Korean BBQ Meatballs Spicy Mayo

This sweet and savory Korean BBQ meatball recipe transforms ordinary ground beef into an explosion of flavor that will transport your taste buds straight to Seoul. The juicy meatballs coated in a sticky glaze pair perfectly with the creamy spicy mayo dip for an irresistible combination that works as both an appetizer or main dish.

I first made these meatballs for a neighborhood potluck where they disappeared within minutes. My neighbor's teenage son who normally avoids trying new foods asked for the recipe to give to his mom – that's when I knew this dish was something special.

Ingredients

• Ground beef or beef pork mix: The fat content creates juicy meatballs while the protein provides satisfying texture. Choose 80/20 ground beef for best results.
• Panko breadcrumbs: These Japanese breadcrumbs create a lighter texture than regular breadcrumbs. Look for authentic brands for best results.
• Egg: Acts as a binding agent to hold everything together. Farm fresh eggs will give the richest flavor.
• Garlic and ginger: These aromatic ingredients provide the foundational flavors of Korean cuisine. Use fresh rather than pre minced for optimal flavor.
• Gochujang: This fermented Korean chili paste brings complexity and moderate heat. Choose a middle grade for balanced flavor.
• Sesame oil: Adds a distinctive nutty flavor that defines Korean cuisine. Look for toasted sesame oil for maximum impact.
• Green onions: Provides freshness and color. Choose firm stalks with bright green tops.

• Soy sauce: The salty umami base of the glaze. Low sodium works well to control saltiness.
• Honey or brown sugar: Creates the sticky caramelized finish. Raw honey adds complexity.
• Gochujang: Brings heat and depth to the glaze. Adjust amount based on your spice preference.
• Rice vinegar: Adds brightness and acid to balance the sweet and spicy elements. Rice vinegar is milder than other vinegars.

• Mayonnaise: Creates the creamy base. Japanese Kewpie mayo works especially well here.
• Gochujang: Adds the signature Korean heat. Even a small amount transforms plain mayo.
• Lime juice: Provides acidity and brightness. Fresh squeezed makes a noticeable difference.

Step-by-Step Instructions

Mixing the meatballs:

Combine all meatball ingredients in a large bowl using your hands or a fork. Mix just until ingredients are incorporated to avoid overworking which can make meatballs tough. The texture should be cohesive but still light. Let the mixture rest for 5 minutes to allow flavors to meld.

Shaping perfect meatballs:

Use a small ice cream scoop or tablespoon to portion the meat mixture. Roll gently between lightly moistened palms to form 1 to 1.5 inch balls. Place completed meatballs on a parchment lined tray. For extra tenderness chill shaped meatballs for 15 minutes before cooking.

Cooking for maximum flavor:

Choose your preferred cooking method based on equipment and time. Pan frying creates the best caramelization and crust while baking allows you to cook a larger batch at once. Air frying offers the quickest cooking time with minimal oil. For any method cook until internal temperature reaches 160°F for food safety.

Creating the glaze:

Simmer all glaze ingredients except cornstarch slurry in a saucepan over medium heat for 3 minutes to meld flavors. Add cornstarch slurry and cook while stirring continuously until the sauce coats the back of a spoon about 2 minutes. The glaze should be thick enough to cling to the meatballs but still pourable.

Glazing technique:

Add cooked meatballs directly to the warm glaze and gently toss to coat evenly. Allow meatballs to sit in the glaze for 1 minute to absorb flavors before transferring to a serving plate. For maximum coverage use two spoons to roll each meatball individually.

Perfecting the dip:

Whisk all spicy mayo ingredients together until completely smooth. Taste and adjust seasonings as needed. For extra creaminess prepare the dip at least 30 minutes before serving to allow flavors to develop fully.

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Gochujang is truly the secret ingredient that makes this recipe special. I discovered it years ago at a Korean market and now keep it as a pantry staple. My daughter who typically avoids spicy foods loves these meatballs because the gochujang brings complex flavor beyond just heat.

Make Ahead Tips

These meatballs can be prepared up to three days in advance making them perfect for entertaining. Shape the raw meatballs and store them covered in the refrigerator. The glaze can also be made ahead and stored separately. On serving day cook the meatballs toss in reheated glaze and prepare the dip fresh. For maximum convenience fully cooked glazed meatballs keep well in the refrigerator for up to two days. Reheat gently in a covered dish in the oven at 325°F until warmed through.

Serving Suggestions

While delicious on their own these meatballs transform into a complete meal when served over steamed rice bibimbap style topped with additional vegetables like cucumber kimchi and a fried egg. For a lighter option wrap the meatballs in butter lettuce leaves with some thinly sliced carrots and radishes. At parties serve them on toothpicks with the dipping sauce nearby. For a family style dinner arrange them on a platter surrounding a bowl of the spicy mayo with steamed rice and quick pickled vegetables on the side.

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Ingredient Swaps

This recipe welcomes customization based on dietary needs and pantry availability. Ground turkey or chicken works well for a lighter version though the meatballs will be slightly less juicy. For gluten free diets substitute gluten free panko and tamari for soy sauce. Coconut aminos can replace soy sauce for those avoiding soy. If gochujang is unavailable substitute with sriracha mixed with a touch of miso paste for similar complexity. Maple syrup makes an excellent substitute for honey in both the meatballs and glaze.

Recipe FAQs

→ How can I adjust the spice level of these meatballs?

You can reduce or increase the amount of gochujang used in the meatball mixture and glaze to suit your spice tolerance.

→ Can I make this gluten-free?

Yes, substitute panko breadcrumbs with gluten-free breadcrumbs and use tamari instead of soy sauce.

→ What are the best cooking methods for these meatballs?

You can pan-fry, bake, or air fry these meatballs. Each method ensures juicy and flavorful results.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.

→ What can I serve with these meatballs?

Serve the meatballs over steamed rice, in lettuce wraps, or as an appetizer with the spicy mayo dip on the side.