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These Korean BBQ meatballs balance sweet and savory Asian flavors with a kick of spice. The homemade spicy mayo dip takes them to another level, making them perfect for parties or as a delicious weeknight dinner option that feels special without much effort.
I first made these meatballs for a last minute game night gathering when I needed something impressive without spending hours in the kitchen. My friends couldn't stop eating them and now request these Korean BBQ bites every time they visit.
Ingredients
- Ground beef: provides the perfect base for absorbing all the Korean flavors
- Soy sauce: adds that essential umami foundation that makes these irresistible
- Sesame oil: brings authentic Asian nuttiness that elevates the entire dish
- Brown sugar: balances the savory elements with gentle sweetness
- Minced garlic and grated ginger: create the aromatic foundation
- Green onions: add freshness and color throughout the meatballs
- Egg: acts as the perfect binder to keep everything together
- Breadcrumbs: help maintain moistness while giving structure
- Gochugaru or red pepper flakes: provide optional heat adjustment
- Mayonnaise: forms the creamy base for the addictive dipping sauce
- Sriracha sauce: adds customizable spice to the cool mayo dip
- Rice vinegar: brings necessary acidity to balance the rich sauce
Step-by-Step Instructions
- Mix the meatball ingredients:
- Combine ground beef, soy sauce, sesame oil, brown sugar, garlic, ginger, green onions, egg, breadcrumbs, pepper flakes, and black pepper in a large bowl. Use your hands to mix everything thoroughly but gently. Overworking the meat will make tough meatballs, so stop once everything looks evenly distributed throughout the mixture.
- Form the meatballs:
- Scoop about 2 tablespoons of the meat mixture and roll between your palms to form balls about 1½ inches in diameter. The mixture might feel slightly sticky which is normal. If it becomes too difficult to work with, slightly wet hands can make the process easier. Place each formed meatball onto a parchment lined baking sheet with small spaces between them.
- Bake to perfection:
- Place the baking sheet in a preheated 400°F oven and bake for 15 to 20 minutes. Look for a golden brown exterior with clear juices when pierced with a toothpick. The internal temperature should reach 160°F for food safety. This high heat method creates a beautiful caramelization of the sugars in the mixture.
- Create the spicy mayo dip:
- While the meatballs bake, whisk together mayonnaise, sriracha, rice vinegar, sesame oil, honey, soy sauce, and lime juice in a small bowl until smooth and well combined. Taste and adjust the seasoning. For extra heat, add more sriracha. For more sweetness, add a touch more honey. The dip should be thick enough to cling to the meatballs.
- Serve and garnish:
- Transfer the hot meatballs to a serving platter and drizzle with a little of the spicy mayo or serve the sauce alongside for dipping. Sprinkle with additional chopped green onions for color and freshness. The contrast between the hot meatballs and cool, spicy sauce creates the perfect bite every time.
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The ginger in this recipe is truly my secret weapon. I learned from my Korean friend to grate it fresh rather than using pre grated versions. The aromatic oils released when freshly grated create a fragrance and flavor that permeates the entire meatball. My family now recognizes the distinctive smell of these meatballs cooking from anywhere in the house.
Make Ahead Options
These Korean BBQ meatballs work wonderfully as a make ahead option. You can prepare the meat mixture up to 24 hours in advance and store it covered in the refrigerator. The flavors actually deepen as they marinate together overnight. You can also form the meatballs ahead of time and refrigerate them on a covered baking sheet for up to 8 hours before cooking. The spicy mayo dip can also be prepared a day ahead and stored in an airtight container in the refrigerator.
Perfect Pairings
Turn these delicious meatballs into a complete meal by serving them with steamed rice and quick pickled vegetables. The rice absorbs the sauce beautifully while the tangy pickles cut through the richness of the meat. For a party spread, pair them with other Asian inspired finger foods like spring rolls, dumplings, or lettuce wraps. A cold Asian slaw with sesame dressing makes an excellent side dish as well. For beverages, these meatballs pair wonderfully with cold beer, a crisp white wine, or even a light cocktail with citrus notes.
Substitution Guide
If you need to make substitutions, this recipe remains quite flexible. For gluten free needs, replace regular breadcrumbs with gluten free versions or crushed rice crackers. To make this dairy free, simply ensure your mayonnaise is dairy free. For a lower calorie option, try ground turkey or chicken instead of beef, though the meatballs may be slightly less juicy. If you cannot find gochugaru, regular red pepper flakes work well, though the flavor profile will be slightly different. For those avoiding eggs, a tablespoon of ground flaxseed mixed with 3 tablespoons of water can serve as a binder.
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Frequently Asked Questions
- → How can I make the meatballs spicier?
You can increase the heat by adding more gochugaru or red pepper flakes to the meatball mixture or additional sriracha to the spicy mayo dip.
- → Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs in advance. Freeze them raw or cooked and reheat as needed.
- → What sides pair well with these meatballs?
Serve them with steamed rice, pickled vegetables, or a fresh cucumber salad to complement the flavors.
- → Is there a substitute for gochugaru?
If you do not have gochugaru, use red pepper flakes or a dash of cayenne pepper as a substitute.
- → Can I use ground chicken or pork instead of beef?
Absolutely! Ground chicken or pork can be used. Adjust the cooking time as needed to ensure they are fully cooked.