Korean BBQ Meatballs with Spicy Mayo Dip

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Bold, juicy, and full of flavor — these Korean BBQ Meatballs with Spicy Mayo Dip are a mouthwatering fusion of sweet, smoky, and spicy. Each bite delivers a perfect balance: tender meatballs infused with garlic, ginger, and soy sauce, glazed in a Korean BBQ sauce, and finished with a creamy, fiery mayo drizzle. The meatballs are seared to a crispy perfection on the outside, locking in all the savory juices inside.

This dish is as irresistible as it is versatile. Serve them as party appetizers, meal-prep lunchboxes, or a main dish over jasmine rice. The spicy mayo adds a creamy kick that elevates the meatballs beyond the ordinary — it’s the ultimate dipping companion. Whether you’re cooking for a casual weeknight dinner or looking to impress guests, these meatballs will not disappoint.

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Why You’ll Love This Korean BBQ Meatballs with Spicy Mayo Dip

• Incredible Flavor Fusion: A mix of Korean-style sweetness, soy umami, and creamy heat in every bite.
• Easy to Make: Simple ingredients, minimal prep, and fast cooking time.
• Crowd-Pleaser: Perfect for gatherings, potlucks, or game nights.
• Customizable: Adjust the spice, swap proteins, or even go gluten-free.
• Meal Prep Friendly: Stores well and reheats beautifully.

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Preparation Phase & Tools to Use

Essential Tools and Equipment (and Why They Matter)

To make the best Korean BBQ Meatballs with Spicy Mayo Dip, having the right tools makes a noticeable difference in both texture and ease of cooking.

• Mixing Bowls: You’ll need at least two – one for mixing the meatball ingredients and another for the sauce. Glass or stainless steel bowls are preferred for even mixing and easy cleanup.
• Microplane or Grater: Essential for finely grating fresh garlic and ginger to evenly distribute flavor without chunks.
• Cookie Scoop or Tablespoon: For portioning the meatballs uniformly. Uniform size means even cooking.
• Cast Iron Skillet or Non-stick Pan: Delivers a nice sear while locking in juices. A cast iron skillet provides better caramelization and browning.
• Tongs or Chopsticks: To flip the meatballs gently without breaking them apart.
• Small Saucepan: For heating and thickening the Korean BBQ glaze.
• Whisk: For mixing the spicy mayo until smooth and creamy.

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Preparation Tips

• Chill the Mixture: After mixing the meatball ingredients, refrigerate for 10–15 minutes. This firms up the mixture and makes shaping easier.
• Use Damp Hands: Lightly wet your hands when rolling meatballs to prevent sticking.
• Don’t Overmix: Blend the meat mixture just until combined — overmixing can lead to tough meatballs.
• Preheat the Pan: Ensure your pan is hot before adding the meatballs to get a beautiful golden-brown crust.
• Sauce Last: Add the Korean BBQ sauce after the meatballs are fully cooked to avoid burning the sugars.
• Spicy Mayo Tip: Use Japanese mayo (like Kewpie) for a richer, more umami-packed flavor in your dip.

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Ingredients for Korean BBQ Meatballs with Spicy Mayo Dip

Here’s what you’ll need to make this bold and flavorful dish:

For the Meatballs:

• 1 lb (450g) ground beef – or substitute with pork, chicken, or turkey
• 1/3 cup panko breadcrumbs – for moisture and structure
• 1 egg – binds everything together
• 2 green onions, finely chopped – for fresh bite and aroma
• 2 garlic cloves, minced or grated
• 1 tsp fresh ginger, grated – adds a subtle spicy warmth
• 1 tbsp soy sauce – gives a deep umami base
• 1 tbsp sesame oil – brings a nutty, toasted richness
• 1 tsp sugar – balances the savory flavors
• Salt and pepper – to taste

For the Korean BBQ Glaze:

• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp gochujang (Korean chili paste) – essential for that signature heat
• 1 tbsp rice vinegar – adds brightness
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp cornstarch + 2 tbsp water (optional, for thickening)

For the Spicy Mayo Dip:

• 1/3 cup mayonnaise – preferably Japanese mayo (like Kewpie)
• 1–2 tbsp sriracha – adjust based on desired heat
• 1 tsp rice vinegar or lime juice – for a tangy finish
• Pinch of sugar – to balance the spice
• Optional: chopped chives or green onions for garnish

Note: All quantities can be adjusted to taste or scaled based on serving size.

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Step 1: Make the Meatball Mixture

In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, sugar, and a pinch of salt and pepper. Mix gently using your hands or a spatula until everything is just incorporated. Do not overmix to keep the meatballs tender.

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Step 2: Chill and Shape

Cover the bowl and place it in the fridge for 10–15 minutes to firm up the mixture. Once chilled, use a cookie scoop or spoon to portion the meat, then roll into 1 to 1.5-inch balls with slightly damp hands.

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Step 3: Sear the Meatballs

Heat a cast iron skillet or non-stick pan over medium-high heat with a light coating of oil. Once hot, add the meatballs in a single layer without crowding. Cook in batches if needed. Sear each side for about 2–3 minutes until browned and mostly cooked through. Transfer to a plate and set aside.

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Step 4: Prepare the Korean BBQ Glaze

In a small saucepan, combine soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, and minced garlic. Heat over medium, stirring constantly until sugar dissolves and the sauce simmers. If you prefer a thicker glaze, stir in a cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) and simmer for another 1–2 minutes until thickened.

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Step 5: Coat the Meatballs

Return the seared meatballs to the skillet and pour the BBQ glaze over them. Toss gently to coat and simmer on low for 3–4 minutes, allowing the sauce to cling and caramelize slightly. Turn off the heat.

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Step 6: Make the Spicy Mayo Dip

While the meatballs simmer, whisk together the mayonnaise, sriracha, rice vinegar or lime juice, and a pinch of sugar in a small bowl. Adjust the spice level to your liking.

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Step 7: Serve and Garnish

Transfer the glazed meatballs to a serving plate or bowl. Drizzle generously with spicy mayo and top with chopped green onions or chives. Serve hot and enjoy every bite of that sweet, spicy, and savory goodness.

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Notes

• Protein Swaps: This recipe works wonderfully with ground chicken, turkey, or pork if you want to switch things up. Just adjust cooking time as needed based on fat content.
• Make it Gluten-Free: Use gluten-free soy sauce (tamari) and certified gluten-free panko breadcrumbs.
• Vegetarian Option: Replace the meat with mashed chickpeas, lentils, or a plant-based ground alternative, and adjust the moisture with extra breadcrumbs.
• Meal Prep Tip: Double the batch and freeze half of the uncooked meatballs for a future quick dinner.
• Adjusting Heat: Dial down the gochujang or sriracha if you’re serving kids or spice-sensitive guests.
• Add Crunch: Top with sesame seeds or crushed roasted peanuts for a bonus texture.

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Watch Out for These Mistakes While Cooking

• Overmixing the Meat: Doing this will toughen your meatballs. Mix just until combined for tender results.
• Skipping the Chill Step: The mixture needs a brief chill to firm up. Otherwise, the meatballs may fall apart during cooking.
• Crowding the Pan: Give your meatballs space to brown properly. Overcrowding will steam them instead of searing.
• Using High Heat Too Long: While searing is key, too much high heat can burn the outer layer before the inside cooks through.
• Pouring Sauce Too Early: Don’t add the BBQ glaze until the meatballs are mostly cooked, or you risk burning the sugars in the sauce.
• Too Much Breadcrumbs: This can make the meatballs dry. Stick to the recommended amount unless you adjust for wetter ingredients.
• Skipping the Tasting Phase: Always taste the spicy mayo and glaze before final assembly to adjust sweetness, heat, or acidity.
• Inconsistent Sizes: Uneven meatballs won’t cook uniformly — some will dry out while others remain raw inside.

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What to Serve With Korean BBQ Meatballs with Spicy Mayo Dip?

These meatballs are rich, savory, and just spicy enough — which means they pair beautifully with fresh, crisp, or neutral sides that balance and complement their bold flavors. Whether you’re planning a full dinner or a party spread, here are some ideal pairings.

8 Recommendations

1. Steamed Jasmine Rice
   A soft, fragrant base that soaks up the sweet and spicy glaze perfectly.
2. Pickled Cucumbers or Kimchi
   Adds a refreshing tang and crunch that cuts through the richness of the meatballs.
3. Garlic Stir-Fried Broccoli
   The garlicky green crunch pairs well with the deep flavors of the BBQ sauce.
4. Lettuce Wraps
   Crisp romaine or butter lettuce makes a great low-carb vehicle for the meatballs and spicy mayo.
5. Sweet Potato Fries
   Their natural sweetness pairs well with the smoky BBQ and the creamy mayo dip.
6. Sticky Rice Balls with Sesame Seeds
   Roll cooked sticky rice into small balls and garnish with black sesame for a fun, sushi-like side.
7. Asian Slaw
   A crunchy, vinegary slaw with cabbage, carrots, and scallions brings contrast and freshness.
8. Scallion Pancakes or Korean Jeon
   These savory, crispy flatbreads are a fun and flavorful way to stretch the meal further.

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Storage Instructions

Fridge:
Allow the meatballs to cool completely before storing. Place them in an airtight container and refrigerate for up to 4 days. Store the spicy mayo dip separately to maintain its creamy texture.

Freezer:
Freeze cooked (or uncooked) meatballs in a single layer on a tray. Once frozen, transfer to a zip-top bag or freezer-safe container. They’ll keep well for up to 3 months. To reheat, bake at 375°F (190°C) for 12–15 minutes from frozen or until heated through.

Reheating Tips:

• Microwave: 1–2 minutes with a splash of water for moisture.
• Oven: 350°F (175°C) for 10–12 minutes.
• Stovetop: Reheat with a splash of water in a covered skillet to keep them juicy.
  Always add the spicy mayo just before serving, not during reheating.

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Estimated Nutrition

Per serving (based on 4 servings total)

• Calories: ~360 kcal
• Protein: 22g
• Carbohydrates: 14g
• Fat: 24g
• Saturated Fat: 6g
• Sugars: 6g
• Fiber: 1g
• Sodium: ~690mg

Note: These values are approximate and may vary depending on specific brands or adjustments.

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Frequently Asked Questions

1. Can I make these meatballs ahead of time?

Absolutely. You can prepare and shape the meatballs up to a day in advance. Store them in the fridge, covered, until ready to cook. You can also freeze uncooked meatballs for later use.

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2. What’s the best substitute for gochujang?

If you don’t have gochujang, try using a mix of sriracha and a touch of miso paste or soy sauce. It won’t be exactly the same, but it still delivers a tasty umami-spicy blend.

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3. Can I bake the meatballs instead of pan-searing?

Yes. Bake at 400°F (200°C) for 15–18 minutes or until cooked through. You may miss the crispy sear, but it’s a healthier, hands-off option.

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4. Is Japanese mayo necessary for the spicy dip?

Not required, but highly recommended. Japanese mayo (like Kewpie) has a richer, more umami-packed flavor. Regular mayo works fine too, especially with a little lime juice or rice vinegar added.

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5. Are these meatballs spicy?

They have a gentle kick from the gochujang and spicy mayo, but it’s balanced by sweetness. You can reduce or increase the spice to suit your preference.

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6. Can I air-fry the meatballs?

Yes! Preheat the air fryer to 375°F (190°C), cook the meatballs for 10–12 minutes, shaking halfway through. They’ll come out golden and juicy.

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7. How do I know when the meatballs are fully cooked?

The internal temperature should reach 160°F (71°C) for beef. The juices should run clear, and there should be no pink inside.

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8. Can I use store-bought Korean BBQ sauce?

Definitely. If you’re short on time, store-bought Korean BBQ sauce works well. Just check the label for sweetness and spice levels and adjust the other ingredients accordingly.

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Conclusion

Korean BBQ Meatballs with Spicy Mayo Dip offer a flavor-packed experience that blends bold Asian spices with comfort-food appeal. Whether served as a party appetizer, a lunchbox staple, or a dinner main, these meatballs are guaranteed to impress. They’re easy to prepare, endlessly customizable, and bursting with rich, spicy, and tangy flavors. Once you try them, they’ll earn a permanent spot in your meal rotation. Don’t forget to drizzle generously with spicy mayo — it’s the ultimate finishing touch.

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