Korean BBQ Meatballs with Spicy Mayo Dip

What are these, anyway?

So last summer I was at this food truck festival and couldn’t decide between Korean BBQ and those Swedish meatballs everyone loves. That night, I woke up at 3am with this crazy idea – why not combine the two? These Korean BBQ Meatballs have all that sweet-spicy-umami goodness of Korean BBQ but in perfect bite-sized form, paired with a spicy mayo dip that’ll make your taste buds do a happy dance. They’re perfect for parties, game day, or honestly just a Tuesday night when you want something different.

Why You’ll Love This Recipe

• These aren’t your grandma’s meatballs (unless your grandma is Korean and super cool)
• That perfect balance of sweet, savory, and spicy that Korean BBQ is famous for
• The meatballs stay juicy inside while getting that awesome caramelized exterior
• People will think you spent way more time on these than you actually did
• They’re great hot, room temp, or even cold from the fridge at midnight (not that I’ve done that…)
• The spicy mayo dip is so good you’ll want to put it on EVERYTHING after
• Great for meal prep – make a big batch and eat them all week!

The Good Stuff You’ll Need

For the Meatballs:

• 1 lb ground beef (I like 80/20 for juicier meatballs)
• 1/2 lb ground pork (trust me, the combo makes them amazing)
• 1/2 cup panko breadcrumbs (Japanese breadcrumbs – they’re lighter and crispier)
• 2 green onions, finely chopped (save some green parts for garnish)
• 3 garlic cloves, minced (or more, I won’t judge)
• 1 tbsp fresh ginger, grated (the stuff in a tube works in a pinch)
• 1 egg, lightly beaten (helps bind everything together)
• 2 tbsp soy sauce (low sodium is fine)
• 1 tbsp sesame oil (the dark toasted kind – this is key for flavor!)
• 1 tbsp gochujang (Korean chili paste – find it in the international aisle)
• 1 tbsp brown sugar (or honey works too)
• 1/2 tsp black pepper
• 1 tbsp sesame seeds, plus more for garnish

For the Korean BBQ Glaze:

• 1/4 cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp rice vinegar
• 1 tbsp gochujang (adjust if you want more/less heat)
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tbsp sesame oil
• 1 tbsp mirin (rice wine – optional but adds nice sweetness)

For the Spicy Mayo Dip:

• 1/2 cup mayonnaise (Kewpie Japanese mayo if you can find it – SO good)
• 2 tbsp sriracha (more or less to taste)
• 1 tbsp lime juice
• 1 tsp honey
• 1 tsp sesame oil
• Pinch of salt

For Garnish:

• Sliced green onions
• Toasted sesame seeds
• Lime wedges
• Cilantro leaves (skip if you’re one of those “tastes like soap” people)

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Let’s Do This

Make the Meatballs (15 minutes prep):

1. Grab a big bowl and throw in the ground beef, pork, panko, chopped green onions, garlic, ginger, egg, soy sauce, sesame oil, gochujang, brown sugar, pepper, and sesame seeds.
2. Now get in there with your hands and mix it all up. Don’t be wimpy about it, but don’t squeeze the life out of it either. Just mix until everything’s combined. Overmixing = tough meatballs.
3. Roll the mixture into golf ball-sized meatballs. Should make about 20-24. If the mixture sticks to your hands, wet them slightly with cold water.
4. Place the meatballs on a parchment-lined baking sheet. If you have time, pop them in the fridge for 15-30 minutes to firm up (makes them hold together better when cooking).

Make the Korean BBQ Glaze (5 minutes):

1. While the meatballs are chilling, grab a small saucepan and combine all the glaze ingredients.
2. Bring to a simmer over medium heat and let it bubble away for about 5 minutes until it thickens slightly. It should coat the back of a spoon. Set aside.

Make the Spicy Mayo Dip (2 minutes):

1. This is super complicated… just kidding. Throw all the ingredients in a bowl and stir until smooth.
2. Transfer to a serving bowl, cover, and stick it in the fridge until you’re ready to serve.

Cook Those Babies (15 minutes):

1. You’ve got options here:
   • OVEN METHOD: Preheat oven to 400°F. Bake meatballs for 15-20 minutes until browned and cooked through (165°F internal temp).
   • STOVETOP METHOD: Heat a tablespoon of oil in a large skillet over medium-high heat. Brown meatballs on all sides, then reduce heat, cover, and cook until done, about 8-10 minutes total.
   • AIR FRYER METHOD: Cook at 380°F for about 10-12 minutes, shaking the basket halfway through.
2. During the last 5 minutes of cooking (whichever method you choose), brush the meatballs with the Korean BBQ glaze. Save some glaze for serving!

Finishing Touches:

1. Transfer those glossy, sticky, beautiful meatballs to a serving platter.
2. Drizzle with a little more glaze (warm it up if it’s thickened too much).
3. Sprinkle with sliced green onions, sesame seeds, and cilantro if using.
4. Serve with the spicy mayo dip on the side and lime wedges for squeezing.
5. Watch them disappear in approximately 3.7 minutes.

Serving Ideas

• Stick toothpicks in them for the perfect party appetizer
• Make Korean BBQ meatball sliders on small buns with the spicy mayo and some quick-pickled cucumbers
• Serve over rice with steamed veggies for a complete meal
• Thread onto skewers with chunks of pineapple and bell peppers
• Make lettuce wraps – put a meatball in a butter lettuce leaf with some rice, dip, and cucumber

Switch It Up

• Chicken or Turkey Version: Use ground chicken or turkey instead of beef/pork. Add 1 tbsp of oil to the mixture since these leaner meats can dry out.
• Vegetarian Option: Use plant-based ground “meat” or try making them with crumbled extra-firm tofu and chopped mushrooms for umami (add 1 tbsp cornstarch to help bind).
• Extra Spicy: Double the gochujang in both the meatballs and the sauce. Add Korean chili flakes (gochugaru) to the spicy mayo.
• Sweeter Style: Add 1 tbsp of grated apple or pear to the meatball mixture – it’s a traditional Korean meat tenderizer and adds subtle sweetness.
• Bulgogi Inspired: Add 2 tbsp of pureed kiwi or pineapple to the meatball mix for that bulgogi-style tenderizing effect.
• Low-Carb: Replace the panko with crushed pork rinds or almond flour.

Make-Ahead & Storage

• Make-Ahead: Form the meatballs and make the glaze and dip up to 24 hours in advance. Keep everything refrigerated. The flavors actually get better!
• Leftovers: Store cooked meatballs in an airtight container in the fridge for up to 4 days. The spicy mayo will keep for a week.
• Freezing: Freeze uncooked meatballs on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for 3 months. Thaw overnight in the fridge before cooking.
• Reheating: Microwave gently, or better yet, rewarm in a 350°F oven for about 10 minutes until heated through.

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Answers to Questions You Might Have

Q: I can’t find gochujang anywhere! What can I use instead?
A: In a pinch, mix 1 tablespoon sriracha with 1/2 tablespoon miso paste and 1/2 teaspoon brown sugar. It’s not exactly the same, but hits similar flavor notes.

Q: Can I make these ahead for a party?
A: Absolutely! Cook them completely, then reheat in a slow cooker with a little extra glaze to keep them moist. They’ll stay warm for hours.

Q: My meatballs fall apart when cooking. What am I doing wrong?
A: Make sure you’re chilling them before cooking, and don’t move them around too much during the first few minutes of cooking. Let them develop a crust before flipping or turning.

Q: Any side dish suggestions?
A: Quick cucumber salad (sliced cucumbers, rice vinegar, sugar, salt), kimchi, or a simple slaw with sesame dressing would all be perfect.

Q: Can I double the recipe?
A: Heck yes! Just make sure not to crowd the meatballs during cooking – they need space to brown properly. Cook in batches if needed.

Q: How spicy are these?
A: As written, they’re medium spicy – enough to notice but not “call the fire department” hot. Adjust the gochujang and sriracha up or down to control the heat level.

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