If you’ve been looking to liven up your appetizer game or want a fun new twist for dinner, let me introduce you to Korean BBQ Meatballs with Spicy Mayo Dip. These juicy, flavor-loaded meatballs are bursting with garlicky, gingery excitement and the perfectly balanced kick of gochujang. Every bite is incredibly satisfying, and the silky, tangy mayo dip on the side just takes it over the top. It’s one of those dishes that brings people together—no matter if it’s a game night, potluck, or cozy family meal. Trust me, this is the kind of recipe everyone will be asking you for!
Ingredients You’ll Need
What makes these Korean BBQ Meatballs with Spicy Mayo Dip so irresistible is the harmony of pantry basics and a few distinctive Korean elements. Each ingredient has a starring role, from juicy ground beef to that umami-rich gochujang. Here’s exactly what you’ll need and why:
- Ground Beef: The base for rich, tender meatballs—feel free to swap with chicken or pork if desired!
- Panko Breadcrumbs: Japanese breadcrumbs keep your meatballs light and fluffy rather than dense.
- Egg: Acts as a binder to hold everything together for perfect meatballs every time.
- Green Onions: Add freshness and a pop of color while balancing the bold flavors.
- Garlic: Essential for a craveable depth and that classic Korean aroma.
- Fresh Ginger: Gives a little zing and a classic Korean BBQ vibe.
- Soy Sauce: The backbone of umami savory flavor in both the meatballs and dip.
- Gochujang (Korean chili paste): This magical, spicy-sweet paste is what makes the meatballs uniquely “Korean BBQ.”
- Sesame Oil: Adds nutty richness that pairs beautifully with the beef and seasonings.
- Brown Sugar: Brings just the right touch of sweetness to balance gochujang’s spice.
- Rice Vinegar: For a subtle tang that keeps everything tasting bright and not too heavy.
- Black Pepper: Rounds out the seasoning with gentle heat.
- Sesame Seeds: A sprinkle on top for crunch and that irresistible visual flair.
- Mayonnaise: The ultra-creamy base for your spicy dipping sauce.
- Sriracha: Adds a garlicky, spicy punch to the mayo dip.
- Lime Juice: Freshens and brightens the spicy dip so it cuts through every rich bite.
- Honey: A trickle of sweetness ties your dip together and balances the heat.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip
Step 1: Preheat and Prep
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. Preheating means your meatballs will start baking right away, so you’ll get that lovely caramelization on the outside while keeping them juicy within. Parchment paper is your best friend when it comes to easy cleanup and prevents any sticking disasters.
Step 2: Mix the Meatball Ingredients
In a large mixing bowl, add the ground beef, panko, egg, chopped green onions, minced garlic, grated ginger, soy sauce, gochujang, sesame oil, brown sugar, rice vinegar, and a sprinkle of black pepper. Use clean hands or a sturdy spatula to combine, but be careful not to overmix—just bring everything together so the meatball texture stays tender and not tough.
Step 3: Shape the Meatballs
Form the mixture into 1-inch balls and arrange them evenly on your lined baking sheet. You want them slightly apart so they brown all around and don’t steam. Aim for about 20 meatballs, but don’t stress over precision—just try to keep them similar in size for even cooking.
Step 4: Bake to Perfection
Slide the tray into your hot oven and bake for 15 to 18 minutes. They’ll smell incredible as they cook! Check that they’re cooked through (no pink in the center, juices run clear), and the outsides should be lightly browned with tiny caramelized edges.
Step 5: Whisk Up the Spicy Mayo Dip
While the meatballs are getting golden, grab a small bowl and whisk together mayonnaise, sriracha, lime juice, and honey. This dip is outrageously good—creamy, spicy, sweet, and citrusy. Make it as mild or spicy as you like by adjusting the sriracha to your liking.
Step 6: Garnish and Serve
Once the Korean BBQ Meatballs with Spicy Mayo Dip are out of the oven, sprinkle them generously with sesame seeds. Serve them warm, with the vibrant dip on the side for scooping or drizzling. Every bite is a little party!
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip
Garnishes
A generous shower of toasted sesame seeds looks gorgeous and adds a nutty pop to every bite. You can also add extra chopped green onions or thinly sliced fresh chili for a pop of color and a hint more heat. If you love a zesty finish, a little extra lime zest over the dip makes things extra special!
Side Dishes
These meatballs were born to be paired with simple sides that let them shine. Think sticky white rice, a fresh cucumber salad, or lightly pickled vegetables to cut through the richness. On a party platter, pile them alongside crunchy lettuce cups or serve on toothpicks for the ultimate appetizer spread. Korean BBQ Meatballs with Spicy Mayo Dip also play well with steamed buns or kimchi for the true Korean-American fusion experience!
Creative Ways to Present
If you’re aiming to impress, try skewering the meatballs and placing them upright in a shot glass filled with some spicy mayo dip. Or, serve in a shallow dish over a tangle of sesame noodles with puddles of the mayo for a playful twist. No matter how you plate them, Korean BBQ Meatballs with Spicy Mayo Dip are guaranteed to wow your guests.
Make Ahead and Storage
Storing Leftovers
Let any leftover meatballs cool before transferring them to an airtight container. They’ll store beautifully in the fridge for up to 3 days, so you can enjoy them for quick lunches or snacks. Keep the spicy mayo dip sealed in a separate container to maintain its creamy texture.
Freezing
To freeze, arrange cooled meatballs in a single layer on a baking tray and freeze until firm, then transfer to a zip-top bag or freezer-safe container. They’ll keep for up to 2 months. The spicy mayo dip is best made fresh, but you can whip it up in minutes!
Reheating
For best texture, reheat the Korean BBQ Meatballs with Spicy Mayo Dip in a 350°F oven for about 8-10 minutes, or until heated through. The microwave works fine in a pinch—cover loosely with a damp paper towel to keep them moist. Always serve the dip chilled for maximum contrast.
FAQs
Can I use a different type Appetizer
Absolutely! These Korean BBQ Meatballs with Spicy Mayo Dip are just as delicious with ground chicken or pork. The flavor profile stays vibrant, though chicken will give a lighter, slightly milder result.
Is gochujang very spicy?
Gochujang brings more of a deep, smoky warmth than outright heat. It’s a complex paste that delivers umami and a mild kick—if you like things hotter, add more or include some chopped fresh chili. If you prefer milder, start with less gochujang and adjust to taste.
How far in advance can I make the spicy mayo dip?
The spicy mayo holds its flavor and texture in the fridge for up to 3 days, making it a great make-ahead dip. Just give it a quick stir before serving if it separates a little.
Can I make the meatballs gluten-free?
Definitely! Swap the panko breadcrumbs for your favorite gluten-free panko or even crushed gluten-free crackers, and ensure your soy sauce is a gluten-free variety like tamari.
What can I do with leftovers?
Leftover Korean BBQ Meatballs with Spicy Mayo Dip make a great rice bowl topping or are fantastic tucked into a sandwich or wrap for a speedy lunch. They’re also delicious cold straight from the fridge for a savory snack!
Final Thoughts
If you’re ready to spice up your kitchen routine, give Korean BBQ Meatballs with Spicy Mayo Dip a spot in your lineup. It’s a recipe that never fails to impress and brings a smile to everyone at the table. Whether you’re hosting friends or treating yourself to something unique, these meatballs promise a memorable bite every time. Grab those ingredients and add some Korean-inspired joy to your next meal!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Korean-American
- Diet: Non-Vegetarian
Description
These Korean BBQ meatballs are packed with flavor and served with a spicy mayo dip that adds a kick to every bite. Perfect as an appetizer or main dish, these baked meatballs are easy to make and always a crowd-pleaser.
Ingredients
Main Meatball Ingredients:
- 1 pound ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg
- 3 green onions, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1/4 teaspoon black pepper
Spicy Mayo Dip Ingredients:
- 2 tablespoons sesame seeds (for garnish)
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix meatball ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, gochujang, sesame oil, brown sugar, rice vinegar, and black pepper. Mix until just combined.
- Form meatballs: Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake: Bake for 15 to 18 minutes until cooked through and browned.
- Make spicy mayo dip: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey.
- Serve: Sprinkle meatballs with sesame seeds, and serve warm with spicy mayo dip on the side.
Notes
- You can substitute ground chicken or pork for the beef.
- Adjust gochujang for preferred spice level.
- Spicy mayo dip can be made ahead and refrigerated for up to 3 days.
Nutrition
- Serving Size: 4–5 meatballs with dip
- Calories: 365
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 95 mg
