Get ready to meet your new favorite party appetizer: the Korean BBQ Meatballs with Spicy Mayo Dip Recipe. Tender, flavor-packed meatballs glazed with a savory-sweet Korean BBQ sauce and paired with a creamy, fiery mayo dip—what’s not to love? Whether you’re hosting friends for game night or simply looking for a quick, crowd-pleasing dinner, these meatballs deliver maximum flavor with minimal fuss. Trust me, one bite and you’ll be hooked!

Korean BBQ Meatballs with Spicy Mayo Dip Recipe - Recipe Image

Ingredients You’ll Need

Every component in this recipe is carefully chosen to bring out the authentic, irresistible taste of Korean BBQ Meatballs with Spicy Mayo Dip Recipe. Each ingredient adds something special—whether it’s the tenderness, that signature sticky glaze, or the punchy heat of the dip—making this dish truly unforgettable.

Ground Beef: Delivers rich, juicy flavor and just the right amount of fat for perfect meatballs.
Breadcrumbs: Essential for moist, tender meatballs that hold their shape.
Egg: Acts as a binder, keeping everything together beautifully.
Garlic: Brings a deep, aromatic flavor; don’t skip it!
Ginger: Freshly grated ginger adds zing and brightness.
Green Onions: Adds a crisp color and a gentle bite.
Soy Sauce: Provides that classic umami and saltiness.
Brown Sugar: Gives the glaze its sweet note and beautiful sheen.
Sesame Oil: Adds an unmistakable fragrant nuttiness.
Rice Vinegar: A splash of acid balances all those vibrant flavors.
Black Pepper: For a subtle, warming spice.
Gochujang (Korean Chili Paste): The star ingredient for heat and depth—adjust to your spice preference.
Cornstarch + Water: Optional but handy for thickening the glaze if you love it extra clingy.
Mayonnaise: The creamy base for that addictive spicy dip.
Sriracha: Delivers a tangy, savory heat to the dip.
Lime Juice: Adds brightness and zing to keep the dip from feeling heavy.
Salt: Just a pinch brings all the flavors together in the spicy mayo.

How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Step 1: Prepare the Meatball Mixture

Begin by preheating your oven to 400°F and lining a baking sheet with parchment paper—this is a must for easy cleanup. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, minced garlic, grated ginger, green onions, black pepper, and half of the soy sauce mixture (save the rest for later). Using clean hands or a spatula, gently mix until everything just comes together for a tender bite.

Step 2: Shape and Bake

With your seasoned mixture ready, scoop and roll into 1-inch meatballs. Arrange them on your prepared baking sheet, spacing them out so each gets nicely browned. Pop them into the oven and relax for 15–18 minutes, until they’re cooked through and irresistibly juicy.

Step 3: Make the Korean BBQ Glaze

While your meatballs bake, it’s time to create that glossy BBQ glaze. In a small saucepan over medium heat, combine the reserved soy sauce, brown sugar, sesame oil, rice vinegar, and gochujang. Let the mixture simmer gently for 2–3 minutes, stirring occasionally. If you love a thick, sticky glaze, whisk in the cornstarch slurry and cook a minute more until beautifully thickened.

Step 4: Coat the Meatballs

As soon as the meatballs come out of the oven, transfer them to a bowl and pour the warm Korean BBQ glaze over the top. Gently toss to coat every meatball in that shiny, sweet-and-savory goodness. The aroma at this point is absolutely mouthwatering!

Step 5: Whip Up the Spicy Mayo Dip

In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and a pinch of salt. The creamy, tangy, and spicy elements create a dip that’s as addictive as the meatballs themselves. Serve it on the side or drizzle right over the top.

How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Garnishes

A final flourish of sliced green onions or a sprinkling of toasted sesame seeds brings color and crunch. You could even add a pinch of red pepper flakes for an extra pop of heat—your guests (or family) will love those special touches.

Side Dishes

These meatballs play well with so many sides. Try them with fluffy steamed rice, crisp lettuce leaves for wrapping, or a light Asian slaw with tangy dressing. For a party spread, skewering meatballs with toothpicks alongside cucumber slices or pickled radishes makes for a festive platter.

Creative Ways to Present

Think beyond the platter! Try piling the Korean BBQ Meatballs with Spicy Mayo Dip Recipe over sticky rice in small bowls for a deconstructed rice bowl. Slide them onto mini burger buns for irresistible sliders, or tuck them into lettuce cups and top with the spicy mayo for a fresh, low-carb bite.

Make Ahead and Storage

Storing Leftovers

If (and that’s a big if) you have leftovers, let the meatballs cool, then store them in an airtight container in the refrigerator for up to three days. Keep the spicy mayo separate for the best texture and safety—no soggy dipping!

Freezing

These Korean BBQ Meatballs with Spicy Mayo Dip Recipe freeze like a dream. Arrange baked, unglazed meatballs on a tray and freeze until firm, then transfer to a freezer bag. When ready to enjoy, thaw in the fridge overnight. For the best flavor, always whip up the spicy mayo dip fresh.

Reheating

To reheat, place meatballs in a covered baking dish and warm at 325°F until heated through, about 10 minutes. If you’ve frozen them, microwave gently on low or warm in a skillet with a splash of water. Add the glaze fresh, or reheat glazed meatballs gently on the stove.

FAQs

Can I use a different meat instead of beef?

Absolutely! Ground turkey, chicken, or even pork work beautifully in this Korean BBQ Meatballs with Spicy Mayo Dip Recipe. Just watch the cooking time, as leaner meats cook a touch faster.

How spicy is this dish?

The spice level is mild to moderate as written, but totally adjustable. Up the gochujang or sriracha for more heat, or use less for a family-friendly version—make it your own!

What if I don’t have gochujang?

Try substituting with a mix of sriracha and a bit of miso paste or a favorite chili sauce. The flavor will be slightly different, but you’ll still get that signature sweet heat of the Korean BBQ Meatballs with Spicy Mayo Dip Recipe.

Can I make these gluten-free?

Absolutely—simply use gluten-free breadcrumbs and tamari or coconut aminos in place of soy sauce for a completely gluten-free treat that’s every bit as delicious.

Can I prepare the meatballs ahead of time?

Yes! Mix and shape your meatballs up to a day ahead, store covered in the fridge, then bake and glaze right before serving. This makes entertaining with Korean BBQ Meatballs with Spicy Mayo Dip Recipe wonderfully stress-free.

Final Thoughts

Give the Korean BBQ Meatballs with Spicy Mayo Dip Recipe a spot on your next menu—you’ll be amazed how quickly they disappear! Whether you’re entertaining or just treating yourself, the combination of tender meatballs, sticky BBQ glaze, and creamy-spicy dip is pure comfort and fun on a plate. Enjoy every bite!

Korean BBQ Meatballs with Spicy Mayo Dip Recipe

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4.6 from 22 reviews

Author: admin
Total Time: 35 minutes
Yield: 20 meatballs (about 4 servings) 1x
Diet: Non-Vegetarian

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Description

These Korean BBQ Meatballs with a Spicy Mayo Dip are a delicious twist on traditional meatballs, packed with savory flavors and a hint of spice. Perfect for serving as an appetizer or as a main dish over rice.

Ingredients

Scale

For the Meatballs:

1 pound ground beef
1/3 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon grated ginger
2 green onions, finely chopped
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/2 teaspoon black pepper
1 tablespoon gochujang (Korean chili paste)
1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)

For the Spicy Mayo Dip:

1/2 cup mayonnaise
1 tablespoon sriracha
1 teaspoon lime juice
pinch of salt

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Instructions

Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Prepare the meatballs: In a large bowl, mix ground beef, breadcrumbs, egg, garlic, ginger, green onions, black pepper, and half of the soy sauce mixture. Shape into meatballs and bake for 15–18 minutes.
Make the glaze: In a saucepan, combine remaining soy sauce, brown sugar, sesame oil, rice vinegar, and gochujang. Simmer and thicken with cornstarch slurry.
Glaze the meatballs: Toss the cooked meatballs in the glaze until coated.
Prepare the dip: Mix mayonnaise, sriracha, lime juice, and salt in a bowl.
Serve: Serve meatballs with the spicy mayo dip on the side or drizzled over top.