Sizzling Korean BBQ Meatballs: Spicy Mayo Dip Recipe

Tender, juicy meatballs bursting with Korean BBQ flavors dance across the plate, promising a culinary adventure that will spark excitement.

These savory spheres blend traditional Korean spices with a modern twist.

Packed with bold ingredients, each bite delivers a complex layer of tangy and spicy notes.

The homemade spicy mayo dip adds a creamy, zesty complement that elevates the entire dish.

Succulent meat mingles with aromatic seasonings, creating an irresistible combination that beckons you to the table.

The recipe balances heat, sweetness, and umami in perfect harmony.

Prepare to embark on a mouthwatering journey that will leave everyone craving more.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 350 kcal

Servings: 4

Ingredients That Build Korean BBQ Meatballs With Spicy Mayo

• Ground Meat: Provides the hearty foundation for meatballs, choosing a mix of beef and pork adds rich flavor complexity.
• Egg: Binds ingredients together, ensuring meatballs hold their perfect shape during cooking.

• Breadcrumbs: Creates light texture and helps absorb moisture, select fine, fresh breadcrumbs for best results.
• Green Onions: Adds fresh, sharp bite and vibrant color to the meatball mixture.
• Garlic: Infuses deep, aromatic warmth, opt for fresh cloves for most intense flavor.
• Ginger: Brings zingy, slightly spicy undertone, choose fresh root for maximum punch.
• Soy Sauce: Delivers umami depth and saltiness, select traditional Korean or Japanese varieties.
• Sesame Oil: Provides nutty, distinctive Korean-style essence, use sparingly for intense flavor.
• Brown Sugar: Balances savory notes with subtle sweetness, light or dark works perfectly.
• Black Pepper: Offers gentle heat and rounded spiciness.

• Honey: Creates glossy, caramelized coating for meatballs, local honey works wonderfully.
• Rice Vinegar: Adds tangy brightness to glaze, enhances overall flavor complexity.
• Cornstarch: Helps thicken glaze, ensures smooth, clingy texture.
• Mayonnaise: Forms creamy base for dipping sauce, choose full-fat version.
• Sriracha, Gochujang: Delivers spicy kick to mayo, adjust according to heat preference.

Tools That Help You Roll, Cook, and Dip With Style

• Baking Sheet: Flat metal pan lined with parchment paper for even cooking of meatballs.
• Large Mixing Bowl: Spacious container for combining and mixing meatball ingredients.
• Small Saucepan: Used for preparing the Korean BBQ glaze, helping ingredients simmer and thicken.
• Small Bowl: Perfect for whisking spicy mayo dip ingredients.
• Whisk: Essential for blending mayo dip ingredients smoothly.
• Measuring Cups and Spoons: Crucial for accurate ingredient proportions.
• Spatula or Wooden Spoon: Helps mix meatball ingredients and stir glaze.
• Cutting Board: Surface for chopping green onions and preparing ingredients.
• Sharp Knife: For precise ingredient preparation.

How to Cook Korean BBQ Meatballs & Whip the Sauce

• Fire Up the Oven

Preheat your oven to a toasty 400F and line a baking sheet with parchment paper for easy cleanup.

• Mix Magical Meatball Mixture

Combine ground meat with green onions, garlic, ginger, soy sauce, and other flavor-packed ingredients in a large bowl. Gently mix everything until just combined – don’t overwork the meat.

• Shape and Prepare Meatballs

Roll the mixture into perfect bite-sized balls, about 1 1/2 inches round. Place them neatly on the prepared baking sheet, making sure they’re not touching.

• Bake to Perfection

Pop the meatballs in the oven and cook for 15-18 minutes until they’re fully cooked through and have a beautiful golden exterior.

• Craft Killer Korean Glaze

While meatballs are cooking, whip up a tangy glaze in a saucepan. Combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer until it develops a rich, glossy consistency.

• Coat and Elevate

Once meatballs are done, toss them in the hot glaze, ensuring each morsel is completely covered in deliciousness.

• Whip Up Spicy Mayo

In a small bowl, blend mayonnaise, Sriracha, lime juice, and a touch of honey for a creamy, kick-ass dipping sauce.

• Serve and Impress

Transfer glazed meatballs to a serving plate. Sprinkle with sesame seeds and chopped green onions. Serve alongside the spicy mayo and watch everyone’s eyes light up.

Ways to Make It Spicier, Sweeter, or Smokier

• Perfect Prep Tricks: Wet your hands with cold water before rolling meatballs to prevent sticky mixture from clinging to your fingers.
• Meat Mix Magic: Use a blend of ground beef and pork for richer, more complex flavor profile that enhances overall taste.
• Low-Carb Twist: Replace breadcrumbs with almond flour or crushed pork rinds to make the meatballs keto-friendly and gluten-free.
• Meal Prep Friendly: These meatballs can be made ahead and stored in the refrigerator for up to 3 days or frozen for 1 month, making them perfect for quick meals.
• Spice Level Control: Adjust the heat in the spicy mayo by using less Sriracha or gochujang for mild versions, or add more for extra kick depending on personal preference.

Serve With Rice, Lettuce Cups, or Toothpicks

• Party Platter Perfection: Arrange meatballs on a large wooden board with toothpicks, creating an eye-catching appetizer spread that invites guests to grab and enjoy.
• Meal Companion Delight: Serve alongside steamed white rice or cauliflower rice to soak up the delicious Korean BBQ glaze, turning these meatballs into a satisfying main course.
• Picnic and Lunch Box Star: Pack cooled meatballs in meal prep containers with extra spicy mayo dip for a flavor-packed lunch that'll make coworkers and friends jealous.
• Game Day Crowd-Pleaser: Set out the meatballs with small dipping bowls during sports events or movie nights, letting everyone customize their spice level with the zesty mayo sauce.

Store for Meal Prep or Party Leftovers

• Meal Planning & Storage Advice
• Quick Batch Cooking: Prepare a double batch of meatballs and freeze half for busy weeknights. These Korean BBQ meatballs taste fantastic when made ahead and reheated, making meal prep a breeze.
• Refrigerator Storage Strategy: Keep cooked meatballs in an airtight container for up to 4 days. Store the glaze separately to maintain the meatballs' crispy texture when reheating.
• Smart Freezing Technique: Freeze uncooked meatballs on a baking sheet, then transfer to freezer bags. They'll stay fresh for 2-3 months. Thaw overnight in the refrigerator before baking for best results.
• Dip Handling Hack: Keep the spicy mayo separate from meatballs to prevent sogginess. Pack in small sealed containers for lunch boxes or potluck gatherings, ensuring maximum flavor and texture when serving.

Tangy Korean BBQ Meatballs With Spicy Mayo Dip Recipe

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4.7 from 18 reviews

• Total Time: 35 minutes
• Yield: 5 1x

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Description

Sizzling korean bbq meatballs dance with bold Korean flavors in this crowd-pleasing appetizer. Zesty spicy mayo complements succulent meat, promising a delectable journey through Korean culinary traditions you’ll savor with each bite.

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Ingredients

Scale 1x2x3x

• 1 lb (500g) ground beef
• 1 lb (500g) ground pork
• ½ cup breadcrumbs
• 1 egg
• 2 tbsps soy sauce
• ¼ cup soy sauce
• 2 tbsps honey
• 1 tbsp honey
• 2 green onions, finely chopped
• 2 garlic cloves, minced
• 1 garlic clove, minced
• 1 tsp ginger, grated
• 1 tsp grated ginger
• 1 tbsp sesame oil
• 1 tsp sesame oil
• 1 tbsp brown sugar
• ½ tsp black pepper
• 1 tbsp rice vinegar
• ¼ cup mayonnaise
• 1 tbsp Sriracha
• 1 tsp lime juice
• ½ tsp honey
• 1 tsp cornstarch
• 2 tsp water
• Sesame seeds
• Additional chopped green onions

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Instructions

1. Preparation: Ignite the oven to 400F (200C) and line a baking sheet with parchment paper for optimal meatball roasting.
2. Mixture Creation: Tenderly amalgamate ground meat, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, brown sugar, and black pepper in a spacious mixing vessel until ingredients harmoniously integrate.
3. Meatball Formation: Craft uniform 1 1/2-inch spherical morsels, strategically positioning them on the prepared baking sheet with modest intervals between each.
4. Roasting Process: Dispatch meatballs into the preheated oven, transforming them for 15-18 minutes until they reach a safe internal temperature of 165F/74C.
5. Glaze Development: Orchestrate the Korean BBQ glaze by merging soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a saucepan, gently simmering the concoction.
6. Sauce Refinement: For enhanced viscosity, introduce a cornstarch slurry and continue culinary manipulation for 1-2 minutes until the sauce achieves desired consistency, then retire from heat.
7. Glazing Technique: Enrobe the fully cooked meatballs comprehensively in the meticulously crafted Korean BBQ glaze, ensuring uniform sauce distribution.
8. Spicy Mayo Composition: Whisk mayonnaise, Sriracha or gochujang, lime juice, and optional honey into a silky, well-integrated dipping nectar.
9. Presentation: Arrange glazed meatballs on an elegant platter, adorning with toasted sesame seeds and delicately chopped green onions for visual and flavor complexity.
10. Serving Suggestion: Position meatballs alongside the fiery mayo dip, inviting guests to customize their culinary experience with complementary flavor profiles.

Notes

• Meat Mixing Mastery: Gently mix ingredients to prevent dense, tough meatballs; overmixing can lead to rubbery texture.
• Temperature Precision: Use a meat thermometer to confirm meatballs reach 165F/74C, ensuring food safety without overcooking.
• Glaze Coating Technique: Apply glaze immediately after cooking for maximum flavor absorption and glossy appearance.
• Customize Heat Levels: Adjust Sriracha or gochujang quantity in spicy mayo to suit individual spice preferences, making the dish adaptable for different palates.

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

Nutrition

• Serving Size: 5
• Calories: 450
• Sugar: 8 g
• Sodium: 800 mg
• Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 80 mg