Korean BBQ Meatballs with Spicy Mayo Dip

Introduction

What happens when you take the sweet, savory magic of Korean BBQ and wrap it into bite-sized meatballs with a creamy, spicy dipping sauce? You get Korean BBQ Meatballs with Spicy Mayo Dip—a fusion favorite that’s fast, flavorful, and downright addictive.

Recent food trend data shows that Korean-inspired flavors, especially gochujang, have seen a 20% rise in global recipe searches over the past year. If you’ve been craving a way to bring restaurant-quality Korean fusion home, this is your delicious answer.

Ingredients List

For the Korean BBQ Meatballs:

1 lb ground beef or ground pork (or a mix)
2 cloves garlic, minced
1 tsp fresh grated ginger
1/4 cup panko breadcrumbs
2 green onions, finely chopped
1 egg
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp gochujang (Korean chili paste)
1 tbsp honey or brown sugar
1/2 tsp black pepper

For the Spicy Mayo Dip:

1/3 cup mayonnaise
1–2 tbsp sriracha or gochujang (to taste)
1 tsp rice vinegar or lime juice
1/2 tsp garlic powder

Optional Garnish:

Toasted sesame seeds
Chopped green onions
Extra drizzle of gochujang or soy glaze

Timing

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

That’s 25% faster than the average appetizer prep time, with way more flavor payoff!

Step-by-Step Instructions

Step 1: Preheat and prep

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2: Mix the meatballs

In a large bowl, combine ground meat, garlic, ginger, breadcrumbs, green onions, egg, soy sauce, sesame oil, gochujang, honey, and black pepper. Mix until just combined—don’t overwork it!

Step 3: Form and bake

Scoop and roll into 1.5-inch meatballs (about 20 total). Place on the prepared baking sheet and bake for 18–20 minutes, until golden and cooked through.

Step 4: Make the spicy mayo dip

While the meatballs are baking, whisk together mayo, sriracha (or gochujang), rice vinegar, and garlic powder in a small bowl. Adjust heat to taste.

Step 5: Serve and garnish

Arrange meatballs on a platter, drizzle or dip with spicy mayo, and garnish with sesame seeds and extra green onions if desired.

Tips

Want extra char? Broil meatballs for the last 2 minutes.
Use a cookie scoop for uniform size.
Double the batch and freeze extras—they reheat beautifully!

Nutrition (Per Serving – Makes 4)

Nutrient	Amount
Calories	~380
Protein	22g
Carbs	10g
Fat	28g
Fiber	1g
Sodium	~720mg

Want it lighter? Use lean turkey and Greek yogurt-based mayo.

Healthier Alternatives

Meat Swap: Try ground turkey or chicken for leaner protein.
Lower Sugar: Use coconut aminos or monk fruit sweetener in place of honey.
Dip Light: Swap regular mayo for low-fat or Greek yogurt-based mayo.

Serving Suggestions

Serve as an appetizer for parties or game day.
Make it a meal with jasmine rice, kimchi, or lettuce wraps.
Try them in a rice bowl or slider buns for a modern Korean street-food twist.

Common Mistakes to Avoid

Overmixing the meat makes the texture dense—mix gently.
Skipping the glaze or dip cuts the flavor short—don’t do it!
Undercooking or overbaking can affect moisture. Use a thermometer if needed (160°F internal temp for beef).

Storing Tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze raw or cooked meatballs for up to 3 months.
Reheat in the oven or air fryer to keep them crispy.

Conclusion

Whether you’re hosting friends or meal-prepping something flavorful for the week, these Korean BBQ Meatballs with Spicy Mayo Dip bring bold flavors, easy prep, and serious crowd-pleasing power. Sweet, spicy, and savory—what more could you want?

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