 1–2 minutes. Keep an eye on them, though—gochujang and sugar can burn quickly under high heat.

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Tips for Perfect Tender Korean BBQ Meatballs with Spicy Mayo Dip

• Don’t Overmix: When combining your ingredients, mix just until everything is incorporated. Overmixing can make the meatballs dense.
• Uniform Sizing: Use a small cookie scoop or tablespoon to portion the meatballs evenly so they cook at the same rate.
• Chill Before Baking (Optional): If you have time, chill the meatballs for 15–20 minutes before baking—they’ll hold their shape better and stay juicier.
• Taste Test the Mixture: Fry a small bit of the meat mixture in a pan before forming all the meatballs. That way, you can adjust seasoning if needed.
• Adjust Spice Level: If you’re serving a crowd, keep the spicy mayo on the milder side and let guests add extra sriracha if they want more heat.
• Broil for Extra Flavor: A quick broil at the end adds a restaurant-style caramelized crust that brings everything together.

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Watch Out for These Mistakes While Cooking

• Using Lean Meat Only: Extra-lean meat can lead to dry, tough meatballs. Aim for a balance of fat (80/20 beef is ideal).
• Skipping the Binder: Egg and breadcrumbs are crucial to keep the meatballs soft and intact—don’t leave them out or you’ll risk crumbling.
• Overbaking: Keep an eye on cook time. These meatballs can dry out quickly if left too long in the oven.
• Forgetting to Taste-Test: You won’t know if the seasoning is right unless you cook a small piece first and adjust accordingly.
• Not Letting Them Rest: Let the meatballs sit for a few minutes after baking so the juices redistribute.
• Using Cold Ingredients Straight from the Fridge: Bring everything to room temp before mixing for better integration and easier shaping.

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

Steamed White Rice

The most classic and comforting choice—it soaks up the sauce beautifully and balances the spices.

Pickled Cucumber Salad

Crisp, tangy, and refreshing—great for cutting through the richness of the meatballs.

Kimchi Fried Rice

For a bolder pairing, this spicy, garlicky rice complements the meatballs’ deep umami.

Lettuce Wraps

Wrap the meatballs in butter lettuce with a bit of spicy mayo and rice—fresh and light.

Korean-Style Slaw

A crunchy cabbage slaw tossed in sesame oil, vinegar, and a dash of gochugaru adds a vibrant side.

Noodles with Sesame Dressing

Cold soba or udon tossed in a sesame-soy vinaigrette makes a cool, satisfying match.

Miso Soup

A warm, light soup on the side balances the heavier protein and keeps things cozy.

Roasted Vegetables

Tossed in a little sesame oil and soy, roasted veggies like carrots, broccoli, or bell peppers work great alongside.

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Storage Instructions

Leftover Korean BBQ meatballs store beautifully, making them a great meal prep option. Once cooled, transfer them to an airtight container and store in the fridge for up to 4 days. To reheat, pop them in the microwave for 1–2 minutes or warm them in a skillet over medium heat until heated through.

If you’re planning ahead, you can freeze the cooked meatballs for up to 2 months. Just place them in a freezer-safe container or zip bag. To reheat from frozen, either thaw overnight in the fridge and reheat as usual, or bake from frozen at 350°F (175°C) until hot—about 15–20 minutes.

As for the spicy mayo, it’s best made fresh, but it can last 3–4 days in the fridge if stored in a sealed container.

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Estimated Nutrition

Here’s a general estimate for one serving (about 4 meatballs + dip):

• Calories: ~310 kcal
• Protein: 18g
• Fat: 22g
• Saturated Fat: 6g
• Carbohydrates: 10g
• Fiber: 0.5g
• Sugar: 4g
• Sodium: 580mg
• Cholesterol: 85mg

Note: Nutritional values may vary depending on meat choice, exact measurements, and brands used.

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Frequently Asked Questions

Can I make these meatballs ahead of time?

Absolutely. You can prepare and shape the meatballs up to 24 hours in advance. Keep them covered in the fridge until you’re ready to bake.

Can I freeze the meatballs before cooking?

Yes! Lay them out on a baking sheet to freeze individually, then transfer to a zip bag. Bake straight from frozen—just add a few extra minutes to the cook time.

What if I don’t have gochujang?

Try a mix of sriracha and a teaspoon of miso paste or soy sauce for a similar spicy-salty depth. It won’t be identical, but it still works great.

Can I use gluten-free breadcrumbs?

Definitely. Use gluten-free panko or almond flour as a binder. Also, make sure to use tamari or coconut aminos instead of regular soy sauce.

Is this dish spicy?

The meatballs have mild heat from gochujang, and the spicy mayo can be adjusted. Reduce the sriracha if you’re sensitive to spice—or skip it altogether for a milder dip.

Can I pan-fry instead of baking?

Yes, pan-frying works well. Use medium heat and cook for about 8–10 minutes, turning to brown all sides and cook through. Just keep the sizes small so they cook evenly.

What protein alternatives can I use?

Ground chicken, turkey, or even plant-based meat alternatives work. If using lean meats, add a splash of sesame oil to maintain moisture.

How do I know when the meatballs are done?

They should be golden brown and reach an internal temperature of 160°F (71°C). The centers should no longer be pink, and juices should run clear.

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Conclusion

These Tender Korean BBQ Meatballs with Spicy Mayo Dip are everything I love in one dish—bold, savory, a little spicy, and incredibly easy to make. Whether you serve them as party appetizers, stack them into rice bowls, or wrap them in lettuce for a lighter bite, they always deliver that irresistible flavor. With their juicy texture and that creamy, fiery dip, they’re the kind of crowd-pleaser you’ll find yourself making again and again. If you’ve been looking for your next go-to meatball recipe, this is the one to bookmark.

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