If you’re craving a dish that combines bold Korean flavors with a comforting, bite-sized delight, you have to try this Korean BBQ Meatballs with Spicy Mayo Dip Recipe. These meatballs are packed with savory goodness, perfectly glazed in a tangy, slightly sweet Korean BBQ sauce, and paired with a creamy, kicky spicy mayo dip that takes every bite to the next level. They’re fun to make, straightforward in ingredients, and absolutely irresistible, whether for a casual snack, party appetizer, or a tasty weeknight dinner. Trust me, once you whip up this recipe, it’ll become a fast favorite in your recipe rotation.
Ingredients You’ll Need
Gathering the right ingredients is key, but you’ll find these are all simple pantry staples and fresh basics that come together harmoniously to build the rich, vibrant taste and texture of these Korean BBQ meatballs. Each ingredient is thoughtfully chosen to balance sweetness, spice, and umami while keeping the meatballs juicy and tender.
- Ground beef (or ground chicken or pork): The flavorful base that keeps the meatballs moist and hearty.
- Breadcrumbs: Adds structure and helps keep the meatballs tender.
- Milk: Moistens breadcrumbs for a softer texture inside.
- Green onions, chopped: Offers a fresh pop of mild onion flavor and color.
- Garlic, minced: A must for that robust aroma and savory depth.
- Grated ginger: Brings warmth and a subtle zing to the mix.
- Egg: Binds all the meatball ingredients together perfectly.
- Soy sauce: Delivers salty umami notes essential to Korean BBQ flavors.
- Sesame oil: Imparts nutty richness and authentic Korean flair.
- Brown sugar: Adds a delicate sweetness that balances the spice and salt.
- Black pepper: Just a touch for mild heat and earthiness.
- Soy sauce (for sauce): Forms the savory backbone of the Korean BBQ sauce.
- Honey: Gives the sauce a luscious sweetness and shine.
- Rice vinegar: Adds a subtle tang to brighten the sauce and spicy mayo dip.
- Gochujang (Korean chili paste): The star ingredient, giving the sauce its signature spicy, fermented depth.
- Mayonnaise (for dip): Creamy base that cools the heat from sriracha.
- Sriracha sauce: Adjustable spicy heat to complement the meatballs perfectly.
- Sesame seeds and chopped green onions: For garnish, offering extra flavor layers and visual appeal.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Preheat the Oven
First things first, set your oven to 375°F (190°C) and get your baking sheet ready by lining it with parchment paper or lightly greasing it. This helps keep the meatballs from sticking and makes clean-up a breeze. A properly preheated oven ensures even cooking and a nice golden crust on your meatballs.
Step 2: Mix the Meatball Ingredients
In a large bowl, combine ground meat, breadcrumbs, milk, chopped green onions, garlic, grated ginger, egg, soy sauce, sesame oil, brown sugar, and black pepper. Mixing these well is key to a uniform texture and flavorful bite in every meatball. This blend of ingredients ensures your meatballs are juicy, aromatic, and carry that classic Korean BBQ kick.
Step 3: Form and Bake the Meatballs
Shape the mixture into meatballs about 1 to 1.5 inches in diameter, placing them evenly on your prepared baking sheet. Bake for 15 to 20 minutes until they’re cooked through and golden brown on the outside. If you want to be sure, cut one open — it should be done all the way through with no pink inside.
Step 4: Prepare the Korean BBQ Sauce
While the meatballs are baking, stir together soy sauce, honey, rice vinegar, sesame oil, gochujang, ginger, and garlic in a small saucepan. Simmer for 3 to 4 minutes until it thickens slightly. This sauce is the magic touch that coats the meatballs with a spicy-sweet, tangy glaze that makes them unforgettable.
Step 5: Make the Spicy Mayo Dip
Mix together mayonnaise, sriracha sauce, sesame oil, and rice vinegar in a small bowl. Adjust the sriracha level to suit your spice tolerance. This creamy dipping sauce complements the meatballs with a cool, zesty contrast that keeps every bite exciting.
Step 6: Coat the Meatballs in Sauce
Remove the baked meatballs from the oven and toss them gently in your homemade Korean BBQ sauce until each one is evenly coated. This step is where they truly transform into the vibrant, sticky, and flavor-packed Korean BBQ Meatballs you’ll love.
Step 7: Serve and Garnish
Arrange your saucy meatballs on a platter and finish with a sprinkle of chopped green onions and sesame seeds. Have that spicy mayo dip ready on the side for dunking. This presentation invites everyone to dig in with their hands or forks and enjoy the full flavor experience.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Chopped green onions and toasted sesame seeds are more than just pretty toppings — they add freshness, crunch, and nuttiness that balance the meatballs’ bold flavors. You can also toss in some finely sliced red peppers for color and an extra pop of mild sweetness.
Side Dishes
Serve these meatballs alongside steamed jasmine rice or sticky short-grain rice to soak up every drop of sauce. Light and crisp sides like a cucumber salad or kimchi complement the richness with their refreshing acidity and crunch. For something heartier, pair with sautéed or roasted veggies tossed in a touch of sesame oil.
Creative Ways to Present
Want to get fancy or festive? Skewer two or three meatballs on toothpicks for easy party bites. You can also serve the Korean BBQ Meatballs with Spicy Mayo Dip Recipe on slider buns with crisp slaw for a Korean-inspired mini sandwich. Alternatively, arrange them over a noodle bowl drizzled with extra sauce for a fabulous lunch or dinner.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover meatballs in an airtight container and store in the refrigerator for up to 3 days. Keep the Korean BBQ sauce and spicy mayo dip separate for best texture and flavor. Recombine before serving to maintain that perfect glaze on the meatballs.
Freezing
You can freeze fully cooked meatballs wrapped tightly or in a freezer-safe container for up to 2 months. Freeze the sauces separately in small containers. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently.
Reheating
To reheat, warm the meatballs in a skillet over medium-low heat with a splash of water or sauce to keep them moist, or microwave covered in short bursts. Reheat the Korean BBQ sauce separately, then toss the meatballs in it fresh before serving. The spicy mayo dip is best served cold or at room temperature straight from the fridge.
FAQs
Can I use ground chicken or pork instead of beef?
Absolutely! This Korean BBQ Meatballs with Spicy Mayo Dip Recipe is very versatile. Ground chicken or pork works wonderfully and offers a different twist on flavor and texture while still soaking up the sauce beautifully.
How spicy is the spicy mayo dip?
The dip’s spice level can be adjusted easily by changing the amount of sriracha you add. Start with two tablespoons for a nice kick and add more if you love heat. It’s creamy enough to mellow the spiciness but still packs a punch.
Can I make these meatballs gluten-free?
Yes! Use gluten-free breadcrumbs and tamari or gluten-free soy sauce instead of regular soy sauce. This way, you keep all the amazing flavors without gluten concerns.
Can these meatballs be cooked on the stovetop instead of baking?
You can pan-fry them in a skillet over medium heat with a bit of oil, turning frequently to brown all sides and cook through. Just be mindful that this method might require extra attention to avoid burning the surface before they’re cooked inside.
What can I substitute for gochujang if I don’t have it?
Gochujang delivers a unique spicy, slightly sweet, and fermented flavor. If you can’t find it, mix a teaspoon of chili paste or hot sauce with a bit of miso paste and honey to mimic the taste. It won’t be exact but will keep the Korean BBQ Meatballs with Spicy Mayo Dip Recipe flavorful and exciting.
Final Thoughts
This Korean BBQ Meatballs with Spicy Mayo Dip Recipe is one of those gems that feels special but comes together with ease. The blend of flavors, the balance of spicy and sweet, and the creamy dip make it endlessly satisfying. Whether you’re cooking for friends, family, or just treating yourself, give this recipe a go — your taste buds will thank you for it!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Description
These Korean BBQ Meatballs are a flavorful and delicious appetizer perfect for gatherings or a tasty meal. Made with ground beef (or chicken or pork) and seasoned with ginger, garlic, and green onions, they are baked to juicy perfection and coated in a sweet and spicy Korean BBQ sauce. Served with a creamy spicy mayo dip, these meatballs deliver a perfect balance of savory, sweet, and heat in every bite.
Ingredients
For the Meatballs:
- 1 lb ground beef (or ground chicken or pork)
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 egg
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
For the Korean BBQ Sauce:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce (or more for extra spice)
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
For Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Make the Meatballs: In a large bowl, combine the ground meat, breadcrumbs, milk, chopped green onions, minced garlic, grated ginger, egg, soy sauce, sesame oil, brown sugar, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form the Meatballs: Shape the mixture into meatballs about 1 to 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet.
- Bake the Meatballs: Bake in the preheated oven for 15-20 minutes until fully cooked and golden brown on the outside. To check doneness, cut one meatball open and ensure there is no pink inside.
- Prepare the Korean BBQ Sauce: While the meatballs bake, combine soy sauce, honey, rice vinegar, sesame oil, gochujang, grated ginger, and minced garlic in a small saucepan over medium heat. Stir well.
- Simmer the Sauce: Let the sauce simmer gently for 3-4 minutes or until it slightly thickens. Remove from heat and set aside.
- Prepare the Spicy Mayo Dip: In a small bowl, mix mayonnaise, sriracha sauce, sesame oil, and rice vinegar. Adjust sriracha quantity to your preferred spice level, stir until smooth, and set aside.
- Coat the Meatballs: When the meatballs are done, remove them from the oven and immediately toss them in the Korean BBQ sauce until fully coated and glazed.
- Serve: Arrange the coated meatballs on a serving platter. Garnish with chopped green onions and sesame seeds. Serve warm with the spicy mayo dip on the side for dipping.
Notes
- You can substitute ground beef with ground chicken or pork according to your preference.
- Adjust the amount of sriracha in the spicy mayo dip to control the heat level.
- For gluten-free version, use gluten-free soy sauce and breadcrumbs.
- These meatballs can be made ahead and reheated in the oven before serving.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
