Name: Korean BBQ Meatballs with Spicy Mayo Dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean-Inspired
Ingredients: 1 lb ground beef; 1/2 cup panko breadcrumbs; 1 egg; 2 garlic cloves, minced; 1 tsp ginger, grated; 1 tbsp soy sauce; 1 tbsp gochujang; 1 tbsp brown sugar; 1 tsp sesame oil; Salt and black pepper to taste; 2 green onions, finely chopped; 2 tbsp soy sauce; 1 tbsp honey or brown sugar; 1 tbsp gochujang; 1 tbsp rice vinegar; 1/2 tsp sesame oil; 1 garlic clove, minced; 1/2 tsp ginger, minced; 1 tsp cornstarch + 1 tsp water (slurry); 1/2 cup mayonnaise; 1 tbsp gochujang; 1 tsp lime juice; 1 tsp honey; 1/4 tsp garlic powder; Garnish: Sesame seeds, chopped green onions

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Short description

Tender, savory meatballs are infused with Korean flavors—soy, gochujang, ginger, garlic—and glazed in a sticky BBQ sauce, then paired with a zingy spicy mayo dip for the perfect flavor combo.

Why You’ll Love This Recipe

Bold Korean flavor: Combining gochujang, garlic, soy, and sesame gives these meatballs an irresistible umami kick.
Easy cooking methods: Choose pan-fry, bake, or air-fry based on your preference or equipment.
Make-ahead versatility: Prep in advance, reheat before serving, and perfect for parties or meal prep.

Ingredients

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

For the Meatballs:

Ground beef (or beef/pork mix)
Panko breadcrumbs
Egg
Garlic, minced
Ginger, grated
Soy sauce
Gochujang
Brown sugar
Sesame oil
Salt & black pepper
Green onions, finely chopped

For the Korean BBQ Glaze:

Soy sauce
Honey or brown sugar
Gochujang
Rice vinegar
Sesame oil
Garlic, minced
Ginger, minced
Cornstarch slurry

For the Spicy Mayo Dip:

Mayonnaise
Gochujang
Lime juice
Honey
Garlic powder

Garnish:

Sesame seeds
Chopped green onions

Directions

Mix meatball base: In a bowl, combine beef, panko, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix until just combined.
Shape meatballs: Roll into 1–1.5″ balls.
Cook the meatballs:
- Pan-fry: Cook in hot oil, turning until browned and cooked through (~10–12 min).
- Bake: 400 °F (200 °C) for 18–20 min.
- Air fry: 375 °F (190 °C) for 10–12 min, shake halfway.
Make the glaze: Simmer soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Stir in cornstarch slurry until thickened.
Glaze meatballs: Toss hot meatballs in warm glaze until fully coated.
Spicy mayo dip: Whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
Garnish and serve: Plate glazed meatballs, sprinkle sesame seeds and green onions, serve with spicy mayo dip.

Servings and timing

Servings: 4–6 people (about 20–24 meatballs)
Prep time: ~15 minutes
Cook time:
- Pan-fry: 12 minutes
- Bake: 18–20 minutes
- Air-fry: 10–12 minutes
Total time: ~30 minutes

Variations

Protein swap: Use ground chicken or turkey for lighter meatballs.
Make them spicy: Add extra gochujang or chopped fresh chili to the meat mixture.
Vegetarian option: Substitute meat with mashed chickpeas or lentils, and reduce cooking time accordingly.
Glaze twist: Stir in 1 tbsp of sesame seeds or a dash of sriracha to the glaze for added nutty flavor or heat.

Storage/Reheating

Storage: Refrigerate meatballs and glaze separately in airtight containers for up to 4 days.
Freezing: Freeze cooked, glazed meatballs in freezer-safe container for up to 2 months.
Reheat: Gently warm in a 350 °F (175 °C) oven or air-fryer until heated through; reheat spicy mayo dip gently if needed.

FAQs

1. Can I use all beef instead of a beef/pork mix?

Yes—ground beef alone works well and offers plenty of flavor.

2. What’s the best way to keep meatballs juicy?

Don’t over-mix, and use panko to retain moisture during cooking.

3. Can I make these gluten-free?

Substitute panko with gluten-free breadcrumbs and use gluten-free soy sauce.

4. Are these meatballs spicy?

They have moderate heat due to gochujang; increase or reduce to taste.

5. Can I bake and then air-fry for crispiness?

Yes—bake first, then 2–3 minutes in air fryer for a crisp exterior.

6. Can the spicy mayo be made ahead?

Absolutely—store it in the fridge for up to a week and whisk again before serving.

7. Can I double the glaze?

Yes, extra glaze ensures more coverage but balance sweetness and salt to taste.

8. What if my glaze is too thin?

Add a tiny bit more cornstarch slurry, simmer until you reach desired consistency.

9. Can I make mini appetizer meatballs?

Definitely—shape into smaller balls and reduce cooking time by ~2–3 minutes.

10. What should I serve with these?

They pair well with rice, noodles, steamed veggies, or as filling in sliders or lettuce wraps.

Conclusion

These Korean BBQ Meatballs with Spicy Mayo Dip bring big, bold flavors with minimal fuss. Whether pan-fried, baked, or air-fried, they’re juicy, sticky, and bursting with umami. Paired with a zingy dip, they’re perfect as party appetizers or a fun family dinner. Enjoy the delicious fusion of Korean-inspired flair and satisfying comfort food.

Ezabella

Korean BBQ Meatballs with Spicy Mayo Dip