Korean BBQ Meatballs with Spicy Mayo Dip Recipe
If you’re searching for a crowd-pleasing appetizer that packs both flavor and fun, look no further than Korean BBQ Meatballs with Spicy Mayo Dip. These juicy, tender meatballs are bursting with classic Korean barbecue flavors thanks to a blend of gochujang, ginger, soy sauce, and sesame oil. Pair them with a creamy, tangy drizzle of spicy mayo featuring just the right kick, and you have a dish that vanishes instantly at gatherings. Whether you’re after an impressive party snack or an addictive main course over a bed of rice, this recipe promises savory satisfaction with every bite.
Ingredients You’ll Need
The beauty of Korean BBQ Meatballs with Spicy Mayo Dip is that you probably have most of the essentials right in your kitchen already. Every ingredient matters here, from the aromatic green onions down to the spicy-sweet gochujang. Let’s break down why each one deserves a spot in your shopping basket:
- Ground beef: The star of the show, offering hearty flavor and satisfying texture for every bite.
- Panko breadcrumbs: These add fluffiness and help keep the meatballs perfectly moist.
- Egg: Acts as the binder, giving the meatballs structure without making them heavy.
- Green onions: Bring a fresh, peppery brightness that really pops against the savory meat.
- Garlic: Natural umami booster, giving a serious depth of flavor.
- Fresh ginger: Adds a zesty warmth and distinctly Korean personality.
- Soy sauce: Salty and savory, this is what gives the meatballs that classic barbecue edge.
- Sesame oil: Lends richness and nutty aroma to both meatballs and dip.
- Brown sugar: A touch of sweetness to balance the heat and enhance caramelization.
- Gochujang: Korean chili paste adds signature heat and fermentation depth—don’t skip this!
- Black pepper: Rounds out the meatballs with a gentle kick.
- Sesame seeds and extra green onions: Beautiful, eye-catching garnishes for serving.
- Mayonnaise: The creamy base for your spicy dipping sauce.
- Sriracha: Brings satisfying chili warmth to the dip—adjust to taste.
- Rice vinegar: Adds tang so the dip balances the richness of the meatballs.
- Pinch of sugar: Rounds out the flavors and adds a hint of sweetness to the dip.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper—this ensures your meatballs won’t stick and makes for much easier cleanup later. Giving those meatballs ample space on their tray helps them brown nicely, so don’t cram them together.
Step 2: Mix the Meatball Ingredients
In a spacious bowl, combine your ground beef, panko, egg, green onions, garlic, ginger, soy sauce, sesame oil, brown sugar, gochujang, and pepper. Use your hands or a sturdy spatula to mix everything until just combined. The trick with Korean BBQ Meatballs with Spicy Mayo Dip is to avoid over-mixing—this keeps the meatballs tender and juicy.
Step 3: Shape the Meatballs
Grab a small cookie scoop or a tablespoon and portion out the mixture into evenly sized balls. Roll them gently between your palms and set each one on the prepared baking sheet. Aim for about 20 meatballs in total, and try to keep them uniform so they all cook at the same speed.
Step 4: Bake Until Golden
Slide the tray into your oven and bake for 15 to 18 minutes. You’re looking for meatballs that are cooked through and beautifully browned on the outside. Baking, rather than frying, keeps things lighter and lets the flavors really shine through.
Step 5: Whip Up the Spicy Mayo Dip
While your meatballs are sizzling away, whisk together mayonnaise, sriracha, rice vinegar, sesame oil, and a pinch of sugar in a small bowl. This creamy dip is your flavor-packed partner for the Korean BBQ Meatballs with Spicy Mayo Dip—cool, spicy, and just a little tangy. Cover and pop it in the fridge until you’re ready to serve.
Step 6: Garnish and Serve
When the meatballs come out hot and sizzling, transfer them onto a platter. Sprinkle over plenty of sesame seeds and extra chopped green onions for color, crunch, and fresh flavor. Serve the spicy mayo dip on the side for dunking, drizzling, or downright smothering. You’ve just made everyone’s favorite bite-sized treat!
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip
Garnishes
The smallest touches can make a world of difference! Sprinkle your Korean BBQ Meatballs with Spicy Mayo Dip generously with toasted sesame seeds and a handful of chopped green onions—the pop of green against the gleaming brown meatballs draws every eye at the table. Want even more flair? Try a few curls of shaved radish or a scatter of thinly sliced red chili for a splash of color and heat.
Side Dishes
Why stop at just meatballs? Serve these beauties over a bed of steamed rice, tucked inside lettuce cups, or nestled next to a crisp cucumber salad. For a more filling meal, pair Korean BBQ Meatballs with Spicy Mayo Dip with simple stir-fried veggies or garlicky noodles. These adaptable meatballs are equally at home as party appetizers or a delicious weeknight dinner centerpiece.
Creative Ways to Present
Kick up the wow-factor by sliding each meatball onto a cocktail skewer with a slice of cucumber or a cube of pineapple. Arrange them in bento boxes with rainbow veggies and dipping sauce, or set up a “build-your-own lettuce wrap” bar for fun DIY bites. However you serve Korean BBQ Meatballs with Spicy Mayo Dip, just be prepared for the compliments to roll in!
Make Ahead and Storage
Storing Leftovers
When the party wraps up—or if you sneak a few extra for yourself—stash leftover meatballs in an airtight container in the refrigerator. The flavors only deepen overnight, making Korean BBQ Meatballs with Spicy Mayo Dip a fantastic make-ahead option. The dip will keep just as well, stored separately to avoid any sogginess.
Freezing
Need to prep in advance? Freeze cooked or uncooked meatballs on a baking sheet until solid, then transfer them to freezer bags. They’ll keep beautifully for up to three months. When you’re ready, just thaw in the fridge and reheat as needed! The spicy mayo dip can be made fresh whenever you crave that creamy zing.
Reheating
To revive your Korean BBQ Meatballs with Spicy Mayo Dip, simply arrange the meatballs on a baking tray and heat in a 350°F oven for about 8 to 10 minutes. You can also microwave individual portions, but the oven gives them the best texture. Stir the spicy mayo before serving to keep it smooth and velvety.
FAQs
Can I make these meatballs with ground chicken or turkey?
Absolutely! Swap the beef for ground chicken or turkey for a lighter spin—just be aware that poultry is leaner, so watch the bake time and consider adding a splash more sesame oil for extra juiciness.
Is there a substitute for gochujang if I can’t find it?
If gochujang isn’t available, try mixing a little extra sriracha with some miso paste or a dab of tomato paste and a pinch of sugar to approximate the flavor profile. While it won’t be exactly the same, you’ll still enjoy a delicious, spicy kick!
How spicy is this dish?
The beauty of Korean BBQ Meatballs with Spicy Mayo Dip is that you control the heat. As written, it’s just gently warming, but you can easily amp up or dial back the spiciness by adjusting the gochujang in the meatballs and the sriracha in the dip.
Can I make the meatballs ahead of time?
Definitely! Shape and refrigerate the meatballs up to a day ahead, then bake them just before serving. They reheat beautifully, making them perfect for meal prep, parties, or whenever a craving strikes.
What can I do with leftovers besides reheating?
Leftover Korean BBQ Meatballs with Spicy Mayo Dip are so versatile! Tuck them into sandwiches, slice them over rice bowls, toss them in salads, or even transform them into a fusion taco. The options are nearly endless and always tasty.
Final Thoughts
If you’re ready to liven up your next meal or party platter, you simply have to try Korean BBQ Meatballs with Spicy Mayo Dip. These little bites are proof that bold, exciting flavors don’t have to be complicated—just a few zesty staples and a bit of creativity take you straight to appetizer heaven!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Total Time: 33 minutes
- Yield: 20 meatballs (about 4 servings) 1x
- Diet: Non-Vegetarian
Description
These Korean BBQ meatballs are bursting with flavor from ginger, garlic, and gochujang, served with a spicy mayo dip that adds a creamy kick. Perfect for parties or as a main dish with rice or noodles!
Ingredients
For the meatballs:
- 1 pound ground beef
- 1/3 cup panko breadcrumbs
- 1 egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon gochujang (Korean chili paste)
- ½ teaspoon black pepper
- Sesame seeds and chopped green onions for garnish
For the spicy mayo dip:
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- Pinch of sugar
Instructions
- Preheat oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix meatball ingredients: In a large bowl, combine all meatball ingredients and mix until just combined—do not overmix.
- Form meatballs: Use a tablespoon or small cookie scoop to form meatballs and place them on the prepared baking sheet.
- Bake: Bake for 15 to 18 minutes, or until cooked through and lightly browned.
- Prepare dip: While the meatballs bake, whisk together the spicy mayo dip ingredients in a small bowl and refrigerate until ready to serve.
- Serve: Once meatballs are done, transfer to a serving dish and garnish with sesame seeds and chopped green onions. Serve warm with spicy mayo on the side.
Notes
- For a milder version, reduce or omit gochujang in the meatballs and sriracha in the dip.
- These meatballs make great appetizers or can be served over rice or noodles for a main dish.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 5 meatballs with dip
- Calories: 390
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 29 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 105 mg
