Korean BBQ Meatballs with Spicy Mayo Dip

If you’re craving something delightful that combines savory bites with a kick of heat, then these Korean BBQ Meatballs with Spicy Mayo Dip are your new go-to dish. This recipe blends tender, flavorful meatballs glazed in a sticky Korean BBQ sauce, paired perfectly with a creamy and zesty spicy mayo dip. Whether you need a quick weeknight meal or a crowd-pleasing party appetizer, these meatballs bring warmth, texture, and exciting flavors to your table in no time.

Why You’ll Love This Recipe

• Simple preparation: Minimal ingredients and easy steps make this recipe perfect for cooks of all skill levels.
• Bold flavors: The sweet and spicy Korean BBQ glaze combined with the creamy mayo dip delivers a complex taste explosion.
• Versatile serving options: Works well as a main dish, snack, or party appetizer depending on your occasion.
• Quick cooking time: You can have flavorful meatballs ready in under 30 minutes, ideal for busy schedules.
• Customizable heat: Adjust the spiciness of the mayo dip for a mild or fiery kick according to your preference.

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role, contributing to the texture, flavor, or color of the Korean BBQ Meatballs with Spicy Mayo Dip. These easy-to-find essentials come together effortlessly to create a dish packed with mouthwatering depth.

• Ground beef or pork: Choose your preferred protein for juicy, tender meatballs with great flavor.
• Green onions: Freshly chopped for brightness and a subtle onion note in the meatballs.
• Garlic and ginger: Provide aromatic warmth and depth essential to Korean seasoning.
• Panko breadcrumbs: Add lightness and help bind the meatballs without making them dense.
• Soy sauce: For that umami-rich boost and authentic Korean BBQ taste.
• Gochujang (Korean chili paste): Brings signature sweet heat to both the glaze and the spicy mayo dip.
• Honey or brown sugar: Balances the savory and spicy elements with natural sweetness.
• Mayonnaise: The creamy base for the spicy mayo dip, smoothing out the heat.
• Sriracha or chili sauce: Adjusts the level of spice in the mayo dip according to your taste.
• Sesame oil: Adds a nutty aroma that enhances all the other ingredients.
• Sesame seeds: For garnish and a subtle crunch.
• Rice vinegar: Provides tanginess to balance the flavors in the BBQ sauce and dip.

Variations for Korean BBQ Meatballs with Spicy Mayo Dip

This recipe is wonderfully adaptable, so feel free to make it your own by swapping ingredients or adjusting flavors. Here are some easy ways to customize Korean BBQ Meatballs with Spicy Mayo Dip:

• Protein swap: Use ground turkey, chicken, or even plant-based meat alternatives for different dietary needs.
• Gluten-free option: Substitute panko breadcrumbs with gluten-free crumbs or use almond flour for binding.
• Heat adjustment: Reduce or increase the amount of gochujang and sriracha to tailor the spice level exactly.
• Extra veggies: Add finely chopped mushrooms, carrots, or zucchini to the meatball mixture for added texture and nutrition.
• Sweeteners variety: Try maple syrup or agave nectar in place of honey for a unique sweetness profile.

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Prepare the Meatball Mixture

Start by combining ground beef or pork with finely chopped green onions, minced garlic, grated ginger, panko breadcrumbs, soy sauce, and a drizzle of sesame oil. Mix everything gently but thoroughly until just combined to keep the meatballs tender.

Step 2: Shape the Meatballs

Use your hands or a small scoop to form the mixture into evenly sized meatballs, about 1 inch in diameter. This ensures even cooking and the perfect bite-sized portions for dipping later on.

Step 3: Cook the Meatballs

Heat a lightly oiled skillet over medium heat, then add the meatballs. Cook for 6 to 8 minutes, turning occasionally until they are browned on all sides and cooked through. Alternatively, bake them in a preheated oven at 400°F (200°C) for 15-20 minutes.

Step 4: Prepare the Korean BBQ Sauce

While the meatballs cook, whisk together gochujang, soy sauce, honey, rice vinegar, and a touch of sesame oil. This sauce will be brushed on the meatballs to give them that irresistible sticky finish.

Step 5: Glaze the Meatballs

Once the meatballs are cooked, toss them gently in the Korean BBQ sauce until each one is thoroughly coated and glossy. Let the sauce simmer with the meatballs for a minute or two to marry the flavors.

Step 6: Make the Spicy Mayo Dip

In a small bowl, combine mayonnaise with gochujang and sriracha to taste. Stir until smooth and creamy, then refrigerate until ready to serve. This dip adds a cool, spicy contrast to the rich meatballs.

Pro Tips for Making Korean BBQ Meatballs with Spicy Mayo Dip

• Don’t overmix: Mixing the meat too much can make the meatballs tough, so combine ingredients gently.
• Uniform size: Use a small cookie scoop or spoon to ensure all meatballs cook evenly.
• Adjust sweetness and spice: Taste the sauce and dip as you go to balance the flavors perfectly.
• Brush, don’t drown: Glazing meatballs with sauce instead of soaking keeps the texture just right.
• Rest after cooking: Let meatballs sit for a few minutes to lock in juices before serving.

How to Serve Korean BBQ Meatballs with Spicy Mayo Dip

Garnishes

Sprinkle toasted sesame seeds and finely sliced green onions over the glazed meatballs for a beautiful and flavorful finish that adds texture and freshness.

Side Dishes

Serve these meatballs alongside steamed jasmine rice, pickled cucumbers, or a crisp Asian slaw to balance the rich and spicy flavors with cool, light sides.

Creative Ways to Present

For parties, thread the meatballs onto skewers with vegetables like bell peppers and scallions for easy finger food. Alternatively, serve them in small bowls with the spicy mayo on the side for dipping, making plating simple and interactive.

Make Ahead and Storage

Storing Leftovers

Keep leftover Korean BBQ Meatballs with Spicy Mayo Dip in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.

Freezing

Allow cooked meatballs to cool completely, then freeze on a tray before transferring to a freezer-safe bag for up to 3 months. Defrost overnight in the fridge before reheating.

Reheating

Reheat meatballs gently in a skillet over low heat with a splash of water or extra BBQ sauce to keep them moist, or warm in the oven at 350°F (175°C) until heated through.

FAQs

Can I make these meatballs vegetarian?

Yes! Substitute ground meat with plant-based alternatives or mashed chickpeas combined with breadcrumbs and seasonings for a tasty vegetarian version.

Is gochujang very spicy?

Gochujang has a mild to moderate heat with a sweet and fermented flavor, but you can easily adjust the amount used to fit your spice tolerance.

Can I bake the meatballs instead of frying?

Absolutely, baking is a great option for a hands-off cooking method and produces tender meatballs with less oil.

What can I use instead of mayonnaise for the dip?

You can try Greek yogurt or vegan mayo as alternatives to keep the dip creamy while catering to dietary preferences.

How do I store leftover spicy mayo dip?

Store the dip in a sealed container in the refrigerator for up to 5 days. Stir before serving as separation may occur.

Final Thoughts

Bringing together sweet, savory, and spicy elements, Korean BBQ Meatballs with Spicy Mayo Dip make an irresistibly tasty dish that’s quick to prepare and guaranteed to brighten your mealtime or party spread. Give this recipe a try—you’ll find it hard to resist these little flavorful bites that burst with personality!

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