The Best Korean BBQ Meatballs with Spicy Mayo Dip

why make this recipe

Korean BBQ Meatballs with Spicy Mayo Dip are a fun and tasty dish that everyone will love. They blend the savory flavors of Korean cuisine with a delicious and creamy dip. This recipe is perfect for parties, family dinners, or a casual night in. The sweet and spicy sauce adds a great kick to the meatballs, making them irresistible. Plus, they are easy to make and sure to impress your guests!

how to make Korean BBQ Meatballs with Spicy Mayo Dip

Ingredients

• 500g ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup chopped green onions
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon gochujang
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1/2 cup mayonnaise
• 1 to 2 teaspoons sriracha
• 1 teaspoon sesame seeds (optional for garnish)
• Extra green onions for garnish

Directions

1. In a large bowl, combine the ground beef, breadcrumbs, egg, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, and gochujang. Mix until just combined.
2. Shape the mixture into meatballs about 1 to 1.5 inches in size.
3. Heat a skillet with oil over medium heat and sear the meatballs on all sides until they are browned.
4. Place the seared meatballs into a baking dish.
5. In another bowl, mix together soy sauce, brown sugar, rice vinegar, and a bit more gochujang. Pour this mixture over the meatballs in the baking dish.
6. Bake the meatballs at 375°F (190°C) for 15-20 minutes or until they are fully cooked and caramelized.
7. In a separate bowl, mix mayonnaise and sriracha to taste. You can add garlic powder or lime juice for extra flavor if desired.
8. Serve the meatballs warm with the spicy mayo dip. Garnish with sesame seeds and extra green onions.

how to serve Korean BBQ Meatballs with Spicy Mayo Dip

Serve these meatballs hot, alongside the spicy mayo dip in a small bowl. You can place them on a platter for easy serving at a gathering or enjoy them with rice and vegetables for a complete meal. They also make a great appetizer at parties.

how to store Korean BBQ Meatballs with Spicy Mayo Dip

To store leftovers, place the meatballs in an airtight container in the fridge. They will stay fresh for up to 3 days. You can reheat them in the oven or microwave before serving again. The spicy mayo dip can also be stored in the fridge for up to a week.

tips to make Korean BBQ Meatballs with Spicy Mayo Dip

• Make sure not to overmix the meatball mixture, as this can make them tough.
• Adjust the amount of gochujang and sriracha according to your spice preference.
• If preferred, you can use ground pork or chicken instead of ground beef for a different flavor.

variation

You can make a healthier version by using ground turkey or chicken. For a vegetarian option, try using plant-based ground meat or cooked lentils and adapt the seasonings accordingly.

FAQs

1. Can I freeze these meatballs?
Yes, you can freeze the uncooked meatballs. Place them on a baking sheet to freeze individually, then transfer them to a freezer bag. They can be cooked straight from frozen, just add a few extra minutes to the cooking time.

2. What can I serve with these meatballs?
These meatballs go well with rice, noodles, or steamed vegetables. They are great on their own as an appetizer or with a side of salad.

3. How do I know when the meatballs are done?
You can check if the meatballs are fully cooked by using a meat thermometer. They should reach an internal temperature of 160°F (70°C). Alternatively, you can cut one open to ensure it’s no longer pink inside.

Korean BBQ Meatballs with Spicy Mayo Dip

These Korean BBQ Meatballs blend savory flavors with a creamy spicy mayo dip, perfect for parties or casual dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Appetizer, Main Dish

Cuisine Korean

Servings 6 servings

Calories 250 kcal

Ingredients

  

For the Meatballs

• 500 g ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup chopped green onions
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon gochujang

For the Sauce

• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar

For the Spicy Mayo Dip

• 1/2 cup mayonnaise
• 1 to 2 teaspoons sriracha Adjust according to spice preference.
• 1 teaspoon sesame seeds Optional for garnish.
• extra green onions for garnish

Instructions

 

Preparation of Meatballs

• In a large bowl, combine the ground beef, breadcrumbs, egg, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, and gochujang. Mix until just combined.
• Shape the mixture into meatballs about 1 to 1.5 inches in size.

Cooking Meatballs

• Heat a skillet with oil over medium heat and sear the meatballs on all sides until they are browned.
• Place the seared meatballs into a baking dish.
• In another bowl, mix together soy sauce, brown sugar, rice vinegar, and a bit more gochujang. Pour this mixture over the meatballs in the baking dish.
• Bake the meatballs at 375°F (190°C) for 15-20 minutes or until they are fully cooked and caramelized.

Prepare Spicy Mayo Dip

• In a separate bowl, mix mayonnaise and sriracha to taste. You can add garlic powder or lime juice for extra flavor if desired.

Serving

• Serve the meatballs warm with the spicy mayo dip. Garnish with sesame seeds and extra green onions.

Notes

To store leftovers, place the meatballs in an airtight container in the fridge. They will stay fresh for up to 3 days. You can reheat them in the oven or microwave before serving again. The spicy mayo dip can also be stored in the fridge for up to a week.

Keyword Easy Recipes, Korean BBQ Meatballs, Meatballs, Party Food, Spicy Mayo Dip