These Korean BBQ Meatballs with Spicy Mayo Dip are everything you love about classic Korean flavors, packed into fun, bite-sized portions that disappear faster than you’d believe! The juicy, tender beef meatballs are flavored with soy, ginger, and a touch of sweet heat from gochujang, while the creamy, punchy dipping sauce delivers a fiery finish. Perfect for parties, weeknights, or anytime you’re craving a delicious little taste adventure, this dish is bound to find a permanent spot in your recipe rotation.
Ingredients You’ll Need
Every ingredient in this recipe matters, bringing its unique personality to the table! Here’s what you’ll need to make your Korean BBQ Meatballs with Spicy Mayo Dip truly shine—each one plays a role in taste, texture, or that pop of gorgeous color.
- Ground beef: Opt for 80/20 ground beef to ensure your meatballs stay juicy and full of flavor.
- Panko breadcrumbs: These light, airy crumbs keep the meatballs soft and tender without feeling heavy.
- Egg: Acts as the ultimate binder, holding your meatballs together beautifully.
- Garlic (minced): Fresh garlic delivers a bold, aromatic bite that’s signature in Korean cuisine.
- Green onions (finely chopped): Vibrant color and a gentle onion zing really brighten up every bite.
- Grated ginger: Adds a hint of warmth and fresh zest—don’t skip it for that unmistakable tang.
- Soy sauce: Deep umami flavor infuses the meatballs with savory richness.
- Sesame oil: One tablespoon goes a long way, providing a subtle nutty aroma that lingers.
- Brown sugar: Just a bit helps to balance out the spice and salt, giving richness to the glaze.
- Gochujang (Korean chili paste): The secret to smoky-sweet heat—it’s essential for authentic flavor.
- Black pepper: A dash of spice rounds out the flavor profile and ties everything together.
- Sesame seeds & extra green onions (for garnish): These finishing touches add crunch, color, and a fun toasty pop.
- Mayonnaise: Forms the creamy base for your spicy mayo dip.
- Gochujang (for dip): Doubles down on flavor for extra heat and depth in the sauce.
- Rice vinegar: Provides a gentle tang that cuts through the richness of the dip, making it crazy addictive.
- Honey: Sweetens things up just enough—you’ll love how it balances the spice.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip
Step 1: Prep the Oven and Baking Sheet
Get things rolling by preheating your oven to 400°F. Line a large baking sheet with parchment paper—this not only prevents sticking, but also helps the meatballs brown evenly without any messy cleanup. A little preparation here sets you up for effortless results!
Step 2: Mix the Meatball Ingredients
In a big mixing bowl, combine your ground beef, panko, egg, minced garlic, chopped green onions, ginger, soy sauce, sesame oil, brown sugar, gochujang, and black pepper. Gently mix with your hands or a sturdy spoon until just incorporated. The trick is not to overwork the mixture—this keeps your Korean BBQ Meatballs with Spicy Mayo Dip super tender.
Step 3: Shape the Meatballs
Use your hands (or a handy cookie scoop for uniformity) to form the mixture into 1-inch balls and place them evenly on your prepared baking sheet. You should get about 20 meatballs. If you’re working with kids or friends, this is the perfect time to call the troops for a little kitchen fun!
Step 4: Bake the Meatballs
Slide the tray into the oven and bake for 15 to 18 minutes. You’re looking for meatballs that are cooked all the way through, golden brown on the outside, and irresistibly juicy on the inside. The aroma at this point is pure magic!
Step 5: Whip Up the Spicy Mayo Dip
While the meatballs bake, let’s make that swoon-worthy spicy mayo. In a small bowl, stir together the mayonnaise, gochujang, rice vinegar, and honey until silky smooth. Taste and adjust for sweetness or heat, depending on your mood—the dip should be creamy, zesty, and packing a gentle kick.
Step 6: Garnish and Serve
When your meatballs are ready, remove them from the oven and immediately shower with toasted sesame seeds and extra chopped green onions. Arrange on a platter with your spicy mayo dip alongside and serve piping hot. Enjoy the burst of flavors and crunch with every single bite!
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip
Garnishes
You can never go wrong with a final flourish! Sprinkle your meatballs with extra sesame seeds and chopped green onions just before serving, or try a dusting of Korean chili flakes for an extra punch and a pop of color. The garnishes make these Korean BBQ Meatballs with Spicy Mayo Dip look just as amazing as they taste.
Side Dishes
Pair these little flavor bombs with steamed jasmine rice, simple cucumber salad, or a crunchy Asian slaw. They also snuggle up perfectly next to kimchi or pickled veggies if you want to take things totally authentic. The fresh and tangy sides beautifully offset the richness of the meatballs and spicy mayo dip.
Creative Ways to Present
Feeling playful? Skewer your meatballs with toothpicks for the ultimate appetizer platter, or serve them lined up on lettuce leaves for a low-carb, handheld treat. Try topping a bowl of fluffy rice with a pile of Korean BBQ Meatballs with Spicy Mayo Dip for a crave-worthy lunch or dinner—you can even build sliders for fun party bites that everyone will rave about!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), just pop the cooled meatballs into an airtight container. They’ll stay fresh and tasty in the fridge for up to 4 days. Store the spicy mayo dip in its own little container so it doesn’t water down or get lost among the meatballs.
Freezing
These Korean BBQ Meatballs with Spicy Mayo Dip are freezer-friendly all the way. Simply let the cooked meatballs cool, then freeze in a single layer on a baking sheet. Once solid, transfer to a zip-top freezer bag or container. Freeze the meatballs (without sauce) for up to 2 months. The dip is best made fresh, but you can prep and freeze the meatballs in advance for stress-free entertaining!
Reheating
When you’re ready to enjoy again, warm the meatballs in a 350°F oven until heated through, about 10 minutes. A microwave works in a pinch, but reheating in the oven keeps them crispy outside and juicy inside. Give your spicy mayo dip a good stir before serving (and maybe a squirt of fresh lime if you’re feeling zesty).
FAQs
Can I use a different type Appetizer
Absolutely! You can swap ground beef for ground chicken, turkey, or even pork if you prefer a lighter or different flavor. Just keep an eye on the meatballs while baking, as leaner meats may cook a little faster and can dry out if overcooked.
How spicy are these meatballs and the dip?
The beauty of Korean BBQ Meatballs with Spicy Mayo Dip is that you control the heat level. Gochujang brings a mild to moderate kick, but you can use a little less or more in both the meatball mix and dip based on your preference. For extra fire, add a pinch of chili flakes or more gochujang to taste.
Are these gluten free?
If you use gluten-free panko crumbs and ensure your soy sauce is also gluten free, this recipe becomes a perfect gluten-free appetizer or meal option. Always double check your labels to be sure, especially with specialty ingredients like gochujang.
Can I make the meatballs in advance?
Yes! Korean BBQ Meatballs with Spicy Mayo Dip are amazing for prepping ahead. You can mix and shape the raw meatballs up to a day before, cover tightly and refrigerate, then just bake them off when you’re ready. They’re also delicious reheated, making them perfect for parties or busy nights.
What can I use instead of gochujang?
If you can’t find gochujang at your local store, try mixing equal parts sriracha and a little miso paste, or add a dab of chili garlic sauce for heat. The flavor won’t be exactly the same, but you’ll still get plenty of delicious spice and umami in your Korean BBQ Meatballs with Spicy Mayo Dip.
Final Thoughts
There’s something truly irresistible about these Korean BBQ Meatballs with Spicy Mayo Dip—they satisfy every craving for savory, spicy, and just plain fun food! Trust me, after one taste, they’ll become a go-to crowd-pleaser you’ll want to share with everyone you know. Give this recipe a try and see how fast they vanish when you put them on the table!
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Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 20 meatballs (about 4 servings)
- Category: Appetizer
- Method: Baking
- Cuisine: Korean-American
- Diet: Non-Vegetarian
Description
These Korean BBQ meatballs are bursting with savory flavors and served with a spicy mayo dip that adds a kick to every bite. Perfect for a party appetizer or a delicious dinner option.
Ingredients
For the Meatballs:
- 1 lb ground beef
- 1/3 cup panko breadcrumbs
- 1 egg
- 3 cloves garlic (minced)
- 2 green onions (finely chopped)
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon gochujang (Korean chili paste)
- 1/4 teaspoon black pepper
- sesame seeds and extra green onions (for garnish)
For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon rice vinegar
- 1 teaspoon honey
Instructions
- Preheat the oven: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Prepare the meatballs: In a large bowl, mix together ground beef, panko breadcrumbs, egg, garlic, green onions, ginger, soy sauce, sesame oil, brown sugar, gochujang, and black pepper. Form into 1-inch meatballs and place on the baking sheet.
- Bake: Bake for 15–18 minutes until cooked through and browned.
- Make the dip: Mix mayonnaise, gochujang, rice vinegar, and honey in a bowl.
- Serve: Garnish meatballs with sesame seeds and green onions. Serve hot with the spicy mayo dip.
Notes
- You can use ground chicken or turkey for a lighter option.
- Adjust the spice level by adding more gochujang.
Nutrition
- Serving Size: 5 meatballs with dip
- Calories: 330
- Sugar: 5g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 90mg
