Korean bbq meatballs with spicy mayo dip Recipe

Prep Time 20 mins

Cook Time 25 mins

Rest Time 5 mins

Total Time 50 mins

Cooking Method: Air Fryer, Baking

Cuisine: Asian

Courses: Dinner, Lunch, Snacks

Difficulty: Beginner

Cooking Temp: 190 C

Servings: 4

Best Season: All Seasons

Description

These Korean BBQ meatballs with spicy mayo dip are a flavorful fusion of tender, juicy meatballs glazed with a sweet, savory, and slightly spicy Korean-style sauce, paired with a creamy, tangy mayo dip for balance. Perfect as an appetizer, party snack, or even served over rice for a hearty meal, this recipe is easy to make and guaranteed to impress.

Ingredients

For the Meatballs:

500 g ground beef (or chicken/turkey for lighter version)
1 large egg (lightly beaten)
0.5 cup panko breadcrumbs
2 tbsp milk
3 cloves garlic (minced)
1 tsp fresh ginger (grated)
2 tbsp green onions (finely chopped)
2 tbsp soy sauce (low-sodium)
1 tbsp sesame oil
0.5 tsp black pepper
0.5 tsp chili flakes (optional, for spice)

For the Korean BBQ Glaze:

3 tbsp soy sauce
2 tbsp honey (or brown sugar)
2 tbsp rice vinegar
2 tbsp gochujang (Korean chili paste, adjust to spice preference)
1 tbsp sesame oil
2 cloves garlic (minced)
1 tsp grated ginger
0.5 cup water
1 tsp cornstarch + 2 tsp water (for slurry)

For the Spicy Mayo Dip:

0.5 cup mayonnaise
2 tbsp sriracha (or gochujang for Korean flavor)
1 tsp lime juice (freshly squeezed)
0.5 tsp sesame oil
Pinch of sugar (optional, to balance flavors)

Garnishes (Optional but Recommended):

Toasted sesame seeds
Fresh green onions (thinly sliced)

Instructions

Prepare the Meatball Mixture

1
In a large mixing bowl, combine ground beef, egg, breadcrumbs soaked in milk, garlic, ginger, green onions, soy sauce, sesame oil, black pepper, and chili flakes. Mix gently with your hands until everything is just combined—avoid overmixing to keep meatballs tender.

Shape the Meatballs

2
Using slightly damp hands, roll the mixture into even-sized meatballs (about 1 inch in diameter). Place them on a parchment-lined baking sheet or a greased plate if pan-frying.

Cook the Meatballs

3
Option A – Bake: Preheat oven to 190°C (375°F). Place meatballs on a lined baking tray and bake for 20–25 minutes until cooked through.
4
Option B – Pan-Fry: Heat 2 tbsp oil in a skillet over medium heat. Cook meatballs in batches, turning occasionally, until golden brown and cooked inside (10–12 minutes).

Make the Korean BBQ Glaze

5
In a saucepan, combine soy sauce, honey, rice vinegar, gochujang, sesame oil, garlic, ginger, and water. Simmer over medium heat for 3–4 minutes. Add cornstarch slurry and stir until the sauce thickens to a glossy glaze.

Coat the Meatballs

6
Add cooked meatballs to the glaze and toss gently until fully coated. Let them simmer for 1–2 minutes in the sauce to absorb flavor.

Prepare the Spicy Mayo Dip

7
In a small bowl, whisk together mayonnaise, sriracha (or gochujang), lime juice, sesame oil, and sugar (if using). Mix until smooth and creamy.

Plate and Serve

8
Arrange glazed Korean BBQ meatballs on a serving platter. Drizzle extra sauce on top, sprinkle with sesame seeds and green onions. Serve warm with the spicy mayo dip on the side.

Note

Protein Swap: Can substitute beef with chicken, turkey, or even lamb.

Spice Control: Adjust gochujang and chili flakes based on your spice tolerance.

Make Ahead: Meatballs can be shaped ahead and frozen raw. Cook directly from frozen, adding 5 extra minutes.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water to loosen glaze.

Serving Suggestion: Serve as appetizers, in lettuce wraps, or over steamed rice for a full meal.

Keywords: Korean BBQ meatballs, spicy mayo dip, party appetizer, easy dinner

Read it online: https://petitepanini.com/recipe/korean-bbq-meatballs-with-spicy-mayo-dip-recipe/