Korean BBQ meatballs are a flavorful fusion of sweet, savory, and spicy elements, perfect as an appetizer, party snack, or even a main dish when served with rice or noodles. These tender, juicy meatballs are infused with classic Korean flavors like soy sauce, garlic, ginger, and sesame oil. To elevate them further, they are paired with a creamy, zesty spicy mayo dip that adds an irresistible kick. Whether you’re hosting a gathering or simply craving bold flavors, this dish will surely impress.
Why You’ll Love This Recipe
- Packed with Flavor: A delightful mix of umami-rich soy sauce, fragrant garlic, and a hint of spice makes these meatballs stand out.
- Versatile Dish: Serve them as an appetizer, a party snack, or even as a main dish with rice, noodles, or veggies.
- Easy to Make: Simple ingredients and a straightforward process make this an accessible recipe for any home cook.
- Perfect Balance of Sweet and Spicy: The combination of honey or brown sugar with gochujang gives these meatballs their signature taste.
- Crowd-Pleasing: Whether for a game day snack or a holiday party, these meatballs are always a hit.
Ingredients
- Ground beef or ground pork
- Panko breadcrumbs
- Egg
- Soy sauce
- Sesame oil
- Garlic
- Ginger
- Green onions
- Brown sugar or honey
- Gochujang (Korean chili paste)
- Rice vinegar
- Salt
- Black pepper
- Cooking oil (for frying or baking)
Spicy Mayo Dip
- Mayonnaise
- Sriracha
- Lime juice
- Sesame oil
- Honey
- Garlic powder
Directions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef or pork with panko breadcrumbs, a beaten egg, soy sauce, sesame oil, minced garlic, grated ginger, chopped green onions, brown sugar, gochujang, rice vinegar, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Form the Meatballs: Using your hands or a small scoop, shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place them on a tray lined with parchment paper.
- Cook the Meatballs:
- Pan-Frying: Heat a small amount of oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until golden brown and fully cooked (about 10-12 minutes).
- Baking: Preheat the oven to 400°F (200°C). Arrange the meatballs on a baking sheet lined with parchment paper and bake for 18-20 minutes, or until cooked through.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, sriracha, lime juice, sesame oil, honey, and garlic powder until smooth. Adjust seasoning to taste.
- Serve and Enjoy: Arrange the meatballs on a platter and serve with the spicy mayo dip on the side. Garnish with sesame seeds and extra green onions if desired.
Variations
- Chicken or Turkey: Swap the beef or pork for ground chicken or turkey for a leaner version.
- Gluten-Free: Use gluten-free panko and tamari instead of soy sauce.
- Extra Spicy: Increase the amount of gochujang or add crushed red pepper flakes.
- Air Fryer Method: Cook meatballs in an air fryer at 375°F (190°C) for about 12-15 minutes, shaking the basket halfway through.
- Dipping Sauce Alternatives: Try a soy-based glaze or a simple garlic aioli instead of spicy mayo.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4-6 servings
Storage/Reheating
- Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze uncooked or cooked meatballs for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a skillet over medium heat, bake at 350°F (175°C) for 10 minutes, or microwave in short intervals.
FAQs
How do I make the meatballs extra juicy?
Adding breadcrumbs and egg helps retain moisture, while using a mix of pork and beef enhances juiciness. Avoid over-mixing the meat.
Can I prepare these meatballs ahead of time?
Yes! You can shape the meatballs and refrigerate them for up to 24 hours before cooking. You can also freeze them for longer storage.
What can I serve with these meatballs?
They pair well with steamed rice, noodles, stir-fried vegetables, or even inside lettuce wraps for a low-carb option.
Is gochujang necessary?
Gochujang provides authentic Korean flavor, but you can substitute with sriracha or a mix of chili flakes and miso paste if needed.
Can I make this recipe without eggs?
Yes! You can replace the egg with a flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water) or an extra spoonful of breadcrumbs for binding.
How do I prevent the meatballs from falling apart?
Ensure you mix the ingredients thoroughly and press the mixture together firmly when shaping the meatballs.
What’s the best way to cook these meatballs?
Pan-frying gives a crispy exterior, while baking provides a hands-off approach. Air frying is another quick and healthy method.
How spicy are these meatballs?
The spice level is moderate but adjustable. Reduce the gochujang and sriracha for a milder version.
Can I use store-bought spicy mayo?
Yes, but making it from scratch allows you to customize the flavor to your liking.
What type of ground meat works best?
A mix of beef and pork offers the best balance of flavor and texture, but you can use chicken or turkey for a lighter option.
Conclusion
Korean BBQ meatballs with spicy mayo dip are the perfect blend of bold flavors, making them a surefire hit for any meal or gathering. Their versatility and ease of preparation make them a go-to recipe for anyone looking to enjoy a delicious, satisfying dish. Whether you’re making them for a party, meal prep, or a weeknight dinner, these meatballs are bound to become a favorite. Try them today and savor the irresistible combination of Korean-inspired flavors!
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Korean BBQ Meatballs with Spicy Mayo Dip
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
orean BBQ meatballs are a delicious fusion of sweet, savory, and spicy flavors. Made with soy sauce, garlic, ginger, and gochujang, these juicy meatballs are perfect as an appetizer, snack, or main dish. Paired with a creamy, spicy mayo dip, they are a guaranteed crowd-pleaser
Ingredients
Meatballs:
- 1 lb ground beef or ground pork
- 1/2 cup panko breadcrumbs
- 1 egg, beaten
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 green onions, finely chopped
- 1 tbsp brown sugar or honey
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp rice vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp cooking oil (for frying or baking)
Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- 1/2 tsp sesame oil
- 1 tsp honey
- 1/2 tsp garlic powder
Instructions
- Prepare the Meatball Mixture: In a large bowl, mix ground beef or pork with panko breadcrumbs, beaten egg, soy sauce, sesame oil, garlic, ginger, green onions, brown sugar, gochujang, rice vinegar, salt, and black pepper. Stir until well combined.
- Form the Meatballs: Shape the mixture into 1 to 1.5-inch meatballs and place them on a parchment-lined tray.
- Cook the Meatballs:
- Pan-Frying: Heat oil in a skillet over medium heat. Cook meatballs in batches, turning occasionally, until golden brown and cooked through (10-12 minutes).
- Baking: Preheat oven to 400°F (200°C). Bake meatballs on a parchment-lined baking sheet for 18-20 minutes.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, sriracha, lime juice, sesame oil, honey, and garlic powder until smooth.
- Serve: Arrange meatballs on a platter and serve with spicy mayo dip. Garnish with sesame seeds and extra green onions if desired.
Notes
- Chicken or Turkey: Swap beef/pork for ground chicken or turkey.
- Gluten-Free: Use gluten-free panko and tamari instead of soy sauce.
- Extra Spicy: Add more gochujang or crushed red pepper flakes.
- Air Fryer Method: Cook at 375°F (190°C) for 12-15 minutes, shaking halfway.
- Alternative Dips: Try a soy glaze or garlic aioli.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Dish
- Method: Pan-Frying, Baking, Air Frying
- Cuisine: Korean
Keywords: Korean BBQ meatballs, spicy mayo dip, Korean appetizer, gochujang meatballs, easy meatball recipe
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