If you are craving something packed with flavor, tender, and a touch spicy, then the Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe is exactly what you need. These meatballs bring together the rich, smoky-sweet notes of Korean BBQ sauce and a creamy, zesty mayo dip that will have you dipping and devouring every last bite. Perfect as a party appetizer or a cozy weeknight dinner, each meatball bursts with juiciness, balancing savory and spicy elements beautifully to satisfy any palate.
Ingredients You’ll Need
These ingredients are delightfully straightforward yet essential for capturing the authentic taste, texture, and vibrant color that make this dish an instant favorite. Each component plays its part, from the savory ground meat to the crunchy panko that keeps the meatballs perfectly moist.
- 1 lb Ground Meat: Choose beef, pork, or chicken based on your preference for flavor and fat content.
- 1 cup Panko Breadcrumbs: These add a light crunch and keep the meatballs tender; regular breadcrumbs can also work.
- 1 large Egg: Helps bind the mixture together for perfectly shaped meatballs; a flax egg is a great vegan alternative.
- 2 tablespoons Green Onions: Offers a fresh burst of mild onion flavor; chives can be swapped in without losing anything.
- 3 tablespoons Soy Sauce: Gives that salty, umami backbone; tamari is your gluten-free friend here.
- 1 cup Korean BBQ Sauce: The star ingredient that makes these meatballs irresistibly flavorful, whether homemade or store-bought.
- 1/2 cup Mayo: Done a special twist in the spicy mayo dip; Greek yogurt can lighten things up while keeping creaminess.
- 2 tablespoons Sriracha: Adds a kick of heat to the dip; feel free to adjust based on your spice tolerance.
- 1 tablespoon Sesame Seeds: Sprinkled on top for a toasty aroma and pretty presentation, optional but recommended.
How to Make Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Prepare the Meatball Mixture
Start by combining your chosen ground meat with panko breadcrumbs, egg, and green onions in a large bowl. The breadcrumbs help retain moisture so the meatballs stay juicy, while the egg binds everything for that perfect bite. Add soy sauce to infuse savory depth. Mix gently but thoroughly to evenly distribute ingredients without overworking the meat.
Step 2: Shape the Meatballs
Using your hands or a small scoop, form the mixture into evenly sized balls, about one inch in diameter. Keeping them uniform ensures they cook evenly and remain tender on the inside while achieving a slight crust outside during cooking.
Step 3: Cook the Meatballs
Heat a skillet over medium heat and add a touch of oil to prevent sticking. Cook the meatballs in batches, turning frequently so they brown beautifully on all sides. Once browned, lower the heat and cover briefly to allow them to cook through without drying out—about 12-15 minutes total depending on size.
Step 4: Coat with Korean BBQ Sauce
Once cooked, transfer the meatballs to a bowl and generously toss them with the Korean BBQ sauce. This step is where flavor shines and glaze forms a sticky, mouthwatering coating.
Step 5: Make the Spicy Mayo Dip
Mix the mayo and sriracha in a small bowl until smooth and nicely blended. This creamy sauce will add a smoky heat that complements the sweetness and tang of the BBQ-coated meatballs.
How to Serve Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Sprinkle toasted sesame seeds and finely sliced green onions over the meatballs for a beautiful finish. These garnishes add subtle texture contrast and fresh flavor that elevate every bite.
Side Dishes
Serve your meatballs alongside steamed jasmine rice or fluffy cauliflower rice to soak up the extra sauce. A crisp cucumber salad or quick pickled radishes also provide refreshing brightness to cut through the richness.
Creative Ways to Present
For a party, present the meatballs on wooden skewers for easy grabbing, or arrange them on a platter with small bowls of the spicy mayo dip on the side. You can also tuck the meatballs into lettuce leaves for a fresh, handheld Korean-inspired wrap.
Make Ahead and Storage
Storing Leftovers
Place any leftover meatballs in an airtight container and refrigerate for up to three days. Keeping the sauce separate will prevent the meatballs from becoming soggy.
Freezing
These meatballs freeze beautifully. After cooking and cooling them completely, freeze on a lined tray before transferring to a freezer bag. Freeze for up to two months for a quick future treat.
Reheating
To reheat, warm the meatballs gently in a skillet or microwave until heated through. Add fresh Korean BBQ sauce and a drizzle of spicy mayo for that just-made experience.
FAQs
Can I use different types of meat for this recipe?
Absolutely! Beef, pork, chicken, or even a mix of those work wonderfully. Each will slightly change the flavor and fat content but keep the dish deliciously juicy.
Is it possible to make this recipe gluten-free?
Yes, just swap regular soy sauce with tamari and use gluten-free breadcrumbs or crushed rice crackers for the panko substitute to keep gluten out of the dish.
How spicy is the spicy mayo dip?
The dip has a pleasant, medium heat from sriracha, but you can easily adjust the amount to make it milder or more fiery depending on your preference.
Can I prepare these meatballs ahead of time for a party?
Definitely. You can make the meatballs a day before, store them in the fridge, and reheat right before serving to save time and enjoy every moment with your guests.
What other sauces pair well with these meatballs?
Besides the spicy mayo, try a tangy kimchi aioli, a sesame ginger dressing, or just extra Korean BBQ sauce for a saucy kick.
Final Thoughts
There is something truly comforting and exciting about the Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe that makes it a new favorite in any kitchen. The balance of sweet, savory, and spicy flavors combined with juicy textures proves irresistible every time. I can’t wait for you to try it and watch how it steals the spotlight at your table just like it did at mine!
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Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings, 4 meatballs each
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Description
These Juicy Korean BBQ Meatballs are bursting with savory flavors and a hint of sweetness, perfectly paired with a creamy and spicy mayo dip. Made with your choice of ground meat, seasoned with Korean BBQ sauce and green onions, they make an irresistible appetizer or main dish. The spicy mayo adds a delightful kick, making every bite unforgettable.
Ingredients
Meatballs
- 1 lb Ground Meat (Beef, pork, or chicken)
- 1 cup Panko Breadcrumbs (Can substitute with regular breadcrumbs)
- 1 large Egg (Can use a flax egg for a vegan option)
- 2 tablespoons Green Onions (Chopped, can substitute with chives)
- 3 tablespoons Soy Sauce (Tamari works as a gluten-free alternative)
- 1 cup Korean BBQ Sauce (Homemade or store-bought)
- 1 tablespoon Sesame Seeds (Can omit if unavailable)
Spicy Mayo Dip
- 1/2 cup Mayo (Can substitute with Greek yogurt)
- 2 tablespoons Sriracha (Adjust for spice tolerance)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground meat, panko breadcrumbs, egg, chopped green onions, soy sauce, and half of the Korean BBQ sauce. Mix thoroughly until all ingredients are well incorporated to create a flavorful and moist meatball mixture.
- Form the Meatballs: Using your hands or a spoon, shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place the formed meatballs on a plate or baking sheet ready for cooking.
- Cook the Meatballs: Heat a skillet over medium heat and lightly grease it with oil. Add the meatballs in batches, ensuring they’re not overcrowded. Cook each side for about 4-5 minutes until browned and cooked through, turning carefully to avoid breaking them. Alternatively, bake in a preheated oven at 375°F (190°C) for 20-25 minutes until cooked through.
- Glaze with Korean BBQ Sauce: Once the meatballs are cooked, toss them gently in the remaining Korean BBQ sauce so they are evenly coated and glossy. Sprinkle with sesame seeds for added texture and flavor.
- Make the Spicy Mayo Dip: In a small bowl, mix the mayonnaise and sriracha until well blended. Adjust the amount of sriracha according to your preferred spice level.
- Serve: Plate the meatballs and serve warm with the spicy mayo dip on the side for dipping. Garnish with extra chopped green onions if desired.
Notes
- For a gluten-free version, use tamari instead of soy sauce and gluten-free breadcrumbs.
- To make it vegan, substitute the ground meat with plant-based meat alternatives and use a flax egg substitute.
- If you prefer less spice, reduce the amount of sriracha or use a milder chili sauce.
- These meatballs can be baked or pan-fried depending on your preference and time.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
