If you’re searching for a show-stopping dish that’s equal parts savory, juicy, and packed with bold flavor, you’re going to fall in love with Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce. These tender meatballs are bursting with garlicky, gingery goodness and a hint of sweetness, all tied together with a creamy, fiery mayo that will have everyone reaching for seconds. Whether you serve them as an easy appetizer, a main dish over fluffy rice, or tucked into lettuce wraps, this recipe brings the magic of Korean-inspired BBQ straight to your table.
Ingredients You’ll Need
The beauty of these meatballs is in their simplicity — just a handful of kitchen staples and classic Korean flavors come together to create something truly special. Each ingredient plays a crucial role, adding depth, moisture, and irresistible color to every bite.
- Ground beef (or pork or a mix): The foundation for tender, flavorful meatballs; choose a blend with a little fat for maximum juiciness.
- Green onions: These add a fresh, mild onion flavor and a pop of color that brightens the mix.
- Garlic cloves: Essential for bold, aromatic flavor — don’t skimp on the garlic!
- Ginger: Grated fresh ginger brings warmth and a subtle zing that’s signature in Korean BBQ.
- Low-sodium soy sauce: Adds umami depth and that classic savory note without making things too salty.
- Sesame oil: Just a touch infuses the meatballs with a nutty, toasty aroma.
- Brown sugar: Balances out the savory elements with a gentle sweetness.
- Rice vinegar: Brightens the flavors and gives just a hint of tang.
- Black pepper: A little goes a long way to enhance complexity.
- Crushed red pepper flakes (optional): For those who like a little extra heat in their bite.
- Breadcrumbs: Help bind the mixture and keep the meatballs light and tender.
- Egg: Acts as the glue, holding everything together for perfect shaping.
- Vegetable oil (for cooking): Ensures a golden, crispy exterior when pan-frying.
- Mayonnaise: The creamy base for your spicy dipping sauce.
- Gochujang (Korean chili paste): The star of the spicy mayo — it’s savory, spicy, and just a little sweet.
- Rice vinegar (for mayo): Adds tang and smooths out the richness of the sauce.
- Honey: Rounds out the heat with a touch of sweetness in the mayo.
- Sesame oil (for mayo): Enhances the sauce with fragrant, toasty undertones.
How to Make Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce
Step 1: Mix the Meatball Ingredients
In a spacious bowl, combine your ground meat with green onions, minced garlic, grated ginger, soy sauce, sesame oil, brown sugar, rice vinegar, black pepper, optional red pepper flakes, breadcrumbs, and the beaten egg. Use your hands or a sturdy spoon to gently mix everything together. The key here is not to overwork it — just combine until everything looks evenly distributed. This gentle touch will keep your meatballs tender and juicy.
Step 2: Shape the Meatballs
Now for the fun part! Scoop out about 1.5-inch portions of the mixture (a cookie scoop works wonders for this) and roll them into balls. You should end up with 18 to 20 perfectly sized meatballs, ready to soak up all those fabulous flavors. Place them on a plate or tray as you go.
Step 3: Cook the Meatballs
Heat the vegetable oil in a large skillet over medium heat. Once shimmering, add the meatballs in batches — don’t crowd the pan. Cook for 6 to 8 minutes, turning gently, until they’re golden brown on all sides and cooked through. Your kitchen will smell absolutely incredible at this stage! Transfer the cooked meatballs to a plate and keep them warm while you finish the rest.
Step 4: Make the Spicy Mayo Sauce
While the meatballs are sizzling away, whisk together the mayonnaise, gochujang, rice vinegar, honey, and sesame oil in a small bowl. Give it a taste and adjust the heat or sweetness to your liking — if you want it spicier, add a bit more gochujang; for more tang, a splash more vinegar will do the trick. The result? A creamy, vibrant sauce that perfectly complements the Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce.
Step 5: Serve and Enjoy
Arrange the warm meatballs on a platter, drizzle generously with your homemade spicy mayo, and finish with a sprinkle of sesame seeds and sliced green onions if you like. These beauties are ready to steal the show, whether you’re serving them as party bites or the main event!
How to Serve Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce
Garnishes
For the finishing touch, a scattering of toasted sesame seeds and thinly sliced green onions adds both crunch and freshness, making the Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce look as good as they taste. A few extra red pepper flakes on top can also give them a little extra kick and pop of color.
Side Dishes
These meatballs are incredibly versatile. Serve them over a mound of steamed jasmine or short-grain rice to soak up every drop of that spicy mayo. Or, go lighter by tucking them into crisp lettuce leaves with shredded carrots and cucumber for a refreshing, hand-held meal. Korean-style pickled veggies or a fresh cabbage slaw are also perfect sides to balance the rich flavors.
Creative Ways to Present
If you’re entertaining, try skewering each meatball with a toothpick for a fun appetizer platter — they’ll disappear in no time! Or, pile them into a shallow bowl and let guests drizzle on their own spicy mayo, buffet-style. You can even stuff them into mini sandwich buns for the ultimate fusion sliders. However you serve them, Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce are guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the meatballs cool to room temperature before storing them in an airtight container. The spicy mayo sauce should be kept separately in a small jar or container. Both will keep well in the fridge for up to four days, making quick lunches or snacks a breeze.
Freezing
These meatballs freeze beautifully! Place cooked, cooled meatballs in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or container. They’ll keep for up to 2 months. The spicy mayo sauce is best made fresh, but you can refrigerate it for up to a week if needed.
Reheating
To reheat, simply warm the meatballs in a skillet over low heat or in the oven at 350°F until heated through. If reheating from frozen, let them thaw in the fridge overnight first for best texture. Give the spicy mayo a good stir and let it come to room temperature for the ideal dipping consistency.
FAQs
Can I bake the meatballs instead of pan-frying?
Absolutely! For a lighter option, arrange the shaped meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15 to 18 minutes, or until golden and cooked through. They’ll still be juicy and delicious, with a little less hands-on time.
Is there a substitute for gochujang if I can’t find it?
If you don’t have gochujang, you can try mixing a bit of sriracha with a small amount of miso or soy sauce and a pinch of sugar. The flavor won’t be quite the same, but it will give you a similar spicy, umami punch for the Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce.
Can I use ground chicken or turkey?
Yes! Ground chicken or turkey will work well in this recipe for a leaner option. Just be careful not to overcook, as lean meats can dry out faster — check for doneness and enjoy a lighter take on this crowd-pleaser.
How spicy is the spicy mayo sauce?
The spicy mayo sauce has a satisfying kick, but it’s easy to adjust. Add more gochujang for extra heat or more honey and mayo to mellow things out. Taste as you go, and you’ll find your perfect balance.
What’s the best way to make these ahead for a party?
You can shape and cook the meatballs a day ahead, then store them covered in the fridge. Reheat gently before serving, and whisk the spicy mayo sauce just before your guests arrive. This makes Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce a total stress-free party hit!
Final Thoughts
With their irresistible flavors and easy crowd appeal, Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce are bound to become a new favorite in your kitchen. I can’t wait for you to taste the magic of homemade Korean-style BBQ meatballs — try them once, and you’ll be hooked!
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Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 18–20 meatballs)
- Category: Main Course, Appetizer
- Method: Pan-Frying
- Cuisine: Korean-Inspired
- Diet: Non-Vegetarian
Description
These Juicy Korean-Style BBQ Meatballs are packed with bold flavors from ginger, garlic, and soy sauce, complemented perfectly by a creamy and spicy gochujang mayo. Ideal as a main dish or appetizer, they offer a delicious taste of Korean-inspired cuisine with the convenience of easy pan-frying. The spicy mayo adds just the right amount of heat and sweetness for an irresistible bite.
Ingredients
For the Meatballs
- 1 pound ground beef (or pork or a mix)
- 2 green onions, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup breadcrumbs
- 1 egg, lightly beaten
- 1 tablespoon vegetable oil (for cooking)
For the Spicy Mayo Sauce
- 1/2 cup mayonnaise
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon sesame oil
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground meat, finely chopped green onions, minced garlic, grated ginger, low-sodium soy sauce, sesame oil, brown sugar, rice vinegar, black pepper, crushed red pepper flakes (if using), breadcrumbs, and the lightly beaten egg. Mix gently just until all ingredients are incorporated to keep the meatballs tender and juicy.
- Form the Meatballs: Using your hands or a scoop, shape the mixture into 1.5-inch meatballs, making about 18–20 pieces. Ensure they are uniform in size for even cooking.
- Cook the Meatballs: Heat the vegetable oil in a large skillet over medium heat. Carefully add the meatballs in batches, making sure not to overcrowd the pan. Cook them for 6–8 minutes, turning regularly to brown all sides, until they are cooked through and nicely caramelized on the outside. Remove the cooked meatballs and keep them warm.
- Make the Spicy Mayo Sauce: While the meatballs cook, whisk together the mayonnaise, gochujang, rice vinegar, honey, and sesame oil in a small bowl until smooth and creamy. Taste and adjust the heat or sweetness to your liking.
- Serve: Drizzle the spicy mayo over the warm meatballs or serve it on the side as a dipping sauce. Optionally garnish with toasted sesame seeds and sliced green onions for added texture and freshness. Enjoy as a main dish over rice, in lettuce wraps, or as appetizers.
Notes
- These meatballs are versatile and can be served over steamed rice, in lettuce wraps, or simply as appetizers at a party.
- For a healthier alternative, bake meatballs at 400°F (200°C) for 15–18 minutes instead of pan-frying.
- The spicy mayo sauce can be prepared ahead of time and stored in the fridge for up to 1 week.
- Feel free to adjust the amount of gochujang in the spicy mayo depending on your preferred spice level.
Nutrition
- Serving Size: 4–5 meatballs with sauce
- Calories: 410
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 29 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 110 mg
