If there’s one dish that instantly turns any gathering into a vibrant, flavor-packed party, it’s the Korean BBQ Meatballs with Spicy Mayo Dip Recipe. These juicy, savory meatballs deliver all the irresistible punch of Korean BBQ in just a few bites, and the creamy, fiery dip takes things to the next level. Whether you’re looking to spice up your appetizer game, impress friends at your next potluck, or simply crave a weeknight treat, this is a recipe you’ll come back to again and again.
Ingredients You’ll Need
This recipe keeps things refreshingly simple, but every ingredient pulls its weight in building layers of flavor, tenderness, and color. Gather these essentials, and you’ll be well on your way to meatball magic that’s as easy as it is unforgettable.
- Ground beef (or pork): The rich, juicy base that makes these meatballs so satisfying and full-bodied.
- Green onions: Add a bright, fresh pop of color and a gentle oniony bite for balance.
- Garlic: Minced garlic brings the unmistakable depth and warmth classic to Korean BBQ.
- Egg: Acts as a binder, keeping your meatballs perfectly tender and holding everything together.
- Breadcrumbs: These soak up flavor and moisture, ensuring meatballs stay soft and never dry out.
- Soy sauce: Infuses savory, umami notes that are the heart of Korean BBQ flavor.
- Sesame oil: A touch of nuttiness that instantly elevates the aroma and taste.
- Brown sugar: Adds a subtle, caramel-like sweetness to balance the savory and spicy elements.
- Fresh ginger: Grated ginger brings a zingy heat and unmistakable freshness.
- Black pepper: Just a little provides background warmth without overpowering.
- Gochujang (Korean chili paste): The star ingredient for signature sweet heat and robust color.
- Mayonnaise: The creamy base for our dip, perfectly mellowing out the spice.
- Sriracha: Brings a customizable kick and a subtle garlicky tang to the dip.
- Rice vinegar: Brightens the mayo dip and balances richness with acidity.
- Sugar: A tiny bit smooths out the spicy dip and rounds off the flavors.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Mix the Meatball Ingredients
In a large mixing bowl, combine the ground beef (or pork), green onions, minced garlic, egg, breadcrumbs, soy sauce, sesame oil, brown sugar, grated ginger, black pepper, and gochujang. Use a spoon or your hands to gently mix everything together until just combined. The key here is not to overmix, which keeps your meatballs juicy and tender instead of dense.
Step 2: Form and Bake the Meatballs
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup. Scoop out portions of the mixture and roll them into small balls, about 1 to 1 1/2 inches in diameter. Place them evenly on the baking sheet, making sure they aren’t touching so they brown nicely. Bake for 15–18 minutes until they’re cooked through and slightly browned on top.
Step 3: Whisk Up the Spicy Mayo Dip
While the meatballs bake, grab a small bowl and whisk together the mayonnaise, sriracha (adjust the amount for your desired spice level), rice vinegar, and sugar. Give it a taste, tweak the heat if you’d like, and then pop it in the fridge to chill. The cool, creamy dip is the perfect contrast to the bold meatballs.
Step 4: Serve and Enjoy
Once your meatballs are golden and cooked through, serve them warm with the spicy mayo dip on the side. For a little extra flair, sprinkle with sesame seeds or some more chopped green onions. Your Korean BBQ Meatballs with Spicy Mayo Dip Recipe is now ready to steal the show!
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
For an authentic and eye-catching finish, try scattering toasted sesame seeds and extra sliced green onions over your platter. Both add a pop of color and a little crunch, making your Korean BBQ Meatballs with Spicy Mayo Dip Recipe even more irresistible and vibrant on the table.
Side Dishes
These meatballs are stars on their own, but they shine even brighter with the right companions. Serve them over fluffy steamed rice for a satisfying main, pair with quick-pickled cucumbers for a cool contrast, or add some kimchi for a tangy, spicy side that echoes the flavors in the dish.
Creative Ways to Present
Turn the Korean BBQ Meatballs with Spicy Mayo Dip Recipe into party-perfect skewers, thread a few meatballs onto bamboo sticks, and serve with a drizzle of spicy mayo. For a fun twist, nestle each meatball in a lettuce cup with a dab of dip, or arrange them on a platter with colorful toothpicks for easy, crowd-pleasing bites.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the meatballs and dip separately in airtight containers in the refrigerator. The flavors continue to meld overnight, making for a delicious repeat performance the next day—just be sure to enjoy within three days for the best taste and texture.
Freezing
For ultimate convenience, freeze uncooked meatballs on a tray until solid, then transfer to a freezer bag. When you’re ready, bake them straight from frozen with an extra 5 minutes added to the cooking time. Cooked meatballs can also be frozen and reheated, making the Korean BBQ Meatballs with Spicy Mayo Dip Recipe a perfect make-ahead solution for busy weeks or parties.
Reheating
To reheat, pop the meatballs in a 350°F oven until warmed through—about 10 minutes does the trick. You can also microwave them in short bursts if you’re in a hurry. For the dip, just give it a quick stir and let it come to room temperature before serving alongside your hot, tender meatballs.
FAQs
Can I use ground chicken or turkey instead of beef or pork?
Absolutely! Ground chicken or turkey work beautifully in this recipe and make for a lighter version. Just watch the cooking time, as leaner meats can dry out more quickly—consider adding a splash more sesame oil for extra moisture.
Is there a substitute for gochujang if I can’t find it?
If you can’t get your hands on gochujang, try mixing a bit of miso paste with sriracha and a touch of honey. It won’t be exactly the same, but it’ll still give your Korean BBQ Meatballs with Spicy Mayo Dip Recipe a lovely sweet heat and depth of flavor.
Can I make these gluten-free?
Yes! Swap in gluten-free breadcrumbs and make sure your soy sauce is tamari or a certified gluten-free variety. Double-check your gochujang as well, as some brands contain wheat.
How spicy is the spicy mayo dip?
The heat level is totally customizable. Start with less sriracha, taste, and add more if you want it bolder. The creamy mayo tempers the spice, so even those who are spice-shy can enjoy it—or ramp it up for heat seekers!
Can I double the recipe for a party?
Yes, this Korean BBQ Meatballs with Spicy Mayo Dip Recipe is perfect for scaling up. Simply double (or triple!) the ingredients and bake in batches. These meatballs are always a hit at gatherings, so making extra is never a bad idea.
Final Thoughts
If you’re craving something bold, comforting, and just a bit different, the Korean BBQ Meatballs with Spicy Mayo Dip Recipe is sure to win you over. Every bite bursts with savory, spicy, and sweet notes, and that creamy dip is pure magic. Give it a try—your taste buds (and your friends and family) will be seriously impressed!
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 are packed with bold flavors from gochujang, soy sauce, and sesame oil, baked to juicy perfection. Served with a creamy, spicy mayo dip, they make a perfect appetizer or a delightful main dish when paired with rice.
Ingredients
For the Meatballs
- 1 lb ground beef (or pork)
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1/2 cup breadcrumbs
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tsp grated fresh ginger
- 1/4 tsp black pepper
- 1 tbsp gochujang (Korean chili paste)
For the Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha (adjust to taste)
- 1 tsp rice vinegar
- 1/2 tsp sugar
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the meatballs evenly.
- Mix Ingredients: In a large mixing bowl, combine ground beef, green onions, minced garlic, egg, breadcrumbs, soy sauce, sesame oil, brown sugar, grated ginger, black pepper, and gochujang. Mix gently until everything is just combined—avoid overmixing to keep meatballs tender.
- Shape Meatballs: Form the mixture into small meatballs about 1 to 1 1/2 inches in diameter. Place them spaced evenly on a parchment-lined baking sheet.
- Bake: Place the baking sheet in the oven and bake for 15–18 minutes, or until the meatballs are cooked through with a slight browning on the outside.
- Prepare Spicy Mayo Dip: While the meatballs bake, whisk together mayonnaise, sriracha, rice vinegar, and sugar in a small bowl until smooth. Chill until ready to serve.
- Serve: Remove meatballs from oven and serve warm alongside the spicy mayo dip. Garnish with sesame seeds or extra chopped green onions if desired for added flavor and presentation.
Notes
- These meatballs work well as a party appetizer or can be served over rice for a hearty main dish.
- To make ahead, freeze uncooked meatballs and bake them directly from frozen, adding 5 extra minutes to the cooking time.
- Adjust the sriracha in the dip according to your preferred spice level.
- Ground pork can be substituted for beef for a slightly different flavor.
- For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 4 meatballs + 1 tbsp dip
- Calories: 280
- Sugar: 4g
- Sodium: 510mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 70mg
