Korean BBQ Meatballs with Spicy Mayo Dip Recipe

If you love a perfect blend of savory, sweet, and spicy, these Korean BBQ Meatballs with Spicy Mayo Dip are a dream come true! Tender, juicy bites of meatball seasoned with classic Korean-inspired flavors, paired with a creamy, fiery dip—what more could you want for a crowd-pleasing appetizer or a weeknight treat?

Ingredients You’ll Need

Let’s talk about what goes into these incredibly tempting meatballs! Each ingredient is simple, familiar, and easy to find—but together, they create that irresistible juicy bite and perfect punchy sauce you’ll want to dip absolutely everything in.

• Ground Beef (or Turkey): Ground beef delivers that rich, classic meatball texture, while turkey works beautifully for a lighter option.
• Breadcrumbs: Keeps the meatballs moist and tender—panko or regular both work well.
• Green Onions: Fresh, mild onion flavor and a pop of color shine through every bite.
• Garlic: Essential for depth and that signature Korean flavor note.
• Ginger: Adds zingy brightness—use fresh ginger if you can for maximum flavor.
• Soy Sauce: Salty, umami richness makes these meatballs utterly craveable.
• Sesame Oil: Just a little for a toasted, nutty aroma that takes the dish over the top.
• Egg: Helps bind everything together so your meatballs hold their shape.
• Salt & Pepper: The finishing touch so every ingredient sings.
• Brown Sugar (optional): A subtle sweetness for that perfect K-BBQ style glaze.
• Mayonnaise: The rich, creamy base for your spicy dip.
• Sriracha: Customizable heat—add more for a fiery kick or less for a gentle, smoky burn.
• Lemon Juice: Brightens the mayo dip, keeping it fresh and vibrant.
• Soy Sauce (for dip): Gives the dipping sauce a salty, savory boost, tying it back to the meatballs.
• Optional Garnish (Sesame Seeds & Green Onion): Gorgeous finishing touches for flavor and flair.

Variations

One of the best things about these Korean BBQ Meatballs with Spicy Mayo Dip is how endlessly customizable they are. Don’t hesitate to shake things up depending on what’s in your fridge or any dietary tweaks you prefer!

• Swap in Ground Chicken or Pork: Either option works beautifully in place of beef or turkey for a different twist on protein and texture.
• Make It Gluten-Free: Use gluten-free breadcrumbs and tamari or coconut aminos in place of soy sauce for allergy-friendly meatballs and dip.
• Go Dairy-Free: Ensure your mayo is dairy-free, and these bite-sized beauties are fully dairy-free friendly.
• More Heat or Less: Adjust the sriracha in the dip to suit your preferred spice level, and try adding a pinch of gochugaru (Korean chili flakes) for some extra authentic heat.
• Vegan Version: Substitute the meat with a plant-based ground “beef,” use a flax egg, and choose vegan mayo for the dip.

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Preheat the Oven

Begin by setting your oven to 400°F (200°C) and line a baking sheet with parchment paper. This helps your meatballs bake evenly, prevents sticking, and makes cleanup afterwards a total breeze—yes, you can thank me later!

Step 2: Mix the Meatball Ingredients

Grab a large mixing bowl and add your ground meat, breadcrumbs, green onions, garlic, ginger, soy sauce, sesame oil, egg, a touch of brown sugar (if using), and a sprinkle of salt and pepper. Roll up your sleeves and mix until everything’s combined but not overworked. This keeps your Korean BBQ Meatballs with Spicy Mayo Dip juicy and light instead of dense!

Step 3: Form the Meatballs

Scoop out a tablespoon of the mixture and roll it gently in your hands into a ball (about 1 inch in diameter). Repeat, placing each meatball on the prepared baking sheet with some space between so they brown up nicely, not steam.

Step 4: Bake the Meatballs

Pop the tray into your preheated oven and bake for 20–25 minutes, until golden brown and cooked through. The aroma will have everyone circling the kitchen—it’s totally irresistible!

Step 5: Prepare the Spicy Mayo Dip

While the meatballs bake, combine mayonnaise, sriracha, lemon juice, and soy sauce in a small bowl. Whisk until smooth and taste, adjusting the sriracha if you want more (or less) heat. This dip is what makes Korean BBQ Meatballs with Spicy Mayo Dip so addictive!

Step 6: Garnish the Dip

If you want to take things up a notch, sprinkle a handful of sesame seeds and extra chopped green onions over the dip. It’s a quick restaurant-style upgrade that makes your platter pop.

Step 7: Serve

Let your meatballs cool for a couple of minutes (so they’re not lava-hot). Arrange them on a platter with your spicy mayo dip front and center. Serve them up fresh and watch how fast they disappear!

How to Serve Korean BBQ Meatballs with Spicy Mayo Dip

Garnishes

A good garnish makes all the difference! Top your meatballs with a sprinkle of toasted sesame seeds, a shower of freshly sliced green onions, or even a pinch of Korean chili flakes. These flourishes boost the visual appeal and add that little burst of flavor on the very first bite.

Side Dishes

Pair Korean BBQ Meatballs with Spicy Mayo Dip alongside fluffy steamed rice, a cool cucumber salad, or tangy kimchi. They’re also fabulous tucked into lettuce cups with pickled veggies for a light, fun meal or as part of a larger party spread with roasted vegetables and noodle salads.

Creative Ways to Present

You can skewer a meatball and a piece of cucumber or radish for a playful canape, or arrange them on a tray with toothpicks and a swirl of the vibrant spicy mayo in a side bowl. For a family dinner, pile the meatballs high in a serving bowl, drizzle some sauce on top, and add a generous handful of fresh herbs for color and fragrance.

Make Ahead and Storage

Storing Leftovers

Store any leftover Korean BBQ Meatballs with Spicy Mayo Dip in an airtight container in the fridge for up to 3–4 days. Keep the meatballs and dip separate if you can, so each retains its best texture and flavor.

Freezing

These meatballs freeze beautifully! Let them cool, then freeze on a tray before transferring to a freezer bag for up to 2 months. Thaw overnight in the fridge for best results. Keep in mind mayo-based dips don’t freeze well, so make a fresh batch when serving.

Reheating

To reheat, pop the meatballs in a 350°F oven or air fryer for 8–10 minutes until warm. For a quick fix, a minute in the microwave works too, but the oven will keep them juicy on the inside and just a touch crispy outside—just like fresh!

FAQs

Final Thoughts

Trust me, once you try these Korean BBQ Meatballs with Spicy Mayo Dip, you’ll be making them on repeat for every party, potluck, or family night. They’re cozy, vibrant, and wildly fun to eat—just grab a toothpick and dip in! I can’t wait for you to enjoy this little bit of Korean BBQ magic at home.

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