Tender Korean BBQ Meatballs with Spicy Mayo Dip

If there’s one appetizer that never fails to impress, it’s meatballs — tender, juicy, and endlessly customizable. But when you take the humble meatball and infuse it with bold Korean BBQ flavors, something magical happens. Introducing Tender Korean BBQ Meatballs with Spicy Mayo Dip — a sweet, savory, and slightly spicy dish that packs an incredible punch of flavor in every bite.

Perfect for parties, game nights, family dinners, or even meal prep, these meatballs combine the irresistible umami of soy, sesame, garlic, and ginger with a hint of heat from gochujang. Tossed in a sticky, glossy BBQ glaze and paired with a creamy-spicy mayo dip, they strike that ideal balance of comfort and excitement.

Whether served on skewers for appetizers, over steamed rice for a satisfying meal, or as part of an Asian-inspired dinner spread, these Korean BBQ meatballs are guaranteed to be a crowd-pleaser.

Why You’ll Love This Recipe

• Bursting with Flavor: Every bite has the perfect mix of sweet, salty, garlicky, and spicy — a true Korean-inspired flavor bomb.
• Quick & Easy: From start to finish, you’ll have them ready in just 35 minutes. Perfect for weeknights or last-minute get-togethers.
• Oven-Baked Perfection: Baking keeps the meatballs tender and juicy without the mess of frying.
• Two Sauces in One Dish: The sticky Korean BBQ glaze adds richness, while the spicy mayo dip provides creamy heat for contrast.
• Great for Entertaining: Serve them on toothpicks or skewers for a party-friendly appetizer everyone will love.
• Customizable Heat: Easily adjust the spice level by varying the gochujang and sriracha.

Ingredients Breakdown

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Category: Appetizer
Method: Baking
Cuisine: Korean

Below is the full ingredient list as provided — divided into sections for clarity.

For the Meatballs

• 1 pound ground beef
• ½ cup breadcrumbs
• 1 egg
• 3 green onions, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 tablespoon brown sugar

For the BBQ Sauce

• ¼ cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon gochujang (Korean chili paste)
• 1 teaspoon cornstarch mixed with 1 tablespoon water

For the Spicy Mayo Dip

• ¼ cup mayonnaise
• 1 tablespoon sriracha
• 1 teaspoon lime juice

Tools & Equipment Needed

You don’t need any special equipment — just a few everyday kitchen staples:

• Large mixing bowl
• Baking sheet
• Parchment paper
• Measuring cups and spoons
• Small saucepan (for the BBQ sauce)
• Small mixing bowl (for the mayo dip)
• Whisk or spoon for mixing sauces
• Tongs or spatula for tossing meatballs
• Serving platter or skewers for presentation

Step-by-Step Instructions

Follow these simple steps to make your Korean BBQ meatballs tender, flavorful, and beautifully glazed.

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Step 2: Prepare the Meatball Mixture

In a large mixing bowl, combine:

• 1 pound ground beef
• ½ cup breadcrumbs
• 1 egg
• 3 green onions (finely chopped)
• 3 cloves garlic (minced)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 tablespoon brown sugar

Mix everything together with clean hands or a spoon until well combined. Avoid overmixing — it can make the meatballs dense.

Step 3: Shape the Meatballs

Form the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet. You should get about 16–20 small meatballs, depending on size.

Step 4: Bake Until Tender and Golden

Bake for 18–20 minutes, or until the meatballs are fully cooked and lightly browned on top. The internal temperature should reach 160°F (71°C) for safe doneness.

Step 5: Make the Korean BBQ Sauce

While the meatballs are baking, prepare the sauce.

In a small saucepan, whisk together:

• ¼ cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon gochujang

Heat over medium heat until the mixture begins to simmer. Then add the cornstarch-water slurry (1 teaspoon cornstarch mixed with 1 tablespoon water). Stir constantly until the sauce thickens — about 2 minutes. Remove from heat.

The sauce should be glossy and sticky enough to coat the meatballs beautifully.

Step 6: Make the Spicy Mayo Dip

In a small bowl, combine:

• ¼ cup mayonnaise
• 1 tablespoon sriracha
• 1 teaspoon lime juice

Stir until smooth and creamy. Adjust heat by adding more or less sriracha as desired.

Step 7: Toss & Serve

Once the meatballs are done, transfer them to a large bowl. Pour the warm BBQ sauce over and gently toss until evenly coated.

Serve immediately with the spicy mayo dip on the side. Garnish with sesame seeds or chopped green onions if desired.

Tips & Variations

• Adjust Spice Levels: For a milder version, reduce the gochujang in the sauce and sriracha in the mayo dip. For more heat, add a dash of chili flakes or extra gochujang.
• Extra Crispy: Roll the formed meatballs in panko breadcrumbs before baking for a crispier exterior.
• Use Different Meats: Ground chicken, turkey, or pork all work well with this recipe. Adjust cooking time slightly as needed.
• Make It a Meal: Serve over steamed rice or noodles, with stir-fried vegetables for a full Korean-inspired dinner.
• Gluten-Free Option: Use gluten-free breadcrumbs and tamari in place of soy sauce.
• Add More Veggies: Finely grated carrots or chopped mushrooms can be mixed into the meatballs for added texture and nutrition.

Flavor Profile & Pairings

These Korean BBQ meatballs hit that irresistible sweet-salty-umami balance, with just the right amount of spice. The beef is tender and juicy, the glaze is sticky and aromatic with honey and soy, and the mayo dip adds creamy heat that cools the palate between bites.

The result? A dish that’s both comforting and exciting — familiar enough for all palates but bold enough to stand out at any gathering.

Best sides to serve with:

• Steamed jasmine or sticky rice
• Asian-style cucumber salad
• Pickled radishes or kimchi
• Garlic sesame noodles
• Simple coleslaw with rice vinegar dressing

Nutritional Overview (Per Serving, Estimated)

Nutrient	Amount
Calories	320 kcal
Protein	15 g
Carbohydrates	15 g
Fat	18 g
Sugar	8 g
Sodium	800 mg

Dietary Notes:

• Contains gluten (soy sauce, breadcrumbs) — use substitutes for gluten-free version.
• Contains eggs and mayonnaise.
• Can be made dairy-free.

Make-Ahead & Meal Prep Tips

• Make Ahead: You can form the meatballs up to a day in advance and store them (covered) in the refrigerator until ready to bake.
• Reheat Gently: Warm leftover meatballs in the oven at 325°F (160°C) or in a skillet over low heat with a splash of water.
• Freezer Friendly: Freeze cooked or uncooked meatballs in a single layer, then store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
• Sauce Storage: Store the Korean BBQ sauce separately in a sealed jar in the fridge for up to 5 days. Reheat and toss with freshly warmed meatballs.
• Spicy Mayo: Keep refrigerated and use within 3 days for best flavor.

FAQs

1. Can I make these in an air fryer?
Yes! Air fry at 375°F (190°C) for about 10–12 minutes, shaking halfway through, until golden and cooked through.

2. What is gochujang, and can I substitute it?
Gochujang is a Korean fermented chili paste made from red chilies, glutinous rice, and soybeans. It adds unique depth and sweetness. If unavailable, substitute with sriracha mixed with a bit of miso or soy sauce.

3. Can I double the recipe?
Absolutely — just double all ingredients and bake in batches. Perfect for parties and potlucks.

4. How spicy is this recipe?
Moderately spicy. The gochujang adds warmth, and the mayo dip balances it. Adjust to taste using less sriracha or chili paste.

5. Can I serve this cold?
These meatballs are best warm, but they also taste great at room temperature — ideal for buffets or lunchboxes.

6. Can I make it vegetarian?
Yes, use a plant-based ground meat substitute and vegan mayonnaise for the dip.

Cooking Timeline (At a Glance)

Step	Task	Time
1	Preheat oven & prep ingredients	5 minutes
2	Mix meatball ingredients	10 minutes
3	Shape meatballs	5 minutes
4	Bake meatballs	18–20 minutes
5	Make BBQ sauce	5 minutes
6	Prepare spicy mayo	2 minutes
7	Toss & serve	3 minutes
Total Time	35 minutes

Serving Suggestions

For appetizers, serve these meatballs on skewers or cocktail picks with the spicy mayo dip in a small bowl for dunking. Garnish with sesame seeds and chopped green onions for an elegant touch.

For a full meal, serve over rice or noodles with extra sauce drizzled on top and a side of kimchi or cucumber salad. The contrast of sweet, spicy, and tangy elements makes every bite vibrant and satisfying.

Recipe Variations

1. Korean BBQ Meatball Bowls: Serve the sauced meatballs over steamed rice with sautéed veggies, pickled cucumbers, and a drizzle of spicy mayo on top.
2. Lettuce Wraps: Wrap meatballs in crisp lettuce leaves with shredded carrots, green onions, and a touch of mayo sauce for a low-carb option.
3. Korean Meatball Sliders: Sandwich the meatballs in mini brioche buns with spicy mayo, cabbage slaw, and a drizzle of BBQ sauce.
4. Sweet & Spicy Party Skewers: Alternate meatballs with pineapple chunks on skewers for a festive appetizer.

Ingredient Spotlight: Gochujang

If there’s one ingredient that defines this recipe’s flavor, it’s gochujang. This Korean chili paste offers more than just heat — it’s sweet, salty, and deeply savory thanks to fermentation.

Flavor:
Complex and slightly smoky with hints of caramelized chili and miso-like richness.

How to Use:
A little goes a long way. It’s perfect in marinades, sauces, and soups. Try it in stir-fries or mix it into mayonnaise for an instant flavor boost.

Storage Tips:
Store in the refrigerator after opening. It keeps for months and actually deepens in flavor over time.

Pro Cooking Tips

• Don’t Overmix the Meat: Mix until just combined for tender meatballs. Overmixing leads to a dense texture.
• Uniform Size Matters: Use a small scoop or spoon to keep all meatballs the same size for even cooking.
• Bake, Don’t Fry: Baking keeps them juicy without extra oil and mess.
• Toss While Warm: Coat the meatballs in sauce immediately after baking for the best glaze adherence.
• Make the Dip Ahead: The spicy mayo’s flavor improves after sitting for 30 minutes.

Storage & Freezing Guide

To Store:
Keep cooked meatballs in an airtight container in the refrigerator for up to 4 days.

To Freeze:

• Cool completely before freezing.
• Place in a single layer on a baking sheet to freeze individually, then transfer to freezer bags.
• Thaw overnight before reheating.

Reheat:
Reheat in a skillet over medium-low heat or in the oven until warm throughout. Avoid microwaving for too long to prevent the meatballs from drying out.

Sauces:
Store the Korean BBQ sauce and spicy mayo in separate airtight containers in the fridge.

Nutrition Estimate Table (Per Serving)

Category	Amount
Calories	320
Protein	15 g
Carbs	15 g
Fat	18 g
Sugar	8 g
Sodium	800 mg

Dietary Notes:

• Contains gluten, eggs, and soy.
• Dairy-free.
• Can be made gluten-free with substitutions.

Expanded Conclusion

Tender Korean BBQ Meatballs with Spicy Mayo Dip are the ultimate crowd-pleasing appetizer. They deliver everything you could want in a bite — tender beef, a sweet-and-sticky glaze, and a spicy-creamy dipping sauce that keeps you coming back for more.

What makes them truly special is their versatility. They fit right in at a family dinner, a casual get-together, or even a fancy party platter. The layers of Korean-inspired flavors — soy, sesame, honey, ginger, and chili — make them stand out from traditional meatballs while remaining easy and approachable for any home cook.

So the next time you want to impress guests or treat yourself to something extraordinary without hours in the kitchen, give these meatballs a try. They’re bold, satisfying, and absolutely unforgettable.

Your guests might not know your secret ingredient (hello, gochujang), but they’ll definitely be asking for the recipe.

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