Korean BBQ Meatballs with Spicy Mayo Dip
Okay, listen up! So I was trying to find something fun and different to make for movie night a while back, something that wasn’t just, you know, plain old boring meatballs. And I remembered this amazing Korean BBQ joint we went to ages ago, and BAM! The idea hit me. Korean BBQ, but make it meatballs? With a killer spicy mayo dip? Yes, please! Honestly, the first time I made these, my partner practically inhaled them. It’s become a regular thing in our house now, and honestly, they’re a total snap to make once you get the hang of it.
Why You’ll Wanna Make These (Like, Yesterday)
Look, we all have those days, right? Where you want something packed with flavor but don’t want to spend hours slaving away. That’s where these bad boys come in. I make this when friends are coming over (they always ask for the recipe!), or just when I need a comfort food hug but with a little kick. My family goes completely nuts for them because they’re juicy, sticky, and that spicy mayo? Forget about it. It’s seriously addictive. (Just try not to eat the whole bowl of dip with a spoon before the meatballs are ready, I dare you!). Plus, you can kinda prep a lot of it ahead of time, which is a total lifesaver on busy weeknights.
Stuff You’ll Need (Ingredients!)
Okay, here’s the bits and bobs you’ll need to get your hands on. Don’t stress too much about exact measurements, cooking is all about feeling it out a bit, yeah?
For the Meatballs:
- 1 lb (about 450g) ground pork or beef (or a mix! I usually use pork form the butcher, it’s juicier I think)
- ½ cup panko breadcrumbs (regular breadcrumbs work too, but panko makes them lighter)
- ¼ cup milk (any kind is fine, even almond milk if that’s what you’ve got open)
- 1 large egg, lightly beaten
- 2-3 cloves garlic, minced (use the pre-minced stuff form a jar if you’re feeling lazy, I won’t tell!)
- 1 small onion, finely grated or minced
- 1 tablespoon fresh ginger, grated (don’t have fresh? A teaspoon of ground ginger is okay in a pinch, but fresh is *way* better)
- 1 tablespoon soy sauce (I like low sodium, but regular is fine)
- 1 teaspoon sesame oil (the toasted kind!)
- Salt and black pepper to taste
For the Korean BBQ Glaze:
- ½ cup soy sauce
- ½ cup brown sugar (light or dark, doesn’t matter much)
- ¼ cup gochujang (Korean chili paste – this is key! You can find it in the ethnic aisle or an Asian grocery store. Maangchi has a great guide on it if you’re new)
- 2 tablespoons rice vinegar (or apple cider vinegar if that’s all you have)
- 1 tablespoon sesame oil (toasted!)
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon honey or maple syrup (for extra stickiness)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (this is your thickening magic!)
For the Spicy Mayo Dip:
- ½ cup mayonnaise (use good quality stuff, it makes a difference!)
- 2-3 tablespoons gochujang (adjust to your spice level! Start with less, you can always add more)
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar
- A splash of sesame oil (optional, but nice)
- Pinch of salt
Alright, Let’s Get Started! (Making the Magic Happen)
This is the fun bit! Get ready to get your hands a little dirty.
- Meatball Mania: In a big bowl, gently mix the ground meat, panko, milk, egg, minced garlic, grated onion, grated ginger, soy sauce, sesame oil, salt, and pepper. Now, here’s the trick – don’t overmix! Just combine everything until it’s just together. Overmixing makes tough meatballs, and nobody wants that.
- Roll ’em Up: Roll the mixture into little balls. I aim for maybe 1-1.5 inches? Whatever feels right. They don’t have to be perfect spheres! You should get maybe 20-25 or so.
- Cook ’em: You’ve got options here! You can bake them on a baking sheet at 400°F (200°C) for about 18-20 minutes until cooked through. Or, you can pan-fry them in a little oil over medium heat until they’re browned all over and cooked inside. Baking is easier for a big batch, pan-frying gives them a nice crust. Your call!
- Whip Up the Glaze: While the meatballs are cooking, make the glaze. In a saucepan, whisk together the soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger, and honey/maple syrup. Bring it to a simmer over medium heat, whisking constantly.
- Thicken It Up: Once it’s simmering, pour in the cornstarch slurry (the cornstarch mixed with water). Keep whisking and let it bubble gently for a minute or two until it thickens up into a lovely glossy sauce. This is where I usually sneak a little taste… gotta check for seasoning, right?
- Coat Those Babies: Once the meatballs are cooked, add them directly to the saucepan with the glaze. Gently toss them around to coat them completely. Let them simmer in the sauce for a minute or two to really soak up all that flavor.
- Spicy Mayo Time: While the meatballs are getting cozy in the glaze, make the dip! This is maybe the easiest part. In a small bowl, just whisk together the mayonnaise, gochujang (start with less, add more if you like it super spicy!), honey/maple syrup, rice vinegar, a splash of sesame oil if you want, and a pinch of salt. Give it a taste and adjust! Need more heat? More gochujang! Too spicy? A little more mayo or honey.
And that’s pretty much it! See? Not so scary, is it?
Bits I Learned Along the Way (Notes from My Kitchen)
- Don’t skip the fresh ginger and garlic if you can help it. They really make a difference compared to the dried or jarred stuff, honestly.
- Grating the onion rather than just mincing it helps it disappear into the meatballs better and keeps them moist. Use the big holes on your box grater!
- The gochujang spice level can vary a lot between brands. If you’re new to it, maybe add it to the dip and glaze a little at a time and taste as you go.
- Make extra sauce! You’ll want it for drizzling or dipping. Trust me on this.
Tried This, Didn’t Work (Oops!)
So, I once tried adding kimchi *into* the meatball mix for extra flavor. Sounded like a good idea, right? Well, it kinda changed the texture in a weird way, and the flavor was… off. Stick to serving kimchi on the side, I reckon. Live and learn, eh?
Equipment Stuff
You don’t need anything fancy. A big mixing bowl, a baking sheet or frying pan, a saucepan for the glaze, and a whisk. If you don’t have a grater for the onion and ginger, just mince them as finely as humanly possible with a sharp knife!
Storing Leftovers (Ha!)
Okay, let’s be real, there usually aren’t any. But if you happen to have a few stragglers (lucky you!), you can store them in an airtight container in the fridge for 2-3 days. The dip keeps well too. Though honestly, in my house it never lasts more than a day!
How I Serve ‘Em
My favorite way? Piled high over fluffy white rice, maybe with some steamed broccoli or snap peas on the side for a bit of green. And a generous dollop of that spicy mayo, of course! Sometimes I sprinkle sesame seeds and chopped green onions over the top for prettiness and extra flavor. They’re also awesome just on their own as an appetizer with toothpicks. My kid loves them cold the next day straight from the fridge, weirdo.
Pro Tips (Learned the Hard Way)
- I once tried rushing the glaze step and didn’t let the cornstarch thicken properly. The sauce was way too runny and didn’t coat the meatballs nicely at all. Don’t skip letting it simmer for a minute or two after adding the slurry!
- Also, make sure your meatballs are actually cooked through before adding them to the sauce. They won’t cook much more in the glaze, just heat up and soak up flavor.
- Don’t overcrowd your pan if you’re frying the meatballs, they’ll steam instead of brown. Cook them in batches if needed.
Burning Questions? (FAQ)
Q: Can I make these gluten-free?
A: Yeah, totally! Just use gluten-free breadcrumbs and make sure your soy sauce is gluten-free (like Tamari). Easy peasy.
Q: Is the spicy mayo *really* spicy?
A: It depends on your gochujang and how much you add! Gochujang has heat, but it’s also got a lovely sweetness and fermentation flavor. Start with the lower amount in the recipe, taste, and add more if you’re feeling brave! My tolerance is medium-ish, and 2-3 tablespoons is spot on for me.
Q: Can I use ground turkey or chicken?
A: You sure can! They might be a little less juicy than pork or beef, especially chicken. I’d maybe add an extra tablespoon of milk to the mix if using poultry just to keep them moist. Give it a whirl!
Q: Where do I find gochujang?
A: Check the international aisle at your regular grocery store, near the Asian ingredients. If not there, any Asian market will definitely have it. Online Asian grocery stores are great too if you have trouble finding it locally.
Q: Can I make these ahead of time?
A: You can make the meatballs and cook them, then store them in the fridge. Make the glaze separately and store it. Then, when you’re ready, gently reheat the glaze and toss the meatballs in it to coat. The spicy mayo can also be made a day or two ahead and kept in the fridge. Super convenient!
Right then, I think that covers it! Give these Korean BBQ Meatballs with Spicy Mayo Dip a try, seriously. They’re a crowd-pleaser, easy, and just plain delicious. Let me know if you make them!
