Korean BBQ Meatballs with Spicy Mayo Dip Recipe
If you’re craving bold flavors and a crowd-pleasing dish that’s just as perfect for parties as it is for weeknight dinners, look no further than this Korean BBQ Meatballs with Spicy Mayo Dip Recipe. Juicy, tender meatballs get coated in a glossy, sweet-and-savory Korean BBQ glaze, then served with a creamy, fiery mayo dip for the ultimate flavor explosion. Every bite is a celebration of textures and tastes—trust me, you’ll want to make these again and again!
Ingredients You’ll Need
You’ll be amazed at how a handful of pantry staples and fresh ingredients come together to create layers of flavor in this recipe. Each component brings something special, from the subtle heat of ginger to the creamy kick of the spicy mayo. Here’s what you’ll need and why each ingredient matters.
- Ground beef: The base for tender, juicy meatballs—choose 80/20 for the perfect balance of flavor and moisture.
- Breadcrumbs: Help bind the meatballs while keeping them light and tender, never dense.
- Egg: Acts as a binder, holding everything together for meatballs that won’t fall apart.
- Green onions: Add color, freshness, and a subtle oniony bite that brightens each bite.
- Garlic: Infuses the meatballs and glaze with aromatic depth, making the flavors pop.
- Soy sauce: Delivers that signature umami richness to both the meatballs and the glaze.
- Sesame oil: A touch of nutty, toasty flavor that screams “Korean BBQ.”
- Brown sugar: Adds sweetness and helps the glaze get that irresistible sticky finish.
- Ground ginger: Lends gentle heat and aromatic zing, very classic in Korean-inspired recipes.
- Black pepper: Wakes up the flavors with just a hint of sharpness.
- Salt: Essential for seasoning and enhancing every ingredient.
- Rice vinegar: Brings brightness and a gentle tang to both the glaze and the spicy mayo.
- Honey: Rounds out the glaze with floral sweetness and helps it cling to the meatballs.
- Cornstarch: Mixed with water to thicken the glaze, making sure it coats every meatball.
- Mayonnaise: Forms the creamy base for the spicy dip—rich and luscious.
- Sriracha: Delivers a punch of spice and garlicky heat in the dipping sauce.
- Pinch of sugar: Balances the heat and acidity in the spicy mayo for a perfectly rounded dip.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Prep and Mix the Meatball Ingredients
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper—this makes cleanup a breeze! In a large bowl, combine your ground beef, breadcrumbs, egg, green onions, garlic, soy sauce, sesame oil, brown sugar, ground ginger, black pepper, and salt. Gently mix with your hands or a spatula just until everything is evenly incorporated. Overmixing can make the meatballs tough, so stop as soon as the ingredients look uniform.
Step 2: Shape and Bake the Meatballs
Scoop out about a tablespoon of the mixture and roll it between your palms to form 1-inch balls. Arrange them on your prepared baking sheet, leaving a little space between each. Pop them in the oven and bake for 15 to 18 minutes, or until browned and cooked through. You’ll know they’re ready when they’re sizzling and smell absolutely incredible!
Step 3: Make the Korean BBQ Glaze
While your meatballs are getting cozy in the oven, whip up the glaze. In a small saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, honey, sesame oil, minced garlic, and ground ginger. Stir and let the mixture come to a gentle simmer. Add the cornstarch slurry (that’s your cornstarch mixed with a splash of water) and cook for another minute or two, stirring constantly, until the sauce thickens to a glossy, sticky consistency.
Step 4: Toss Meatballs in the Glaze
Once your meatballs are out of the oven, transfer them to a large bowl. Pour the warm glaze all over and gently toss to coat every meatball in that sweet, savory goodness. The glaze will cling to the hot meatballs, making them irresistible and shiny.
Step 5: Whisk Up the Spicy Mayo Dip
In a small bowl, whisk together mayonnaise, Sriracha, rice vinegar, and a pinch of sugar until smooth. Taste and adjust the heat by adding more Sriracha if you’re feeling bold, or back off a little for a milder dip. This sauce is a must for the complete Korean BBQ Meatballs with Spicy Mayo Dip Recipe experience!
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
For a finishing touch, sprinkle your meatballs with toasted sesame seeds and extra sliced green onions. These not only look stunning but also add a fresh crunch and a little nuttiness that complements the flavors beautifully.
Side Dishes
Serve your Korean BBQ Meatballs with Spicy Mayo Dip Recipe alongside fluffy steamed rice, crisp cucumber salad, or a bowl of pickled vegetables. These sides balance the richness of the meatballs and give your meal a true Korean-inspired flair.
Creative Ways to Present
Skewer the glazed meatballs with cocktail picks for a party appetizer, pile them on slider buns for a fun twist, or even tuck them into lettuce wraps for a light, fresh bite. However you present them, your guests will be wowed!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), store the meatballs and spicy mayo dip separately in airtight containers in the refrigerator. The meatballs will keep well for up to 4 days, and the dip stays fresh and zippy for about a week.
Freezing
You can absolutely freeze the meatballs—just shape and freeze them raw on a baking sheet, then transfer to a freezer bag. When you’re ready, bake them straight from the freezer, adding a few extra minutes to the cook time. The glaze and dip are best made fresh, but you can freeze the baked meatballs too if needed.
Reheating
To reheat, simply microwave the meatballs until warmed through, or pop them in a 350°F oven for about 10 minutes. If you’ve already glazed them, cover with foil to prevent drying out. Give the spicy mayo a quick stir before serving.
FAQs
Can I use ground chicken or turkey instead of beef?
Absolutely! Ground chicken or turkey works beautifully in this Korean BBQ Meatballs with Spicy Mayo Dip Recipe. Just keep an eye on the baking time, as leaner meats can dry out more quickly—don’t overbake!
What can I substitute for Sriracha in the spicy mayo?
If you’re out of Sriracha, try using another chili sauce like gochujang (Korean chili paste) for an authentic twist, or even your favorite hot sauce. Adjust to taste for the right amount of heat.
Is this recipe gluten-free?
With a couple of tweaks, yes! Swap regular breadcrumbs for gluten-free breadcrumbs and use a gluten-free soy sauce or tamari. Every other ingredient in the Korean BBQ Meatballs with Spicy Mayo Dip Recipe is naturally gluten-free.
Can I make the meatballs ahead of time?
Definitely. You can prepare the meatballs up to a day in advance, keep them covered in the fridge, and bake just before serving. The flavor actually deepens a bit over time!
How spicy is the spicy mayo dip?
The dip has a moderate kick, but you’re in control! Start with the suggested amount of Sriracha, then add more if you like it hotter, or use less for a milder version. Taste and tweak until it’s just right for you.
Final Thoughts
There’s just something magical about sharing a plate of these juicy, sticky, flavor-packed meatballs with friends and family. I hope you fall in love with this Korean BBQ Meatballs with Spicy Mayo Dip Recipe as much as I have—don’t be surprised if it becomes your new go-to for parties, dinners, or anytime you crave a bold, comforting treat!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Total Time: 35 minutes
- Yield: 24 meatballs 1x
- Diet: Non-Vegetarian
Description
Delicious Korean BBQ Meatballs glazed with a sweet and savory Korean BBQ sauce, served alongside a creamy and spicy mayo dip. Perfect as a party appetizer or main course, these meatballs combine classic Asian flavors with a hint of heat and sweetness, baked to juicy perfection.
Ingredients
Meatballs
- 1 pound ground beef
- ¼ cup breadcrumbs
- 1 large egg
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
- ½ teaspoon salt
Korean BBQ Glaze
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- ½ teaspoon ground ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Spicy Mayo Dip
- ½ cup mayonnaise
- 1½ tablespoons Sriracha
- 1 teaspoon rice vinegar
- Pinch of sugar
Instructions
- Preheat and Prepare Meatballs: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Meatball Ingredients: In a large bowl, combine the ground beef, breadcrumbs, egg, chopped green onions, minced garlic, soy sauce, sesame oil, brown sugar, ground ginger, black pepper, and salt. Mix gently until just combined to keep meatballs tender.
- Form Meatballs: Roll the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15–18 minutes, or until fully cooked through and browned on the outside.
- Make Korean BBQ Glaze: While the meatballs are baking, combine the soy sauce, brown sugar, rice vinegar, honey, sesame oil, minced garlic, and ground ginger in a small saucepan. Bring to a simmer over medium heat.
- Thicken the Glaze: Stir in the cornstarch slurry and cook for an additional 1–2 minutes until the sauce thickens and becomes glossy.
- Glaze the Meatballs: When meatballs are done, toss them gently in the warm Korean BBQ glaze until evenly coated.
- Prepare Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, Sriracha, rice vinegar, and a pinch of sugar until smooth and creamy.
- Serve: Serve the glazed meatballs warm alongside the spicy mayo dip for dipping. Garnish with sesame seeds or extra green onions if desired.
Notes
- You can prepare the meatballs ahead of time and freeze them before baking for convenience.
- Adjust the amount of Sriracha in the mayo dip to suit your preferred spice level.
- For extra garnish, sprinkle toasted sesame seeds or chopped green onions on the meatballs before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking, Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 4 meatballs with dip
- Calories: 280
- Sugar: 8g
- Sodium: 540mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 75mg
