Tender Korean BBQ Meatballs with Spicy Mayo Dip

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These Korean BBQ meatballs are everything you crave in a single bite—juicy, sweet, tangy, and kissed with a spicy mayo drizzle that brings it all home. Each meatball is perfectly caramelized on the outside and tender within, making them just as suitable for appetizers as they are for a meal. With a blend of umami-rich flavors, these bites will disappear quickly at any gathering.

Paired with a spicy mayo dip that packs a creamy punch, these meatballs offer a delightful contrast between savory and spicy. Whether you’re serving them at a party, sneaking a few from the pan for yourself, or dressing them over rice for dinner, this recipe adapts deliciously to any occasion.

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What Kind of Ground Meat Works Best?

While ground beef is the classic base, you can swap in ground pork for extra richness, or go half-and-half with ground chicken to lighten things up. Just make sure your choice has some fat content—lean meat will turn out too dry. A mix of 80/20 ground beef and ground pork creates the ideal texture for juicy, flavorful meatballs.

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Ingredients for the Tender Korean BBQ Meatballs with Spicy Mayo Dip

Ground beef and/or pork: Provides the hearty, juicy base. A little fat is key for richness.

Breadcrumbs: Helps bind the meatballs while keeping them soft and moist.

Egg: Acts as a binding agent to hold everything together.

Garlic & ginger: Freshly grated for sharp, authentic Korean flavor.

Green onions: Adds a touch of color and a mild onion bite.

Soy sauce & sesame oil: Deep umami flavor and toasty aromatic depth.

Brown sugar: Balances the saltiness with a gentle sweetness.

Gochujang (Korean chili paste): For that essential kick of heat and complexity.

Rice vinegar: Brings brightness to balance the richness.

Mayonnaise: The creamy base for the spicy mayo dip.

Sriracha or gochujang (again): Adds spice to the mayo.

Sesame seeds & chopped chives: Optional garnish for texture and visual flair.

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How To Make the Tender Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Mix the Meatball Ingredients

In a large bowl, combine the ground meat, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, sesame oil, brown sugar, and a spoonful of gochujang. Mix gently with your hands or a spoon until everything is just incorporated. Overmixing can lead to tough meatballs.

Step 2: Shape and Chill

Scoop out portions of the mixture and roll them into meatballs about the size of a golf ball. Place them on a parchment-lined tray and chill in the fridge for 20-30 minutes. This helps them firm up and hold their shape during cooking.

Step 3: Cook the Meatballs

Heat a nonstick skillet or cast iron pan over medium heat with a drizzle of oil. Cook the meatballs in batches, turning to brown all sides, for about 8-10 minutes or until fully cooked through. You can also bake them at 400°F (200°C) for 15-20 minutes if you prefer less oil.

Step 4: Make the Spicy Mayo Dip

In a small bowl, whisk together mayonnaise, sriracha or additional gochujang, a dash of rice vinegar, and a pinch of salt. Adjust the heat level to your taste.

Step 5: Garnish and Serve

Drizzle the meatballs with the spicy mayo or serve it on the side as a dip. Sprinkle sesame seeds and fresh chopped chives on top for extra flavor and a pop of color.

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Serving and Storing These Flavorful Meatballs

Serve these Korean BBQ meatballs hot and fresh with a generous drizzle of spicy mayo, either as an appetizer with toothpicks or over a bed of steamed rice or noodles for a hearty meal. They also pair well with lettuce wraps, quick pickles, or a crisp Asian slaw for a complete flavor-packed plate.

For storage, keep leftover meatballs in an airtight container in the refrigerator for up to 4 days. The spicy mayo can be stored separately for the same duration. To reheat, use the microwave or gently warm them in a skillet. If frozen, they’ll keep well for up to 3 months—just thaw and reheat before serving.

Frequently Asked Questions

Can I make these meatballs ahead of time?

Absolutely! Mix and shape the meatballs, then store them in the fridge up to a day ahead or freeze them raw for later use.

Is gochujang very spicy?

Gochujang adds heat, but it’s also sweet and savory. You can adjust the amount to suit your spice preference.

Can I use an air fryer instead of pan frying or baking?

Yes, air fry the meatballs at 375°F (190°C) for about 10-12 minutes, shaking halfway through for even cooking.

What other sauces go well with these meatballs?

Besides spicy mayo, try sweet chili sauce, soy-garlic glaze, or even a honey sesame drizzle.

Are these meatballs gluten-free?

They can be! Just use gluten-free breadcrumbs and tamari instead of soy sauce.

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Want More Appetizer Ideas with a Twist?

If you loved these Korean BBQ meatballs, try these other irresistible recipes from the Kitchen By Kate collection:

• Sticky Honey Garlic Steak Rotini for a saucy, savory pasta fusion.
• Jalapeño Heat Shrimp Soup when you need a warming, spicy bowl.
• Parmesan Crusted Chicken with Creamy Garlic Sauce for an elevated comfort dish.
• Garlic Butter Steak Bites with Alfredo Tortellini for hearty indulgence.
• Sweet Buttery Honey Sweet Potato Cornbread to round out your meal.

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Save This Pin For Later

📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use beef, pork, or a blend? Any fun garnishes or sauce twists?

I always love seeing your takes and helping each other perfect these crowd-pleasers.

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