Get ready to fall in love with Korean BBQ Meatballs with Spicy Mayo Dip! These meatballs combine juicy, savory flavors with just the right hit of Korean-inspired sweetness and a whisper of ginger, then take things over the top with an incredibly addicting, creamy, spicy mayo. Whether you’re planning a game night, looking for an effortless appetizer, or searching for a new family dinner favorite, this dish delivers big flavor with minimal effort. The best part? They bake up quickly, and every bite is packed with that irresistible balance of smoky, tangy, and spicy we all crave.
Ingredients You’ll Need
You’ll find that these Korean BBQ Meatballs with Spicy Mayo Dip rely on a handful of pantry staples, plus a few special additions that make them truly pop. Each ingredient has a purpose, building layers of taste, color, and texture you’ll want to savor.
- Ground beef or ground pork: Provides a juicy base—choose beef for richness, or pork for softer, slightly sweeter notes.
- Breadcrumbs: Helps bind everything together while keeping the meatballs tender, not dense.
- Egg: Essential for binding the mixture so the meatballs hold their shape.
- Garlic: Adds that classic aromatic depth (don’t skip it!).
- Green onion: Fresh vibrance and color in every bite.
- Soy sauce: The backbone of umami flavor, giving each meatball its savory punch.
- Sesame oil: Just a touch gives gorgeous nutty aroma and silkiness.
- Fresh ginger: Brings zingy, unmistakable warmth and a subtle heat.
- Brown sugar: Perfectly balances the savory with a little sweetness, Korean BBQ-style.
- Black pepper: Adds a gentle, complex heat—simple but essential.
- Gochujang (optional): This Korean chili paste brings a bit of spice and the signature underlying kick of authentic BBQ.
- Mayonnaise (for dip): Creamy, dreamy base for our spicy mayo.
- Sriracha or gochujang (for dip): Customize your heat level and enjoy extra Korean flavor if you choose gochujang here too.
- Rice vinegar (for dip): Adds perky tang, balancing out the richness of the mayo.
- Honey (for dip): A touch of sweetness that mellows the spice and ties everything together.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400°F—this high heat gives our meatballs those irresistible golden edges. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Trust me, it’s worth every second!
Step 2: Mix the Meatball Mixture
In a large bowl, add your ground beef or pork, breadcrumbs, egg, minced garlic, green onion, soy sauce, sesame oil, fresh ginger, brown sugar, black pepper, and gochujang if you’re craving that extra wave of heat. Use clean hands or a spatula to gently combine—just until everything is evenly distributed. Overmixing can make them tough, so keep it light!
Step 3: Form the Meatballs
Scoop out heaping tablespoons and roll them into 1-inch balls, setting each one on your prepared baking sheet. You’ll end up with about 20 perfectly portioned meatballs ready for the oven. If things stick, wetting your hands lightly will make the process super easy.
Step 4: Bake to Perfection
Pop the tray into your hot oven and bake for 15 to 18 minutes. They should be fully cooked through and beautifully browned on the outside. Your kitchen will smell amazing, and the slight caramelization gives them so much flavor!
Step 5: Whisk Together the Spicy Mayo Dip
While the meatballs are baking, stir together mayonnaise, sriracha or gochujang, rice vinegar, and honey in a small bowl. Whisk until smooth and creamy. Taste and adjust the spice—want it hotter? Add a little more sriracha or gochujang! This dip is the finishing touch that ties each bite together.
Step 6: Serve and Savor
When the meatballs are ready, serve them warm with the spicy mayo on the side for dipping or go bold and drizzle it right over the top. Your Korean BBQ Meatballs with Spicy Mayo Dip are ready to wow anyone who tries them!
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip
Garnishes
Sprinkle the finished meatballs with sliced green onions or toasted sesame seeds for a restaurant-worthy finish. Not only do these little extras add color and crunch, they also give each bite a pop of fresh taste and irresistible aroma.
Side Dishes
These meatballs are dreamy alongside fluffy steamed rice, lightly dressed cucumber salad, or some quick sautéed veggies. For party spreads, skewer them and serve as finger food with toothpicks. Korean BBQ Meatballs with Spicy Mayo Dip play well with everything, so let your creativity run wild!
Creative Ways to Present
Try piling the meatballs onto lettuce cups for a low-carb, hand-held option, or tuck them into bao buns with a little extra slaw for a fun twist. You can even serve them over noodles or rice bowls, making your dinner spread as vibrant and customizable as you like. However you spin it, this dish feels special every time.
Make Ahead and Storage
Storing Leftovers
Let any leftover Korean BBQ Meatballs with Spicy Mayo Dip cool completely, then transfer them to an airtight container. They’ll keep beautifully in the fridge for up to 4 days—perfect for snack attacks or easy meal prep.
Freezing
If you want to get ahead, these meatballs freeze like a dream! Once baked and cooled, pop them into a freezer bag (separated with a bit of parchment, if you like) and store for up to 2 months. The spicy mayo dip can be portioned into a small airtight container and frozen separately, though it’s often best made fresh.
Reheating
To reheat, simply warm meatballs in a 350°F oven for about 10 minutes until hot, or microwave in short bursts. The spicy mayo dip can be brought to room temperature and stirred before serving. The flavors stay bold and satisfying, even after a second round.
FAQs
Can I use ground chicken or turkey instead of beef or pork?
Absolutely! Ground chicken or turkey make lighter, leaner options, and they’ll still taste amazing with all the bold flavors of Korean BBQ Meatballs with Spicy Mayo Dip. Just keep in mind the texture may be a bit softer, so don’t skip the breadcrumbs and egg to help everything hold together.
Is the dish very spicy?
You control the heat—use less gochujang or sriracha for a milder version, or ramp it up if you love that fiery kick. The spicy mayo dip can easily be tweaked to suit every spice preference, so everyone leaves happy!
Can these be made ahead for a party?
Definitely! Korean BBQ Meatballs with Spicy Mayo Dip are perfect party fare. Bake them ahead of time and store, then reheat just before serving. Whip up the dip in advance for extra convenience, and you’ll have stress-free appetizers that everyone raves about.
What’s the best way to keep meatballs juicy?
Avoid overmixing the meat mixture and keep your baking time in check. Leaner meats may dry out more quickly, so baking just until cooked through is key. A touch of brown sugar and the moisture from soy sauce, ginger, and onions help lock in that tender bite.
Are there any dairy-free substitutions for the dip?
Yes! Use a high-quality vegan mayo and check the labels on your other ingredients to ensure they’re dairy-free. The Korean BBQ Meatballs with Spicy Mayo Dip will still taste creamy, spicy, and just as delicious for everyone at the table.
Final Thoughts
If you’re looking to shake up your appetizer game or add something exciting to weeknight dinners, you owe it to yourself to try Korean BBQ Meatballs with Spicy Mayo Dip. These are savory, sweet, and spicy all at once—the kind of bite-sized magic that disappears right off the platter. Give them a shot, and I bet they’ll become a favorite you’ll want to share again and again!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 20 meatballs
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Korean-Inspired
- Diet: Non-Vegetarian
Description
These Korean BBQ Meatballs are bursting with savory flavors and served with a spicy mayo dip that adds a perfect kick. A fantastic blend of traditional Korean ingredients with a modern twist!
Ingredients
Main Meatballs:
- 1 pound ground beef or ground pork
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons green onion, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
- 1 tablespoon gochujang (Korean chili paste, optional for heat)
Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1 tablespoon sriracha or gochujang
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey
Instructions
- Preheat oven and prepare meatballs: Preheat oven to 400°F and line a baking sheet. Combine all meatball ingredients in a bowl, form into balls, and bake for 15–18 minutes.
- Make spicy mayo dip: Mix mayo, sriracha/gochujang, rice vinegar, and honey until smooth.
- Serve: Adjust dip heat to taste, and serve warm meatballs with dip.
Notes
- Substitute ground chicken or turkey for a lighter option
- Add more gochujang for extra heat
- Garnish with sesame seeds or scallions for presentation
Nutrition
- Serving Size: 4 meatballs + 1 tablespoon dip
- Calories: 280
- Sugar: 4g
- Sodium: 460mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 85mg
