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Tender Korean BBQ Meatballs with Spicy Mayo Dip

Tender Korean BBQ Meatballs with Spicy Mayo Dip
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Tender Korean BBQ Meatballs with Spicy Mayo Dip are juicy, flavorful bites that combine sweet, smoky, and spicy Korean-inspired seasonings with a creamy, spicy dipping sauce. This easy-to-make appetizer delivers a perfect balance of tender meatballs paired with a bold, creamy dip, making it ideal for weeknight meals, entertaining guests, or party snacks. Customizable for dietary preferences, this dish offers a satisfying umami experience with every bite.

Ingredients

Scale

Meatballs

  • 1 pound ground beef or pork
  • 2 cloves minced garlic
  • 3 green onions, finely chopped
  • 1 tablespoon Korean gochujang sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 large egg
  • 1/2 cup panko breadcrumbs (use gluten-free if needed)
  • 1 teaspoon sesame oil

Spicy Mayo Dip

  • 1/2 cup mayonnaise
  • 1–2 tablespoons sriracha sauce (adjust for desired heat)

Garnishes (optional)

  • Toasted sesame seeds
  • Chopped green onions
  • Fresh cilantro or thinly sliced red chili peppers

Instructions

  1. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef or pork, minced garlic, finely chopped green onions, gochujang sauce, soy sauce, brown sugar, egg, panko breadcrumbs, and a drizzle of sesame oil. Mix gently but thoroughly to evenly distribute all ingredients, being careful not to overmix to keep the meatballs tender.
  2. Form the Meatballs: Using your hands or a small ice cream scoop, shape the mixture into uniform, bite-sized meatballs. Place each meatball on a lined baking sheet as you go to ensure even cooking and appealing presentation.
  3. Cook the Meatballs: Heat a skillet over medium heat with a little oil and cook the meatballs for 8-10 minutes, turning frequently until all sides are browned and centers are fully cooked. Alternatively, for a hands-off method, bake the meatballs in a preheated oven at 375°F (190°C) for 15-20 minutes until cooked through and nicely browned.
  4. Make the Spicy Mayo Dip: While the meatballs are cooking, mix mayonnaise and sriracha in a small bowl until smooth and well combined. Adjust the amount of sriracha to suit your preferred heat level. Chill the dip to allow flavors to meld.
  5. Serve and Enjoy: Transfer the cooked meatballs to a serving plate and pair them with the spicy mayo dip. Garnish with toasted sesame seeds or chopped green onions if desired. Serve immediately while warm and flavorful.

Notes

  • Don’t overmix the meatball mixture to keep them tender.
  • Form uniform-sized meatballs for even cooking and consistent texture.
  • Chill the shaped meatballs for 15 minutes before cooking to help them hold together better.
  • Adjust the spicy ingredients gradually to achieve desired heat levels.
  • Use fresh garlic and green onions for optimal aroma and flavor.

Nutrition

Keywords: Korean bbq meatballs, spicy mayo dip, Korean appetizers, party snacks, gluten-free meatballs, Korean meatballs, gochujang recipe, easy meatballs, spicy dipping sauce

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