Korean BBQ Meatballs with Spicy Mayo Dip Recipe
If you’re looking to steal the show at your next gathering, the Korean BBQ Meatballs with Spicy Mayo Dip Recipe delivers unforgettable flavor in every bite! These tender, juicy meatballs are loaded with signature Korean BBQ flavors—savory, slightly sweet, and just the right kick of heat—and paired with a creamy, tangy mayo dip that guests can’t resist. Whether you’re prepping for a party, a delicious family dinner, or an afternoon snack, this recipe shines as both an appetizer and a main dish. With bold colors, easy prep, and mouthwatering aroma, you’ll instantly understand why this is a personal favorite!
Ingredients You’ll Need
Gathering the basics for this Korean BBQ Meatballs with Spicy Mayo Dip Recipe is a breeze, and each ingredient plays a starring role in building big, bold flavor. From tender ground meat to the umami-rich Korean chili paste, every element contributes to the perfect balance of texture, richness, spice, and color in both the meatballs and flavorful dipping sauce.
- Ground Beef (or pork or chicken): Adds juiciness and depth of flavor—choose your favorite or mix it up for a lighter touch!
- Breadcrumbs: Essential for moisture and softness, holding each meatball together without feeling dense.
- Egg: Acts as the binding agent, ensuring your meatballs stay intact and tender.
- Garlic: Brings bold, aromatic flavor—freshly minced makes all the difference.
- Green Onions: Gives a subtle zip and pops of color throughout each bite.
- Low-Sodium Soy Sauce: Infuses umami and saltiness; using low-sodium keeps things balanced.
- Sesame Oil: Adds that irresistible nutty fragrance classic in Korean dishes.
- Brown Sugar: Lends a delicious, mellow sweetness that balances out the savory and spice.
- Grated Fresh Ginger: Brings spicy warmth and freshness, so don’t skip it!
- Black Pepper: Gives the perfect gentle kick to highlight all the other flavors.
- Gochujang (optional): For those who love a little fire, this iconic Korean chili paste brings a complex, spicy-sweet punch.
- Mayonnaise: The creamy base for your spicy dipping sauce—use your favorite brand for best results.
- Sriracha: Adjust to taste for just the right level of heat in your dip.
- Rice Vinegar: A splash of acidity cuts through richness, creating perfect balance.
- Sugar: Rounds out the dip with a hint of sweetness.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Prep Your Baking Sheet and Preheat
Start by heating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Lining the pan not only saves you cleanup time later, but also ensures the meatballs cook evenly and don’t stick.
Step 2: Mix the Meatball Ingredients
In a large mixing bowl, combine your ground beef (or pork or chicken), breadcrumbs, egg, garlic, green onions, soy sauce, sesame oil, brown sugar, ginger, black pepper, and gochujang if you want a little heat. Mix everything together just until combined—overmixing will make the meatballs too dense. You’re looking for a soft, uniform texture that’s easy to shape.
Step 3: Shape and Bake the Meatballs
Scoop out roughly 1 1/2-inch portions of the mixture and roll them gently into balls. Arrange each meatball on your lined baking sheet with a little space between them for even browning. Pop the tray into the oven and bake for 15 to 18 minutes, or until the meatballs are golden brown and cooked through.
Step 4: Whip Up the Spicy Mayo Dip
While the meatballs bake, whisk together the mayonnaise, sriracha, rice vinegar, and sugar in a small bowl until it’s completely smooth. Taste the dip—adjusting the sriracha to your preferred spice level. The dip should be creamy, tangy, and just a little bit fiery.
Step 5: Serve and Enjoy
Arrange the hot meatballs on a platter, stick in toothpicks or skewers for easy grabbing, and serve alongside a bowl of your spicy mayo dip. Don’t forget the garnishes—a sprinkle of sesame seeds and green onion takes the presentation to the next level!
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
A final flourish of garnishes really brings this dish alive! Scatter extra chopped green onions and a generous pinch of toasted sesame seeds over the meatballs for eye-catching contrast and extra flavor. If you want even more pop, finely sliced red chili or a sprinkle of black sesame seeds add a lovely touch.
Side Dishes
Turn the Korean BBQ Meatballs with Spicy Mayo Dip Recipe into a complete meal by pairing them with fluffy jasmine rice, a crisp Asian slaw, or pickled vegetables for brightness. For lighter eats, set out fresh cucumber spears or lettuce cups to pile with meatballs and dip.
Creative Ways to Present
These meatballs are party perfect! Skewer two or three meatballs on bamboo sticks for crowd-pleasing appetizers, or pile them onto a serving board with colorful veggies and a bowl of dip in the center. You can even top a warm bowl of steamed rice with the meatballs, drizzle over the spicy mayo, and sprinkle on kimchi for an epic rice bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Korean BBQ Meatballs with Spicy Mayo Dip Recipe are just as tasty the next day! Let the meatballs cool completely, then store them in an airtight container in the refrigerator. The dip can be covered and chilled separately; both will keep perfectly for up to 3 days.
Freezing
To freeze, simply spread cooked (and cooled) meatballs in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or airtight container for up to 2 months. The spicy mayo dip doesn’t freeze well, so it’s best to make that fresh when you’re ready to serve.
Reheating
For the best texture, reheat meatballs on a baking sheet in a 350°F (175°C) oven until warmed through, about 10 minutes. If you’re in a pinch, the microwave works too (just know they won’t be as crisp). Serve with freshly whisked spicy mayo dip for that just-made flavor.
FAQs
Can I make these meatballs gluten-free?
Absolutely! Swap the breadcrumbs for gluten-free breadcrumbs and make sure your soy sauce is also gluten-free (tamari is a great alternative). You’ll still get all the flavor and fabulous texture.
What’s the best protein to use in this recipe?
Beef gives classic richness, but ground pork or chicken work beautifully for their own unique spin. Chicken makes the meatballs lighter, while pork adds extra juiciness.
Can I make the Korean BBQ Meatballs with Spicy Mayo Dip Recipe ahead?
Yes, these meatballs are perfect for making ahead! Bake and cool them, then store in the fridge. Reheat just before serving, and stir together the spicy mayo dip freshly for maximum zing.
Is gochujang very spicy?
Gochujang brings a pleasant, lingering heat along with deep umami and sweetness. The amount in this recipe is just enough to enhance flavor—not overpower—so it’s family friendly, but you can adjust it to suit your own spice preference.
What else can I use the spicy mayo dip for?
You’ll want to put it on everything! Try it drizzled over sandwiches, grain bowls, roasted veggies, or even as a dip for fries or chips. It’s a total flavor booster beyond this recipe.
Final Thoughts
If you love sharing food that makes people swoon, you can’t go wrong with this Korean BBQ Meatballs with Spicy Mayo Dip Recipe. With show-stopping flavor, easy prep, and crowd-pleasing results, it’s a recipe you’ll find yourself making again and again. Grab your ingredients and give it a try—you’ll see why it earns a spot in my go-to favorites!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Total Time: 33 minutes
- Yield: 20–24 meatballs 1x
- Diet: Non-Vegetarian
Description
These Korean BBQ Meatballs with Spicy Mayo Dip are a delicious appetizer or main dish with a perfect blend of savory and spicy flavors. The tender meatballs are seasoned with classic Korean ingredients and served with a creamy and zesty mayo dip.
Ingredients
For the meatballs:
- 1 lb ground beef (or ground pork or chicken)
- 1/3 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon black pepper
- 1 tablespoon gochujang (Korean chili paste, optional for spice)
For the spicy mayo dip:
- 1/2 cup mayonnaise
- 1–2 tablespoons sriracha (adjust to taste)
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- While the meatballs bake, whisk together the spicy mayo dip ingredients in a small bowl until smooth. Taste and adjust spice level as needed.
- Serve the meatballs warm with toothpicks or skewers and the spicy mayo on the side for dipping.
In a large bowl, mix together all meatball ingredients until just combined—do not overmix. Roll the mixture into 1 1/2-inch balls and place on the prepared baking sheet. Bake for 15–18 minutes or until browned and cooked through.
Notes
- You can make the meatballs ahead and reheat in the oven or a skillet.
- Garnish with sesame seeds and extra chopped green onions for presentation.
- Serve as an appetizer or over rice for a main dish.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 17 g
- Cholesterol: 90 mg
