Korean BBQ Meatballs with Spicy Mayo Dip Recipe
If you’re looking for a crowd-pleasing appetizer that truly delivers on both flavor and fun, Korean BBQ Meatballs with Spicy Mayo Dip belong at the top of your must-make list. Imagine juicy baked beef meatballs, caramelized in a sticky-sweet-and-savory Korean BBQ glaze, then paired with a cool, spicy mayo that keeps you coming back for more. Whether served for game day, at a dinner party, or as an exciting weeknight snack, this dish turns simple ingredients into a taste adventure—each bite a perfect combo of tender meat, bold glaze, and creamy, spicy zing.
Ingredients You’ll Need
The charm of Korean BBQ Meatballs with Spicy Mayo Dip is how each straightforward ingredient plays a star role: from the succulent beef base and aromatic garlic to the bold, tangy glaze and fiery dip. Gather these essentials—every one brings you closer to big flavor and irresistible texture!
- Ground Beef: Provides juicy, hearty meatballs with rich flavor—choose 80/20 for best texture.
- Panko Breadcrumbs: Japanese-style breadcrumbs keep each meatball light and tender, never dense.
- Green Onions: Offer a fresh, subtly sharp bite to balance the savory meat.
- Garlic: Two cloves, minced, infuse the meatballs with irresistible aroma.
- Egg: Binds everything together for perfectly formed meatballs that stay moist.
- Low-Sodium Soy Sauce: Layers on salty, umami-rich flavor without overpowering the dish.
- Sesame Oil: Adds deep toasty fragrance and that unforgettable Korean BBQ taste.
- Brown Sugar: Rounds out the savory notes with a touch of caramel sweetness.
- Ginger: Freshly grated for an energizing zing that wakes up the taste buds.
- Black Pepper: Just a dash to complement all those bold, delicious flavors.
- Rice Vinegar: Brightens the glaze with gentle tang.
- Gochujang (Korean Chili Paste): Delivers signature heat and deep, complex savory-sweet notes.
- Cornstarch + Water Slurry: Thickens the glaze so it clings perfectly to every meatball.
- Mayonnaise: Basis for the creamy, cooling spicy mayo dip.
- Sriracha: Brings customizable spice to the dip—add more or less to suit your heat preference.
- Lime Juice: Adds brightness and just enough acidity to the dip.
- Sesame Seeds: A sprinkling delivers delightful nutty crunch for a classic Korean BBQ finish.
- Extra Green Onions: For a pop of fresh color and flavor when garnishing.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip
Step 1: Prep the Oven and Baking Sheet
To kick things off, preheat your oven to 400°F (200°C) so it’s perfectly hot when your meatballs are ready to bake. Line a baking sheet with parchment paper, which not only prevents sticking but also streamlines cleanup afterward.
Step 2: Make the Meatball Mixture
In a large mixing bowl, combine your ground beef, panko breadcrumbs, chopped green onions, minced garlic, egg, soy sauce, sesame oil, brown sugar, grated ginger, and black pepper. Use clean hands or a spoon to mix—just until all the ingredients are evenly incorporated without overworking, keeping the final texture tender and juicy.
Step 3: Form and Bake the Meatballs
Scoop and roll the mixture into 1-inch meatballs and space them evenly on your lined baking sheet. Bake for 15 to 18 minutes, or until the meatballs are golden brown and fully cooked through. This baking method gives you a tender center and nicely browned exterior with zero fuss.
Step 4: Prepare the Korean BBQ Glaze
While the meatballs bake, combine soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, and garlic in a small saucepan. Heat over medium, stirring occasionally, until the mixture reaches a simmer. Now, stir in your cornstarch slurry and cook until the glaze thickens enough to luxuriously coat the back of a spoon.
Step 5: Whisk Together the Spicy Mayo Dip
In a separate small bowl, whisk together mayonnaise, sriracha, and lime juice. Taste and adjust the sriracha to hit your ideal level of spiciness. This dip is creamy and cooling but with enough chili kick to keep every bite interesting.
Step 6: Toss and Finish the Meatballs
When the meatballs are done, toss them gently in the warm Korean BBQ glaze until each one is completely cloaked in that glossy, sticky sauce. Transfer to a serving platter and immediately give them a sprinkle of sesame seeds and chopped green onions for color, crunch, and classic Korean flair.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip
Garnishes
For a mouthwatering (and truly Instagram-worthy) finish, always sprinkle your Korean BBQ Meatballs with Spicy Mayo Dip with toasted sesame seeds and extra green onion. The seeds deliver a delightful hint of nuttiness, while the green onions keep everything feeling fresh and vibrant.
Side Dishes
If you want to make this a small feast, try serving your meatballs over fluffy steamed jasmine rice, with a crisp Asian slaw, or along a platter of pickled vegetables to balance the rich, savory meatballs. They also pair beautifully with kimchi or quick-sauteed greens for a real Korean-inspired spread.
Creative Ways to Present
Make them party-ready by skewering each glazed meatball on toothpicks, or serve them in mini lettuce cups for a bright, finger-food option. Layering them on a platter with colorful veggies and the spicy mayo in a bowl makes these meatballs a striking centerpiece at any gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Korean BBQ Meatballs with Spicy Mayo Dip store beautifully! Simply transfer cooled meatballs and sauce into airtight containers and refrigerate for up to three days. Store the spicy mayo dip separately to keep its flavor and texture at their best.
Freezing
If you want to plan ahead, freeze the baked (but un-glazed) meatballs in a single layer, then transfer them to an airtight bag or container. They’ll keep for up to two months. Make the glaze and dip fresh before serving for the best taste and texture.
Reheating
To reheat, arrange meatballs on a lined baking sheet, cover with foil, and warm in a 350°F oven until hot. You can also gently reheat them with the glaze in a skillet over low heat. Give the spicy mayo dip a quick stir before serving!
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! These Korean BBQ Meatballs with Spicy Mayo Dip are delicious with ground turkey or chicken. Just note that they’ll be a bit lighter in flavor and texture, but still incredibly juicy and satisfying.
What if I can’t find gochujang?
If gochujang isn’t available, you can substitute with a mix of sriracha and a little extra brown sugar for a similar sweet-heat profile. However, the unique depth of gochujang really shines in this recipe if you can find it.
Can I make Korean BBQ Meatballs with Spicy Mayo Dip ahead for a party?
Definitely! Prepare the meatballs and dip a day in advance and keep them chilled. Right before your guests arrive, gently reheat the meatballs, toss them in fresh glaze, and serve with the spicy mayo dip for a stress-free but impressive appetizer.
How spicy is the spicy mayo dip?
The spice level is totally up to you! With one tablespoon of sriracha, the dip has a pleasant warmth without overwhelming heat. Feel free to add more if you love extra spice, or use less for a milder version.
Are these meatballs gluten-free?
As written, the recipe uses panko breadcrumbs and soy sauce, both of which contain gluten. However, you can easily swap these for gluten-free versions, making Korean BBQ Meatballs with Spicy Mayo Dip totally gluten-free without sacrificing flavor.
Final Thoughts
I can’t recommend Korean BBQ Meatballs with Spicy Mayo Dip enough—they’re fun to make, impossibly flavorful, and guaranteed to be devoured fast. Whether it’s for a party, a cozy night in, or a new twist on dinner, grab your ingredients and treat yourself to this irresistible Korean-inspired favorite!
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Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Korean BBQ meatballs are a delicious twist on a classic appetizer, featuring a flavorful blend of beef, spices, and a sweet and tangy glaze. Served with a spicy mayo dip, they are perfect for parties or as a flavorful snack.
Ingredients
For the meatballs:
- 1 lb ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 2 cloves garlic (minced)
- 1 large egg
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
For the Korean BBQ glaze:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 clove garlic (minced)
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the spicy mayo dip:
- 1/2 cup mayonnaise
- 1–2 tablespoons sriracha (to taste)
- 1 teaspoon lime juice
Garnish:
- sesame seeds
- chopped green onions
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the meatballs: In a large bowl, combine ground beef, panko, green onions, garlic, egg, soy sauce, sesame oil, brown sugar, ginger, and pepper. Form into 1-inch meatballs and bake for 15–18 minutes.
- Make the glaze: Combine soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, and garlic in a saucepan. Thicken with cornstarch slurry.
- Prepare the dip: Whisk together mayonnaise, sriracha, and lime juice.
- Coat meatballs: Toss cooked meatballs in the glaze.
- Serve: Garnish with sesame seeds and green onions. Serve warm with spicy mayo dip.
Notes
- You can substitute ground turkey or chicken for the beef if preferred.
- Adjust the spiciness of the mayo dip by adding more or less sriracha.
- Gochujang can be found in the Asian section of most grocery stores.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4–5 meatballs with dip
- Calories: 410
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 105mg
