Tender Korean BBQ Meatballs with Spicy Mayo Dip

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Juicy, savory, and coated in a rich glaze, these Tender Korean BBQ Meatballs are the ultimate bite-sized comfort food. They combine the smoky sweetness of Korean BBQ flavors with a creamy, spicy mayo dip that will have you going back for seconds (and maybe thirds). Perfect for game day, family dinners, or as an impressive appetizer, each meatball is seared to perfection and then smothered in a mouthwatering sauce that sticks to your fingers in the best possible way.

The spicy mayo dip is the secret weapon here. With just the right kick from gochujang or sriracha, it balances the sweetness of the meatballs and adds a creamy layer that makes each bite irresistible. Whether you serve them over steamed rice for a hearty meal or keep them as finger food at your next gathering, these meatballs are bound to steal the spotlight.

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What Kind of Meat Should I Use for Korean BBQ Meatballs?

A combination of ground beef and pork works beautifully for this recipe. Beef gives a rich, hearty flavor, while pork adds tenderness and juiciness. If you prefer a leaner option, ground chicken or turkey can also be used, though you may want to add a little extra fat (like sesame oil) to keep them moist.

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Ingredients for the Tender Korean BBQ Meatballs

• Ground beef and pork – The perfect balance of flavor and tenderness.
• Breadcrumbs – Helps bind the meatballs while keeping them light.
• Egg – Essential for binding everything together.
• Garlic and ginger – Fresh aromatics that bring out the depth of Korean BBQ flavor.
• Soy sauce – Adds savory umami.
• Brown sugar or honey – For that signature sweet glaze.
• Sesame oil – Nutty aroma and richness.
• Gochujang – Korean chili paste that gives a sweet heat.
• Green onions – Fresh, vibrant garnish.
• Mayonnaise – Base for the creamy dipping sauce.
• Rice vinegar – Adds tang to the dip.
• Sriracha or extra gochujang – Boosts the spice in the sauce.

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How To Make the Tender Korean BBQ Meatballs

Step 1: Mix the Meatball Base

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, and a spoonful of gochujang. Mix gently until everything is just combined—overmixing can make the meatballs tough.

Step 2: Shape and Prep

Using damp hands, roll the mixture into bite-sized balls, about 1 to 1.5 inches in diameter. Place them on a parchment-lined baking sheet or plate. This helps keep them from sticking and makes cleanup easier.

Step 3: Sear for Flavor

Heat a large skillet over medium-high heat with a drizzle of oil. Sear the meatballs in batches, turning occasionally, until all sides are browned. They don’t need to be fully cooked at this stage, just nicely caramelized on the outside.

Step 4: Make the Sauce

In a small bowl, whisk together soy sauce, brown sugar (or honey), a little more gochujang, and a splash of water. Pour the sauce into the skillet with the meatballs, lower the heat, and let them simmer for 8–10 minutes until cooked through and the sauce is thickened and glossy.

Step 5: Prepare the Spicy Mayo Dip

In a separate small bowl, stir together mayonnaise, rice vinegar, and sriracha (or extra gochujang). Adjust the spice level to your taste.

Step 6: Garnish and Serve

Transfer the glazed meatballs to a serving platter or bowl, drizzle with a little spicy mayo, and sprinkle with chopped green onions. Serve the remaining spicy mayo on the side for dipping.

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Serving and Storing Tender Korean BBQ Meatballs

These meatballs shine in multiple settings. Serve them hot over a bed of steamed white rice with a side of kimchi for a satisfying meal, or keep them on toothpicks as a party appetizer. They pair beautifully with light, crisp salads and even noodle dishes.

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat with a splash of water or extra sauce to keep them moist. You can also freeze cooked meatballs for up to 2 months; thaw overnight in the fridge before reheating.

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Frequently Asked Questions

Can I make these meatballs ahead of time?

Yes! You can shape the meatballs up to a day in advance and refrigerate them until ready to cook. You can also cook them fully and reheat before serving.

What if I don’t have gochujang?

You can substitute sriracha or another chili paste, but the flavor will be slightly different. Gochujang adds a unique sweetness and depth.

Can I bake the meatballs instead of frying?

Absolutely. Bake at 400°F (200°C) for about 15–18 minutes or until fully cooked, then toss them in the sauce.

How can I make them spicier?

Increase the amount of gochujang or sriracha in both the meat mixture and the sauce. You can also sprinkle red pepper flakes on top.

Can I make these gluten-free?

Yes. Use gluten-free soy sauce (tamari) and gluten-free breadcrumbs.

What sides go best with these meatballs?

Steamed rice, sautéed vegetables, cucumber salad, or even lettuce wraps are all great options.

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Want More Savory Asian-Inspired Ideas?

If you love these Tender Korean BBQ Meatballs, you’ll enjoy these other flavor-packed recipes:

• Easy Thai Red Curry Dumpling Soup for a comforting, spicy-sweet bowl.
• Cajun Shrimp Scampi with a buttery kick.
• Pan-Fried Salmon with Garlic Butter Sauce for a quick yet elegant dinner.
• Rattlesnake Pasta when you’re craving creamy pasta with heat.
• Healthy Lemon Butter Baked Cod for a light and bright seafood option.

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