Korean BBQ Meatballs with Spicy Mayo Dip

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Sweet, savory, smoky, and just the right amount of spicy—that’s what I love about these Korean BBQ Meatballs with Spicy Mayo Dip. They hit every flavor note, delivering a perfect bite every time. These aren’t your average party meatballs. They’re tender, caramelized on the outside, and bursting with umami from gochujang, soy sauce, and garlic. Then comes the kicker: a creamy, slightly fiery mayo dip that makes everything pop. Whether I’m hosting friends or looking for a weeknight dinner idea that breaks the routine, this dish never fails to steal the spotlight.

I first made these meatballs for a casual get-together, and they disappeared faster than anything else on the table. The sticky Korean BBQ glaze clings beautifully to each meatball, and when dipped into that velvety, spicy mayo—let’s just say you’ll want to double the batch. They’re versatile too: great as an appetizer, nestled into rice bowls, or even stuffed into lettuce wraps. This is one of those recipes I keep coming back to, not just because it’s delicious, but because it’s a total crowd-pleaser.

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

• Flavor Explosion: A mix of sweet, savory, smoky, and spicy in every bite.
• Crowd Favorite: Perfect for gatherings, game nights, or potlucks.
• Easy to Make: Simple ingredients, no fancy equipment needed.
• Versatile: Serve over rice, in wraps, or as a stand-alone snack.
• Make-Ahead Friendly: Can be prepped and frozen for future meals.

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What Kind of Meat Should I Use for Korean BBQ Meatballs with Spicy Mayo Dip?

You’ve got options, but I personally love using a mix of ground beef and ground pork. The beef gives it richness and depth, while the pork brings a bit of juiciness that keeps the meatballs tender. If you prefer leaner proteins, ground turkey or chicken will work too—just keep in mind that they might be a little less moist, so you may want to add a splash of sesame oil or a bit more sauce. Whatever meat you go with, make sure it has enough fat to stay flavorful after cooking.

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Options for Substitutions

If you want to switch things up or cater to different dietary needs, here are a few flexible swaps I’ve tried and loved:

• Meat Alternatives: Use plant-based ground meat for a vegetarian version. Brands like Beyond or Impossible work well.
• Breadcrumbs: Swap with almond flour for a gluten-free option or oats for extra fiber.
• Soy Sauce: Use tamari or coconut aminos if you’re gluten-sensitive.
• Gochujang: If you can’t find it, mix miso paste with a dash of sriracha for a similar umami-spicy combo.
• Mayo Dip: Substitute with Greek yogurt for a lighter, tangier version of the dip.
• Sugar: Brown sugar is traditional, but honey or maple syrup can add a deeper sweetness.

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Ingredients for Korean BBQ Meatballs with Spicy Mayo Dip

Each ingredient here plays a specific role—building flavor, texture, or heat. This isn’t a long list, but each component earns its place.

• Ground Beef and Ground Pork – The dynamic duo for juicy, tender meatballs with rich flavor and just the right amount of fat.
• Garlic (minced) – Brings warmth and depth to both the meatballs and the sauce.
• Ginger (grated) – Adds brightness and that signature Korean flavor kick.
• Green Onions – Chopped and stirred into the mix for freshness and a light crunch.
• Soy Sauce – Salty, umami-packed, and essential for that savory backbone.
• Brown Sugar – Balances the soy sauce and gochujang with mellow sweetness.
• Gochujang (Korean chili paste) – This is the soul of the dish—sweet, spicy, and fermented for depth.
• Toasted Sesame Oil – Just a touch adds an unmistakable nutty aroma.
• Egg – Acts as a binder, holding everything together.
• Breadcrumbs – Help absorb moisture and maintain the meatball’s shape.
• Salt and Black Pepper – Basic seasoning to round everything out.
• Mayonnaise – The base for the creamy, cooling yet spicy dip.
• Sriracha or Gochujang – Stirred into the mayo for heat and color.
• Lemon Juice or Rice Vinegar – Gives the dip a tangy lift to cut through the richness.

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Step 1: Make the Meatball Mixture

In a large mixing bowl, combine the ground beef and ground pork. Add minced garlic, grated ginger, chopped green onions, soy sauce, brown sugar, gochujang, sesame oil, egg, breadcrumbs, salt, and pepper. Mix everything thoroughly—use your hands for the best texture—until just combined. Be careful not to overmix, or the meatballs could turn out dense.

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Step 2: Shape the Meatballs

Scoop about 1½ tablespoons of the mixture and roll it into balls. You should get around 18–22 meatballs, depending on size. Place them on a parchment-lined baking sheet or plate.

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Step 3: Cook the Meatballs

Heat a large skillet or non-stick pan over medium-high heat with a drizzle of oil. Once hot, add the meatballs in batches, being careful not to overcrowd the pan. Sear them on all sides until golden and caramelized—this usually takes about 6–8 minutes total.

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Step 4: Finish Cooking (Optional Oven Method)

To ensure they’re cooked through, you can transfer the browned meatballs to a 375°F (190°C) oven for 8–10 minutes, or until the internal temperature hits 165°F (74°C).

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Step 5: Make the Spicy Mayo Dip

While the meatballs cook, stir together the mayonnaise, gochujang or sriracha, lemon juice (or rice vinegar), and a pinch of salt in a small bowl. Taste and adjust spice or acidity as needed.

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Step 6: Serve and Garnish

Arrange the hot meatballs in a serving bowl or platter. Drizzle generously with spicy mayo and sprinkle with fresh green onions or sesame seeds for extra texture and color. Serve immediately while hot.

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How Long to Cook Korean BBQ Meatballs with Spicy Mayo Dip

Cooking time for these meatballs is pretty straightforward.

• Pan-Searing Time: About 6–8 minutes total to brown all sides.
• Optional Oven Finish: 8–10 minutes at 375°F (190°C) to ensure they’re fully cooked through.
• Internal Temperature: Always aim for 165°F (74°C) in the center of the meatballs for safety and ideal texture.
• Spicy Mayo Prep: Only takes 2–3 minutes to whip up while the meatballs cook.

Total time from start to finish is around 35–40 minutes, including prep.

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Tips for Perfect Korean BBQ Meatballs with Spicy Mayo Dip

• Don’t Overmix: Gently combine the ingredients to keep the meatballs tender.
• Use a Cookie Scoop: For uniform meatballs that cook evenly and look great.
• Chill Before Cooking (Optional): Letting the shaped meatballs rest in the fridge for 15–20 minutes can help them hold their shape better while searing.
• Deglaze the Pan: After searing, use a splash of water or broth to lift those flavorful browned bits and drizzle them over the meatballs.
• Balance the Dip: Taste the spicy mayo as you go. Add more lemon juice if it’s too rich, or more gochujang for heat.
• Double the Sauce: Trust me—people always want more of that spicy mayo.

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Watch Out for These Mistakes While Cooking

Even a simple recipe like this one can go sideways if you’re not careful. Here are a few common pitfalls to avoid:

• Overmixing the Meat: This is the fastest way to end up with tough, rubbery meatballs. Mix just until combined.
• Using Lean Meat Only: Low-fat ground meat can make your meatballs dry. A bit of fat is necessary for flavor and moisture.
• Skipping the Gochujang: It’s not just for spice—it adds depth and sweetness. Skipping it can flatten the flavor.
• Crowding the Pan: If you pack in too many meatballs at once, they’ll steam instead of sear. Cook in batches for that golden crust.
• Serving Without Sauce: The spicy mayo is more than a dip—it’s part of the experience. Don’t leave it out.
• Not Checking Doneness: Always check that internal temp hits 165°F (74°C) to ensure safety and perfect texture.

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

Steamed Jasmine Rice

The perfect base for soaking up extra sauce. Light, fluffy, and a natural pairing.

Pickled Cucumbers or Kimchi

Something tangy and crisp balances the richness beautifully. Adds contrast and crunch.

Lettuce Wraps

Great for a fresh, low-carb option. Add a bit of rice, a meatball, and a dab of spicy mayo—wrap and enjoy.

Sesame Noodles

Toss some noodles with sesame oil, soy sauce, and scallions for a chilled, flavorful side.

Stir-Fried Vegetables

Bell peppers, broccoli, and snap peas in a quick stir-fry round out the meal and bring in color.

Korean Pancakes (Pajeon)

Savory pancakes with green onions or zucchini make an excellent side with similar Korean vibes.

Sticky Rice Balls

Form little balls of sticky rice for easy grabbing and dipping alongside the meatballs.

Asian Slaw

Crisp, colorful, and tossed in a sesame-ginger dressing—it adds crunch and brightness to the plate.

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Storage Instructions

Korean BBQ Meatballs with Spicy Mayo Dip store incredibly well, which makes them a go-to for meal prep or leftovers. Here’s how to keep them tasting fresh:

• Refrigerator: Store cooked meatballs in an airtight container for up to 4 days. Keep the spicy mayo dip separate and refrigerated in a sealed jar or container.
• Freezer: Freeze meatballs (cooked or raw) on a baking sheet until firm, then transfer to a zip-top bag or airtight container. They’ll keep for up to 3 months. Reheat from frozen in the oven at 350°F (175°C) for 15–20 minutes.
• Reheating Tip: For best results, reheat in a skillet with a splash of water or broth to help loosen the glaze. Avoid microwaving if possible—it can make them dry or rubbery.

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Estimated Nutrition (Per 1 serving, about 4 meatballs with dip)

• Calories: ~320 kcal
• Protein: 18g
• Fat: 22g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
• Carbohydrates: 12g
  • Sugar: 4g
  • Fiber: 1g
• Cholesterol: 75mg
• Sodium: 680mg

Note: These values may vary slightly depending on the exact ingredients and brands used.

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Frequently Asked Questions

What is gochujang, and can I skip it?

Gochujang is a Korean fermented chili paste with sweet, spicy, and umami notes. It’s essential to the flavor profile of this dish. If you must skip it, substitute with a mix of miso paste and a bit of sriracha or chili flakes.

Can I bake the meatballs instead of frying?

Absolutely. Baking at 400°F (200°C) for 15–18 minutes works well. Just be sure to flip them halfway for even browning.

Is the spicy mayo really spicy?

It’s a gentle heat that balances out with the creaminess of the mayo. You can adjust the spice level by adding more or less gochujang or sriracha.

Can I make this ahead of time?

Yes! You can mix and shape the meatballs up to a day in advance, or even freeze them raw. The dip can also be made ahead and stored in the fridge.

What’s the best meat alternative for a vegetarian version?

Plant-based ground meat substitutes (like Beyond Meat or Impossible) work great. Just reduce the cook time slightly, as they don’t require the same internal temp.

How do I prevent my meatballs from falling apart?

Use the egg and breadcrumbs as binders, and avoid overmixing the meat. Chilling the shaped meatballs for 15 minutes before cooking also helps them stay firm.

Can I make these gluten-free?

Yes—use gluten-free breadcrumbs and tamari or coconut aminos in place of soy sauce. Check the gochujang label too, as some brands may contain gluten.

How can I make these more kid-friendly?

Dial back or omit the gochujang in both the meatballs and the dip. You can serve them with plain mayo or a sweet soy glaze instead.

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Conclusion

Korean BBQ Meatballs with Spicy Mayo Dip are everything I love in a dish—rich, bold flavors, an irresistible glaze, and a creamy, spicy sauce that ties it all together. Whether you’re looking for an easy appetizer, a main course with flair, or a fun way to spice up your weeknight dinner lineup, this recipe delivers. It’s quick enough to make on a busy evening but special enough to serve at a party.

And let’s be honest—once you’ve dipped one into that spicy mayo, you’ll be hooked.

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