Korean BBQ Meatballs with Spicy Mayo Dip: A Flavor-Packed Beginner-Friendly Recipe

Korean BBQ Meatballs with Spicy Mayo Dip: A Flavor-Packed Beginner-Friendly Recipe

Creating mouth-watering meals at home can seem daunting, especially when it comes to international cuisine. But this Korean BBQ meatballs recipe proves that you don’t have to be a professional chef to make something truly delicious. With a perfect balance of savory and spicy flavors, these meatballs are ideal for any occasion. From weeknight dinners to weekend gatherings, they deliver a delightful punch in every bite. Trust me; the moment you try them, they’ll become a staple in your cooking repertoire!

Why You’ll Love Making It

What sets this recipe apart from the rest? For starters, it’s incredibly beginner-friendly and budget-conscious; you likely already have many of the ingredients in your pantry. Plus, these meatballs are a surefire hit with kids and adults alike, making them perfect for family dinners or even game day snacks.

"These Korean BBQ meatballs blew my mind! The spicy mayo dip is the perfect touch, and everyone couldn’t stop raving about them." – A delighted home cook

Imagine the juicy, tender meatballs soaked in a savory and slightly sweet glaze—a real crowd-pleaser! The unique combination of gochujang and sesame oil sets a warm, comforting tone that’ll make your kitchen smell fantastic. Whether it’s a cozy weeknight dinner or a lively party, these meatballs deserve a spot on your table.

Your Easy Cooking Guide

Ready to whip up these fantastic meatballs? It only takes a few simple steps! Start by gathering all your ingredients and prepping your cooking surface. You’ll form, cook, and add an incredible spicy mayo dip that elevates the dish from ordinary to extraordinary!

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Gather Your Ingredients

For the meatballs:

• 1 lb (450g) ground beef or chicken
• ½ cup panko breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 green onions, finely chopped

For the spicy mayo dip:

• ½ cup mayonnaise
• 1 tablespoon gochujang
• 1 tablespoon lime juice
• 1 teaspoon honey
• ½ teaspoon garlic powder
• Optional toppings: Sesame seeds, chopped green onions

For the glaze:

• ¼ cup soy sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon gochujang
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken)

Note:

You can easily swap ground beef for ground chicken or even turkey, depending on your dietary preference!

Cooking Steps

1. In a large mixing bowl, combine ground beef (or chicken), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions.
2. Gently mix the ingredients until just combined; avoid overmixing to keep the meatballs tender.
3. Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
4. Preheat your cooking surface—whether it’s a skillet, oven, or grill—while you prepare the glaze.
5. To make the glaze, combine the soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger, and cornstarch mixture in a small saucepan. Heat over medium until thickened, then set aside.
6. Cook your meatballs until they are golden and cooked through, about 15-20 minutes, depending on the method you’ve chosen.

Best Way to Serve

The best way to appreciate these Korean BBQ meatballs is by serving them fresh out of the pan, drizzled with that luscious glaze. Pair them with the spicy mayo dip for an extra burst of flavor.

• Serve them on a bed of rice or alongside crispy vegetables.
• Try them in a wrap or a lettuce cup for a refreshing twist.
• You can even turn these meatballs into sliders—perfect for gatherings!

Storage Tips

Wondering how to keep any leftovers? Let the meatballs cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to 3 days. If you want to enjoy them later, freezing is an excellent option; just make sure they are well wrapped to prevent freezer burn, and they’ll last up to 3 months.

Reheating Guide:

When you’re ready to serve the leftovers, reheat them in the oven at 350°F (175°C) until warmed through. For best results, drizzle with a bit of the glaze before heating.

Pro Chef Tips

• Use a cookie scoop for uniformly sized meatballs—this ensures even cooking.
• Adjust the amount of gochujang in the dip and meatballs to match your heat preferences.
• For a complete meal, serve with sticky rice or your favorite Asian-style slaw.

Creative Twists

Feeling adventurous? Here are some variations to try:

• Swap ground beef for ground pork or turkey for a different flavor profile.
• Add diced bell peppers or carrots to the meat mixture for added nutrients.
• Experiment with spices like smoked paprika for an extra layer of flavor.

Your Questions Answered

How long do these meatballs take to cook?
Typically, they take about 15-20 minutes depending on your cooking method.

Can I freeze the meatballs?
Absolutely! They freeze well for up to three months. Just make sure to store them in an airtight container.

How can I make this recipe gluten-free?
You can use gluten-free panko breadcrumbs and ensure that your soy sauce is labeled gluten-free.

What’s a good side to serve with these meatballs?
A refreshing cucumber salad or steamed rice complements the rich flavors beautifully.

Enjoy crafting these delicious Korean BBQ meatballs and impress your friends and family with a dish that’s as fun to make as it is to eat!

Korean BBQ Meatballs with Spicy Mayo Dip

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• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Pin Recipe

Pin Recipe

Description

A flavor-packed, beginner-friendly recipe for Korean BBQ meatballs with a spicy mayo dip that’s perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 lb (450g) ground beef or chicken
• ½ cup panko breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 green onions, finely chopped
• ½ cup mayonnaise
• 1 tablespoon gochujang
• 1 tablespoon lime juice
• 1 teaspoon honey
• ½ teaspoon garlic powder
• ¼ cup soy sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon gochujang
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon cornstarch mixed with 2 tablespoons water

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Instructions

1. In a large mixing bowl, combine ground beef (or chicken), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions.
2. Gently mix the ingredients until just combined; avoid overmixing to keep the meatballs tender.
3. Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
4. Preheat your cooking surface—whether it’s a skillet, oven, or grill—while you prepare the glaze.
5. To make the glaze, combine the soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger, and cornstarch mixture in a small saucepan. Heat over medium until thickened, then set aside.
6. Cook your meatballs until they are golden and cooked through, about 15-20 minutes, depending on the method you’ve chosen.

Notes

Serve fresh out of the pan, drizzled with glaze, and with a side of spicy mayo dip. Best enjoyed with rice or crispy vegetables.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Korean

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 10g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 45mg

Keywords: Korean meatballs, BBQ meatballs, spicy mayo dip, easy appetizers, international cuisine