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Tender Korean BBQ Meatballs with Spicy Mayo Dip deliver a burst of sweet smoky richness with just the right kick of heat. This recipe blends classic comfort food with vibrant Korean flavor – and the spicy mayo dip makes it a true crowd-pleaser perfect for game nights or casual family dinners.
The first time I made these for friends it was an instant hit and now they are a requested favorite at potlucks and birthday parties.
Ingredients
- Ground beef: gives these meatballs their rich succulence look for well-marbled beef with bright color
- Breadcrumbs: keep the texture light and tender use fresh or panko for best results
- Egg: works as a binder and helps everything hold together select a fresh large egg
- Green onions: add zippy freshness pick bunches with vibrant color
- Garlic: brings savory flavor always opt for plump bulbs
- Soy sauce: provides umami depth choose regular or low sodium
- Sesame oil: adds nutty aroma use toasted for deeper flavor
- Ginger: creates gentle warmth fresh grated root is best
- Brown sugar: balances spice with mellow sweetness make sure it is soft and moist
- Honey: sweetens the BBQ sauce and gives shine try local honey
- Rice vinegar: brightens up the sauce use unseasoned for pure tang
- Gochujang: is the secret to bold heat and complex flavor check the date to ensure freshness
- Cornstarch: thickens the sauce without adding taste
- Mayonnaise: forms the creamy base for the dip choose whole-egg mayo for richness
- Sriracha: flashes extra heat look for original red sriracha for best punch
- Lime juice: brightens the dip use freshly squeezed for brightness
Step-by-Step Instructions
- Mix and Shape the Meatballs:
- In a large bowl combine ground beef breadcrumbs egg green onions garlic soy sauce sesame oil ginger and brown sugar Stir everything together with clean hands until just combined Scoop tablespoon portions and roll into balls about one inch wide Arrange on a parchment-lined sheet with a little space between each
- Bake the Meatballs:
- Heat your oven to three hundred seventy five degrees Fahrenheit Slide in the tray and bake for eighteen to twenty minutes Check for browning and be sure meatballs are thoroughly cooked with no pink inside
- Simmer the BBQ Sauce:
- As the meatballs bake combine soy sauce honey rice vinegar sesame oil and gochujang in a small saucepan Bring it to a gentle simmer over medium heat Whisk cornstarch with water in a separate bowl then pour into the simmering sauce stirring constantly Cook for about two minutes until smooth and glossy
- Make the Spicy Mayo Dip:
- In a small bowl blend mayonnaise sriracha and lime juice with a spoon until creamy Taste and adjust sriracha for more heat if you wish
- Toss and Serve:
- Remove baked meatballs from oven and transfer to a large mixing bowl Pour the warm BBQ sauce over and gently mix so every meatball is coated Serve right away alongside the spicy mayo dip for dipping
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The ginger in this recipe is my favorite part adding a zing that lights up the whole dish. My cousins and I love gathering in the kitchen rolling meatballs together making memories as fun as the meal itself.
Storage Tips
Keep leftover meatballs in an airtight container in the fridge for up to three days. They warm up beautifully in the microwave or tossed back in the oven. For longer storage freeze cooked and sauced meatballs in zip-top bags for up to two months.
Ingredient Substitutions
You can swap ground chicken or turkey for the beef for a lighter take. Gluten-free breadcrumbs and tamari make this recipe gluten-friendly. If you do not have gochujang use a mix of sriracha and a dash of smoked paprika instead.
Serving Suggestions
Pile these meatballs atop steamed rice or tuck into lettuce leaves with julienned veggies for a fresh bite. They pair wonderfully with cucumber salad or kimchi for a full Korean-inspired spread.
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Cultural Context
This dish draws inspiration from Korean barbecue flavors that balance sweet spicy and savory. Gochujang is a cornerstone ingredient in many Korean stews and marinades lending deep flavor and lasting heat.
Recipe FAQs
- → What makes the BBQ sauce uniquely Korean?
The sauce combines soy sauce, honey, sesame oil, and gochujang, resulting in a sweet, savory, and mildly spicy glaze often found in Korean dishes.
- → Can I substitute ground beef with another protein?
Ground chicken, turkey, or pork also work well. Adjust seasoning as needed to complement the different proteins.
- → How spicy is the mayo dip?
The spicy mayo gets its heat from sriracha. You can adjust the amount to control the spice level to your preference.
- → Can I make the meatballs ahead of time?
Yes, prepare and bake the meatballs in advance, then reheat and toss with sauce just before serving for best texture.
- → What sides go well with these meatballs?
Steamed rice, pickled vegetables, or fresh salad greens pair nicely, offering balance to the bold flavors.