Savory Korean Meatballs with a Kick of Spicy Mayo Dip
Why You’ll Love This Recipe
These Korean-inspired meatballs take everything we love about comfort food and turn the volume up. They’re tender on the inside, caramelized on the outside, and bursting with umami thanks to soy sauce, garlic, ginger, and sesame oil. The spicy mayo dip adds a creamy, tangy heat that balances the savory meat perfectly.
They work just as well for:
- Appetizers and party platters
- Weeknight dinners with rice
- Game-day snacks
- Meal prep for the week
Once you make them, they’re going straight into your regular rotation.
Ingredients (Serves 4–6)
For the Meatballs
- 500 g (1 lb) ground meat (beef, pork, or a mix)
- 1 large egg
- ½ cup panko breadcrumbs
- 3 tablespoons milk
- 3 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 green onions, finely chopped
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon neutral oil (for cooking)
Optional Glaze (Highly Recommended)
- 2 tablespoons soy sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon water
- 1 teaspoon rice vinegar
Spicy Mayo Dip
- ½ cup mayonnaise
- 1½–2 tablespoons gochujang
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar or lemon juice
- 1 teaspoon honey or sugar
- ½ teaspoon sesame oil
- Optional: 1 teaspoon sriracha for extra heat
Step 1: Prepare the Meatball Mixture
In a small bowl, combine the panko breadcrumbs and milk. Let them soak for 1–2 minutes until soft—this step keeps the meatballs juicy and tender.
In a large mixing bowl, add the ground meat, soaked breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, green onions, black pepper, and salt.
Using clean hands or a fork, gently mix everything together until just combined. Avoid overmixing—working the meat too much can make the meatballs dense instead of tender.
Cover the bowl and let the mixture rest in the refrigerator for 10–15 minutes. This helps the flavors meld and makes shaping easier.
Step 2: Shape the Meatballs
With lightly oiled hands, roll the mixture into golf-ball-sized meatballs, about 1½ inches in diameter. Place them on a tray or plate.
You should get around 18–22 meatballs, depending on size.
Tip: If you want smaller, appetizer-style meatballs, go for 1-inch balls and reduce cooking time slightly.
Step 3: Cook the Meatballs
Pan-Frying Method (Best Flavor)
- Heat a large skillet over medium heat and add the oil.
- Place the meatballs in the pan, leaving space between them.
- Cook for 2–3 minutes per side, turning gently until all sides are browned.
- Lower the heat slightly and continue cooking for another 5–7 minutes, until fully cooked through.
Baking Method (Hands-Off)
- Preheat oven to 200°C (400°F).
- Place meatballs on a lined baking sheet.
- Bake for 18–22 minutes, flipping halfway, until golden and cooked through.
Step 4: Add the Savory Glaze (Optional but Amazing)
In a small bowl, mix soy sauce, honey, water, and rice vinegar.
Once the meatballs are cooked, reduce heat to low and pour the glaze directly into the pan. Gently toss the meatballs in the sauce for 1–2 minutes until glossy and slightly sticky.
This step adds that irresistible Korean-style shine and depth.
Step 5: Make the Spicy Mayo Dip
While the meatballs cook, prepare the dip.
In a bowl, whisk together mayonnaise, gochujang, soy sauce, vinegar or lemon juice, honey, sesame oil, and sriracha if using.
Taste and adjust:
- More gochujang = deeper heat
- More honey = sweeter balance
- More vinegar = brighter, tangier finish
Refrigerate until ready to serve to let the flavors meld.
Step 6: Serve
Arrange the meatballs on a platter, sprinkle with extra chopped green onions and sesame seeds, and serve warm with the spicy mayo dip on the side.
They disappear fast—consider doubling the recipe if you’re feeding a crowd.
Serving Ideas
- Over steamed rice with sautéed vegetables
- Inside lettuce cups for a lighter option
- As a slider filling with pickled cucumbers
- On top of noodles or fried rice
- As party skewers with toothpicks and dip
Storage & Meal Prep
- Refrigerate cooked meatballs in an airtight container for up to 4 days.
- Freeze cooked or uncooked meatballs for up to 2 months.
- Reheat gently in a skillet or oven to keep them juicy.
Variations to Try
Extra Spicy
Add chopped fresh chili or extra gochujang to the meat mixture.
Sweet-Savory
Increase brown sugar slightly and add a splash of mirin.
Chicken or Turkey Version
Use ground chicken or turkey and add 1 extra tablespoon of sesame oil for moisture.
Keto / Low-Carb
Swap breadcrumbs for almond flour and skip the sugar in the glaze.
Final Thoughts
Savory Korean Meatballs with Spicy Mayo Dip hit all the right notes—juicy, bold, comforting, and just spicy enough to keep things exciting. They’re easy enough for a weeknight, impressive enough for guests, and flexible enough to fit any occasion.