Savory Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Succulent korean bbq meatballs dance with bold flavors that promise an unforgettable dining adventure.

Juicy ground beef mingles with classic asian seasonings for an irresistible twist.

Gochujang brings a fiery kick that wakes up your taste buds.

Crispy edges and tender centers make these meatballs seriously addictive.

Whipping up the spicy mayo dip takes mere minutes and adds a creamy punch.

Each bite delivers a perfect balance of sweet, savory, and spicy notes.

Invite friends over and watch these meatballs disappear in record time.

Korean BBQ Meatballs with Spicy Mayo Dip: Bold Flavor Bombs

• Craft a Flavor Explosion: Dive into a mouthwatering blend of Korean-inspired seasonings that transform ordinary meatballs into a taste sensation bursting with sweet, spicy, and savory notes.
• Impress with Minimal Effort: These meatballs require simple ingredients and basic mixing techniques, making them perfect for home cooks of all skill levels who want to create restaurant-quality appetizers.
• Crowd-Pleasing Party Starter: Guaranteed to be a hit at gatherings, potlucks, and game day events, these Korean BBQ meatballs offer a unique twist that will have everyone asking for the recipe.
• Quick and Adaptable Meal Option: Versatile enough to serve as an appetizer, main course, or party snack, these meatballs can be prepared in advance and easily scaled up for larger groups.

Ingredients for Korean BBQ Meatballs with Spicy Mayo Dip

• Ground Beef: A juicy and flavorful base that provides the main protein for the Korean BBQ meatballs.
• Soy Sauce: Adds a rich, umami depth and helps to season the meat mixture.
• Sesame Oil: Brings a distinctive nutty and aromatic flavor characteristic of Korean cuisine.
• Brown Sugar: Contributes a sweet undertone that balances the savory elements of the dish.
• Garlic: Offers a pungent and robust flavor that enhances the overall taste profile.
• Ginger: Provides a warm, slightly spicy note that complements the Korean-inspired seasoning.
• Green Onions: Introduces a fresh, mild onion flavor and adds a pop of color to the meatballs.

• Egg: Helps to bind the ingredients together and ensures a cohesive meatball structure.
• Breadcrumbs: Adds moisture and helps to create a tender, light texture in the meatballs.

• Gochugaru, Black Pepper: Bring a subtle heat and depth of flavor to the meatball mixture.

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Blend Meaty Mixture

• Ground beef
• Soy sauce
• Sesame oil
• Brown sugar
• Minced garlic
• Grated ginger
• Chopped green onions
• Egg
• Breadcrumbs
• Gochugaru
• Black pepper

Massage and mix the ingredients until they become a harmonious blend, ensuring every morsel is perfectly seasoned.

Step 2: Shape Delectable Balls

Wet your hands slightly to prevent sticking.

Gently roll the meat mixture into uniform round morsels, about golf ball size. Place each shaped meatball on a clean plate, keeping them evenly spaced.

Step 3: Prepare Cooking Surface

Select a large skillet or grill pan. Heat it over medium-high heat.

If using a skillet, lightly brush with oil to prevent sticking and create a beautiful golden crust.

Step 4: Sizzle and Brown

Carefully place the meatballs into the heated pan.

Cook for 4-5 minutes, rotating periodically to ensure each side develops a rich, caramelized exterior. The goal is a deep brown color with a slightly crispy surface.

Step 5: Check Internal Temperature

Use a meat thermometer to confirm meatballs have reached 160°F (internal temperature for ground beef). This guarantees safe and perfectly cooked meat.

Step 6: Craft Spicy Mayo Dip

• Mayonnaise
• Sriracha sauce
• Lime juice
• Honey

Blend until smooth and creamy, creating a tangy accompaniment that complements the meatballs.

Step 7: Plate and Garnish

Transfer meatballs to a serving platter.

Sprinkle with extra chopped green onions and sesame seeds. Serve the spicy mayo dip alongside for dipping.

Tips to Perfect Korean BBQ Meatballs and Dip

• Use your hands to mix the meatball ingredients, ensuring even distribution of spices and aromatics for maximum flavor.
• Refrigerate the mixed meatball mixture for 30 minutes to help them hold their shape and prevent falling apart during cooking.
• Use a small ice cream scoop or tablespoon to create consistently sized meatballs, which ensures even cooking and attractive presentation.
• Lightly oil your hands or use a small amount of cooking spray when forming meatballs to keep the mixture from sticking to your fingers.
• Cook meatballs over medium-low heat to prevent burning and ensure they're cooked through while maintaining a juicy interior.

Variations on Korean BBQ Meatballs with Spicy Mayo

• Chicken Korean BBQ Meatballs: Swap ground beef with ground chicken for a lighter protein option, maintaining the same marinade and spice profile.
• Vegetarian Korean Meatballs: Use plant-based ground meat substitute or finely chopped mushrooms mixed with tofu to create a meat-free version with identical Korean flavor notes.
• Pork Korean BBQ Meatballs: Replace beef with ground pork for a richer, slightly fattier meatball that absorbs the Korean seasonings beautifully.
• Air Fryer Korean Meatballs: Cook the prepared meatballs in an air fryer instead of baking, creating a crispy exterior while keeping the inside juicy and tender.

Pairing Ideas for Korean BBQ Meatballs and Dip

• Pair Boldly with Crisp Riesling: A slightly sweet German white wine perfectly balances the spicy and savory Korean BBQ meatballs, cutting through the rich meat flavors while complementing the gochugaru heat.
• Complement with Cucumber Kimchi Salad: The cool, tangy cucumber kimchi provides a refreshing contrast to the warm, intense meatball flavors, adding a zesty crunch that elevates the entire dish.
• Match with Steamed Jasmine Rice: Fluffy white rice serves as an ideal base, soaking up the delicious meatball juices and providing a neutral backdrop that lets the bold Korean BBQ flavors shine.

How to Store Korean BBQ Meatballs with Spicy Mayo Dip

• Store leftover meatballs in an airtight container for up to 3-4 days. Keep them separated by placing parchment paper between layers to prevent sticking.
• Wrap individual meatballs tightly in plastic wrap, then place in a freezer-safe bag. They'll maintain quality for 2-3 months. Label the bag with the date for easy tracking.
• Place meatballs on a microwave-safe plate, cover with a damp paper towel. Heat in 30-second intervals, checking temperature until warmed through. Stir or rotate midway to ensure even heating.

FAQs

• What's gochugaru and where can I find it?

Gochugaru is a Korean red pepper flake that adds smoky, slightly sweet heat. You can find it in Asian grocery stores, international markets, or online specialty food retailers.

• Can I make these meatballs ahead of time?

Yes, you can prepare the meatball mixture and shape them in advance. Store covered in the refrigerator for up to 24 hours before cooking, which helps the flavors meld together.

• Is this recipe spicy?

The recipe has a mild to medium heat level from gochugaru. If you prefer less spice, reduce the amount of pepper flakes or omit them entirely for a milder flavor profile.

Korean Bbq Meatballs With Spicy Mayo Dip Recipe

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4.7 from 35 reviews

• Total Time: 38 minutes
• Yield: 4 1x

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Description

Sizzling Korean BBQ Meatballs dance with bold flavors, combining tender beef and zesty Korean spices in a mouthwatering fusion. Drizzled with spicy mayo, these irresistible bites promise a delectable journey through Korean street food culture that you’ll savor with each delightful bite.

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Ingredients

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Proteins:

• 1 pound (1 lb) ground beef
• 1 large egg

Seasonings and Spices:

• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1 teaspoon gochugaru (Korean chili flakes) or red pepper flakes
• 1/2 teaspoon black pepper

Binding and Aromatics:

• 1/4 cup breadcrumbs
• 2 tablespoons green onions, chopped

Spicy Mayo Dip:

• 1/2 cup mayonnaise
• 2 tablespoons sriracha sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 1 teaspoon soy sauce
• 1 tablespoon lime juice (optional)

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Instructions

1. Blend ground beef with a medley of Korean-inspired seasonings, creating a harmonious mixture of soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, chopped green onions, beaten egg, breadcrumbs, gochugaru, and black pepper until ingredients are thoroughly integrated.
2. Gently form the seasoned meat mixture into uniform, bite-sized spheres, ensuring consistent size for even cooking.
3. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking.
4. Arrange meatballs on the prepared baking sheet, spacing them slightly apart to allow heat circulation.
5. Roast in the preheated oven for 15-18 minutes, rotating the tray halfway through to ensure balanced browning and internal temperature reaches 160°F (71°C).
6. While meatballs cook, whisk together mayonnaise, sriracha, and a touch of honey to create a spicy, tangy dipping sauce.
7. Remove meatballs from the oven and let rest for 2-3 minutes to allow juices to redistribute.
8. Garnish with additional sliced green onions and a sprinkle of sesame seeds for extra texture and visual appeal.
9. Serve immediately with the prepared spicy mayo dip, allowing guests to drizzle or dunk as desired.

Notes

• Ensure meat mixture is evenly blended to guarantee consistent flavor in every bite.
• Gently mix ingredients to prevent overworking the meat, which can make meatballs tough and dense.
• Chill the mixture for 30 minutes before forming meatballs to help them hold their shape during cooking.
• Use a cookie scoop or wet hands to create uniform-sized meatballs for even cooking and professional presentation.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 385 kcal
• Sugar: 6 g
• Sodium: 580 mg
• Fat: 29 g
• Saturated Fat: 9 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.5 g
• Carbohydrates: 9 g
• Fiber: 1 g
• Protein: 21 g
• Cholesterol: 110 mg