Korean BBQ Meatballs with Spicy Mayo Dip

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Introduction

If you’re anything like me, there are days when all you want is something hearty, a little messy, and bursting with flavor. That’s exactly what you get with these Korean BBQ Meatballs with Spicy Mayo Dip. It’s the kind of recipe that doesn’t just taste good—it hits different. Think tender, juicy meatballs soaked in that irresistible Korean-style BBQ flavor… slightly smoky, a little sweet, full of umami.

And let’s not ignore the real magic here: that spicy mayo on the side. I won’t lie, I’ve caught myself dipping just about everything into it—even fries, veggies, heck, once a spoon. It’s creamy with just the right heat, and when it hugs those meatballs? It’s the kind of bite you close your eyes for.

This isn’t your standard meatball situation. These little guys always disappear first at parties (and not just because I’m standing near the platter). They’re easy to make, quick to cook, and impossible not to love. Whether you’re feeding friends or just yourself on a Tuesday night, this recipe brings bold flavor with barely any fuss.

Honestly, once you make them, you’ll get it.

What Is This Recipe?

These Korean BBQ Meatballs with Spicy Mayo Dip are everything you love about bold, comforting flavor—just wrapped up in a juicy little bite. They’re made with ground beef (or a mix of your favorite meats) and seasoned with the signature Korean flavors we can’t get enough of—gochujang for that kick, soy sauce for saltiness, sesame oil for depth, and fresh garlic and ginger to wake everything up.

Once rolled and either baked or pan-seared, the meatballs get coated in a glossy, sticky Korean BBQ-style glaze that clings to every curve. It’s the kind of glaze that makes you lick your fingers and not care who’s watching.

And then there’s the Spicy Mayo Dip. Creamy mayo meets fiery sriracha, a splash of rice vinegar, and just a hint of sesame oil—it’s tangy, it’s rich, and it cuts right through the savory sweetness of the meatballs like a dream. Together, they hit every note: spicy, sweet, salty, creamy. Seriously, it’s the kind of flavor combo that keeps you coming back for just one more… until the tray is mysteriously empty.

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Essential Ingredients

Here are the building blocks of flavor for Korean BBQ Meatballs with Spicy Mayo Dip:

• Ground beef (or beef/pork blend)
• Gochujang (Korean red chili paste)
• Soy sauce
• Sesame oil
• Fresh garlic
• Grated ginger
• Panko breadcrumbs
• Scallions
• Brown sugar
• Rice vinegar
• Egg (for binding)
• Salt & pepper

For the Spicy Mayo Dip:
• Mayonnaise
• Sriracha
• Rice vinegar
• Sesame oil
• Pinch of sugar (optional)

Alternative Ingredients

Need to customize? Here are a few ingredient swaps:

• Ground turkey or chicken – For a leaner protein
• Gluten-free breadcrumbs – For gluten-intolerant eaters
• Tamari or coconut aminos – As a gluten-free soy sauce alternative
• Greek yogurt – In place of some mayo to lighten the dip
• Maple syrup or honey – Instead of brown sugar in the glaze
• Kewpie mayo – For a richer Japanese twist on the dip

These options let you maintain the integrity of the dish while adjusting it to fit dietary preferences.

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Prep and Cook Time Table

Prep Time	Cook Time	Total Time	Servings	Yield
20 mins	25 mins	45 mins	4-6 people	~24 meatballs

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Key Features

• Bursting with Flavor – Bold, savory, sweet, and spicy
• Perfect for Parties – Crowd-pleasing and easily doubled
• Easy to Make – Simple ingredients and beginner-friendly
• Versatile – Serve as appetizers, in rice bowls, or lettuce wraps
• Baked or Pan-Seared – Choose your method

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Nutrition Facts Table (Per Serving – approx.)

Nutrient	Amount
Calories	320 kcal
Protein	18 g
Fat	22 g
Saturated Fat	6 g
Carbohydrates	14 g
Sugars	5 g
Fiber	1 g
Sodium	680 mg

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Directions: Step-by-Step Guide to Making Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Make the Meatball Mixture

Grab a large mixing bowl—your base of operations. Add in 1 pound of ground beef, 2 tablespoons of gochujang (that deep red Korean chili paste that packs both flavor and a bit of heat), 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 cloves of garlic (minced), and a teaspoon of freshly grated ginger. Crack in one egg, toss in 1/4 cup of panko breadcrumbs for that perfect texture, a finely chopped scallion for freshness, 1 tablespoon of brown sugar for a subtle sweetness, and a pinch of salt and pepper. Mix everything together gently with your hands or a spatula. You want everything just combined—no need to overwork it, or you’ll end up with tough meatballs.

Step 2: Roll the Meatballs

Once the mix is ready, start shaping it into meatballs. Aim for about 1.5 inches in diameter—roughly the size of a ping-pong ball. You’ll end up with around two dozen. A small cookie scoop works great here, but clean hands do the job just as well.

Step 3: Cook the Meatballs

You’ve got two options here—bake or pan-sear—depending on your mood (and how much cleanup you’re in for).

• For the oven method, simply line a baking sheet with parchment paper and place the meatballs on it. Then, bake them in a preheated oven at 400°F (200°C) until perfectly cooked. Bake for 20 to 25 minutes, or until they’re cooked through and slightly crisp on the outside.

• Stovetop method: Warm a splash of oil in a nonstick skillet over medium heat. Cook the meatballs in batches, turning them occasionally until they’re nicely browned all around and cooked through, which should take about 8 to 10 minutes. Keep turning them so they cook evenly.

Step 4: Glaze Those Beauties

While the meatballs are finishing up, get your glaze going. In a small saucepan, combine 2 tablespoons of soy sauce, 1 tablespoon of gochujang, 1 tablespoon of brown sugar, and 1 tablespoon of water. Let it simmer gently until it starts to thicken just a bit—just a few minutes should do it. Once the meatballs are done, toss them in the glaze. They should come out looking glossy, sticky, and downright irresistible.

Step 5: Whip Up the Spicy Mayo

This dip quietly steals the spotlight in the entire dish. Simply combine 1/2 cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon rice vinegar, and 1/2 teaspoon sesame oil in a small bowl. If you enjoy a hint of sweetness, toss in a pinch of sugar to balance the flavors. Give it a good whisk until smooth. Taste and adjust to your heat level—go wild if you like it fiery.

Step 6: Serve and Savor

Plate up your Korean BBQ Meatballs on a serving dish or platter. Drizzle some of that spicy mayo over the top, or serve it in a small bowl on the side for dipping. A sprinkle of sesame seeds or chopped scallions on top adds a nice finishing touch. They’re best served warm—and trust me, they’ll go fast.

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Pro Tips for a Perfect Korean BBQ Meatball

• Don’t overmix the meat – It’ll keep the meatballs tender.
• Use cold ingredients – Chilled meat and egg bind better.
• Chill before cooking – 10 minutes in the fridge helps meatballs hold shape.
• Bake for ease – Baking ensures even cooking without babysitting.
• Double the dip – Trust us, you’ll want extra spicy mayo.
• Use parchment paper – For easy cleanup if baking.
• Finish with sesame seeds – Adds visual appeal and nutty flavor.

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Why You’ll Love This Recipe

• It’s got layers of flavor: savory, sweet, spicy, and creamy.
• It’s incredibly easy to prepare, even for kitchen newbies.
• It’s versatile—serve it as a main dish, appetizer, or in a rice bowl.
• You’ll love the balance of heat and creaminess from the dip.
• It’s perfect for meal prep or party trays.
• It’s a family favorite—even picky eaters come back for more.

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What Makes This Recipe Unique?

Unlike typical meatballs, these are inspired by the flavor-packed world of Korean street food. What makes this dish truly special is the perfect blend of savory gochujang, fragrant sesame oil, and a sweet brown sugar glaze, all balanced by the creamy kick of spicy mayo. It’s a delicious fusion that brings together the bold flavors of East Asian cuisine with the comforting familiarity of meatballs—a dish that honors traditional Korean BBQ while inviting everyone to enjoy its rich, vibrant taste.

And let’s be honest—how often do you get to say your meatballs are dipped in a spicy, creamy, umami-loaded sauce? Not often enough.

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Frequently Asked Questions (FAQs)

Q1: Can I make these meatballs ahead of time?
Absolutely. You can form and refrigerate them up to 24 hours in advance, or freeze cooked meatballs for up to 3 months.

Q2: Is gochujang very spicy?
It’s more sweet and savory than fiery. But if you’re sensitive to heat, start with 1 tablespoon and adjust to taste.

Q3: Can I make this gluten-free?
Yes. Use tamari instead of soy sauce and gluten-free breadcrumbs.

Q4: Can I air fry these meatballs?
Definitely! Air fry at 375°F (190°C) for about 10–12 minutes until golden and cooked through.

Q5: What should I serve with these meatballs?
Try jasmine rice, kimchi, pickled cucumbers, or lettuce wraps.

Q6: Can I use store-bought BBQ sauce instead of making the glaze?
You can, but the homemade glaze has that specific Korean BBQ flavor you’ll miss with bottled sauce.

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You’ll Also Love

If you loved these Korean BBQ Meatballs with Spicy Mayo Dip, check out these flavor-packed recipes:

• Sticky Teriyaki Chicken Bites
• Sweet Chili Glazed Tofu Nuggets
• Spicy Gochujang Ramen Stir Fry
• Asian Chicken Lettuce Wraps
• Bulgogi Beef Rice Bowls

Each one brings the same bold flavors, easy prep, and dinner-table applause.

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Conclusion

The next time you’re hunting for an easy, flavor-rich recipe that’ll please everyone—family, friends, or just your own appetite—Korean BBQ Meatballs with Spicy Mayo Dip is the answer. From the juicy meatballs to the addictive creamy dip, it’s the kind of recipe you’ll come back to again and again.

This dish delivers on all fronts: simplicity, satisfaction, and sheer deliciousness. Whether it’s game night, meal prep Sunday, or your next dinner party, these meatballs deserve a permanent spot in your culinary rotation.

Don’t forget to share your creations with #BeesRecipes on Instagram. We can’t wait to see your delicious take on this Korean-inspired favorite!