The Best Korean BBQ Meatballs with Spicy Mayo Dip

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When I first set out to create these Korean BBQ Meatballs with Spicy Mayo Dip, I wanted something that packed a punch—bold flavor, juicy texture, and a dipping sauce that could stand on its own. What I ended up with was a show-stopping dish that hits every note: sweet, savory, spicy, and creamy. The meatballs are tender and full of flavor from the Korean BBQ marinade, and that spicy mayo dip? Let’s just say you’ll want to put it on everything.

I love serving these at parties or as part of a casual weeknight dinner. They’re crowd-pleasers that don’t require a mountain of work. Whether you eat them over rice, stuff them in lettuce cups, or serve them with toothpicks as an appetizer, they disappear fast. And the best part? You can prep them ahead of time. Trust me—once you try these, they’ll become a regular in your rotation.

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

These meatballs are everything you want in comfort food with a Korean twist. You’ll love the sticky caramelized exterior paired with a tender, juicy center. The flavor is rich but not overwhelming, thanks to the balanced sweetness of the BBQ glaze and the subtle heat of gochujang. And the spicy mayo adds a cool contrast that keeps each bite exciting.

These meatballs are:

• Perfect for meal prep
• Ideal as an appetizer or main
• Freezer-friendly
• Quick to make with pantry staples
• Totally addictive

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What Kind of Ground Meat Works Best for Korean BBQ Meatballs?

You’re not limited to just one kind of ground meat here, which is what makes this recipe so versatile. I typically go with ground beef or a beef/pork blend for that rich, juicy bite. Pork adds a bit of fat and tenderness, while beef brings a hearty flavor that pairs perfectly with the Korean BBQ sauce.

If you’re looking for a leaner option, ground chicken or turkey also works beautifully—just make sure not to overcook them since they’re lower in fat. No matter which meat you choose, the key is to avoid anything too lean. A little fat goes a long way in keeping the meatballs moist and flavorful.

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Options for Substitutions

Want to make these meatballs your own? Here are a few smart swaps to fit your taste or pantry:

• Meat: Use ground turkey or chicken instead of beef/pork for a leaner version.
• Breadcrumbs: Panko is great, but crushed rice crackers or almond flour work for gluten-free options.
• Egg: Replace with a flaxseed egg (1 tbsp flaxseed + 2.5 tbsp water) for an egg-free version.
• Gochujang: No gochujang? Try sriracha or chili garlic paste, though it’ll shift the flavor slightly.
• Soy Sauce: Coconut aminos or tamari are excellent gluten-free alternatives.
• Spicy Mayo: Mix Greek yogurt or sour cream with sriracha if you’re out of mayo.

These swaps won’t compromise flavor and allow you to customize the dish to suit your needs or dietary restrictions.

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Ingredients for This Korean BBQ Meatballs with Spicy Mayo Dip

Each ingredient in this recipe plays a role in building rich, layered flavor—and nothing is included without purpose. Here’s what you’ll need and why:

• Ground Beef (or Beef/Pork Blend): Provides a juicy, hearty base with enough fat to keep the meatballs tender.
• Garlic (minced): Adds a punch of savory depth that’s classic in Korean cuisine.
• Ginger (grated): Brightens up the meat mixture and balances the richness of the meat.
• Green Onions (chopped): Brings freshness and mild sharpness to the mix.
• Soy Sauce: Adds umami and saltiness, forming the backbone of the BBQ flavor.
• Brown Sugar: Offers sweetness that caramelizes beautifully when baked or pan-seared.
• Sesame Oil: Just a touch adds nutty warmth and authenticity.
• Gochujang (Korean chili paste): Brings heat and complexity to the glaze and mayo dip.
• Egg: Binds the mixture together for well-formed meatballs.
• Panko Breadcrumbs: Soaks up moisture and keeps the meatballs light and tender.
• Mayonnaise: Creamy base for the spicy dipping sauce.
• Lime Juice: Adds acidity and brightness to balance the richness of the mayo.
• Chopped Chives: A fresh, mild onion flavor that makes a perfect garnish.

Every component builds on the next for that signature Korean BBQ fusion that’s impossible to resist.

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Step 1: Make the Meatball Mixture

In a large mixing bowl, combine ground beef (or your preferred meat), minced garlic, grated ginger, chopped green onions, soy sauce, brown sugar, sesame oil, egg, and panko breadcrumbs. Mix until just combined—don’t overwork the meat or the meatballs may turn out tough.

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Step 2: Form the Meatballs

Using clean hands or a cookie scoop, shape the mixture into 1½-inch balls. Try to keep them uniform in size so they cook evenly. Place them on a lined baking sheet or plate.

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Step 3: Cook the Meatballs

You can either bake at 400°F (200°C) for 15–18 minutes until browned and cooked through, or pan-fry in a bit of oil over medium heat, turning occasionally, until they’re crispy and caramelized on all sides.

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Step 4: Make the Spicy Mayo Dip

In a small bowl, whisk together mayonnaise, gochujang, a splash of lime juice, and a pinch of salt. Taste and adjust the heat to your liking—add more gochujang for extra kick.

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Step 5: Serve and Garnish

Arrange the meatballs on a plate or serving tray. Drizzle the spicy mayo generously over the top and finish with chopped chives or green onions for a pop of freshness. Serve extra sauce on the side for dipping.

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

If you’re baking the meatballs, they’ll need about 15 to 18 minutes at 400°F (200°C)—just long enough to get them golden and cooked through. For a crispier exterior, broil them for the last 2 minutes.

If pan-frying, cook over medium heat for 10 to 12 minutes, turning frequently to ensure an even sear on all sides. They should be firm to the touch and have a deep caramelized crust when they’re done.

Internal temperature should reach 160°F (71°C) if you want to be exact with a meat thermometer.

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Tips for Perfect Korean BBQ Meatballs with Spicy Mayo Dip

• Don’t overmix the meat: Gentle mixing helps keep the meatballs tender instead of dense or rubbery.
• Wet your hands: Lightly wetting your hands with water makes it easier to roll meatballs without sticking.
• Let them rest after cooking: Resting for a few minutes allows juices to redistribute and keeps every bite moist.
• Use fresh garlic and ginger: It makes a noticeable difference in flavor versus powdered alternatives.
• Adjust the spice in the mayo: You can easily tone it down with more mayo or crank it up with extra gochujang.
• Double the sauce: Trust me—you’ll want more of that spicy mayo. It’s great on everything from fries to sandwiches.

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Watch Out for These Mistakes While Cooking

Even simple recipes like these Korean BBQ meatballs can trip you up if you’re not careful. Here’s what to avoid:

• Overmixing the meat: This leads to dense, chewy meatballs. Mix just until everything is combined.
• Using meat that’s too lean: Low-fat meat dries out fast. Aim for something with at least 15–20% fat for juicy results.
• Skipping the breadcrumbs or egg: These are key for structure and moisture—don’t leave them out.
• Undercooking or overcooking: Use a meat thermometer if you’re unsure; aim for 160°F (71°C) internal temperature.
• Not chilling the meatballs (optional tip): A quick 10-minute chill helps them hold shape better during cooking, especially if pan-frying.
• Overloading the pan: If pan-frying, cook in batches so they brown properly instead of steaming.

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

These meatballs are versatile enough to pair with all kinds of sides—from light to hearty. Here are some favorites:

Steamed Jasmine or Sticky Rice

A fluffy base that soaks up the sweet and savory glaze perfectly.

Lettuce Wraps

Crisp romaine or butter lettuce makes a refreshing, low-carb way to enjoy these meatballs.

Quick Pickled Cucumbers

Adds crunch and acidity to balance the richness of the meat and spicy mayo.

Korean Kimchi

Fermented and spicy, kimchi brings bold, tangy flavor that complements the dish’s sweetness.

Garlic Noodles

Savory, buttery noodles tossed with soy and garlic are an indulgent, satisfying side.

Sesame Broccoli or Bok Choy

Lightly sautéed or steamed greens finished with sesame oil and seeds for a nutritious balance.

Korean Pancakes (Pajeon)

Scallion pancakes or veggie pajeon add a crispy, savory sidekick.

Fried or Steamed Dumplings

Keep it all in the Korean/Asian fusion vibe with dumplings for a fun, snack-style spread.

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Storage Instructions

These Korean BBQ meatballs store beautifully, making them ideal for meal prep or leftovers.

• Refrigerator: Store in an airtight container for up to 4 days. Keep the spicy mayo dip separate if possible to maintain freshness.
• Freezer: Once cooked and cooled, freeze the meatballs in a single layer on a baking sheet. Once solid, transfer to a freezer bag or container. They’ll keep for up to 3 months.
• Reheating: Warm in the oven at 350°F (175°C) for 10–12 minutes, or microwave in short bursts. If frozen, thaw overnight in the fridge before reheating.

To keep the texture crisp, avoid microwaving directly from frozen without defrosting first.

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Estimated Nutrition

Here’s a general nutritional breakdown per serving (about 4–5 meatballs with sauce):

• Calories: ~320
• Protein: 20g
• Fat: 22g
• Saturated Fat: 6g
• Carbohydrates: 10g
• Fiber: 1g
• Sugar: 5g
• Sodium: 580mg
• Cholesterol: 85mg

Note: Values will vary slightly depending on the type of meat used and how much sauce you use.

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Frequently Asked Questions

What can I use instead of gochujang?

If you don’t have gochujang, sriracha or chili garlic paste are good substitutes. They won’t have the same fermented depth, but they’ll still add a nice heat and tang.

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Can I make these meatballs ahead of time?

Absolutely. You can mix and shape the meatballs a day in advance, then store them covered in the fridge until ready to cook. You can also fully cook and reheat them when needed.

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Are these meatballs spicy?

They have a mild kick from the gochujang, but they’re not overly spicy. You can always adjust the amount of chili paste in both the meatballs and the mayo dip.

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Can I bake and freeze them?

Yes! After baking, let the meatballs cool, then freeze them on a tray. Once frozen, transfer to a container or zip-top bag. Thaw in the fridge before reheating.

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What’s the best dipping sauce besides spicy mayo?

Try a mix of soy sauce, rice vinegar, honey, and sesame oil for a tangy, sweet-soy alternative. Or go with a creamy garlic yogurt dip for something lighter.

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Can I make this gluten-free?

Yes. Use gluten-free panko (or almond flour), tamari instead of soy sauce, and double-check your gochujang—some brands contain wheat.

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Is it okay to use ground chicken or turkey?

Definitely! They’re leaner but still flavorful. Just be cautious not to overcook them, as they can dry out more easily than beef or pork.

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How should I serve these at a party?

Stick a toothpick in each one, drizzle with spicy mayo, and sprinkle with sesame seeds or chopped chives. Serve them warm on a platter—they’ll go fast!

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Conclusion

These Korean BBQ Meatballs with Spicy Mayo Dip are the ultimate flavor-packed bite: sweet, spicy, savory, and endlessly versatile. Whether you’re looking for a quick dinner, a game day appetizer, or something bold to bring to a potluck, this recipe has your back. The ingredients are simple, the process is easy, and the result is a dish that everyone remembers—and asks for again. Don’t be surprised if you find yourself doubling the batch next time.

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