There’s something incredibly satisfying about a meal that’s both excitingly flavorful and surprisingly versatile. My first dive into making these Korean BBQ Meatballs with Spicy Mayo was born out of a desire to break free from the usual weeknight dinner rut, and let me tell you, they delivered! The sweet and savory punch of the meatballs, perfectly balanced by the creamy, spicy mayo, opened up a whole new world of quick and delicious meal possibilities.
Why You’ll Love This Dish
This isn’t just another meatball recipe; it’s a passport to flavorful, flexible weeknight dinners. What makes these Korean BBQ Meatballs with Spicy Mayo truly special is their adaptability. You’re not just making one meal, you’re crafting a component that can transform into multiple delicious experiences throughout the week. Imagine the joy of having four distinct, mouth-watering dinners from one prep session – it’s a game-changer for busy households looking for variety without the extra effort.
> “I never thought meatballs could be this exciting! The spicy mayo is
> addictive, and the fact that I can turn it into different meals all week
> is pure genius. A new family favorite!” – A satisfied home cook
Preparing Korean BBQ Meatballs with Spicy Mayo
The beauty of this recipe lies in its straightforward approach. You’ll start by blending your meatball ingredients to perfection, creating a juicy, flavorful base. Once the meatballs are formed and baked to a golden char, you’ll toss them in a rich, glossy Korean BBQ sauce. The final touch, a quick and easy spicy mayo, brings all the flavors together with a creamy, zesty kick. It’s a simple flow that yields impressive results, setting you up for a week of deliciousness.
What You’ll Need
To embark on this culinary adventure, gather these items:
For the Meatballs:
- 1 lb ground beef (80/20 lean is ideal for juiciness)
- 1/4 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
For the Korean BBQ Sauce:
- 1/2 cup gochujang (Korean chili paste – adjust to your spice preference)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon honey or maple syrup
For the Spicy Mayo:
- 1/2 cup mayonnaise
- 1 tablespoon gochujang or sriracha (for alternative spice)
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
Optional Garnishes:
- Sesame seeds
- Sliced green onions
- Kimchi
Directions to Follow
Let’s get cooking!
- Meatball Prep: In a large bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper. Mix gently until just combined – don’t overmix, or your meatballs will be tough.
- Forming & Baking: Roll the mixture into 1-inch meatballs. Place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until cooked through and lightly browned.
- Sauce Time: While the meatballs bake, whisk together all the Korean BBQ sauce ingredients in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, until the sauce thickens slightly (about 5-7 minutes).
- Toss & Coat: Once the meatballs are out of the oven, add them directly to the saucepan with the Korean BBQ sauce. Toss gently to ensure all the meatballs are evenly coated in that delicious, sticky sauce.
- Spicy Mayo: In a small bowl, whisk together the mayonnaise, gochujang (or sriracha), rice vinegar, and sesame oil until smooth and creamy.
- Serve & Enjoy: Serve the Korean BBQ Meatballs warm, drizzled generously with the spicy mayo, and garnished with sesame seeds and green onions if desired.
Best Ways to Enjoy It
Here’s where the “4 dinners ever” promise comes alive!
- Classic Rice Bowl: Serve the meatballs over steamy white or brown rice, topped with the spicy mayo, a sprinkle of sesame seeds, and fresh green onions. Add a side of quick-pickled cucumbers for a crunchy contrast.
- Lettuce Wraps: Tuck the saucy meatballs into crisp lettuce cups (like butter or romaine) and drizzle with spicy mayo. Add shredded carrots or a sprinkle of chopped peanuts for extra texture.
- Meatball Sliders: Pile a few meatballs onto mini brioche buns or dinner rolls, slather with spicy mayo, and add a quick kimchi slaw for a fantastic bite-sized meal.
- Noodle Stir-Fry Upgrade: Stir the Korean BBQ meatballs into a simple noodle stir-fry with your favorite vegetables. The meatballs become the star protein, infusing the whole dish with their incredible flavor.
How to Store & Freeze
These meatballs are fantastic for meal prepping!
- Refrigeration: Store leftover Korean BBQ Meatballs in an airtight container in the refrigerator for up to 3-4 days. Keep the spicy mayo separate for best results; it will last in an airtight container in the fridge for about a week.
- Reheating: To reheat, gently warm the meatballs in a pan over medium heat or in the microwave until heated through. If the sauce has thickened too much, you can add a tablespoon of water or broth to loosen it.
- Freezing: You can freeze the cooked meatballs (without the sauce, or with a very light coating) in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 2-3 months. Thaw in the refrigerator overnight before reheating and tossing in freshly made or thawed sauce. For best quality, it’s often better to freeze the cooked, sauced meatballs and reheat gently.
Helpful Cooking Tips
- Don’t Overmix: When making the meatballs, mix the ingredients just until combined. Overmixing develops the gluten in the meat, leading to tough meatballs.
- Taste the Sauce: Always taste your Korean BBQ sauce before tossing the meatballs. Adjust sweetness (more brown sugar/honey) or spice (more gochujang) to your preference.
- Even Sizing: Try to make similarly sized meatballs so they cook evenly. A small cookie scoop can be really helpful here.
- Mayo Consistency: If your spicy mayo is too thick, add a tiny splash of water or milk until it reaches your desired drizzling consistency.
Creative Twists
- Spicier Kick: For those who love the heat, add a pinch of red pepper flakes to both the meatball mixture and the Korean BBQ sauce. You could also increase the gochujang in the mayo.
- Vegetarian Version: Swap the ground beef for plant-based ground meat or even a mixture of finely chopped mushrooms and legumes for a delicious vegetarian alternative.
- Pineapple Glaze: For an extra layer of sweet and tangy flavor, add 2 tablespoons of pineapple juice to your Korean BBQ sauce. It pairs beautifully with the savory meatballs.
- Sesame Crunch: Toast extra sesame seeds and add them not just as a garnish but also folded into the meatball mixture for an added nutty crunch.
Your Questions Answered
FAQ: How spicy are these meatballs?
The spice level is quite customizable! The gochujang in the BBQ sauce and spicy mayo provides a pleasant warmth rather than an overpowering heat for most people. If you prefer less spice, use less gochujang or substitute sriracha in the mayo, which can be milder. For more heat, simply increase the amount of gochujang in both components.
FAQ: Can I make the meatballs ahead of time?
Absolutely! You can prepare the raw meatballs and store them in an airtight container in the refrigerator for up to 24 hours before baking. You can also cook the meatballs, toss them in the sauce, and store them for easy reheating throughout the week as mentioned in the storage section. The spicy mayo can be made 2-3 days ahead too.
FAQ: What’s the best way to get a good char on the meatballs without overcooking them?
Baking at 400°F (200°C) usually gives them a nice golden-brown exterior. If you want more char, you can briefly broil them for the last 2-3 minutes, watching them very closely to prevent burning. Alternatively, after baking, you could quickly pan-fry them for a minute or two before tossing them in the sauce.
Classic Korean BBQ Meatballs with Spicy Mayo
Equipment
- large bowl
- baking sheet
- parchment paper
- small saucepan
- whisk
Ingredients
For the Meatballs
- 1 ½ lbs lean ground beef (or a mix of beef and pork)
- ½ cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons finely chopped green onions (white and light green parts)
- 1 tablespoon low-sodium soy sauce
- ½ teaspoon black pepper
For the Korean BBQ Sauce
- ½ cup soy sauce (low-sodium preferred)
- ¼ cup brown sugar (packed)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1 teaspoon sesame seeds for garnish
- ½ teaspoon red pepper flakes Optional
For the Spicy Mayo
- ½ cup mayonnaise
- 1-2 tablespoons gochujang or sriracha
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
Instructions
Prepare the Meatballs
- In a large bowl, combine ground meat, panko breadcrumbs, egg, minced garlic, grated ginger, chopped green onions, soy sauce, and black pepper, mixing gently to avoid tough meatballs.
Form and Bake Meatballs
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Preheat oven to 400°F (200°C) and bake meatballs for 18-22 minutes until cooked through.
Make the Korean BBQ Sauce
- While meatballs bake, whisk together soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, grated ginger, minced garlic, and optional red pepper flakes in a small saucepan.
- Bring sauce to a simmer over medium heat, stirring occasionally, until it slightly thickens in about 5-7 minutes.
Coat and Serve
- Once cooked, add meatballs to the warm BBQ sauce and gently toss to coat, or pour sauce over meatballs in a serving bowl.
- In a small bowl, whisk together mayonnaise, gochujang (or sriracha), rice vinegar, and sesame oil until smooth.
- Garnish sauced meatballs with sesame seeds and green onions; serve hot with a generous drizzle or side of spicy mayo.