Korean BBQ Meatballs with Spicy Mayo Dip Recipe
If you’re searching for a dish that perfectly blends bold Korean flavors with a creamy, spicy kick, look no further than this Korean BBQ Meatballs with Spicy Mayo Dip Recipe. These meatballs are juicy, packed with savory umami, and glazed with that signature Korean BBQ sauce that brings a touch of sweetness and smokiness. Paired with a luscious, tangy spicy mayo, this recipe delivers a party-ready appetizer or an irresistible weeknight snack that’s as fun to make as it is to eat.
Ingredients You’ll Need
All the ingredients for this Korean BBQ Meatballs with Spicy Mayo Dip Recipe are straightforward yet play vital roles in crafting the perfect balance of taste and texture. Each component, from the aromatic garlic to the crunchy panko, adds something special to the dish.
- Ground beef: The hearty base, providing juicy richness and protein for the meatballs.
- Panko breadcrumbs: These add just the right amount of lightness and help bind the meatballs without making them dense.
- Egg: Acts as a natural binder to hold everything together perfectly.
- Green onions: Finely chopped for a fresh, mild onion flavor and lovely green flecks throughout the meatballs.
- Garlic: Minced to infuse the meat with that unmistakable savory punch.
- Ginger: Freshly grated for a subtle warmth and aromatic lift.
- Korean BBQ sauce: The star flavor, bringing sweetness and a tang that defines these meatballs.
- Soy sauce: Adds depth and a delicate saltiness to the mix.
- Sesame oil: A small drizzle contributes a nutty undertone that completes the flavor profile.
- Salt and pepper: Essential seasonings to enhance all the other ingredients.
- Mayonnaise: The creamy base for the spicy mayo dip, balancing heat with richness.
- Sriracha: Gives the dip its signature spicy kick, customizable to your heat preference.
- Rice vinegar: Adds acidity to brighten the dip and cut through the richness.
- Sugar: Rounds out and balances the flavors in the spicy mayo.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Prepare the Meatball Mixture
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper, which keeps things easy and cleanup quick. In a large bowl, combine the ground beef, panko breadcrumbs, egg, chopped green onions, minced garlic, grated ginger, Korean BBQ sauce, soy sauce, sesame oil, and a pinch of salt and pepper. Mix just until everything is evenly combined—overworking can make the meatballs tough, so keep it gentle and easy.
Step 2: Shape and Bake the Meatballs
Roll the mixture into 1 1/2-inch meatballs, aiming for uniform size to ensure even cooking. Place them spaced evenly on your prepared baking sheet. Bake in the oven for 18 to 20 minutes until fully cooked through and juicy.
Step 3: Glaze for Extra Flavor
During the last 5 minutes of baking, brush each meatball with a little extra Korean BBQ sauce to add an irresistible glossy glaze and amplify that signature flavor. This step transforms the meatballs from delicious to utterly mouthwatering.
Step 4: Make the Spicy Mayo Dip
While the meatballs bake, whisk together mayo, sriracha, rice vinegar, and sugar in a small bowl. Keep tasting and adjust the amount of sriracha for your desired heat level. This creamy, tangy dip is the perfect partner for the smoky meatballs.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Adding garnishes like toasted sesame seeds or finely sliced green onions on top of the meatballs brings extra texture and a fresh pop of color. Sprinkle a little chopped cilantro if you like some herbal brightness, or add thinly sliced red chilies for those who want an extra burst of heat with every bite.
Side Dishes
These meatballs shine alongside simple steamed rice or sticky jasmine rice to soak up any leftover sauce and dip. Another option is wrapping them in crisp lettuce cups for a refreshing contrast in texture. For a heartier meal, pair with stir-fried vegetables or kimchi to fully embrace the Korean-inspired theme.
Creative Ways to Present
Think beyond the typical platter—serve your Korean BBQ Meatballs with Spicy Mayo Dip Recipe on appetizer skewers for easy grabbing at parties. Or, drizzle the spicy mayo over a bed of mixed greens for a flavorful salad. They’re also fantastic stacked on slider buns with extra pickled veggies for a fun fusion bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover meatballs in an airtight container in the refrigerator. They’ll keep well for about 3 to 4 days and maintain their juicy texture, perfect for a quick snack or lunch addition.
Freezing
For convenience, these meatballs freeze beautifully. You can freeze them raw by portioning onto a tray first, then transferring to a freezer bag once set, or freeze fully cooked meatballs after they’ve cooled. Just thaw overnight in the fridge before reheating.
Reheating
Reheat in the oven at 350°F for 10 to 15 minutes for best texture, or gently warm in a skillet over medium heat. Avoid the microwave if you want to keep them from drying out. Don’t forget to brush any leftover Korean BBQ sauce on top to refresh that glossy finish!
FAQs
Can I use ground chicken or turkey instead of beef?
Absolutely! Ground chicken or turkey works nicely and makes the dish lighter. Just be sure to watch the cooking time closely, as poultry meatballs may cook faster and benefit from slightly gentler handling to stay moist.
How spicy is the spicy mayo dip?
The heat level depends on how much sriracha you add. Start with one tablespoon and taste, then increase if you prefer more kick. The rice vinegar and sugar balance the spice to keep it well-rounded and inviting.
Can I make these meatballs gluten-free?
Yes, simply use gluten-free panko breadcrumbs and double-check that your Korean BBQ sauce and soy sauce options are certified gluten-free. This makes the recipe friendly for those avoiding gluten without sacrificing flavor.
Is it possible to cook these meatballs on the stovetop?
Yes! You can pan-fry the meatballs in a little oil over medium heat, turning frequently, until they’re browned all around and cooked through. This method gives a nice crust but be mindful to cook them evenly.
What’s the best way to serve leftovers?
Leftover meatballs are delicious reheated for a quick snack, folded into a rice bowl with veggies, or chopped up for a tasty sandwich filling. The spicy mayo dip is versatile too—it makes an excellent spread or sauce addition to many dishes.
Final Thoughts
If you’re craving a dish with everything — comforting, flavorful, colorful, and easy to share — this Korean BBQ Meatballs with Spicy Mayo Dip Recipe is a must-try. Whether you’re feeding a crowd or just treating yourself to a special snack, these meatballs deliver big on taste and fun. Don’t hesitate to make a batch soon and share the love with family and friends!
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Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Total Time: 35 minutes
- Yield: 20 meatballs 1x
- Diet: Gluten Free
Description
These Korean BBQ Meatballs with Spicy Mayo Dip are a flavorful and easy appetizer featuring tender beef meatballs glazed with sweet and savory Korean BBQ sauce, baked to perfection, and served with a creamy, spicy mayo dip. Perfect for parties or weeknight dinners, they bring a delicious Korean-inspired twist to classic meatballs.
Ingredients
Meatballs
- 1 pound ground beef
- 1/4 cup panko breadcrumbs (use gluten-free if desired)
- 1 egg
- 2 tablespoons green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup Korean BBQ sauce (plus extra for glazing)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1–2 tablespoons sriracha (adjust to taste)
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare the meatball mixture: In a large bowl, combine the ground beef, panko breadcrumbs, egg, chopped green onions, minced garlic, grated ginger, Korean BBQ sauce, soy sauce, sesame oil, and salt and pepper. Mix gently just until combined to keep the meatballs tender.
- Form the meatballs: Roll the mixture into 1 1/2-inch diameter meatballs and arrange them evenly spaced on the prepared baking sheet.
- Bake the meatballs: Place the baking sheet in the oven and bake the meatballs for 18 to 20 minutes until they are fully cooked inside.
- Glaze with BBQ sauce: During the last 5 minutes of baking, brush additional Korean BBQ sauce onto the meatballs to intensify the flavor and create a beautiful glaze.
- Make the spicy mayo dip: While the meatballs bake, in a small bowl combine mayonnaise, sriracha, rice vinegar, and sugar. Stir well and adjust the spice level to your preference.
- Serve: Once baked, serve the meatballs warm with the spicy mayo dip on the side or drizzle some of the dip over the top for extra flavor.
Notes
- These meatballs can be made ahead of time and frozen, either before or after baking, making them convenient for meal prep.
- To add extra heat, mix in red pepper flakes into the meatball mixture.
- Serve over steamed rice or wrapped in lettuce cups for a satisfying meal.
- Use gluten-free panko and BBQ sauce options to accommodate gluten-free diets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean-Inspired
