Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ Meatballs with Spicy Mayo Dip always take me back to the first time I hosted a game night with friends because I wanted to surprise everyone with something a little unexpected and exciting. I was craving that rich sweet-savory flavor of Korean BBQ however I didn’t want to spend hours marinating and grilling. So I thought why not turn it into juicy little meatballs that are easy to share and fun to dip and from the first bite they became an instant hit so much that they now make an appearance at almost every party I throw.

These Korean BBQ Meatballs with Spicy Mayo Dip are now one of my favorite ways to add a playful twist to any gathering because they’re sticky flavorful and always disappear fast. The spicy mayo on the side adds a creamy kick that makes each bite even more addictive. Whether I serve them as an appetizer or a main dish these meatballs always get rave reviews and requests for the recipe.

Ingredients

• Here’s what I use for this recipe. You can always tweak the spice level or make them your own!
• Ground beef – The base that makes the meatballs juicy and satisfying.
• Garlic – Adds a bold aromatic depth to the flavor.
• Green onions – Bring freshness and a pop of color.
• Soy sauce – Gives that classic savory umami kick.
• Brown sugar – Adds sweetness and helps create that sticky glaze.
• Sesame oil – Infuses a warm nutty flavor that’s essential in Korean cooking.
• Ginger – Adds a fresh spicy warmth to the meatballs.
• Panko breadcrumbs – Helps bind everything together while keeping the texture tender.
• Egg – Helps hold the meatballs together.
• Gochujang – Brings spicy depth and that signature Korean heat.
• Sesame seeds – For a nice crunch and garnish.
• Mayonnaise – The creamy base for the spicy dip.
• Sriracha or chili paste – Gives the dip its bold heat.

Tools You’ll Need

• Mixing bowls – For preparing the meatball mixture and sauces.
• Baking sheet – To bake the meatballs evenly without frying.
• Parchment paper – Keeps the meatballs from sticking to the pan.
• Whisk – For mixing the spicy mayo dip until smooth.
• Small bowls – For serving the dips alongside the meatballs.
• Spoon or cookie scoop – To shape uniform meatballs easily.

Instructions

Step 1

I start by preheating my oven to 400°F and lining a baking sheet with parchment paper so the meatballs don’t stick.

Step 2

In a large mixing bowl, I combine ground beef, minced garlic, chopped green onions, soy sauce, brown sugar, sesame oil, grated ginger, panko breadcrumbs, egg, and a spoonful of gochujang. I mix gently with my hands until just combined so the meatballs stay tender.

Step 3

Using a spoon or cookie scoop, I shape the mixture into small balls and place them on the prepared baking sheet spaced slightly apart.

Step 4

I bake for about 18-20 minutes until cooked through and lightly caramelized on top.

Step 5

While the meatballs bake, I make the spicy mayo by whisking together mayonnaise and sriracha or chili paste until smooth and creamy.

Step 6

Once the meatballs are done, I brush them with a little extra soy sauce and sprinkle sesame seeds and sliced green onions on top for garnish.

Step 7

I arrange them on a serving plate with the spicy mayo dip on the side and sometimes add an extra creamy dip like sesame ranch for variety.

Tips

If you like it extra spicy, I add more gochujang to the meat mixture or more chili paste to the mayo. You can also swap ground beef for ground chicken or turkey for a lighter version. Sometimes I make a double batch and freeze half for quick future snacks or party platters.

Ways to Serve

I love serving these Korean BBQ Meatballs with toothpicks at parties so everyone can grab and dip easily. They’re also great over steamed rice or noodles for a more filling dinner. Pair them with a crisp cabbage salad or kimchi for a refreshing contrast.

Frequently Asked Questions

Can I make Korean BBQ Meatballs with Spicy Mayo Dip ahead of time?

Yes! You can bake them ahead and reheat in the oven or keep the raw meatballs in the fridge a day before baking.

Can I freeze Korean BBQ Meatballs with Spicy Mayo Dip?

Definitely. Freeze the cooked or uncooked meatballs in a sealed container for up to three months.

What can I use instead of gochujang in Korean BBQ Meatballs with Spicy Mayo Dip?

You can use sriracha or a mix of chili paste and a bit of honey if you don’t have gochujang.

See You in the Kitchen

I hope you give these Korean BBQ Meatballs with Spicy Mayo Dip a try! They’re such a fun and flavorful way to surprise your guests and I’d love to hear how they turn out for you. Feel free to share your favorite ways to serve or customize them and save this recipe for your next party or cozy dinner.

Happy Cooking!

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