Introduction
Korean BBQ Meatballs with Spicy Mayo Dip are a bold, flavorful twist on a classic appetizer, combining the rich, savory-sweet taste of Korean barbecue with the comforting, juicy texture of homemade meatballs. These bite-sized delights are infused with the signature flavors of Korean cuisine, such as soy sauce, garlic, sesame oil, and gochujang, creating a harmonious blend of umami, spice, and sweetness that is both exciting and familiar. Served alongside a creamy and fiery spicy mayo dipping sauce, they make for an irresistible snack, party appetizer, or even a main course when paired with rice or noodles. These meatballs are ideal for casual entertaining, meal prep, or just when you’re craving a dish that delivers maximum flavor in every bite. Whether baked, pan-seared, or air-fried, they are easy to prepare and sure to be a hit with fans of global fusion cuisine.
The History of Korean BBQ Meatballs
The concept of meatballs dates back centuries and spans multiple cultures, with early versions appearing in Roman, Middle Eastern, and Chinese cuisines. The modern Western-style meatball evolved from Italian and Scandinavian influences, commonly featuring ground meat seasoned with herbs and breadcrumbs. Korean barbecue, or gogi-gui, is a cornerstone of Korean culinary tradition, characterized by the grilling of marinated meats—often beef or pork—seasoned with a sweet and savory blend of soy sauce, garlic, sesame oil, sugar, and sometimes fruit purees like pear for tenderness and flavor. As global cuisine trends grew in popularity, Korean flavors began merging with Western comfort foods to create fusion dishes. Korean BBQ Meatballs are a product of this cultural culinary mashup, combining the preparation and form of Western meatballs with the bold, nuanced flavors of Korean BBQ marinades. Often found in food trucks, trendy bistros, or social media recipe videos, these meatballs showcase the global appeal of Korean flavors in a convenient, crowd-pleasing form.
Ingredients Breakdown
For the Meatballs:
- 1 pound ground beef (or pork, or a combination) – provides a rich, juicy base
- 1/2 cup breadcrumbs – helps bind the mixture and keep the meatballs tender
- 1 egg – adds moisture and helps hold everything together
- 3 tablespoons soy sauce – gives the meatballs a salty, umami depth
- 1 tablespoon sesame oil – adds a nutty, toasty flavor
- 1 tablespoon brown sugar – balances the saltiness with a touch of sweetness
- 2 teaspoons rice vinegar – adds mild acidity to brighten the flavor
- 2 cloves garlic, minced – essential for that classic Korean BBQ kick
- 1 teaspoon grated ginger – adds freshness and subtle heat
- 1–2 teaspoons gochujang (Korean chili paste) – provides a spicy-sweet kick
For the Spicy Mayo Dip:
- 1/2 cup mayonnaise – forms the creamy base
- 1–2 tablespoons sriracha or gochujang – gives the sauce its heat
- 1 teaspoon lime juice or rice vinegar – adds tanginess
- 1/2 teaspoon sesame oil – enhances the flavor with a hint of nuttiness
Step-by-Step Recipe
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- In a large mixing bowl, combine the ground meat, breadcrumbs, egg, soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, grated ginger, and gochujang. Mix thoroughly with your hands or a spoon until well combined.
- Scoop out heaping tablespoons of the mixture and roll them into uniform meatballs, placing them on the prepared baking sheet about an inch apart.
- Bake the meatballs for 15–18 minutes, or until they are browned on the outside and cooked through (internal temperature should reach 160°F/70°C).
- While the meatballs are baking, prepare the spicy mayo by whisking together the mayonnaise, sriracha or gochujang, lime juice or vinegar, and sesame oil in a small bowl. Adjust spice level to taste.
- Once the meatballs are done, remove them from the oven and let them rest for 2–3 minutes.
- Serve the meatballs warm with the spicy mayo dip on the side or drizzled on top. Garnish with sesame seeds and chopped green onions for added flavor and presentation.
Tips for the Perfect Meatballs
Use a cookie scoop or tablespoon to portion out your meatballs evenly for consistent cooking. Don’t overmix the meat mixture—just blend until combined to avoid tough meatballs. For extra moist results, use a combination of beef and pork. If you prefer a crispy exterior, sear the meatballs in a skillet before finishing them in the oven. Let the meatballs rest a few minutes after baking to retain juices. Toast the breadcrumbs lightly before adding for a subtle nutty flavor. Adjust the amount of gochujang or sriracha to suit your preferred spice level. Add a splash of pineapple juice or grated pear for a more authentic Korean BBQ flavor. Make the spicy mayo in advance to let the flavors meld, and chill it until serving.
Variations and Customizations
Use ground chicken or turkey for a leaner version of the meatballs. Add finely chopped scallions or shredded carrots for extra texture and flavor. Make mini meatballs and serve them on skewers for an appetizer platter. Coat the baked meatballs in additional Korean BBQ sauce or glaze them with a gochujang-honey mixture for a sticky, flavorful finish. Serve them over rice, noodles, or lettuce cups for a more filling meal. Top with kimchi or pickled radish for added crunch and tang. Add crushed red pepper or chili flakes for a spicier profile. Swap the spicy mayo for garlic aioli, yogurt-based dip, or a creamy cilantro-lime sauce for a different twist.
Health Considerations and Nutritional Value
Korean BBQ Meatballs are a flavorful treat with moderate nutritional balance, especially when served in small portions. Each meatball contains a combination of protein and fat, with ground beef or pork providing key nutrients like iron and B vitamins. The breadcrumbs and sugar add carbs and calories, while the mayonnaise-based dip is rich in fat. To lighten the recipe, opt for lean ground meats like turkey or chicken, and use reduced-fat mayo or Greek yogurt for the dip. You can also reduce the sodium by using low-sodium soy sauce and adjusting the seasoning accordingly. For gluten-free needs, substitute gluten-free breadcrumbs and tamari. While high in protein, this dish should be paired with veggies or grains to create a more balanced meal. If you’re watching your fat intake, baking instead of frying and skipping the dip can significantly reduce the calorie load.
FAQ
Can I make these meatballs ahead of time? Yes, they can be formed and refrigerated up to a day ahead or frozen raw and baked directly from frozen—just add a few extra minutes of cook time.
What’s a good substitute for gochujang? You can use sriracha or a mix of chili paste and a bit of sugar, though gochujang provides the most authentic flavor.
Can I cook these in an air fryer? Absolutely—air fry at 375°F for 10–12 minutes, shaking the basket halfway through.
How do I know when the meatballs are cooked through? Use a meat thermometer to ensure the internal temperature reaches 160°F (70°C).
Can I make this dairy-free? Yes, the meatballs are dairy-free by default—just use a dairy-free mayo or alternative for the dip.
What should I serve with them? These meatballs go well with steamed rice, noodles, pickled vegetables, kimchi, or a simple cucumber salad.
Korean BBQ Meatballs with Spicy Mayo Dip
Ingredients
For the Meatballs:
- 1 lb 450g ground beef, or a combination of ground beef and pork
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic finely minced
- 1- inch piece of fresh ginger grated
- 2 tablespoons soy sauce
- 1 tablespoon gochujang Korean chili paste
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 green onions finely sliced
For the Korean BBQ Glaze:
- 1/4 cup soy sauce
- 2 tablespoons honey or packed brown sugar
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon freshly grated ginger
- 1 teaspoon cornstarch mixed with 2 tablespoons of water for thickening
For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1 tablespoon gochujang
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
For Garnish:
- Toasted sesame seeds
- Finely chopped green onions
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Stir gently until all ingredients are just mixed together.
- Shape the Meatballs: Roll the mixture into meatballs, about 1 to 1.5 inches in diameter, ensuring they are evenly sized.
Cook the Meatballs:
- Pan-frying method: Heat oil in a large skillet over medium heat. Cook the meatballs, turning occasionally, for 10-12 minutes, or until they are browned and cooked through.
- Baking method: Preheat the oven to 400°F (200°C). Bake the meatballs for 18-20 minutes.
- Air fryer method: Preheat the air fryer to 375°F (190°C). Cook the meatballs for 10-12 minutes, shaking the basket halfway through.
- Make the Korean BBQ Glaze: In a saucepan, combine the soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Bring to a simmer over medium heat, then stir in the cornstarch slurry to thicken the sauce.
- Coat the Meatballs: Once the meatballs are cooked, toss them in the warm Korean BBQ glaze until fully coated.
- Make the Spicy Mayo Dip: In a small bowl, whisk together the mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
- Garnish and Serve: Arrange the glazed meatballs on a serving plate. Sprinkle with sesame seeds and chopped green onions, and serve alongside the spicy mayo dip.
Notes
For extra crunch, sprinkle with chopped sesame seeds or crushed peanuts just before serving.
Feel free to adjust the amount of gochujang or sriracha to match your desired spice level.