Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Looking to wow your guests at a casual gathering or simply shake up your weeknight dinner routine? Korean BBQ Meatballs with Spicy Mayo Dip are your answer—a perfect mashup of juicy, savory meatballs glazed in a sweet and spicy Korean-style sauce, paired with an addictive creamy dip. Each bite is packed with bold flavors and playful heat, delivering everything you crave from Korean BBQ but in a fun, poppable bite. Whether you serve these as appetizers or over a bowl of steamed rice, you’ll fall in love with the balance of umami, crunch, and creamy heat.
Ingredients You’ll Need
You don’t need a mile-long shopping list to create unforgettable Korean BBQ Meatballs with Spicy Mayo Dip! Each ingredient brings its own magic—bold flavors, irresistible texture, or just the right pop of color to make the dish shine.
- Ground beef (or a mix of beef and pork): For juicy, flavorful meatballs with just the right richness.
- Panko breadcrumbs: These Japanese breadcrumbs keep the meatballs tender and light.
- Large egg: Acts as the binding agent, ensuring your meatballs stay together.
- Garlic, minced: Adds that essential aromatic kick typical of Korean cuisine.
- Green onions, finely chopped: Bring freshness and a pop of color.
- Fresh ginger, grated: Lends a zingy heat and unmistakable vibrance.
- Soy sauce: Delivers delicious depth and savory umami flavor.
- Sesame oil: Adds that signature nutty, toasty note Korean BBQ lovers crave.
- Brown sugar: Balances heat and salt, and helps create a glossy glaze.
- Black pepper: Rounds out the seasoned flavor profile.
- Red pepper flakes (optional): Perfect for extra heat hunters.
- Sauce – Soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, garlic, ginger, cornstarch: This combination whips up into a sticky, sweet, tangy, and spicy glaze that clings beautifully to every meatball.
- Spicy Mayo – Mayonnaise, sriracha, lime juice: Creamy, spicy, and bright, this dip is irresistible with the glazed meatballs.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip
Step 1: Prepare the Meatball Mixture
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a large mixing bowl, combine your ground beef (or beef and pork), panko breadcrumbs, egg, minced garlic, green onions, grated ginger, soy sauce, sesame oil, brown sugar, black pepper, and red pepper flakes if you like a spicy twist. Use your hands or a sturdy spatula to mix just until everything is evenly incorporated—being gentle ensures your Korean BBQ Meatballs with Spicy Mayo Dip remain tender, never tough.
Step 2: Shape and Bake the Meatballs
Scoop up about a tablespoon of the mixture and roll it between your palms to form 1-inch meatballs. Place each one on your prepared baking sheet, making sure to leave a little space between them. They’ll bake for 15 to 18 minutes until cooked through, developing those delectable golden-brown edges.
Step 3: Prepare the Korean BBQ Glaze
While your meatballs are baking, get started on that gorgeous glaze. In a small saucepan, mix together soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, garlic, and ginger. Bring the mixture to a gentle simmer over medium heat. Next, stir in a cornstarch and water slurry—this step thickens the sauce to that coveted sticky-smooth consistency that’s perfect for coating meatballs.
Step 4: Toss Meatballs in Sauce
As soon as your meatballs are hot out of the oven, transfer them into a large mixing bowl. Pour the warm, glossy Korean BBQ sauce over, and toss to coat each meatball generously. This step is where the real flavor magic happens, giving you the sticky, shiny, and mouth-watering meatballs at the heart of Korean BBQ Meatballs with Spicy Mayo Dip.
Step 5: Whisk the Spicy Mayo Dip
It only takes a moment to whip up the perfect dip! In a small bowl, combine mayonnaise, sriracha, and lime juice. Stir until smooth and creamy, then transfer to a dipping bowl. The spicy mayo adds cooling richness that pairs perfectly with the zippy, savory meatballs.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip
Garnishes
Sprinkle your meatballs with thinly sliced green onions, toasted sesame seeds, or even a scattering of fresh cilantro. These not only make your platter vibrant and photo-worthy, but add their own subtle flavors and crunch to each bite. A finishing drizzle of extra gochujang or a sprinkle of red pepper flakes works wonders if you’re craving a little more heat.
Side Dishes
These Korean BBQ Meatballs with Spicy Mayo Dip are incredibly versatile, sliding seamlessly between appetizer, party platter, or hearty main. Serve over a bed of steamed jasmine rice, or toss into crisp lettuce cups for a low-carb option. They also pair beautifully with pickled vegetables, Asian-style slaw, or roasted edamame for crunch and tangy contrast.
Creative Ways to Present
Turn your next gathering into a DIY build-your-own plate experience by adding rice buns, lettuce leaves, and plenty of fresh toppings for a make-your-own Korean BBQ slider bar. Or, skewer the meatballs with mini toothpicks for super easy party handling. For a playful twist, layer them onto rice bowls with soft-boiled eggs and cucumber ribbons, transforming the classic appetizer into an impressive main.
Make Ahead and Storage
Storing Leftovers
Leftover Korean BBQ Meatballs with Spicy Mayo Dip can be stored in an airtight container in the refrigerator for up to 4 days. Store the meatballs and spicy mayo separately to keep the sauce glossy and the dip fresh—just dip as you eat!
Freezing
You can absolutely freeze these meatballs for future meals. After baking, let them cool completely and transfer them to a freezer-safe bag or container. Freeze for up to 2 months. It’s best to freeze the meatballs without the sauce; whip up a fresh glaze when you reheat for the best texture.
Reheating
To reheat, place meatballs (thawed if frozen) in a baking dish, cover with foil, and warm in a 350°F oven until piping hot. Alternatively, reheat gently in a skillet with a splash of water or extra sauce. The spicy mayo is best served cold—give it a quick stir before serving.
FAQs
Can I use ground chicken or turkey instead of beef and pork?
Absolutely! Ground chicken or turkey works well if you prefer a lighter protein. Just keep an eye on the baking time since leaner meat can dry out faster, and consider adding a bit more sesame oil for juiciness.
How spicy are these meatballs and the spicy mayo dip?
Korean BBQ Meatballs with Spicy Mayo Dip are wonderfully balanced, featuring a mild heat from gochujang and sriracha that most people find very approachable. Want more kick? Add extra red pepper flakes or sriracha to suit your fire-loving taste buds.
Can the meatballs and dip be made ahead for a party?
Definitely—this is a fantastic make-ahead appetizer. Shape and bake the meatballs up to a day ahead, keep them chilled, and just glaze and heat them before serving. You can whisk together the spicy mayo dip up to three days in advance, too.
What can I use if I don’t have gochujang?
If gochujang isn’t available, try a mix of sriracha and a touch of miso paste or a little more soy sauce with a hint of honey. The deep, fermented heat of gochujang is unique, but a bit of improvisation will still deliver fantastic flavor.
Are these Korean BBQ Meatballs with Spicy Mayo Dip gluten-free?
With a few easy swaps—using gluten-free panko and tamari in place of soy sauce—you can enjoy these meatballs gluten-free. Double-check your gochujang, as some brands add wheat. The flavors will remain deliciously true to the original!
Final Thoughts
Every time I make these Korean BBQ Meatballs with Spicy Mayo Dip, they disappear faster than I can plate them. Their bold, crowd-pleasing flavor and easy prep make them a true standby in my kitchen—perfect for any occasion. Give them a try, and get ready for a new favorite appetizer (or meal) everyone will be begging you to make again!
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Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Total Time: 33 minutes
- Yield: 24 meatballs 1x
- Diet: Non-Vegetarian
Description
These Korean BBQ Meatballs are bursting with flavor and served with a delicious spicy mayo dip. They’re perfect as appetizers or paired with rice for a satisfying meal.
Ingredients
Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Sauce:
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 teaspoon lime juice
Instructions
- Meatballs: Preheat oven to 400°F (200°C). Mix all meatball ingredients, roll into balls, and bake for 15–18 minutes.
- Sauce: Combine all sauce ingredients in a pan, simmer, and coat cooked meatballs.
- Spicy Mayo Dip: Whisk together mayo, sriracha, and lime juice for dipping.
Notes
- Great as appetizers or with rice
- Adjust spice levels to taste
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer / Main Course
- Method: Baking + Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 4 meatballs with dip
- Calories: 280
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 65 mg
