What makes the perfect meatball even better? Adding Korean BBQ flavors, of course. These easy homemade meatballs are made with ground beef and pork, then served with a spicy mayo dip for a quick weeknight dinner solution. Save this idea for your next family favorite meal.

The Best Korean BBQ Meatballs with Spicy Mayo Dip

Introduction

Korean BBQ has gained immense popularity worldwide for its bold flavors and simplicity. The concept of BBQ is not new, but when combined with Korean spices and sauces, it elevates the dish to a whole new level. One of the most creative and delicious ways to enjoy Korean BBQ is in the form of meatballs, paired with a spicy mayo dip that complements the smoky, sweet, and spicy flavors of the BBQ sauce. This recipe for Korean BBQ Meatballs with Spicy Mayo Dip is not only easy to make but also incredibly versatile, allowing you to enjoy the authentic taste of Korean BBQ in the comfort of your own home using everyday ingredients.

Why This Works

• Flavor balance and ingredient accessibility: The combination of Korean chili flakes (gochugaru), soy sauce, brown sugar, garlic, and ginger creates a depth of flavor that is both authentic and accessible. Most of these ingredients can be found in well-stocked supermarkets or online.
• Ease of preparation: The meatballs are straightforward to make, requiring minimal preparation time. The spicy mayo dip is even simpler, needing just a few ingredients mixed together.
• Impressive results with minimal effort: Despite the simplicity of the recipe, the end result is impressive and perfect for entertaining guests. The meatballs can be served as an appetizer or main course, and the spicy mayo dip adds an extra layer of flavor and fun.

Key Ingredients

The key to making great Korean BBQ Meatballs lies in the balance of flavors. For the meatballs, you’ll need ground meat (beef, pork, or a combination of the two), Korean chili flakes (gochugaru), soy sauce, brown sugar, garlic, ginger, and breadcrumbs. For the spicy mayo dip, you’ll need mayonnaise, gochujang (Korean chili paste), lime juice, and minced garlic. Practical substitutions include using sriracha or hot sauce if you can’t find gochujang, and panko breadcrumbs for a lighter texture.

Instructions

1. Step 1: Begin by prepping your ingredients. Finely chop the garlic and ginger, and mix the Korean chili flakes, soy sauce, brown sugar, garlic, and ginger in a bowl. In another bowl, mix the ground meat and breadcrumbs.
2. Step 2: Combine the wet and dry ingredients for the meatballs and mix well with your hands or a wooden spoon until just combined. Be careful not to overmix. Use your hands to shape the mixture into small meatballs, about 1.5 inches in diameter. You should end up with around 20-25 meatballs.
3. Step 3: Heat about 1/2 inch of oil in a large skillet over medium-high heat. When the oil is hot, add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the oil and place them on a paper towel-lined plate to drain excess oil. Then, in the same skillet, add a little more oil if necessary, and pour in your BBQ sauce. Let it simmer for a few minutes until it thickens slightly, then add the meatballs back into the skillet, tossing them to coat evenly with the BBQ sauce.
4. Step 4: For the spicy mayo dip, mix all the ingredients together in a bowl until smooth. Taste and adjust the heat level or sweetness to your liking. Serve the meatballs hot with the spicy mayo dip on the side. Garnish with toasted sesame seeds and chopped green onions for added flavor and texture.

Handy Tips

• When making the meatballs, make sure not to overmix the meat mixture, as this can make the meatballs dense and tough.
• For an extra crispy exterior on your meatballs, you can bake them in a preheated oven at 400°F (200°C) for about 12-15 minutes, or until cooked through, after browning them in the skillet.
• Experiment with different types of protein like chicken or turkey for a leaner version of the meatballs.

Heat Control

Heat control is crucial when cooking the meatballs. Ideally, you want to cook them at a medium-high heat to get a good sear on the outside, which helps lock in the juices. When cooking the BBQ sauce, reduce the heat to medium or low to prevent it from burning or becoming too thick. The meatballs are done when they reach an internal temperature of 160°F (71°C) for beef or pork.

Crunch Factor

The crunch factor in this dish comes from the toasted sesame seeds and the crispy exterior of the meatballs. To achieve a crispy exterior, ensure that the oil is hot before adding the meatballs, and don’t overcrowd the skillet. For an extra crunch, you can also top the meatballs with chopped nuts or crispy garlic before serving.

Pro Kitchen Tricks

• For easier cleanup, line your skillet with aluminum foil before cooking the meatballs. This way, you can simply throw the foil away after cooking, leaving your skillet clean.

Storage Tips

• The meatballs can be made ahead of time and stored in an airtight container in the refrigerator for up to 24 hours. Simply reheat them in the BBQ sauce when you’re ready to serve.
• The spicy mayo dip can also be made ahead and stored in the fridge for up to a week. Give it a good stir before serving.
• Leftover meatballs can be frozen for up to 3 months. Simply thaw and reheat when needed.

Gift Packaging Ideas

If you’re considering gifting these Korean BBQ Meatballs, a thoughtful way to package them would be in a decorative jar or container with a side of spicy mayo dip. You could also include a small bag of toasted sesame seeds and chopped green onions for garnish. Wrap the container in a ribbon or place it in a gift basket filled with other Korean snacks or sauces for a more substantial gift.

Flavor Variations

• Different spices: Experiment with adding other spices like cumin, coriander, or smoked paprika to the meat mixture for unique flavor profiles.
• Creative toppings: Top your meatballs with creative ingredients like diced pineapple, pickled carrots, or grilled mushrooms for added texture and flavor.
• Ingredient swaps: Consider swapping the beef or pork with lamb or venison for a gamey twist, or use tofu for a vegetarian version.

Troubleshooting

• Texture problems: If your meatballs turn out too dense, it might be because the meat was overmixed. Try to mix the ingredients just until they come together, then stop mixing.
• Ingredient replacements: If you can’t find certain ingredients like gochujang, you can substitute with sriracha or another hot sauce, though the flavor will be slightly different.
• Over/undercooking signs: Make sure to check the internal temperature of the meatballs to avoid undercooking. If they’re overcooked, they might become dry and tough.

FAQs

• Can I freeze it? Yes, you can freeze the meatballs for up to 3 months. Simply thaw and reheat when needed.
• Is it gluten-free? The recipe as described is not gluten-free due to the soy sauce and possibly the breadcrumbs. However, you can substitute with gluten-free alternatives to make it gluten-free.
• Can I double the recipe? Yes, you can easily double or triple the recipe for a larger crowd. Just ensure you have a large enough skillet to cook the meatballs in batches if necessary, to prevent overcrowding.

Conclusion

Making Korean BBQ Meatballs with Spicy Mayo Dip is a fun and rewarding culinary adventure that brings the vibrant flavors of Korea right to your dinner table. With its balance of sweet, spicy, and savory flavors, this dish is sure to become a favorite. Don’t be afraid to experiment with different ingredients and toppings to make the recipe your own. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is approachable and sure to impress. So go ahead, give it a try, and enjoy the delightful fusion of Korean BBQ in the comfort of your own home.