Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Get ready for unbeatable flavor and major fun with Sizzling Korean BBQ Meatballs with Fiery Mayo Dip! Savory, sweet-glazed meatballs with just a hint of heat, paired with a luscious, creamy spicy mayo — this is the party snack (or dinner!) you’ll crave again and again.

Ingredients You’ll Need

You only need a handful of key ingredients for Sizzling Korean BBQ Meatballs with Fiery Mayo Dip, and each plays a starring role in making these meatballs juicy, bold, and utterly irresistible. Here’s why each component matters:

• Ground Beef (or Beef/Pork Mix): Delivers that classic, hearty meaty bite; pork adds sweetness and tenderness if you go half-and-half.
• Panko Breadcrumbs: Soak up flavors and give the meatballs a tender, melt-in-your-mouth texture instead of chewy or dense.
• Egg: Acts as your trusty binder — no crumbling meatballs here!
• Garlic & Green Onions: Bring vibrant, savory depth and that signature hint of Korean aromatics.
• Soy Sauce: Infuses the meatballs and glaze with the ultimate umami, alongside irresistible saltiness.
• Sesame Oil: A little goes a long way to give these meatballs a warm, nutty background note.
• Ginger: Adds subtle zesty freshness to lift all the flavors.
• Black Pepper: For that faint peppery warmth you barely notice — but you’d definitely miss.
• Brown Sugar: Balances the soy and gochujang in the glaze so you get caramelized edges with every bite.
• Rice Vinegar: Adds a bright tang, keeping the sweet-savory sauce from feeling too heavy.
• Gochujang (Korean Chili Paste): The heart of the BBQ glaze and the source of that distinctive sweet-spicy flavor punch.
• Cornstarch & Water: Thickens the glaze for that irresistible, glossy cling to every meatball.
• Mayonnaise: Creamy and rich, forming the base of your fiery dip.
• Sriracha: For all the spicy, garlicky kick in the fiery mayo.
• Lime Juice: A squirt of this brightens the dip with a zesty burst.
• Honey: Just a touch for a sweet edge to tame the heat.

Variations

The beauty of Sizzling Korean BBQ Meatballs with Fiery Mayo Dip is how easy they are to tweak to match your cravings or needs. Whether you’re making them gluten-free, dialing up (or down!) the spice, or switching up the protein, this recipe rolls with it all.

• Turkey or Chicken Meatballs: Swap ground beef for ground turkey or chicken for a lighter, leaner version.
• Gluten-Free: Use gluten-free panko and tamari in the meatballs and glaze for a totally gluten-free feast.
• Vegetarian Option: Try plant-based ground “beef” and a flaxseed egg for a delicious meatless take—just keep the seasonings generous.
• Mild Version: Skip or halve the gochujang and sriracha if serving younger kids or spice-shy palates—the flavor still shines!
• Dairy-Free: Use your favorite vegan mayo in the dip for a dairy-free finish.

How to Make Sizzling Korean BBQ Meatballs with Fiery Mayo Dip

Step 1: Mix and Shape Your Meatballs

Start by preheating your oven to 400°F (200°C). While the oven heats, grab a large bowl and gently combine your ground beef (or beef/pork mix), panko, egg, minced garlic, green onions, soy sauce, sesame oil, ginger, and black pepper. Mix until the ingredients just come together — overworking will make the meatballs tough. Wet your hands and roll the mixture into 1½-inch balls, placing them on a parchment-lined baking sheet as you go.

Step 2: Bake Until Juicy and Set

Pop those meatballs into the hot oven and bake for 18–20 minutes, or until they’re cooked through and lightly browned. The aromas alone will have you counting the minutes! You want them cooked but juicy — no need for dry meatballs here.

Step 3: Whisk Up the Korean BBQ Glaze

While the meatballs bake, add all the glaze ingredients (soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil) to a small saucepan. Whisk together and bring to a gentle simmer over medium heat. Once bubbling, stir in your cornstarch slurry, and let it cook until the sauce thickens to a shiny, sticky glaze — just a minute or two.

Step 4: Coat the Meatballs & Optional Caramelize

Transfer the hot meatballs into a large bowl and pour the sticky BBQ glaze all over. Gently toss to coat every nook and cranny. For extra caramelization, slide the glazed meatballs back onto the baking sheet and roast for 5 minutes more. That extra glaze on the edges? It’s pure umami bliss!

Step 5: Make the Fiery Mayo Dip

In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until silky smooth. Taste and add more sriracha if you want a bigger kick. This dip is the perfect cooling counterpoint to the sticky, savory meatballs — it’s dangerously good.

How to Serve Sizzling Korean BBQ Meatballs with Fiery Mayo Dip

Garnishes

Spark up a little “wow” factor by sprinkling your meatballs with toasted sesame seeds, thinly sliced green onions, and even a scatter of chili flakes for extra color and zing. These finishing touches not only look gorgeous but bring vivid flavor highlights with every bite.

Side Dishes

Sizzling Korean BBQ Meatballs with Fiery Mayo Dip loved to be paired with fluffy steamed rice, crunchy pickled veggies (kimchi or quick cucumber pickles), or simple stir-fried greens. For parties, toothpicks and an extra bowl of the mayo dip make them the ultimate finger food.

Creative Ways to Present

Try serving the glazed meatballs in lettuce cups for a hand-held, fresh twist, build vibrant grain bowls with rice, shredded veggies, and meatballs on top, or skewer them for a fun, party-perfect platter with plenty of fiery mayo on the side!

Make Ahead and Storage

Storing Leftovers

Leftover Sizzling Korean BBQ Meatballs with Fiery Mayo Dip keep beautifully in an airtight container in the fridge for up to three days. Just store the meatballs and dip separately to preserve the best texture and flavor.

Freezing

These meatballs are freezer heroes! Freeze cooked, unglazed meatballs on a tray, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight, warm, and toss with fresh glaze just before serving. The spicy mayo is best made fresh, but you can freeze extra meatballs for future feasts.

Reheating

For best results, reheat the meatballs gently in a covered skillet or the oven at 325°F (160°C) until warmed through. You can also microwave in short bursts, but cover them to prevent drying. Give the mayo dip a quick whisk if it’s been chilled for perfect creaminess.

FAQs

Final Thoughts

If you’re ready for a dish that’s equal parts festive and utterly soul-satisfying, you can’t go wrong with Sizzling Korean BBQ Meatballs with Fiery Mayo Dip. They’re a guaranteed hit and might just become your newest obsession — so gather your ingredients, fire up the oven, and treat yourself (and your friends!) to this bold-flavored favorite tonight!

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