If you’re craving a snack that bursts with bold, saucy sweetness and a playful hint of heat, these Korean BBQ Meatballs with Spicy Mayo Dip are about to become your favorite go-to. Every bite is a mini adventure: tender bites of beef (or pork) are seasoned with garlic, ginger, gochujang, and a touch of brown sugar, then pan-fried to a beautiful golden brown. The gochujang brings that signature Korean chili paste kick, while sesame oil and rice vinegar balance the flavors with toasty and tangy notes. It’s like a party in your mouth, and everyone’s invited. This dish works brilliantly as a cozy weeknight dinner, a crowd-pleasing appetizer at gatherings, or even a satisfying lunch paired with a fresh salad. Plus, since it’s rated Beginner-level, it’s perfect for new cooks eager to explore exciting Asian-inspired flavors without any fuss.
These meatballs come together in just 15 minutes of prep time and 20 minutes of cooking—no marathon in the kitchen required. You’ll end up with around 20–24 little flavor bombs, each about an inch in diameter, making them perfect for dipping. Speaking of dipping, the creamy Spicy Mayo Dip is a dream team partner. A simple whisk of mayonnaise, extra gochujang, a drizzle of honey, and a dash of garlic powder and ground ginger transforms into a silky, tangy, slightly sweet, and punchy sauce that elevates every meatball. With roughly 600 calories for the whole shebang and no rest time to worry about, these bite-sized delights will disappear faster than you can say “bulgogi.”
KEY INGREDIENTS IN KOREAN BBQ MEATBALLS WITH SPICY MAYO DIP
Before we dive into the cooking, let’s break down the key players that make this recipe shine. Each ingredient brings its own magic—texture, flavor, or aroma—to the table, ensuring those meatballs are juicy, tender, and irresistibly well-seasoned.
- Ground beef (or pork, or a mix)
Provides the rich, meaty base. Using a blend of beef and pork can boost juiciness and depth of flavor.
- Panko breadcrumbs
Adds light, airy texture and helps bind the meatballs so they stay tender without becoming dense.
- Grated onion
Infuses moisture and a subtle sweetness, keeping each meatball succulent and evenly flavored.
- Garlic, minced
Delivers that unmistakable garlicky warmth that pairs perfectly with the heat from gochujang.
- Soy sauce
Introduces salty umami richness, deepening the savory profile and balancing the sweetness.
- Sesame oil
Imparts a fragrant, nutty aroma that screams “Asian-inspired” in every bite.
- Gochujang (Korean chili paste)
The star spice element—sweet, spicy, and fermented—to give these meatballs their signature kick.
- Brown sugar
Balances the chili heat with a mellow sweetness and helps create a caramelized exterior when frying.
- Rice vinegar
Brightens the mix with a tangy edge, cutting through richness and preventing any cloying sweetness.
- Ground ginger
Adds zesty warmth and a hint of spiciness, complementing garlic and gochujang.
- Black pepper
Lends a clean spiciness that rounds out the overall seasoning.
- Chopped green onions
Used as a fresh, colorful garnish—adds a punch of oniony brightness just before serving.
- Vegetable oil
Perfect for pan-frying—ensures an even, golden crust on each meatball.
- Mayonnaise
Creates the creamy foundation of the Spicy Mayo Dip, making it irresistibly luscious.
- Honey
Adds a touch of natural sweetness that mellows the heat and brings harmony to the dip.
- Garlic powder
Boosts the garlicky flavor in the dip without adding extra moisture.
- Mayonnaise
Smoothes everything out for a luscious, velvety dipping sauce.
HOW TO MAKE KOREAN BBQ MEATBALLS WITH SPICY MAYO DIP
Ready to get cooking? These step-by-step instructions will guide you through forming, frying, and saucing up your meatballs, plus whipping up that addictive Spicy Mayo Dip on the side.
1. In a large bowl, combine the ground beef, panko breadcrumbs, grated onion, minced garlic, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, ground ginger, and black pepper. Use gentle folding motions to mix just until combined, careful not to overwork the meat so your meatballs stay tender.
2. Shape the mixture into small, 1-inch diameter meatballs. You should end up with about 20–24 uniform spheres. Press gently so they hold together but remain light.
3. Heat the vegetable oil in a large skillet over medium heat until shimmering. Working in batches to avoid overcrowding, add the meatballs and pan-fry for 6–8 minutes, turning occasionally. Look for golden-brown crusts on all sides and use a meat thermometer to ensure they reach 160°F internally.
4. Transfer the cooked meatballs to a paper towel-lined plate to drain any excess oil, keeping them warm while you finish the rest.
5. While the meatballs are cooking, prepare the spicy mayo dip. In a small bowl, whisk together the mayonnaise, extra gochujang, rice vinegar, sesame oil, honey, garlic powder, and ground ginger until perfectly smooth and well combined.
6. Serve the meatballs warm alongside the creamy Spicy Mayo Dip. Sprinkle with chopped green onions for a fresh, colorful finish.
SERVING SUGGESTIONS FOR KOREAN BBQ MEATBALLS WITH SPICY MAYO DIP
Presenting these meatballs in fun, creative ways can take your gathering or dinner night up a notch. Whether you’re at a casual get-together or a cozy family meal, these ideas will make your dish the star attraction.
- Appetizer Platter
Arrange the meatballs on a large wooden board or platter, tuck small dipping bowls of the Spicy Mayo Dip in between, and garnish with toasted sesame seeds and extra green onions for an elegant, shareable starter.
- Rice Bowl Combo
Serve over a bed of steamed jasmine or sushi rice, drizzle more Spicy Mayo on top, and scatter julienned carrots, cucumber, and kimchi around the edges for a balanced, filling lunch or dinner bowl.
- Lettuce Wraps
Spoon a couple of meatballs into crisp lettuce leaves (butter or romaine work great), add a dollop of the dip, and top with pickled radishes or thinly sliced scallions for a refreshing, low-carb twist.
- Party Skewers
Thread meatballs onto small wooden skewers with cherry tomatoes or pieces of grilled scallions in between. Serve standing upright in a jar of rice, with dip bowls at the base for easy, mess-free snacking.
HOW TO STORE KOREAN BBQ MEATBALLS WITH SPICY MAYO DIP
Keeping these meatballs and that luscious dip fresh for later snacking or meal prep is a breeze if you follow a few simple tips. Proper storage maintains texture, flavor, and safety so you can enjoy them days after cooking.
- Refrigerator Storage
Allow both meatballs and dip to cool completely, then transfer to separate airtight containers. Store in the fridge for up to 4 days. When ready to eat, gently reheat the meatballs in the oven or air fryer to retain that golden crust.
- Freezer Method
Flash-freeze cooked meatballs on a baking sheet lined with parchment, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating in the oven at 350°F until warmed through.
- Dip Preservation
Store the Spicy Mayo Dip in a small sealed jar or container for up to 1 week in the fridge. Give it a good stir before serving, as separation can occur naturally.
- Individual Portions
For meal prep, portion meatballs and dip into single-serving containers. This is perfect for grab-and-go lunches or quick snack sessions—just pop open and enjoy with minimal fuss.
CONCLUSION
Cooking up these Korean BBQ Meatballs with Spicy Mayo Dip has been a flavorful journey that highlights the harmony of sweet, savory, and spicy elements. From carefully mixing the ground meat with gochujang and seasonings to achieving that perfect golden-brown crust through pan-frying, each step delivers on taste and texture. The creamy Spicy Mayo Dip, with its balance of tangy vinegar, smooth mayo, and extra chili paste, truly elevates the experience. At Beginner-level difficulty and with just 15 minutes of prep and 20 minutes of cooking time, this recipe is approachable yet impressive—ideal for busy weeknights, casual gatherings, or meal prepping for the week ahead. With around 600 calories for a generous portion, it also offers satisfying nutrition in every bite.
Feel free to print this article and save it for later reference—you’ll have your new favorite appetizer or meal idea on hand whenever inspiration strikes. Below, you’ll find a helpful FAQ section to troubleshoot common questions or dive deeper into substitutions and tips. If you give this recipe a whirl, I’d love to hear how it turned out! Drop any comments, questions, or feedback below—whether you tweaked the heat level, tried baking instead of frying, or served them in a unique way, your insights can help fellow home cooks succeed. Happy cooking!
Korean BBQ Meatballs with Spicy Mayo Dip
Description
Juicy meatballs kissed with garlic, ginger, brown sugar, and gochujang, pan-fried to golden perfection and served alongside a tangy-spicy mayo dip loaded with sesame and honey notes.
Ingredients
Instructions
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In a large bowl, combine the ground beef, panko breadcrumbs, grated onion, garlic, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, ground ginger, and black pepper. Mix everything together until just combined, being careful not to overwork the meat.
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Shape the meat mixture into small meatballs, about 1-inch in diameter. You should get around 20-24 meatballs, depending on the size.
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Heat the vegetable oil in a large skillet over medium heat. Once hot, add the meatballs to the skillet in batches, making sure not to overcrowd them. Cook the meatballs for about 6-8 minutes, turning them occasionally until golden brown and fully cooked through. Use a meat thermometer to ensure they reach an internal temperature of 160°F.
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Remove the meatballs from the skillet and place them on a paper towel-lined plate to drain any excess oil.
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While the meatballs are cooking, prepare the spicy mayo dip. In a small bowl, whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, honey, garlic powder, and ground ginger until smooth and well combined.
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Serve the meatballs warm with the spicy mayo dip on the side. Garnish with chopped green onions.
Note
- For a lighter version, you can bake the meatballs in a preheated oven at 375°F for 15-20 minutes, or until cooked through, instead of frying.
- If you want more heat in your dip, add extra gochujang or a dash of hot sauce.
- These meatballs are great for meal prep or as appetizers for parties.
- The spicy mayo dip can be stored in the fridge for up to a week.
