Tender Korean BBQ Meatballs with Spicy Mayo Dip

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These Tender Korean BBQ Meatballs with Spicy Mayo Dip are a bold twist on classic comfort food. Juicy, caramelized meatballs are infused with the signature sweet-salty flavors of Korean BBQ, then paired with a creamy, fiery dipping sauce that brings everything together. Each bite delivers umami richness, a hint of smokiness, and a kick of heat that keeps you coming back for more.

Perfect for parties, meal prep, or a cozy weeknight dinner, these meatballs are versatile, satisfying, and guaranteed to impress. Whether served as an appetizer or as part of a larger Korean-inspired spread, they shine thanks to their balanced seasoning and irresistible glaze. And don’t skip the spicy mayo—it’s the creamy, tangy cherry on top that makes this dish unforgettable.

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Why You’ll Love This Tender Korean BBQ Meatballs with Spicy Mayo Dip

• Bold, addictive flavor: The sweet soy-garlic BBQ glaze gives the meatballs an irresistible sticky coating, while the spicy mayo dip adds rich contrast.
• Perfectly juicy texture: The meatballs are seared and then oven-finished for a tender, caramelized crust.
• Easy to make ahead: Prepare them in advance for parties or meal prep—they reheat beautifully.
• Versatile serving options: Enjoy them over rice, in lettuce wraps, or as a protein-packed snack.
• Great for gatherings: These meatballs are crowd-pleasers and work wonderfully for potlucks or game nights.

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Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Their Importance)

Creating these Tender Korean BBQ Meatballs with Spicy Mayo Dip is straightforward, but having the right tools will make the process even smoother and more enjoyable. Here’s what you’ll need:

• Mixing Bowls: Use one large bowl for the meat mixture and a smaller one for the sauce. Glass or stainless steel bowls are ideal for thorough mixing and easy cleanup.
• Sheet Pan with Parchment Paper: This ensures the meatballs cook evenly in the oven and prevents sticking while minimizing mess.
• Nonstick Skillet or Cast Iron Pan: Perfect for searing the meatballs to get that golden, caramelized crust before baking.
• Tongs or Chopsticks: Essential for turning meatballs without piercing them and letting out precious juices.
• Small Whisk or Fork: For blending the spicy mayo dip until silky smooth.
• Measuring Spoons and Cups: Accuracy matters—especially with bold Asian flavors. Too much soy sauce or sesame oil can overpower the dish.

Each tool contributes to either achieving perfect texture or saving you time, so it’s worth using them for best results.

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Preparation Tips

• Chill the mixture before rolling: Once combined, let the meatball mixture chill in the fridge for 15–30 minutes. This makes it easier to shape and helps them hold their form while cooking.
• Use damp hands: Lightly wetting your hands before rolling prevents sticking and makes shaping faster and cleaner.
• Don’t overmix: Mix the meat until just combined—overworking it can make the meatballs tough.
• Consistent sizing is key: Use a cookie scoop or tablespoon to ensure even-sized meatballs. This helps them cook uniformly.
• Preheat the pan thoroughly: A hot skillet ensures a good sear without drying out the interior of the meatballs.
• Double the sauce: You’ll want extra spicy mayo dip—it disappears fast!

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Ingredients for Tender Korean BBQ Meatballs with Spicy Mayo Dip

For the Meatballs:

• 1 lb ground beef (80/20 for the juiciest result)
• 1/2 cup panko breadcrumbs
• 1 egg
• 3 cloves garlic, finely minced
• 2 green onions, finely chopped
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp gochujang (Korean chili paste, optional for heat)
• 1 tsp grated fresh ginger
• 1 tsp brown sugar
• 1/2 tsp black pepper
• 1/4 tsp salt

For the Korean BBQ Glaze:

• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp cornstarch mixed with 1 tbsp water (to thicken)

For the Spicy Mayo Dip:

• 1/2 cup mayonnaise
• 1 tbsp sriracha
• 1 tsp rice vinegar
• 1/2 tsp sugar
• Pinch of salt

These ingredients balance savory, spicy, sweet, and tangy elements that give the dish its signature Korean BBQ flair. Feel free to adjust the spice level to your preference—this dish is easy to customize.

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Step 1: Prepare the Meatball Mixture

In a large bowl, combine ground beef, panko breadcrumbs, egg, garlic, green onions, soy sauce, sesame oil, gochujang, ginger, brown sugar, black pepper, and salt. Mix gently with your hands or a fork until just combined—don’t overmix.

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Step 2: Chill and Shape

Cover the bowl and let the mixture chill in the refrigerator for 20 minutes. Once chilled, roll into evenly sized meatballs (about 1 to 1.5 inches in diameter). Place them on a parchment-lined sheet pan.

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Step 3: Sear the Meatballs

Heat a nonstick skillet or cast iron pan over medium-high heat. Add a touch of oil, then sear the meatballs in batches, turning to brown all sides. This gives them a rich crust and locks in moisture. Don’t overcrowd the pan.

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Step 4: Finish in the Oven

Preheat oven to 375°F (190°C). Transfer the seared meatballs to the parchment-lined sheet pan and bake for 10–12 minutes, or until cooked through (internal temperature should reach 160°F).

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Step 5: Make the Korean BBQ Glaze

While the meatballs bake, combine soy sauce, honey, rice vinegar, sesame oil, and minced garlic in a small saucepan over medium heat. Stir and bring to a gentle simmer. Add the cornstarch slurry and stir continuously until the sauce thickens slightly. Remove from heat.

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Step 6: Coat the Meatballs

Once the meatballs are out of the oven, place them in a clean bowl and drizzle with the Korean BBQ glaze. Toss gently until they’re evenly coated and glossy.

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Step 7: Prepare the Spicy Mayo Dip

In a small bowl, whisk together mayonnaise, sriracha, rice vinegar, sugar, and a pinch of salt until smooth. Adjust spice to taste.

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Step 8: Serve and Garnish

Serve meatballs warm with a generous drizzle or side of spicy mayo. Garnish with extra chopped green onions or a sprinkle of sesame seeds for added texture and color.

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Notes

• Customize the Heat: If you’re sensitive to spice, reduce or skip the gochujang and scale down the sriracha in the mayo. For heat lovers, add chili flakes or more gochujang to the meat mixture.
• Make Ahead Friendly: You can fully cook the meatballs ahead of time and reheat them gently in the oven or in a covered skillet with a splash of water to retain moisture.
• Double the Sauce: That spicy mayo is addictive! Make extra and use it as a dip for fries, a burger spread, or drizzled over rice bowls.

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Watch Out for These Mistakes While Cooking

• Overmixing the Meat: This can lead to dense, rubbery meatballs. Mix just until combined.
• Skipping the Chill Step: Don’t skip chilling the mixture—this step helps the meatballs keep their shape and prevents them from falling apart while cooking.
• Crowding the Pan: If you overcrowd the skillet while searing, you’ll end up steaming the meatballs rather than browning them. Work in batches for that crisp, caramelized exterior.
• Undercooking the Glaze: The BBQ sauce should simmer and slightly thicken. If it’s too watery, it won’t cling to the meatballs properly.
• Not Testing for Doneness: Always check internal temperature—aim for 160°F (71°C) to ensure fully cooked, juicy meatballs.
• Overbaking: Baking them too long will dry them out. Stick to the time guide and check early if your oven runs hot.

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What to Serve With Tender Korean BBQ Meatballs with Spicy Mayo Dip

These flavorful meatballs can be part of a full Korean-inspired meal or served alongside simple sides that let them shine. Here are some delicious pairing ideas:

8 Recommendations

1. Steamed White Rice

A classic and comforting choice. The mild flavor balances the boldness of the meatballs and soaks up the glaze perfectly.

2. Kimchi Fried Rice

Spice up your plate with the tangy, savory heat of kimchi fried rice—it pairs beautifully with the sweet-spicy meatballs.

3. Lettuce Wraps

Serve the meatballs wrapped in butter lettuce with shredded carrots and cucumber for a light, fresh bite.

4. Pickled Vegetables

Quick-pickled radish, carrots, or cucumbers add crunch and acidity that complement the richness of the dish.

5. Japchae (Korean Glass Noodles)

These chewy, savory-sweet noodles are a great companion to meatballs and make the meal feel more complete.

6. Crispy Korean Pancakes (Pajeon)

Serve slices of scallion or veggie pancakes on the side for added texture and flavor variety.

7. Spicy Cucumber Salad

A chilled cucumber salad tossed in sesame oil, chili flakes, and vinegar gives a cooling contrast to the heat of the dish.

8. Miso Soup or Light Broth

A warm, light soup can balance the meal and refresh your palate between bites.

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Storage Instructions

These meatballs are excellent for storing and reheating, making them a smart option for meal prep or leftovers.

• Refrigerator: Store cooked and glazed meatballs in an airtight container for up to 4 days. Keep the spicy mayo in a separate sealed container in the fridge.
• Freezer: Freeze the fully cooked (but unglazed) meatballs in a single layer on a tray, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat in the oven at 350°F (175°C) for about 8–10 minutes or in a covered skillet over low heat. Add a splash of water or broth to keep them moist. Reheat the spicy mayo gently or serve cold.

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Estimated Nutrition (Per 3 meatballs + 1 tbsp spicy mayo)

• Calories: 310
• Protein: 17g
• Carbohydrates: 9g
• Fat: 24g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Cholesterol: 90mg
• Sodium: 720mg
• Fiber: 0.5g
• Sugar: 3g
• Trans Fat: 0g
• Serving Size: About 3 meatballs and 1 tbsp dip

Note: Values may vary slightly depending on specific ingredient brands and portion sizes.

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Frequently Asked Questions

1. Can I use ground turkey or chicken instead of beef?

Yes! Ground turkey or chicken works great—just be sure to add a bit more moisture (like an extra splash of sesame oil or some grated onion) since leaner meats can dry out more easily.

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2. Is gochujang necessary for the meatballs?

Not at all. Gochujang adds a mild heat and depth, but you can leave it out or substitute with a dash of sriracha or chili garlic sauce if needed.

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3. Can I make the meatballs ahead of time?

Absolutely. You can prepare the mixture and form the meatballs up to a day in advance. Store them in the fridge until ready to cook.

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4. How spicy is the spicy mayo dip?

It’s medium-spicy. If you’re heat-sensitive, reduce the sriracha to your taste or replace it with a milder hot sauce. For more kick, add extra sriracha or a pinch of cayenne.

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5. Do I need to sear the meatballs, or can I bake them only?

While you can skip the searing, that step adds a delicious caramelized crust and deeper flavor. If you’re in a rush, just bake them—they’ll still be tasty!

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6. Can I use regular breadcrumbs instead of panko?

Yes, but panko gives a lighter, fluffier texture. Regular breadcrumbs can be used in a pinch, though you might want to reduce the amount slightly to avoid dense meatballs.

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7. Is the glaze necessary? Can I serve them plain?

The glaze is part of the signature flavor—but the meatballs are still flavorful on their own. You could also toss them in a different sauce like teriyaki or sweet chili for variation.

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8. How do I make this dish gluten-free?

Use gluten-free panko or crushed rice crackers, tamari instead of soy sauce, and make sure your gochujang and other condiments are gluten-free (check labels carefully).

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Conclusion

Tender Korean BBQ Meatballs with Spicy Mayo Dip combine comforting texture with bold, unforgettable flavor. Whether you’re hosting a gathering or prepping for the week, these meatballs hit the mark every time—sweet, savory, slightly spicy, and endlessly versatile. Serve them up with your favorite sides or enjoy them straight from the tray (we won’t judge). This dish is a guaranteed crowd-pleaser and may just become your new go-to Korean-inspired comfort food.

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