Prepare to be swept away by bold flavors and irresistible aromas with these Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce! This dish packs a punch of sweet-savory Korean BBQ notes, a satisfying meatball texture, and a creamy kick of heat from the zingy mayo drizzle. It’s the sort of recipe that makes you want to gather friends, pour yourself something cold, and dig in with chopsticks or toothpicks—though don’t be surprised if you’re tempted to sneak a few straight from the tray. Whether you serve them as an appetizer, tuck them into lettuce wraps, or showcase them over steaming rice, these meatballs will quickly become a mainstay in your dinner rotation.
Ingredients You’ll Need
Everything you need for Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce is straightforward yet essential. Each ingredient brings color, depth, or that signature Korean-inspired flavor, so don’t skip or skimp! Let’s talk about what makes each component so special:
- Ground beef (1 pound, 80/20 lean): The ideal fat ratio guarantees juicy, tender meatballs every time.
- Panko breadcrumbs (1/2 cup): Japanese breadcrumbs create a light, airy bite that keeps the meatballs from becoming dense.
- Milk (1/4 cup): Hydrates the panko for unbeatable moisture in the final meatball.
- Egg (1): Binds everything together, so your meatballs hold their shape.
- Green onions (2, finely chopped): Brightens the meatballs with color and a subtle oniony crunch.
- Garlic (3 cloves, minced): For that irresistible, mouthwatering savory depth.
- Ginger (1 tablespoon, grated): Lends freshness and a gentle heat that sets off the BBQ flavors.
- Soy sauce (2 tablespoons): Adds savoriness and classic umami backbone.
- Sesame oil (1 tablespoon): Essential for toasty aroma and layered flavor.
- Brown sugar (1 tablespoon): Balances the savory and heat with delicate sweetness.
- Gochujang (1 teaspoon): This Korean chili paste is the heart and soul of the spicy-sweet flavor.
- Black pepper (1/2 teaspoon): Enhances everything with gentle heat and depth.
- Sesame seeds & chopped green onions (for garnish): For that restaurant-worthy look and a little nutty crunch.
- Mayonnaise (1/2 cup): Forms the creamy, decadent base of your spicy mayo sauce.
- Gochujang (1 tablespoon, for sauce): Doubles down on that spicy Korean flavor in the sauce.
- Rice vinegar (1 teaspoon): A splash of brightness cuts through the rich mayo.
- Sesame oil (1 teaspoon, for sauce): Unifies the flavors in the creamy topping.
- Honey (1 teaspoon): Just enough sweetness to round out the spicy mayo.
How to Make Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce
Step 1: Prep the Panko Mixture
Start by preheating your oven to 400°F (200°C) so it’ll be ready when you are. In a large mixing bowl, pour your panko breadcrumbs and milk together. Let them sit for a few minutes until the crumbs absorb the milk fully; this step is your secret weapon for extra tender and juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce.
Step 2: Make the Meatball Mixture
Add the ground beef, egg, finely chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, brown sugar, gochujang, and black pepper to your soaked panko. Using your hands or a large spoon, gently mix just until everything is combined. Avoid overmixing, as this can make the meatballs tough. You’re looking for a mixture that’s uniform but still tender.
Step 3: Shape and Bake
Using a tablespoon or small cookie scoop, portion the meat mixture into 1-inch balls. Arrange them neatly on a parchment-lined baking sheet, leaving a little space between each so they cook evenly. Slide them in the oven and bake for 18 to 20 minutes, or until they’re lightly browned and fully cooked through. While the magic happens in the oven, you can whip up the sauce!
Step 4: Prepare the Spicy Mayo Sauce
In a small bowl, swirl together the mayonnaise, gochujang, rice vinegar, sesame oil, and honey until smooth. Taste the sauce—if you want more kick, add a touch more gochujang. This creamy, spicy dip is pure heaven with the rich, savory meatballs.
Step 5: Serve and Garnish
Once the meatballs are out of the oven, transfer them to a serving platter or bowl. Either drizzle the spicy mayo sauce straight over the top or serve it on the side for dunking. Sprinkle generously with sesame seeds and more chopped green onions. Your Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce are officially ready to steal the show!
How to Serve Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce
Garnishes
You’ll want every bite to look as good as it tastes. A shower of toasted sesame seeds and a tangle of fresh green onions not only add crunch and color but also a final flourish of flavor that perfectly complements Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce. If you have extra gochujang, a tiny drizzle over the top makes things pop visually and flavor-wise.
Side Dishes
These meatballs just beg to be paired with fluffy steamed rice or tucked into crisp lettuce leaves for contrast and freshness. For a full meal, serve with a vinegary cucumber salad, quick-pickled veggies, or even some Asian slaw. The cool, tangy accompaniments mellow the heat and round out the richness of your Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce.
Creative Ways to Present
If you’re feeling playful, these meatballs make stunning party skewers (thread 2 or 3 on a pick), or nestle them in mini slider buns with a swipe of spicy mayo for crowd-pleasing sandwiches. You can also serve them over a bed of sticky rice with sliced avocado and shredded carrots for a vibrant rice bowl—Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce never looked so inviting!
Make Ahead and Storage
Storing Leftovers
Any extra meatballs (if you’re lucky enough to have some) should be cooled to room temperature, then stored in an airtight container in the fridge. They’ll keep well for up to 3 days, and the bold flavors actually deepen, making them even more irresistible on day two!
Freezing
For longer storage, arrange completely cooled meatballs (without sauce) in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. They’ll hold their own for up to 2 months. Thaw overnight in the fridge before reheating and serving alongside fresh spicy mayo sauce for the best flavor and texture.
Reheating
Reheat meatballs gently in the oven at 350°F (175°C) for 10-12 minutes or until heated through. For quicker results, the microwave works too—just cover and heat in 30-second bursts. Add the spicy mayo sauce after reheating to preserve its creamy consistency.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Both turkey and chicken are great alternatives for a lighter take on Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce. Just keep in mind that poultry is leaner, so don’t skip the panko and milk—they help keep everything moist.
What is gochujang and where can I find it?
Gochujang is a Korean fermented chili paste known for its savory, sweet, and slightly spicy notes. You’ll find it in the international aisle of most grocery stores, at Asian supermarkets, or online. It’s the key to genuine Korean flavor in this recipe!
Can I make the spicy mayo sauce ahead of time?
Absolutely! Mix up your sauce and store it covered in the refrigerator for up to 4 days. Stir before serving, and it’ll be just as creamy and flavorful as when first made. Perfect for prepping Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce in advance.
How do I adjust the spice level?
It’s easy to tailor the heat to your taste! Add less gochujang to both the meatballs and the mayo sauce for mild dine-in comfort, or ramp it up for a bolder, spicier kick. Taste as you go and make it your own!
What’s the best way to serve these at a party?
For gatherings, I love to skewer the meatballs with cute picks and lay out a bowl of spicy mayo sauce for dipping. You can also serve mini versions as sliders or even tuck them into lettuce cups—Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce guarantee rave reviews, no matter how you serve them!
Final Thoughts
If you’re craving something truly special, don’t wait another minute to bring Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce to your kitchen! Each bite is savory-sweet, spicy, and completely satisfying—just the kind of flavorful fun that brightens any meal. I absolutely can’t wait for you to dig in, so gather your ingredients and treat yourself to some delicious, Korean-inspired comfort tonight!
Print
Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Korean-Inspired
- Diet: Non-Vegetarian
Description
These Juicy Korean-Style BBQ Meatballs with a Spicy Mayo Sauce are a flavorful twist on classic meatballs. Made with a mix of ground beef and Korean seasonings, these meatballs are baked to perfection and served with a delicious spicy mayo sauce.
Ingredients
For the Meatballs:
- 1 pound ground beef, 80/20 lean
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1 egg
- 2 green onions, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon gochujang (Korean chili paste)
- 1/2 teaspoon black pepper
- sesame seeds and chopped green onions for garnish
For the Spicy Mayo Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the meatballs: In a large mixing bowl, combine panko breadcrumbs and milk. Add ground beef, egg, green onions, garlic, ginger, soy sauce, sesame oil, brown sugar, gochujang, and black pepper. Mix until just combined. Shape into 1-inch meatballs and place on a baking sheet.
- Bake the meatballs: Bake for 18–20 minutes until fully cooked and browned.
- Make the spicy mayo: Whisk together mayonnaise, gochujang, rice vinegar, sesame oil, and honey.
- Serve: Drizzle meatballs with spicy mayo and garnish with sesame seeds and green onions.
Notes
- You can use ground turkey or chicken instead of beef.
- Adjust the gochujang amount based on spice preference.
- Serve over rice, in lettuce wraps, or as an appetizer.
Nutrition
- Serving Size: 4–5 meatballs with sauce
- Calories: 410
- Sugar: 4g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 105mg
