Korean BBQ Meatballs with Spicy Mayo Dip

Why You’ll Love This Recipe

These meatballs are an absolute flavor explosion. With the combination of Korean BBQ sauce, gochujang, and a creamy spicy mayo dip, they provide the perfect balance of heat and sweetness. Whether you serve them as an appetizer or a main dish, they’re versatile, easy to prepare, and guaranteed to impress.

Ingredients

• Ground Beef

• Bread Crumbs

• Garlic

• Green Onions

• Soy Sauce

• Sesame Oil

• Gochujang (Korean Red Pepper Paste)

• Egg

• Brown Sugar

• Korean BBQ Sauce

• Mayo

• Sriracha

• Rice Vinegar

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper or cooking spray.

2. Make the meatball mixture: Combine the ground beef, bread crumbs, garlic, green onions, soy sauce, sesame oil, gochujang, brown sugar, and egg. Mix until incorporated, but don’t overmix.

3. Shape the meatballs: Roll the mixture into 1 to 1.5-inch meatballs and arrange them on the baking sheet.

4. Bake the meatballs for 20-25 minutes until golden and cooked through (internal temp should reach 160°F).

5. Glaze with Korean BBQ sauce: Heat the BBQ sauce in a saucepan and brush over the meatballs once they’re done.

6. Prepare the spicy mayo dip: Combine mayo, sriracha, and rice vinegar in a small bowl, and stir until smooth.

7. Serve and enjoy: Serve the meatballs hot with the spicy mayo dip. Garnish with green onions or sesame seeds if desired.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 25-30 minutes

• Total Time: 40-45 minutes

Variations

• Make it gluten-free: Use gluten-free breadcrumbs and soy sauce.

• Adjust the spice: Add more or less gochujang or sriracha to suit your heat preference.

Storage/Reheating

• Storage: Store leftover meatballs in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in the oven at 350°F for 10 minutes, or microwave for 1-2 minutes until heated through.

FAQs

Can I use a different type of meat?

Yes, ground chicken or turkey will work as alternatives to beef.

Can I freeze these meatballs?

Absolutely! Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding an extra 5 minutes to the cooking time.

What if I don’t have gochujang?

You can substitute gochujang with another type of chili paste or use a combination of hot sauce and a bit of sugar to replicate the sweetness and heat.

Can I make these meatballs ahead of time?

Yes, you can prepare the meatball mixture a day in advance and store it in the fridge. You can also make the spicy mayo dip ahead of time.

Can I serve these with something other than rice?

Absolutely! These meatballs pair well with noodles, stir-fried vegetables, or even a simple salad.

How do I know if my meatballs are cooked through?

Check the internal temperature with a meat thermometer. It should reach 160°F (71°C) for safe consumption.

Can I double the recipe?

Yes, feel free to double the ingredients to make more meatballs, perfect for feeding a crowd.

How spicy are these meatballs?

The level of spice depends on how much gochujang and sriracha you add. You can adjust the heat to your preference.

Can I make the spicy mayo dip less spicy?

Yes, simply reduce the amount of sriracha or omit it entirely for a milder dip.

Can I bake the meatballs instead of frying them?

Yes, baking is a healthier option and works just as well in this recipe.

Conclusion

Korean BBQ Meatballs with Spicy Mayo Dip are the perfect combination of savory, sweet, and spicy flavors, making them a versatile and exciting dish for any occasion. Whether you serve them as appetizers, a main dish, or even as part of a party spread, they’re sure to be a crowd-pleaser. Easy to make, full of flavor, and totally addictive—give this recipe a try today!