Sizzling Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Korean BBQ meatballs pack an incredible punch of flavor that will make your taste buds dance with excitement.

Juicy ground beef mingles with bold Asian seasonings for an unforgettable appetizer.

Fragrant garlic and ginger create a robust marinade that infuses each tender morsel with depth.

Crispy edges give way to succulent centers in these perfectly seasoned bites.

Paired with a creamy, zesty spicy mayo dip, these meatballs become an irresistible crowd-pleaser at any gathering.

Minimal ingredients and straightforward preparation mean you can whip up this delicious dish in no time.

Prepare to impress everyone at your next meal with these mouthwatering Korean BBQ meatballs that promise pure culinary bliss.

FAQs

• What makes these meatballs Korean-style?

The addition of soy sauce, green onions, and garlic powder gives these meatballs a distinctly Korean flavor profile, creating a savory and umami-rich taste that sets them apart from traditional meatballs.

• Can I use a different type of meat?

Absolutely! While the recipe calls for ground meat, you can easily substitute with ground chicken, turkey, or a mix of beef and pork to suit your preference or dietary needs.

• Is the spicy mayo dip very hot?

The Sriracha mayo has a moderate heat level that can be adjusted by increasing or decreasing the amount of Sriracha. Start with a small amount and add more to taste if you prefer more spice.

• How do I ensure the meatballs stay moist?

The combination of panko breadcrumbs and egg helps bind the meat while keeping it tender. Be careful not to overmix the meat mixture and avoid overcooking to maintain moisture.

What Makes Korean BBQ Meatballs with Spicy Mayo So Good

• Versatile recipe allows simple ingredient swaps like different ground meats or adjusting spice levels to match personal taste preferences.
• Kid-approved dish that delivers bold Korean BBQ flavors while remaining approachable for all ages, making mealtime exciting and delicious.
• Minimal cleanup required with straightforward baking method, reducing kitchen mess and saving precious time after meal preparation.

Key Ingredients for Korean BBQ Meatballs with Spicy Mayo

• Ground Meat: A flavorful and protein-rich foundation for the meatballs.

• Panko Breadcrumbs, Egg: Help bind the meatballs together and create a light, tender texture.
• Green Onions: Add a fresh, mild onion flavor to the meat mixture.

• Soy Sauce, Garlic Powder, Black Pepper: Provide depth of flavor and enhance the overall taste of the meatballs.
• Mayonnaise, Sriracha: Create a creamy and spicy dipping sauce that complements the Korean BBQ meatballs.

How to Make Korean BBQ Meatballs with Spicy Mayo

Step 1: Warm Up the Oven

Crank the oven to a toasty 400F and grab a baking sheet.

Line it with parchment paper to prevent any sticky situations.

Step 2: Mix the Meatball Magic

• Ground meat
• Chopped green onions
• Panko breadcrumbs
• Egg
• Soy sauce
• Garlic powder
• Black pepper

Gently mix everything until just combined.

Don’t overwork the mixture or your meatballs will turn tough.

Step 3: Shape Those Flavor Bombs

Roll the meat mixture into cute little 1-inch balls.

Place them carefully on the prepared baking sheet, giving each meatball some breathing room.

Step 4: Bake to Perfection

Slide the baking sheet into the hot oven.

Let the meatballs cook for 15-20 minutes until they’re golden brown and cooked through.

They should look irresistibly delicious with a crispy exterior.

Step 5: Whip Up the Spicy Mayo

While the meatballs are baking, create the killer dipping sauce.

In a small bowl, swirl together mayonnaise and Sriracha until well blended.

Adjust the heat to your liking.

Step 6: Serve and Devour

Pull the meatballs out of the oven and let them rest for a moment.

Plate them up with the spicy mayo on the side for dipping.

Get ready for a flavor explosion!

Tips for Perfect Korean BBQ Meatballs with Spicy Mayo

• Avoid overmixing the meat mixture to keep meatballs tender and juicy, mixing just until ingredients are combined.
• Adjust Sriracha amount in mayo dip to create mild or super spicy versions that suit individual taste preferences.
• Toast panko breadcrumbs briefly in a dry skillet before adding to meat mixture for extra nutty, rich undertones.
• Use meat thermometer to ensure meatballs reach 160F (71C) for safe and perfectly cooked protein.
• Make meatballs in advance and refrigerate up to 24 hours before baking, allowing flavors to develop and simplifying meal preparation.

Storing and Reheating Korean BBQ Meatballs with Spicy Mayo

• Store leftover meatballs in an airtight container within 2 hours of cooking. Consume within 3-4 days for best quality and safety.
• Place cooled meatballs in freezer-safe containers or zip-lock bags. Label with date and use within 2-3 months for optimal taste.
• Arrange meatballs on microwave-safe plate, cover with damp paper towel. Heat in 30-second intervals, checking temperature until warmed through.
• Preheat oven to 350F, spread meatballs on baking sheet. Cover with foil to prevent drying, warm for 10-15 minutes until internal temperature reaches 165F.

Best Pairings for Korean BBQ Meatballs with Spicy Mayo

• Refresh with Rice Pilaf: Serve light, fluffy jasmine rice seasoned with sesame oil and green onions to balance the rich, spicy meatballs and provide a clean base for absorbing the bold flavors.
• Match with Crisp Korean Beer: Select a cold Hite or Cass lager to cut through the meatballs' richness, offering a refreshing contrast and enhancing the overall Korean dining experience.
• Elevate with Cucumber Salad: Create a tangy, cool cucumber side dish dressed with rice vinegar, sesame seeds, and a touch of sugar to provide a bright, crunchy counterpoint to the savory meatballs.
• Boost with Kimchi Slaw: Prepare a zesty kimchi coleslaw that adds fermented complexity and extra spice, complementing the Korean BBQ flavor profile and adding textural variety.

Flavor Twists on Korean BBQ Meatballs with Spicy Mayo

• Gluten-Free Meatballs: Replace panko breadcrumbs with gluten-free breadcrumbs or almond flour for a celiac-friendly version.
• Vegetarian Korean BBQ Balls: Swap ground meat with plant-based alternatives like Beyond Meat or crumbled firm tofu, using similar seasoning for authentic flavor.
• Low-Carb Option: Skip breadcrumbs entirely and use crushed pork rinds or finely chopped cauliflower as a binding agent, keeping the Korean BBQ spices intact.
• Dairy-Free Spicy Dip: Substitute mayonnaise with vegan mayo or cashew cream mixed with Sriracha for those avoiding dairy products.