Why You’ll Love This Recipe
Korean BBQ Meatballs with Spicy Mayo Dip are savory, juicy bites packed with bold flavors like garlic, soy sauce, and ginger, then glazed in a sweet and spicy Korean BBQ sauce. Perfect for parties, game nights, or an exciting twist on weeknight dinners, these meatballs are complemented beautifully by a creamy, tangy, spicy mayo dip that adds just the right kick.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef or porkbreadcrumbsgreen onionsgarlicgingersoy saucegochujang (Korean chili paste)honeyrice vinegareggsesame oilblack peppermayonnaiselime juiceSriracha sauce
directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine ground meat, breadcrumbs, minced garlic, grated ginger, chopped green onions, soy sauce, egg, sesame oil, and black pepper.
Mix until just combined, then shape into small meatballs and place on the baking sheet.
Bake for 18-20 minutes or until cooked through and slightly browned.
While the meatballs bake, make the Korean BBQ glaze by simmering gochujang, soy sauce, honey, and rice vinegar in a saucepan until slightly thickened.
Toss the baked meatballs in the warm glaze until fully coated.
For the spicy mayo dip, whisk together mayonnaise, lime juice, and Sriracha until smooth.
Servings and timing
This recipe makes about 20-24 meatballs.Preparation time: 15 minutesBaking time: 18-20 minutesSauce and dip prep: 10 minutesTotal time: 45 minutes
Variations
Use ground chicken or turkey for a lighter option.
Add finely chopped kimchi to the meat mixture for a tangy kick.
Garnish with sesame seeds and more green onions for extra flavor and presentation.
Serve over steamed rice or in lettuce cups for a full meal.
storage/reheating
Store meatballs and dip separately in airtight containers in the fridge for up to 4 days.Reheat meatballs in the microwave or oven until warmed through.Freeze cooked meatballs for up to 2 months; thaw and reheat before serving.
FAQs
Can I make the meatballs ahead of time?
Yes, you can prepare and refrigerate the meatballs up to a day ahead and bake when ready.
Is gochujang very spicy?
It has a mild to moderate heat with a deep, savory flavor—adjust amount to your taste.
Can I air-fry the meatballs?
Yes, air fry at 375°F (190°C) for about 12-14 minutes, shaking halfway through.
What if I don’t have gochujang?
You can substitute with a mix of Sriracha and hoisin sauce for a similar flavor.
Can I use store-bought Korean BBQ sauce?
Absolutely, though homemade gives better control over flavor and spice.
Is the dip necessary?
Not at all, but it adds a creamy contrast that balances the spicy meatballs nicely.
Can I make them gluten-free?
Yes, use gluten-free breadcrumbs and tamari instead of soy sauce.
How do I keep them moist?
Don’t overbake and avoid over-mixing the meat mixture.
Can I double the recipe?
Definitely, just ensure even baking by spacing meatballs out on the tray.
What sides go well with this?
Try jasmine rice, pickled cucumbers, or a simple Asian slaw.
Conclusion
Korean BBQ Meatballs with Spicy Mayo Dip deliver bold, addictive flavors in a bite-sized form that’s perfect for any occasion. With their juicy interior, sticky glaze, and creamy dip, they offer a deliciously satisfying experience that’s easy to make and hard to resist.
Print
Korean BBQ Meatballs with Spicy Mayo Dip
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings (~20 meatballs)
- Category: Dinner/Appetizer
- Method: Baking
- Cuisine: Korean‑inspired
- Diet: Low Fat
Description
Tender, flavorful Korean BBQ meatballs glazed in a sticky sweet‑savory sauce, served with a creamy spicy mayo dip—perfect as an appetizer or main dish.
Ingredients
- 1 lb ground beef (or pork/both)
- ½ cup breadcrumbs (panko or regular)
- ¼ cup grated Parmesan (optional)
- 1 large egg
- ¼ cup chopped onion (or green onions)
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 Tbsp brown sugar
- ½ tsp black pepper
- For the BBQ sauce: ¼ cup soy sauce, 2 Tbsp brown sugar or honey, 1 Tbsp sesame oil, 1 tsp grated ginger, 2 garlic cloves minced, 1 tsp gochujang or sriracha, 1 Tbsp rice vinegar, cornstarch slurry (1 tsp cornstarch + 2 Tbsp water)
- For the spicy mayo dip: ½ cup mayonnaise, 1–2 Tbsp sriracha, 1 tsp lime or lemon juice, 1 tsp honey (optional)
- Sesame seeds and chopped green onions for garnish
Instructions
- Preheat oven to 375°F (190 °C). Line a baking sheet with parchment.
- In a bowl, mix meatball ingredients until just combined; shape into 1‑inch balls.
- Bake 15–20 min until cooked through and lightly browned.
- Meanwhile, in a saucepan combine BBQ sauce ingredients; simmer and thicken with slurry.
- Toss baked meatballs gently in the warm sauce to coat.
- Whisk spicy mayo dip ingredients in a small bowl.
- Serve glazed meatballs on a platter garnished with sesame seeds and green onions; offer spicy mayo on the side.
Notes
- Use gluten‑free breadcrumbs and tamari for a gluten‑free version.
- Substitute plant‑based meat, flax egg, nutritional yeast, and vegan mayo to make it vegan.
- Adjust heat by varying gochujang/sriracha amounts.
- Meatballs can be prepared ahead—freeze uncooked on a tray, then store.
- For extra glaze, broil meatballs 1–2 min after coating.